There are three types of food service operations: commercial, non-commercial, and non-traditional. Commercial operations sell food solely to make profits, like restaurants and hotels. Non-commercial operations serve food as a support service for institutions like schools and hospitals. Non-traditional operations include informal street vendors. Food service quality is monitored through approaches like total quality management and continuous quality improvement that focus on standards, procedures, training, and process improvement.

2. INTRODUCTION
There are three types of food
service operations. Commercial
Food Service Operation, Non
Commercial Food Service
Operation, and Nontraditional
Foodservice.

3. Commercial Food Service
Operation- are organizations that
sells food solely to make profits.
Example are food services of the
hospitality and tourism industries, such
as hotel, restaurants, coffee shops,
snack shops, deli and cocktail bars,
convenience stores, catering business,
and fast food chains.

4. Non Commercial Food Service
Operation- sometimes called
institutional or on-site, these include
educational, governmental, or
business establishments whose food
operations are mainly for service to the
employees.
Sale of food is a secondary goal and
typically is not for profit.

5. Nontraditional Foodservices-
These include informal food service
operations that are different from
any categories above, but are
operated for profit.
Examples are street foods, boat
vendors, etc.

6. DESCRIPTION OF SELECTED
COMMERCIAL FOOD SERVICES
Commercial food service operations are
organizations that sells food solely to make
profits.
Restaurants and pastries are obvious
member of this category.

8. LIMITED SERVICE-LIMITED
MENU RESTAURANTS
Limited Service restaurants serve
lunch and dinner menus, some offer
breakfast, afternoon, and late night
meals.
Usually you pay upfront before you eat
the food.

9. They may or may not offer a seating area.
It usually has a drive-through ordering
facility where customers can place their
orders and obtain food to go in a few
minutes.

11. FULL DINING RESTAURANT
A Full dining restaurant is
generally any establishment with a
relatively broad menu along with
table, counter and/or both service
and a wait staff.

12. A waiter then takes orders, usually
with a wine or beverage list first,
then the menu card for appetizers,
entrees, salads, and desserts.

13. CASUAL DINING
RESTAURANTS
A Casual Dining Restaurant is a
new concept in the restaurant
industry. It combines fast-food and
full service casual dining
restaurants.

14. Customers receive their orders
quickly, and food usually cost more.
Some famous fast-casual
restaurants include Chili’s and
Maggiano’s Little Italy under the
umbrella of Brinker International,
Texas Roadhouse, and etc.

15. Chili’s and Maggiano’s Little Italy under
the umbrella of Brinker International Lazy Dog Restaurant

16. FINE DINING RESTAURANTS
Fine Dining Restaurants also referred to
as White Tablecloth Restaurants, are
typically fancier restaurants.
It has a formal atmosphere and has a
fancier menus than most restaurants.
They offer wine lists to help you with your
food and wine pairing.

17. The first thing you will notice about a fine
dining restaurant is usually the décor and
atmosphere.
Fine dining restaurants are not places to
be loud and are not places to go in ripped
jeans or tee shirts. Collared shirts are
preferred for men and sport jacket or tie in
order to be fully dressed. For ladies, skirts
or dresses or other nice clothing are
recommended.

19. HOTEL AND MOTEL
RESTAURANTS
Hotels generally have restaurants and
room service.
In motels, room service may or may not be
available. However, many motels offer
“free” continental breakfast that is a light
morning meal of cereal breakfast breads,
fruits, juices, coffees, and teas.

20. Hotel Restaurant Motel Restaurant

21. BED AND BREAKFAST (B&B)
LODGING
Is a small lodging establishment that offers
overnight accommodation and breakfast.
Are often private family homes and
typically between four and eleven rooms
with six being the average.

22. Guest like the “home” setting, although
now, it has expanded to a small motel
and more meals are served.

23. B & B Restaurants

24. CLUB RESTAURANT
Club restaurant- these include country
clubs, golf clubs and business executive
clubs with different sports facilities and food
service from casual to fine dining. The profit
is not a primary concern directly by the food
operation, because it is built in with
membership dues.

25. CLUB RESTAURANT
The Surf Club Restaurant by Chef
Thomas Keller is located within the
recently revamped iconic Miami club.

26. COMMERCIAL CAFETERIA’S
A Cafeteria sometimes called a Canteen in
US is a type of food service location in which
there is no staff table service. Instead of table
service, there are food serving counters and
stalls.
Customers take the food that they desire as
they walk along, placing their food on a tray.

