CATERING AND FOOD

SERVICE
MANAGEMENT
SIGNIFICANCE
Knowledge of a variety of cultures and their ways of cooking is important. Thus
people involved in this business need to have broad culinary experience.
Media, particularly television, has stimulated interest in cooking and the different
food patterns of various cultures.
Food needs to be provided to people of all ages, in all walks of life, at any and all
times in a 24-hour period.
With changes in the socio-economic scenario, food service and catering has
evolved into an industry that is expanding, as there is much greater demand
for food outside home which is tasty, hygienic, healthy and aesthetically
served.
In some situations, there is a demand for food with longer shelf life.
Scientific and technological advancement has helped those involved in mass
production of food to streamline their activities, be more effective, improve
the safety and quality and yet make it less tiring.
Use of computers has also contributed tremendously- not just for
maintenance of records, accounting systems, but also for on-line ordering of
food, information about equipment manufactured in different parts of the
world and recipes for various preparations.
SIGNIFICANCE
Today with increasing migration, urbanization, globalization, international
travel, tourism, exposure to various cuisines and advertisements, as well as
increasing interest of local people to try out new foods, there is demand for
variety of cuisines and typical ethnic foods. Fig. 4.1 shows the factors
influencing development of food services.
SERVICES THAT CATER/PROVIDE FOOD
SERVICE ARE ALSO KNOWN AS
CATERING SERVICES.
Catering can also be regarded as a service that provides a pleasant change from
home cooked food.
There are individuals or groups who prepare food and send them to persons at their
places of work or to their homes. This is known as home – based food service.
There are also mobile units that serve food.
All of these reflect the scope of opportunities in the catering industry and the
potential for different careers in this field of food service management.
BASIC CONCEPTS
Food service industry is large and encompasses those places, institutions and
companies that are responsible for any food or beverage preparation outside
the home.
 Food service management is the art of providing food and beverages aesthetically and
scientifically to a large number of people, in a satisfactory and cost effective way. I
 Food service is the practice or business of making, transporting and serving prepared foods.
 Food service manager is the one who assumes responsibility for the management and
administration of a food service unit /department / organization
 Menu is a means of communication by which the caterer / food service unit, whatever type it
may be, informs the customer / consumer what food items are being offered.
TYPES OF CATERING
SERVICES
Catering services can be broadly categorized as shown below, based on their social
and economic significance. This categorization is based on whether the aim of the
catering is primarily profit making or otherwise.
INTRODUCTION
Whenever a person leaves his/her home for more than a few hours, s/he has to seek
hospitality elsewhere. Often it may be a snack, a drink or even a meal because
his/her home is too far away to go to and eat. In a long work day, even if a person
takes a packed lunch, s/he may want to drink some beverage — it may be tea, coffee,
juice or an aerated drink. Thus, we require services that will supply food whenever
and wherever necessary.
These services are performed by the catering industry. The catering industry
provides, to varying extents, a substitute for food that one would have got at home.
WELFARE / NON-
COMMERCIAL SERVICES
The major purpose of these services is philanthropy and social welfare.
Persons / organizations who undertake these services, aim to ensure that people are
well and properly fed, and if any profit is made through their business, it is of
secondary importance
Examples:
 catering services are feeding people at workplaces, the armed forces, in schools
 supplementary feeding programs implemented by the government or for sick people who are in
hospitals.
COMMERCIAL SERVICES
Such services and establishments are open to the public and sell food and beverages
primarily to make a profit.
These services are valuable because they provide for the needs of their consumers as
well as are source of employment.
It is a major earner of foreign exchange since this industry brings money into the
country in exchange for its services.
TYPES OF FOOD SERVICE
ESTABLISHMENTS
TYPES OF FOOD SERVICE
SYSTEMS
Ready-prepared food service systems
 Food items are prepared well in advance before the time of service and kept frozen until they are to
be used. In large cities, many such food items are available e.g. frozen parathas, samosas, cutlets,
French fries etc

Assembly–service system
 In this, fully prepared foods are purchased from manufacturers and only finishing processes such as
seasoning, thawing, reheating is done at the place of service.
STYLES AND STANDARDS OF
FUNCTIONS IN CATERING BY
THE COMMERCIAL SECTOR
At internationally famous 7/5-star establishments, meal service is elegant, luxurious,
usually a large variety of cuisines are available, and the banquet manager has at
disposal all the resources of skill and equipment needed. It requires highly skilled
professionals and is costly to provide and maintain. Prices at such establishments are
always extremely high
Less expensive establishments such as 3 / 4 star hotels, restaurants, etc. have a
pleasant and cheerful ambience, the food and service is of a high standard where
costs and prices are less than at the very top level.
Small restaurants using minimum number of equipment and food is relatively
cheaper. Menus may not vary much.
TYPES OF FOOD SERVICE
SYSTEMS
Conventional food service system
 Food is prepared in a kitchen on the premises where the food is to be served. Following food
preparation/ production, food is held hot or cold and served as soon as possible.

Commissary food service system