Introduction to food service
meaning foodservice
An establishment where food is regularly served outside the home such as formal restaurant hotel or motel and department store dining rooms, coffee shops, family restaurants, specialty, and ethic restaurant and fast food outlet.
foodservice industry
its broadest sense to mean all establishments where food is regularly served outside the home
foodservices that are usually operated in certain area area
school, colleges and universities
hospital, nursing homes and other health care setting
recreational facilities
transportation companies
the military
correctional facilities
office building and plants
convenience stores
supermarket
service delis
department stores and communities centers
retirement residence
The Early History of Foodservice Organization
The early history of Foodservice Organization start with well-run kitchens appears in Europe
American Food habits and Customs, Great Britain, France, Germany and Sweden
In medieval time, most prevalent types of organizations in which quantity food production was the rule are religious order, Royal household, College and Inns
The development of present day Foodservice
restaurant
college
school foodservice
clubs and other socialorganization
hospitals
nursing homes and other health care centers
retirement residence and adult communities
industrial and business foodservice
transportation companies
kitchen
kitchen is a room or space that used for preparing food
make food preparation and service more difficult than it should be and it can even undermine staff morale
function of the kitchen
environment for economic
hygienic catering
production of food
food service segment
commercial
non commercial
military
trends in food service
more use of sous vide
faster cooking equipment
safer more comfortable and more fashionable shoes, safer and antimicrobial
multi tasking and high volume equipment
electronic inventory management
factors affecting the growth of foodservice industry
demographic change
increasing number of single person household
increase in the Asian and Hispanic population
the awakened interest in the health and well-being of people
shortage of qualified food service personnel
the top challenges facing the foodservice industry
the economy/ recession
competition
building/ maintaining sales volume
recruiting and retaining employees
labor costs
catering industry
catering is the business of providing foodservice at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, filming site or studio, entertainment site or event venue
catering segment
commercial segment
non commercial segment
military segment
on-premise catering
on-premise catering is catering for any function
that is held on the physical premises of the establishment or facility that is producing the function
off-premise catering
the off-premise caterer transports all of the food, serving product and personnel to a location other than building or facility where the food is prepared
home-based caterer
equipment
may consists of a burner stove and small domestic refrigerator
may lack a commercial dish machine to sanitize the equipment
professional training
lack of professional training for their staff
the may not have workman's compensation coverage for their staff