Sector: Food Service Industry

Refers to the broader sector or industry that encompasses all businesses,

organizations, and institutions involved in preparing, serving, and selling food to
consumers outside their homes. It can be classified into two main groups:

Commercial Food Services Non - Commercial Food Services

These establishments operate with the primary Also known as institutional or on-site food
goal of generating profit by offering food and services, these are operations where providing
beverage services to the general public. food and beverage is not the primary business,
but a supplementary service.
• Quick-Service Restaurants
• Full-Service Restaurant • Educational Institution
• Catering and Banqueting • Healthcare Facilities
• Drinking Establishment • Employee Canteen
• Airline Meal Services
• Hotel Breakfast Services
• Military and Government Feeding
Programs

Food Service System

Refers to the structure and processes involved in

preparing, distributing, and serving food to meet
the needs of consumers. These systems can be
categorized into four main types:

Food Processing Continuum

Is a framework used in food service systems to

describe the various levels of processing that food
undergoes before being used in meal preparation.

FUNDAMENTALS IN FOOD SERVICE OPERATIONS – LEC 4

 1. Conventional Food Service System
This system involves food being prepared on-site,
in the same location where it is served. The food is
cooked, served, and eaten on the same day.

Example: Traditional restaurants, school cafeterias

Advantage
• Fresh/High Quality
• Flexibility in Menu Offerings
• Ability to Adjust Portions

Disadvantage
• Labor-Intensive and Requires Skilled Staffs
• High Cost Due to Staffing and Equipment
• Consistency
• Food Safety

2. Commissary Food Service System

Centralized food production takes place in a
commissary (a large central kitchen). The food is
then distributed to various service sites (like satellite
kitchens or other food service outlets), where it is
finished, heated, and served.

Example: Airline Catering Services, Fast Food Chain

Advantage
• Efficiency in Bulk Production
• Consistency in Food Quality Across
Locations
• Lower Labor Cost

Disadvantage
• High Initial Investment in Transportation
and Storage Equipment
• Potential Food Safety Risks During
Transportation

FUNDAMENTALS IN FOOD SERVICE OPERATIONS – LEC 5

 3. Ready-Prepared Food Service System
Food is prepared and cooked in advance
(sometimes in large batches) and then stored. It is
either chilled or frozen until it is ready to be
reheated and served.

Example: Hospital Food Services, Cafeterias

Advantage
• Reduces Peak-Time Labor Requirements
• Lower Labor Cost

Disadvantage
• Requires Significant Refrigeration and
Freezer Storage
• Quality May Decline Due to Reheating
Processes

4. Assembly-Serve Food Service System

Fully prepared foods are purchased, stored, and
assembled for service with little or no preparation.

Example: Convenience Stores, Vending Machines

Advantage
• Minimal Labor Required
• Low Initial Investment in Kitchen
Equipment

Disadvantage
• Limited Menu Variety and High
Dependency on Suppliers
• Higher Food Cost Due to Purchasing Pre-
Prepared Items
• Limited Control Over Food Quality and
Customization

FUNDAMENTALS IN FOOD SERVICE OPERATIONS – LEC 6

 Food Service Establishment

Refers to a business or operation where food and beverages are prepared,

served, or sold to customers for consumption on-site, off-site, or both.
These establishments handle food for public consumption.

1. Restaurant - Full-service establishments where

customers sit down, are given menus, and ordered food is
brought to the table by waitstaff. Types of restaurants are:

China Blue by Jereme Leung

A. Fine Dining Restaurant - Offers an upscale experience

with elaborate menus and high-quality ingredients. Fine
dining restaurants may also include a dress code.
Sky Deck at The Bayleaf Hotel

B. Casual Dining Restaurant - Relaxed atmosphere with table

service, offering moderately priced meals. These restaurants
typically have a diverse menu that caters to a variety of tastes.

Jollibee
C. Fast Food Restaurant - Quick service with a limited
menu, typically featuring burgers, fries, pizza, or
sandwiches. The food is designed to be served fast and
often comes in a drive-thru option.
Shake Shack

D. Fast Casual - Combines fast food convenience with a

higher-quality dining experience. Customers usually order at
a counter, but the ambiance is more relaxed than fast food.

2. Buffets - All-you-can-eat dining where

customers serve themselves from a variety of food
options that are laid out in a buffet style.

