FOOD SERVICE
MANAGEMENT
The history of food is
THE DEVELOPMENT
fascinating ever evolving and
OF FOODSERVICE the mirror of the world in
INDUSTRY which we live. In the early
days, when the world was
plagued by war, food had to
be carried along by the
warriors.
Dated back in the Middle
Ages, foodservice
organization in operation
EARLY DAY had been believed to be
HISTORY OF
FOODSERVICE originated from food habits,
ORGANIZATIONS customs and tradition of the
people that characterized
the civilization.
ROYAL
HOUSEHOLD The royal households,
S AND NOBLE with its hundreds of
HOUSE retainers, belonged to
HOLDS the nobles.
The food service industry
has two categories:
Commercial Establishment
.
which are committed to earn
EVOLUTION OF
profit.
THE PRESENT-DAY
Institutional Catering that
FOODSERVICE
provides to institution s such
as factories, business houses,
schools, military, prisons,
railways, airlines etc.
RESTAURANTS
Restaurants make
huge part of the
foodservice business
and create extensive
employment. Restaurant
may be independent or
part of hotel operations.
FAST FOOD RESTAURANT
Fast-Food operations had great impact on
the food service industry.
Fast food operations dated back 1920s and
1930 when A &W Root Beer
(the first fast-food restaurant) Howard
Johnson franchised some of their units
.
INSTITUTIONA
L CATERING
INDUSTRIAL CATERING
HOSPITALS
SCHOOLS
COMMERCIAL
ESTABLISHMENT
TYPES OF RESTAURANT
COFFEE SHOP
The atmosphere in a
coffee shop is informal
which means that
guests can come in
casual wear.
SPECIALTY
RESTAURAN
T.
GRILL ROOM
DINING ROOM
DISCOTHEQU
E.
NIGHT CLUBS.
FOOD BARS.
FAST-FOOD
RESTAURANTS.
FOOD
COURTS.
CAFES
CAFETERIAS
BARS
INSTITUTIONAL
CATERING
Institutional catering is huge
business that is marked with
volume.
Industrial Catering. Refers to food
programs in the factories and
corporate houses.
Hospital and Nursing Homes are
major beneficiaries of institutional
catering.
1.School.
The school canteen serves snacks during mid morning recess and
lunch at noontime. Students who bring their own lunch may eat in the
canteen. The motto “ Clean As You Go” (CLAYGO) is strictly observed.
1.College/University food programs are of two types. The residential
hostels which build in meal cost in the total fees structure and those
that permit licensed operators to open facilities to serve faculty,
administrative staff and students.
1.Airline Catering may be classified into flight catering
and Airport catering flight catering is a specialized food
program for passengers on board planes.
2.Ship Catering is almost like catering in a hotel. The
challenge in cruise lines is the ability of stocking and
storing the right quantity.
3.Military Catering covers the entire armed forces and
paramilitary forces.
Theme Parks and Resorts offer
great opportunity for food
Railway catering is a large and
catering programs. Such
challenging food programs. They
opportunities may come in a
may be classified into railway
wide variety of facilities from
terminal and in- transit service.
restaurants, mobile vans vending
machines.
Clubs are those
Prison Catering is another Youth Hostels provide food establishment that offer
challenge as inmates have for the students on the food and beverage in
to be fed nutritious and move. They provide addition to the main
wholesome food so as to wholesome and nutritious purpose of the cub, to
avoid the spread of disease food to growing age group members who have to pay a
in a limit prison campus. who are always hungry. subscription fee to maintain
membership.
The place where the food is prepared in
relation to where it is served.
The time span between preparation and
service.
THE FOOD The forms of food purchased.
SERVICE
SYSTEM
The methods of holding prepared foods.
The amount and kind of labor and equipment
required.
1. Conventional- As name implies the conventional system
has been used traditionally throughout the years.
2. Ready-prepared (Cook/Chill or Cook/Freeze). In the
ready prepared system food is prepared on the
TYPES OF premises, then chilled or frozen and stored for use at
some later time.
FOODSERVICE
3. Commissary (Central Production Kitchen).The units
SYSTEMS located in remote areas for final for final preparation
and service. Example Jollibee Corp.
4. Assembly/serve. The assembly system requires on-site
food production.
