NON COMMERCIAL FOOD SERVICE ESTABLISHMENT.pptx

Catering services can be broadly categorised based on their social and economic significance.
This categorization is based on whether the aim of the catering is primarily profit making or otherwise.

1. NON COMMERCIAL FOOD SERVICE ESTABLISHMENT Mrs. R.Subha, Assistant Professor of Home Science

2. Introduction Catering services can be broadly categorised based on their social and economic significance. This categorisation is based on whether the aim of the catering is primarily profit making or otherwise.

3. Hospital Food Service Food service in scientific term implies the skill of providing a balanced food in a most appealing and an aesthetic way away from home. Little or no attempt was made in early times to provide a therapeutic diet for hospital cases. Diet kitchen was established in late 18th century to provide clean, nourishing food for the ill and wounded soldiers Foodservice in hospitals refers to the provision of meals, snacks, and related services to patients, staff, and visitors in a hospital setting. Hospital food service involves a multiple functional activities in a hospital dietary such as , diet planning, food purchasing, food production, management of human resources in the processes of diet setting and distribution system, updating of food service technology and organization of food service.

4. Hospital Food Service

5. Objectives To improve the health of the patient and to restore himme to normal activity and state of well being Provide a food service for the professional and clerical staff and other employees in all departments of the hospital Provide food for the different visitors to the hospital Food is prepared in central kitchen - food may be ready for immediate service, refrigerated and require further conditioning, frozen in bulk & require thawing and reheat from frozen state. In most hospital environments immediate serving is not possible due to the spread-all-over nature of most hospital wards. Therefore, a warm-holding process is required while the food is distributed. This process or technology is known as “cook, hold and serve”, and is by far the most widely used technology in hospital food service systems.

6. Institutions - Universities, Colleges and School Institutional food service management is the management of food services in organizations that serve a specific group of people, such as school cafeterias and hospital dining services. It differs from restaurant management in a few ways, such as the need to pay more attention to special diets. Cyclic menus are usually followed Counter service is used in Hostel Many Schools have implemented food choices in menus and nutritious snack type meals .

7. Catering Services at School

8. Industrial Food Services After World War II, importance of industrial catering was fully realized. Victor Hugo is considered as the father of Industrial Catering. Supervisor/ catering manager - head of the industrial catering - experienced catering professional - plans the menu according to allocated budget and the needs of the employees - offered food at subsidized rates.

9. Industrial Food Services

10. Prisons and Worship places Diet for inmates based on weekly activities - catering is the responsibility of the chief of prison’s with delegated responsibilities. Number of religious institutions offer free food and specific religious institutions offer specific type of meal.

11. References https://ebooks.inflibnet.ac.in/hsp05/chapter/hospital-food-service/ https://www.slideshare.net/slideshow/non-commercial-types-of-food-service-estblishments/250167344