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