Non commercial TYPEs OF FOOD SERVICE ESTBLISHMENTS
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This document discusses different types of non-commercial food service operations including colleges and universities, healthcare facilities, industries, the military, and others. Within the non-commercial segment, food service is typically handled by contractors or done self-operatively by the institutions themselves. Specific types discussed include welfare catering for hospitals, schools, the armed forces, and industries; industrial catering which provides subsidized food to employees; and healthcare, military, old age homes, prisons, religious organizations, ships, and outdoor catering.
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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.
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This document discusses food service equipment used in dining rooms. It covers cutlery, tableware, large equipment, glassware and linen. Specific pieces are defined, including forks, knives, spoons, plates, bowls, pots, trolleys and cloths. The intended learning outcomes are to understand the appearance and use of cutlery, types of crockery and equipment for food preparation in dining rooms.
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Quantity, bulk, and volume cooking refer to cooking large amounts of food for many people, such as for special events. While the cooking methods and ingredients are the same, the scale is much larger. Careful planning, hygiene, proper equipment, purchasing, cost control, and waste management are especially important for quantity cooking to ensure quality, safety, and profitability. Skilled labor is also required to maintain taste and authenticity when cooking in large volumes.
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This document discusses various styles of table service in restaurants. It identifies French service, Russian service, English/family style, butler service, buffet service, and other styles. It also outlines different types of menus like table d'hote, prix fixe, and a la carte. Finally, it categorizes restaurants into fine dining, bistro/trattoria, and casual/family styles based on atmosphere and service approach.
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- 2. Non-Commercial Non-commercial food service operations could be defined as operations including colleges and universities, healthcare, industries, military, day-care centres, orphanages and old age homes which give free food and accommodation. This segment prepares, serves food and sup-ports some other establishment’s main function or purpose. For example, the cafeteria in a university supports the goal of educating students by serving them meals so that they have the energy to participate in class and other activities. Within the noncommercial segment, food service is typically handled either by contractors who will manage and operate the food and dining facilities or which is self -operative, which means the institutions hire their own staff to operate food services.
- 3. Welfare Catering: The provision of food and beverages to people to fulfill a social obligation is known as welfare catering. It includes catering in hospitals, schools, colleges, the armed forces and industrial catering. In hospitals, the patients are given nutritious food at a reasonable price so that the convalescence period is not too long. Schools and universities provide on-campus food services to students and staff. Students stay as residents in school hostels and eat from the mess or school food service.
- 4. b. Industrial Catering: The provision of food and beverages to ‘people at work,’ in industries and factories at highly subsidized rates is called industrial catering. It is based on the assumption that if employees are fed better they are happy and more productive. Food is given at a concessional rate.
- 5. Healthcare. Healthcare feeding in a traditional hospital setting includes patient feeding, employee feeding, and guest feeding. Hospitals may also have catering that can range from casual to large upscale fundraising events. The size and scope of offerings largely depend on the size and location of the hospital. R ehabilitation clinics, long term care facilities, and traditional nursing homes also provide patient feeding.
- 6. sports and entertainment arenas. Sports and entertainment arenas typically contract out their food service operations. Offerings range from popcorn and peanuts to fine dining full-service restaurants. There may also be catering in the box suites. Often the food at an arena mimics an area’s most popular and unique items.
- 7. Military. • This segment involves feeding military troops and affiliated support organizations. • While much of the feeding is in “mess halls,” there are more upscale dining options offered in officer’s clubs. • There are also balls and galas that can be upscale in nature as well. • Higher ranking officers such as Generals are often assigned their own culinary team to prepare daily meals and cater to special events.
- 8. Old age homes, nursing homes Prisons Dharmashalas Feeding programs undertaken by religious orders e.g., Ramkrishna Mission, Creches Supplementary feeding programmes of government/municipality e.g., Midday meal programme, ICDS’ supplementary feeding
- 15. Ship Catering Ship catering is catering to cargo crew and passenger ship passengers. Ships have kitchens and restaurants on board. The quality of service and facilities offered depends on the class of the ship and the price the passengers are willing to pay. There are cruises to suit every pocket. They range from room service and cocktail bars to speciality dining restaurants.
- 16. Outdoor Catering This catering includes the provision of food and drink away from home base and suppliers. The venue is left to the peoples’ choice. Hotels, restaurants and catering contractors meet this growing demand. The type of food and set up depends entirely on the price agreed upon. Outdoor catering includes catering for functions such as marriages, parties and conventions.