CLASSIFICATION

OF FOOD SERVICE
OPERATIONS
 INTRODUCTION
There are three types of food service
operations. Commercial Food Service
Operation, Non Commercial Food
Service Operation, and Nontraditional
Foodservice.
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.
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.
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.
 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.
 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.
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.
 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.
A waiter then takes orders, usually
with a wine or beverage list first, then
the menu card for appetizers, entrees,
salads, and desserts.
 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.
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.
Chili’s and Maggiano’s Little Italy under the
umbrella of Brinker International Lazy Dog Restaurant
 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.
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.
 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.
Hotel Restaurant Motel Restaurant
 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.
Guest like the “home” setting, although
now, it has expanded to a small motel and
more meals are served.
B & B Restaurants
 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.
 CLUB RESTAURANT
The Surf Club Restaurant by Chef Thomas
Keller is located within the recently revamped
iconic Miami club.
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.
CAFETERIA’S
 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.
 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.
Non Commercial Food Service
Operation
 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.
 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.
 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.
A wide variety of food items and menus are
served to meet a culturally diversified
population in universities with thousand of
enrollment.
 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.
 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.
 MILITARY
Provide food services to military
personnel. Food is also offered at clubs,
such as an officer’s club.
 COMMERCIAL & NON
COMMERCIAL OPERATIONS
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.
 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.
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.
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.
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.
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.
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.
 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

Advanced Cooking
Serving Food and Beverage Immediately
Cooling
Storing
Reheating Serving
 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.