27. CAFETERIA’S

28. CONVENIENCE STORE
Is a small retail business that stocks are
range of everyday items such as coffee,
groceries, snack foods, soft drinks,
toiletries, over-the-counter drugs,
magazines, and newspapers.
The store is open until late at night or all
the time.

30. DESCRIPTION OF SELECTED NON
COMMERCIAL OR ON SITE
FOODSERVICES
Non Commercial Food Service are
organizations which serve food as a
support role to other institutions such as
hospitals and schools.
Most on-site food services operations plan
three meals, usually cyclic menus, which
are changed every 3 to 5 weeks.

31. Non Commercial Food Service
Operation

32. HOSPITALS
Health-Care Facilities such as Hospitals
and long term care facilities (including
nursing homes and independent living
centers for seniors known as assisted
living) offer food service.

33.  It is provided for in-patients and out-
patients and their family and visitors. A
cafeteria is also available for
employees, some in-patients may eat
in the cafeteria if allowed by the
medical and nursing staff, to eat with
their relatives and friends, but prior
permission is required.

34. SCHOOLS AND
UNIVERSITIES
Provide on-campus food services to
student and staffs.
 A student has diversified types of
foodservice: cafeteria, casual
restaurant, snack shoppes, kiosks,
ice-cream parlor, dining courts, etc.

35. A wide variety of food items and menus
are served to meet a culturally diversified
population in universities with thousand of
enrollment.

36. NURSING HOMES AND
SENIOR CARE
Most of the residents are elderly persons
with some health problems. Thus, daily
menus are planned with three meals and
three snacks. Meals for holidays and
special occasions may be served buffet
styles or as outdoor barbeques enjoyed
with family members and friends.

37. COMPANY CAFETERIAS
Offer food service as a convenience to
employees and benefit to employees
in manufacturing or service industries.
Includes cafeterias, executive dining
rooms, and wending machines.

39. MILITARY
Provide food services to military
personnel. Food is also offered at
clubs, such as an officer’s club.

41. Commercial Foodservice Operation
referred to as a market-oriented food
service. On the other hand, Non
Commercial Food service Operation is a
cost oriented enterprise that prepares
and serve meals as a secondary support
service to educational institution and other
organizations.

42. IN-TRANSIT FOODSERVICE
OPERATION
Food services in air and water
passenger carriers, like civilian
airplanes, inter-island ships, and
cruises are under category of
commercial food services, but
needed more attention because of
their increased use and special
needs for the kind of meals served.

43. Serious cases of foodborne disease
outbreaks (FBDO) of passengers and crew
have been reported. Hence, the need for
vigilance in observing proper food handling
to ensure safety.

44. FOOD PRODUCT FLOW
Food Product Flow refers to the path or
step-by-step movement of food and
ingredients that make up the menu items,
from the time they are delivered and
received until they are served to the end
users or customers.

45. There are four food types: conventional,
ready prepared foods, commissary, and
assembly/serve systems. The features for
each is briefly described below;
A. Conventional – menu items are
prepared in a kitchen on place where
meals are served and are held a short
time, either hot or cold, until they are
served. It is used by small food service
operators.

46. B. Commissary (Central Production Kitchen) –
Food purchasing and production are centralized
in one building (called the central commissary
or food factory). Then, the prepared menu
items are delivered to several areas,
sometimes remote, for final preparation and
service. The food items transported are
delivered hot or cold in appropriate sanitary and
safe insulated carts or conveyors.

47. C. Ready Prepared Foodservice- gives
faster service because the menu items are
prepared and chilled on frozen until ready
for serving.
D. Assembly/Serve – Foods bought had a
maximum degree of processing and a
minimum need for cooking in the
foodservice system.

48. Purchasing/Acquiring/Storing
Storing in the Freezer Storing in the Refrigerator Storing at Room Temperature
Pre-preparation
Proper Thawing Proper washing,
Trimming, and Cutting
Holding Under
Refrigeration
Preparing/Cooking
Serving Food and Beverage Immediately
Advanced Cooking
Cooling
Storing
Reheating Serving

49. QUALITY IN THE
FOODSERVICE SYSTEM
 Two types of monitoring and evaluation commonly used are: total
quality management (TQM) and continuous quality improvement (CQI).
 Total Quality Management (TQM)- is a philosophy, not a program,
which starts with planning of goals and objectives, stating quality
standards and defining policies and procedures for quality
management.
 Continuous Quality Improvement (CQI)- is a philosophy focused on
management to provide leadership, training and an environment that
will continuously improve all organizational processes.