Page 9 - مراقبة_merged_Neat4فنادق ثان

Quality and Food Safety Management in Food
Service Industry

food preparations into conventional or convenience food
service operations . A conventional food service operation
prepares most menu items from scratch using row ingredients,
while a convenience food service operation uses mostly
convenience (processed) foods to prepare its menu items. The
decision whether to use raw ingredients or convenience
ingredients is based on budget, staff abilities, and schedules,
equipment availability, and customer preferences.

1-4.1 Commercial Food Service Operations
The commercial food service operations are the largest

segment of the food service industry, in which the property
exists primarily to make a profit on the sale of food and / or
beverage products; its economic objectives typically deal with
maximizing or at least emphasizing profits. Meanwhile, in the
institutional food service operations, the property exists
primarily for reasons other than to make a profit from the sale
of food and / or beverage products; thus its economic objectives
typically deal with minimizing expenses.

Commercial food service operations are usually
restaurants, and fall into the categories of full service, family
service, fast food, and variation and specialty. Moreover, those