Cabalen

FUNDAMENTALS IN FOOD SERVICE OPERATIONS – LEC 7

 3. Pubs/Bars - These establishments focus on
serving alcoholic beverages, often with a selection
of food. Pubs tend to offer hearty meals, while
bars may focus more on drinks and small plates.

Starbuck
s
4. Cafes/Coffee Shops - Typically smaller, more
informal establishments focused on coffee, tea,
pastries, and light snacks. Many cafes offer a
relaxed ambiance, ideal for socializing or working. Ignite Sky Bar – Peridot Grand Luxury Boutique Hotel

5. Food Trucks - Mobile food vendors that serve a

variety of dishes, often inspired by street food.
They are known for being able to serve food on the
go at festivals, street corners, or events.

Eleanor’s Catering

6. Catering - Companies that provide food and

drink services for special events such as weddings,
corporate events, and private parties. Catering
services often offer customizable menus.
Paella Depot

7. Bakeries - Specialize in baked goods such as

bread, cakes, cookies, pastries, and pies. Some
bakeries also offer beverages and sandwiches.

SM Food Court

8. Food Courts - Usually located inside shopping

malls or airports, food courts feature a variety of
food vendors offering fast, convenient meals.
Customers can choose from a range of cuisines.

Mazzola Bakery

FUNDAMENTALS IN FOOD SERVICE OPERATIONS – LEC 8

 9. Take-Out/Delivery Services - These
establishments primarily focus on preparing food
to be picked up or delivered. Customers do not eat
on-site, and food is designed to be taken away.

Zugba Grill at Banchetto Olongapo

10. Pop Up Food Stall - Temporary food stall that

often pop up in unexpected locations for a limited
time. These can range from special events.
Domino’s

Objectives Food Service Establishment:

• Providing Quality Food and Beverage - A primary References:

objective is to consistently offer high-quality food 1. National Restaurant Association. (2022). "State of the
and beverages that meet the expectations of Restaurant Industry Report." Retrieved from
customers. restaurant.org.
2. Payne-Palacio, J., & Theis, M. (2015). Introduction to
• Customer Satisfaction - Ensuring customer
Foodservice. Pearson Education.
satisfaction is essential for repeat business and 3. Gregoire, M. B. (2016). Foodservice Organizations: A
positive word-of-mouth. This includes not only the Managerial and Systems Approach (9th ed.). Pearson.
quality of food but also the speed and efficiency of 4. Spears, M. C. (2000). Foodservice Organizations: A
service, cleanliness, and ambiance. Managerial and Systems Approach. Prentice Hall.
• Profitability - Maintaining financial health through 5. https://egyankosh.ac.in/bitstream/123456789/33522/3/
Unit-12.pdf
effective cost control, pricing strategies, and
6. FDA Food Code 2022, § 1-201.10
revenue generation techniques. 7. Smith, J. (2019). "Types of Food Establishments and
• Compliance with Legal and Safety Standards - their Operations." Journal of Hospitality and
Adhering to health and safety regulations, food Foodservice Management, 24(3), 245-260.
safety laws, and labor laws is crucial for https://doi.org/10.1016/j.jhfsm.2019.02.003
maintaining a legal and ethical business. 8. National Restaurant Association (2022). "What is food
service management?" Retrieved from restaurant.org.
• Brand Reputation - Build and maintain a strong 9. Jones, P. (2008). Introduction to Hospitality
brand identity that attracts and retains customers. Operations: An Indispensable Guide to the Industry.
This can include good marketing, customer service, Sage.
and community involvement. 10. Lashley, C., & Morrison, A. (2000). Service Quality in
• Staff Development and Satisfaction - Staff Hospitality and Tourism. Butterworth-Heinemann.
11. Lewis, R. C., & Chambers, R. E. (2000). Marketing
Development and Satisfaction.
Leadership in Hospitality. Pearson Education.
• Sustainability - Integrate sustainable practices, 12. Solomon, M. R. (2017). Consumer Behavior: Buying,
such as reducing food waste, sourcing locally, or Having, and Being. Pearson.
offering more environmentally friendly options. 13. Gössling, S., & Hall, C. M. (2006). Tourism and
• Create Job Opportunities - Aim to create job Global Environmental Change. Routledge.
14. Jones, P., & Lockwood, A., The Management of
opportunities for local communities.
Foodservice Operations, 2018

FUNDAMENTALS IN FOOD SERVICE OPERATIONS – LEC 9