Page 11 - مراقبة_merged_Neat4فنادق ثان

Quality and Food Safety Management in Food
Service Industry

The institutional operations are established primarily to
meet the needs of the institutions in which they operate by
providing food to those working or using the services of the
institution, willingly or otherwise. Institutional food service
operations may be managed either by the institution or by some
outside foodservice contractor.

Institutional food service operations offer their service for
other reasons than making profit. The success of these
operations not in making profit but in meeting their pre- set
budget goals-relies only in controlling variable costs these
operations are responsible for 11.5% of total industry food sales
while they consume 24.8% of total food service industry
purchases.

Moreover, institutional food service operations are not
operated primary for public dining; they are intended to provide
food service for a particular group, such as children in a school,
passengers on an airplane, or employees of a corporation.

Furthermore, with increases in food costs, labor costs, and
customer demand many institutions have found their food
service management is inadequate and are turning to contract
feeders to solve these problems. Contract feeding is a type