Food service managers work with chefs to develop menus that satisfy the palate without breaking the establishment’s budget.

Food service managers face is providing high-quality service, food, and drinks while maintaining a profitable operation. This means managing budgets, analyzing business patterns for scheduling purposes, and keeping track of ingredient inventory and other supplies

Food service managers train their staff on the laws that affect their specific role. They also monitor employees to ensure full compliance with all necessary regulations. Obtaining and renewing licenses, bookkeeping and payroll, and paying government taxes and fees are other functions food service managers fulfill.

It generally refers to the type of restaurants that sell quick, inexpensive take-out food. During a relatively brief period of time, the fast food industry has helped to transform not only diet, but also landscape, economy, workforce, and popular culture.

It offers a large menu including a variety of cuisines and meals are cooked and prepared and is eaten at the premises.

Diners can eat inside the store or they can order their food “to-go''.

It is a establishment which are committed to earn profit. The restaurant is king in this category.

A catering that provides the subsidies of the Government.

Make huge part of the foodservice business and create extensive employment.

It standardized ready-to eat food and services.

A young mill-operator from Scotland and known as a father of ''Industrial Catering.''

He provide an “eating room” for his workers ns their families. This created a great motivation to his workforce who increased their productivity.

The first hospital in Europe was the

He founded the first hospital in the American continent in 1524 in Mexico City.

He was the first dietician and creator of the modern hospital.

Dietetic Association was found on..

A concept borrowed from the United States and distinguished by its quick service.

-Casual Wear

The entire atmosphere and décor are geared to a particular thee normally related to regional cuisine, Chinese, Indian, Polynesian, Japanese and French restaurant are all geared to the specialty food they offer.

It specializes in a good buffet spreads or a choice of two tables d’ hotel menus.

It principally meant for dancing to recorded music and utilizes special lighting and dance floor.

It is principally open at night in dinner, dance and live entertainment.

This collective name to cover informal snacks bars, milk bars, kiosks, frozen yoghurt, theatre countries, etc. - It is a counter at which people eat.

means coffee in French and cafes were opened in response to the popular coffee houses in London

Prices are displayed on large menu boards.

The aim focus of this program is to provide diet food supervised by qualified dietitians, who are unable to actively seek alternative sources of food.

Members who have to pay a subscription fee to maintain their membership. Non-members may be permitted provided they

These are the goals (a long-term basis) or targets (on a short-term basis) to aspire wards within given time frame.

This has become the buzzword of all modern enterprises. Customer looking for something new. Very few products and services remain the same.

believes that the costumer deserves his or her basic due, having paid for the food and service

Any enterprise is subject to competition, which is trying to woo the customers away from work.

These are how things are done.

Refers to the capital, budget and operational cash flow required to fulfill the basic purpose of business.

These are the equipment required to fulfill the objectives of the business.

This gives cognizance to time. Time has become an important factor for both business and guest.

It prevents hair from falling into the food and to discourage the food handler from touching his o her.

It ensures a standard of food safety that is recognized as the definitive certification for sale food operations.

Planned sequence of observations and measurements to keep accurate record.

Refers to the broad function of developing the facility including site section, menu, equipment requirements and other planning function that will guide the project to reality.

Shortage of both skilled and unskilled labor and their desire to retain trained employees has led designers to consider making foodservice facilities both functional and attractive places in which to work. Some of the ways that this is being implemented include; specifying quality equipment and flooring that is easy to clean.

More people than ever before are eating meals away from home. The foodservice, types of food served, and prices charged. All these factors in turn, influence a facility design.

The collection of data about the market and other factors relating to the operation of the proposed facility – justifies the proposed outline to ensure that the project is worth pursuing.

An important step in preliminary planning is identifying the type of menu to be served and the various food preparation methods required for the menu type. This is the key to equipment needs, which in turn to determines the space requirement for the equipment.

Building style and materials, types of floors, walls, ceiling and noise reduction components.

What is the first step in planning procedure?