The food service industry is made up of a broad scope of establishments. These establishments are classified as commercial, noncommercial...
The food service industry is made up of a broad scope of establishments.
These establishments are classified as commercial, noncommercial, and institutional.
Commercial food service has as its primary activity the preparation and service of food.
In noncommercial and institutional food service, the preparation and service of food is a secondary activity.
The commercial segment includes fast-food, quick-service, or limited-menu restaurants; fine-dining restaurants; airport restaurants; convenience stores; buffet and self-serve restaurants; catering; super-markets; food courts; and retail outlets such as department stores. These establishments set their own menu, price structure, and hours of service. Some, like airport restaurants, may serve the same customer only once or twice a year.
The noncommercial segment, where entities operate their own food service, includes hotel and motel restaurants, country club restaurants, cruise ships, trains, airlines, zoos, sporting events, and theme parks. Each of these establishments may depend on the economy. When the economy is good, customers tend to spend more money to indulge in eating in these restaurants.
The institutional segment includes the military; correctional facilities; hospitals; child-care centers; senior care facilities; extended-care facilities such as nursing homes and other health care centers; employee food service for offices, industrial complexes, and health care facilities; schools, colleges, and universities; and not-for-profit establishments. All of the institutional segments have several things in common: a captive audience; low cost per meal; many regulatory agencies’ standards; and local, state, and federal government regulations that must be met.
Role of Food Service
The role of food service in a health care organization is to provide a variety of food that is nutritious and well-prepared in a safe and sanitary environment that meets the financial obligation of the department while meeting the needs of customers and is served in a pleasing and attractive manner.
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