Three categories of food service

The Three Categories of Foodservices




1. The institution foodservice

 Schools, both public and private
 Hospitals, both government funded and private
 Nursing homes
 Homes for the elderly
 Psychiatric hospitals or institutions
 Armed services (army, navy, air force, etc)


Each operation has its own dietary requirements that must be followed on
the menu. The most important factor in planning an institutional menu is that
it MUST BE NUTRITIOUS. This means that it has to include the four basic food
groups: meat/fish, cereal/bread, fruit and vegetables, dairy products.




2. Industrial foodservice

 Corporations
 Companies
 Factories
 Any other type of business requiring in-plant foodservice

The menu planner should take into consideration the type of work the people
are doing, the food preferences, the time allotted for meals and the amount
employees can spend on food.
There are several methods of feeding in an industrial foodservice:
 Computerized vending units
 Full table service
 Cafeteria service
 Coffee-deli shops
 Fast food style