FOOD

SSEERRVVIICC
EE
MANAG EMEN
T
LEARNING OBJECTIVES
kno w th e d if f e r e n t t y p e s o f c a t e r in g a n d f o o d s e r v ic e s ,
a n d t h e t y p e s o f s e r v i c e s u s e d in t h e i n d u s t r y .

b e a c q u a in t e d w it h t h e s c o p e o f th e f ie ld o f c a t e r in g a n d
f o o d s e r v i c e management, a n d the
c a r e e r a v e n u e s available.

u n d e r s t a n d the n e e d for developing k n o w l e d g e a n d

d if f e r e n t s k ills to b e c o m e f o o d s e r v ic e
p r o f e s s io n a ls .
 INTRODUCTION
People 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.
INTRODUCTION
In ancient times in India, dharmashalas catered to
travellers who went on pilgrimages. Even today, such
dharmashalas are in operation, off ering an economical
place to stay and have meals. Besides this, at religious
places, it is traditional to give prasad or langar to the
devotees. Similarly, during the month of Ramzan, food is
provided to all people when they break their fast. All of
these foods are prepared in very large amounts, by
persons who have the expertise to do so.

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.
 SIGNIFICANCE
Tradition and Religious
Culture Practices

Developmen
Globalization t of Industrial
Food Development
Services
Technologica Social and
l economic
Development changes
 SIGNIFICANCE
Services that cater and provide food service are also known as Catering
Services.

It can also be regarded as a service that provides a pleasant change from

home cooked food, as people like to enjoy a meals or snacks or beverages
that have been prepared and served in different and pleasant surroundings.

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.

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.
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
or department or organization.

Menu is a list of food and beverages offered to customers

and the prices
TYPES OF CATERING SERVICES
Welfare or Non- Hotels and
commercial Services Catering
Commercial
Mid- day meals in Small to large hotels, restaurants,
schools School food dhabas, and cafes
services Industrial Expensive luxury restaurants, spas,
canteens Prisons and specialty restaurants
Orphanages Coffee shops, and specialty food
Old age homes or nursing homes services Food services in cinema halls,
Feeding programs undertaken theatres, and malls
by religious orders Travel services on sea, land, and
Supplementary feeding programs air. Catering for seminars,
of government or municipality workshops, conferences, parties
and weddings
CONVENTIONAL FOOD SERVICE SYSTEM COMMISSARY FOOD SERVICE SYSTEM
The conventional food service system is The commissary systems are characterized by a
the most common of the food system and the centralized food procurement and production
traditionally used method. Food is prepared facility, with distribution of prepared menu
and cooked in the kitchen and immediately items to several remote areas for final
served in the adjacent dining service.
preparation and
room. TYPES OF
FOOD
SERVIC
READY-PREPARED FOOD SERVICE E
SYSTE ASSEMBLY FOOD SERVICE SYSTEM:
SYSTEMS
The ready-prepared food service system has
M Assembly serve food systems refer to a type of
food production that begins with partially
been in use for many years. In this food
prepared or fully prepared foods, which can
service systems, food is produced onsite,
then be slightly modified or portioned before
held chilled or frozen, reheated ,and served
being served.
to customers on site.
The food service manager or caterer should
have:
knowledge of menu planning, food selection, preparation and
service, equipment required
organizational and managerial skills, successful personnel direction
ensure that sanitation and hygiene are optimal
have an adequate system of cost control
wisely utilize space for the physical layout of the unit
ensure appropriate waste management practices and procedures
are used
the entire operation should be environment–friendly to the
extent possible
MENU
PLANNING
Planning the menu in advance can ensure food menu items are prepared on time.
It enables the chefs to organize their kitchen staff to be most effective
when cooking the staple restaurant dishes alongside specials and new
items.

Some of the points to be considered while

planning a menu are: season and
availability of ingredients, price range,
time of day— determines which meal and
the type of items to be included.
MENU
PLANNING
Functions of a menu:
The menu essentially performs two functions:
(a) it informs the customer or consumer about what is available,
and
(b) the catering staff knows about what is to be prepared.

The advantage of menu planning is that

it is labor- saving, time saving and
cost– effective.
 MANAG EMENT IN FO O D
SERVIC E
Management in food service - is a process of using resources to achieve goals through various interacting
elements.

Planning - It is the basic functions. All other

functions are dependent of planning.

Organizing - Involved in identifying task of

organization And diving into position.

Staffing - This functions are involved the

employees and training human resources.
Directing and delegation - This is required the
decision making quickly.

Controlling - Important to ensure That performance

is according to the plan.

Coordinating - This functions is help to interlinking

and interconnected various type of a activities.

Reporting - Required the different authorities

of department.

Budgeting - The importance of all function

in organization.
PREPARING FOR A CAREER
Persons involved in this industry also need to have knowledge about planning and
establishing the physical facility for food preparation and service. Some of the
personal skills essential to succeed in the food service industry are:

An interest in food and regular update of trends in national and international

cuisines. Ability to have a good focus on quality, production, sanitation and food
cost controls. Ability to establish, maintain and enforce consistently high
performance standards.
Good communication and interaction skills (Ability to communicate effectively,
both verbally and in writing, to an array of diverse internal and external clients).
Good organizing abilities with an eye for
detail. Pleasant, cheerful and energetic
personality.
Good command over English, other preferred languages especially
foreign languages.
 THANK YOU
FOR
LISTENING
!
Presented By:
GROUP SIX
ABASO LA • PLO PINO • SANTO S • SUMALBAG •