Food Service

1. DEVELOPMENT
OF
FOOD SERVICE
INDUSTRY
Prepared by:
Ms. Bernadette A. Huertas

2. WHAT IS FOOD SERVICE?
It’s defined as the practice or
business of making, transporting,
and serving or dispensing
prepared foods, as in a
restaurant or commissary.

3. HISTORY OF FOOD SERVICE
Filipino Culture
Korean, Thai food dishes
contributed in the Filipino
Cuisine.

4. Women traditionally do the
cooking in Filipino households
but because they are
preoccupied with work outside
their homes, many of them buy
cooked food, have them
delivered or just dine out.

5. Changed of lifestyle.
The food service industry is
sought after by growing number
of people who want to have
filling meals in the shortest time
at the most reasonable price.

6. Today different types of food
establishment are being set-up
all over the country. Like big and
fancy restaurants, fast food
restaurants, delivery service,
catering services and canteens.

7. In food service business needs a lot of
study on important principles of
managing.
Food can affect the health of the
consumers, therefore it is the
responsibility of the owners to maintain
the cleanliness of the
Food served and place.

8.  Quantity cooking, menu
planning, food pricing, and
sanitation of work area and
process, as well as health care of
the customers.
Honest service to customers is
very important in food business.

10. COMMERCIAL FOOD SERVICE
Food service operations that
compete in a free market and
are open to all customers.

11. STAND ALONE RESTAURANTS
A restaurants which literally “stand
alone” meaning apart from other
hospitality establishments.
Come different sizes and price ranges,
other cuisines and have different
service system and configuration.

12. FAST FOOD
Also known quick service
restaurant within industry itself, is
a specific type of restaurant
characterized both fast food and
minimal table service.

13. TRADITIONAL
Quick service and high traffic
locations characterized traditional
fast food outlets.
 they offer standard menu with
limited inexpensive choices.

14. QUICK COMFORT
Inexpensive, nutritious, “home
cooked” family meals in a fast
service fashion.

15. DOUBLE-DRIVE THROUGH
Based on a limited menu and
service, reduced development
and operational cost, and
cheaper products. This
segment has no indoor setting.

16. CAFETERIA
Type of food service location in
which there is little or no
waiting staff table service.
Large office building or school.

17. BUFFET AND SMORGASBORD
 it refers to eat all you can and
for a fixed price.

18. THEME
 it is characterized by a special
theme that incorporates the
design, menu, and service of
the restaurant.

19. ETHNIC
 reflects a specific
international cuisine.
Many are owned by families of
a specific cultural heritage.

20. FAMILY
 prevailing customer base are
families.
Most offer moderately priced
food, table service, and large
seating capacity.

21. SPECIALTY
 menu revolves around particular
category of menu items or
specialty.
Either dependent restaurants or
chain, the prices range from
moderate to expensive.

22. DELICATESSEN
 establishment serving over
the counter, made to order
sandwiches and a wide
selection of meats and
cheeses.

23. SPECIALTY COFFEE
 chain operated, franchised or
independent establishments
offering variety of coffee beans, an
extensive menu hot and cold
drinks and limited selection of
pastries and sandwiches.

24. ICE CREAM PARLOR
 specialty outlets offering
multiple varieties of ice cream,
frozen yogurt, specialty cakes,
shakes and etc.

25. CASUAL DINING/ FAMILY
DINING
 it served moderately priced
food in casual atmosphere.

26. FORMAL DINING
 the restaurant or hostess
normally offers a five course
meal during formal dining
occasions.