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Quality and Food Safety Management in Food
Service Industry
Restaurants fail for many reasons, including under
capitalization, new and financially stranger competition, poor
location, a lock of under standing about the market place and
failure to change with the time. Failures are due to:
Lack of planning,
Loss of focus on the customer and the customer's needs
or failure to react in a timely fashion to those needs, or
Losing focus on the cost of doing business.
1-4 Classifications of the Food Service Operations
The food service industry may be classified in many
different ways. One way is to categorize it according to various
markets and may also be classified according to the economic
objectives of the operation.
Food service operations may be either commercial – those
operated with the aim of earning a profit – or non commercial –
those operated primarily for the convenience or welfare of
those served rather than primarily for profit. Each of two
categories includes many kinds of restaurants.
From a different prospective , commercial or institutional
food service operations may also be classified by their means of
