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    Introduction To Food Service

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    Timi
    The document discusses the introduction and development of the food service industry. It covers the emergence of restaurants, cafeterias, and other food service establishments alongside industries and travel. Modern technology and equipment have helped the food service industry grow. The objectives of food service include providing good quality, properly prepared food at reasonable prices with varied menus, adequate facilities, and high sanitation standards.

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    Introduction To Food Service

    Uploaded by

    Timi
    626 views3 pages
    The document discusses the introduction and development of the food service industry. It covers the emergence of restaurants, cafeterias, and other food service establishments alongside industries and travel. Modern technology and equipment have helped the food service industry grow. The objectives of food service include providing good quality, properly prepared food at reasonable prices with varied menus, adequate facilities, and high sanitation standards.

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    The document discusses the introduction and development of the food service industry. It covers the emergence of restaurants, cafeterias, and other food service establishments alongside industries and travel. Modern technology and equipment have helped the food service industry grow. The objectives of food service include providing good quality, properly prepared food at reasonable prices with varied menus, adequate facilities, and high sanitation standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    626 views3 pages

    Introduction To Food Service

    Uploaded by

    Timi
    The document discusses the introduction and development of the food service industry. It covers the emergence of restaurants, cafeterias, and other food service establishments alongside industries and travel. Modern technology and equipment have helped the food service industry grow. The objectives of food service include providing good quality, properly prepared food at reasonable prices with varied menus, adequate facilities, and high sanitation standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    INTRODUCTION TO FOOD SERVICE

    The food service Industry is now flourishing business among other industries. It caters
    millions of people every day. Fast food centers, canteens, restaurants, or even
    carenderias can be found wherever the school, work, hospitals, or other establishments.
    Food service is now the leading industry with its own development with various
    operations.

    A new food service business requires well-thought out plans, specifications, lay-out,
    marketing, trends studies and future contingencies. This kind of establishment also
    employs materials and people to achieve its primary goal of quality food and excellent
    service. It has to protect the health and welfare of both its personnel and customers.
    Thus, the highest possible standards of cleanliness and safety must be observed.

    Menu planning plays its vital role in the success of the food service both from financial
    point of view and in gaining the goodwill of clienteles, employees, and the general
    public. To customers, the menu should yield variety and eye appeal, while the
    management, it must consider food costs and availability of food and equipment.

    Food should be prepared with suitable utensils and on surfaces that have been cleaned,
    rinsed and sanitized to prevent cross-contamination from other food.

    THE DEVELOPMENT OF FOOD SERVICE


    Food service establishments such as restaurants, inns and hotels emerged following
    the increased need for people to move from one place to another. People around the
    globe require food and lodging after their long trip or travel. It is common to see fast-
    food establishments along the highway, near bus stations, airports, and seaports.

    Cafeterias, canteens, and restaurants became common fixtures along with offices. Meal
    service has become an essential part off workplaces. The growth of food service
    industry is often associated with the country’s industrialization.

    Modern technology and technology and equipment, like the use of computers, as well
    as new methods of food productions and distribution. In hospitals may have different
    programs regarding food service but they have common goals: to improve health and
    patients’ normal condition and to prove efficient food service for the staff of the hospital.
    One of the most successful and fast-improving businesses in the industry at present is
    the fast-food concept or procedure. It began when a mid-western hamburger chain
    marked down its prices.

    NEW DEVELOPMENT IN THE FOOD


    SERVICE INDUSTRY

    FOOD SERVICE OBJECTIVES


     Good quality, properly prepared and cooked food
     Reasonable prices consistent with the service offered
     Varied and well-balanced menus
     Adequate facilities
     Prompt and courteous service
     High standards of sanitation and safety

    MANAGING FOOD SERVICE


    The success of food service establishment depends on the management. Management
    is the art of providing direction and control over people and operations to achieve
    organizational goals. The growth of many food services can be attributed to their
    outstanding management. Quality management can be easily recognized by customers
    and when clientele usually patronized restaurants they recommend them to their friends
    and relatives.

    THREE KINDS OF MANAGEMENT

     Scientific management
     Human Relations Management
     Participative Management
    NEW TRENDS IN THE FOOD SERVICE
    INDUSTRY
    Out of modern technology, new lifestyles emerge. New trends in food service show how
    the industry copes with these waves of change.

     QUATITY OF FOOD SERVICE


     NUTRITIONAL NEEDS
     COOKING METHODS

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