INSTITUTIONAL FOOD
MANAGEMENT
ASEENA BANU
18PW28153
2ND M.SC N&D
NON COMMERCIAL CATERING
SERVICES
Non-commercial foodservice operators supply food to
businesses, educational, institutional or government
organizations. Non-commercial foodservice is also
called contract foodservice
NON COMMERCIAL CATERING SERVICES OR
INSTITUTIONAL CATRING SERVICES
INDUSTRIAL CATERING :
It is refers to food programs in factories and corporate
houses.
The food is provided at staff canteens or cafeterias
specially designated for the purpose of giving
wholesome food to workers and executives.
Where a worker can choose the food according to his or
her budget.
HOSPITALS :
Hospitals and nursing homes are major beneficiaries of
institutional catering.
The main focus of these food programs is to provide diet
foods supervised by dieticians, to patient, who are unable
to actively seek alternative source of food.
Food comes to the hospital beds inn proportioned trays.
Hospitals also have large cafeteria on a paying basis for
their staff and the visitors of patients.
SCHOOL :
School food programs are popular in full day school
schedules and boarding schools.
Food is nutritious and planned by dieticians who know
the kind of food for growing children.
Schools may also license caterers to open tuck shops for
those on low budget. While boarding schools may run
their own kitchens day schools may contract meals
programs to professional caterers.
MILITARY CATERING :
Military catering covers the entire armed forces and
paramilitary forces.
The armed forces cover the army, air forces and the navy
with their respective administrative wings.
Food is provided in messes separately for soldiers, non
commissioned officers and officers.
They need the same attention to quality, consistency and
nutrition.
AIRLINE CATERING :
Airline catering may be classified into flight catering and
airport catering.
Flight catering is a specialized food programs for
passengers on board planes. It has developed a long way
from the sandwiches and flasks of coffee or tea to full
dining service including drinks and wine and a choice of
menus.
Airport catering involves food outlets that are self
service, waiter service, vending machines and licensed
bars. They may be run by the airport authority or by
outsourced catering establishment.
SHIP CATERING :
Ship catering is almost like catering in a hotel.
The challenge in cruise liner is the ability of stocking
and storing the right quantity of provisions and raw
materials.
THEME PARKS AND RESORTS:
It is offers a great opportunity for good catering
programs.
Such opportunities may come in a wide variety of
facilities from restaurants, mobile vans, vending
machines, kiosks and dining rooms.
RAILWAY CATERING:
Railway catering is a large and challenging food
programs. They may be classified into railway terminal
catering and in-transit service.
Catering at terminal consists of a range of facilities
including take away foods, fast food restaurants, waiter
service restaurants, vending machines, self service
cafeterias, kiosks and mobile food trolleys where the food
comes to the train window.
In transit can vary to fresh foods provided to passengers
at their seat by carefully planning supply points en route.
PRISON CATERING:
Prison catering is another challenge as inmates have to be
fed nutritious and wholesome food so as to avoid the
spread of disease in a limited prison campus.
Prisons have their own cooking programs which are
supervised for hygiene and sanitations.
