NCERT Class 12 Home Science Chapter 4 Catering and Food Service Management

CATERING AND FOOD SERVICE MANAGEMENT

LEARNING OBJECTIVES

After completing this chapter the learner will be able to:

 know the different types of catering and food services, and the types  of services used in the industry.

 be acquainted with the scope of the field of catering and food service  management, and the career avenues available.

 understand the need for developing knowledge and different skills to become food service professionals.   

INTRODUCTION

Whenever a person leaves his/her home for more than a few hours, s/he has to seek hospitality elsewhere. Often it may be a snack, a drink  or even a meal because his/her home is too far away to go to and eat. In  a long work day, even if a person takes a packed lunch, s/he may want  to drink some beverage—it may be tea, coffee, juice or an aerated drink. Thus, we require services that will supply food whenever and wherever   necessary. These services are performed by the catering industry. The catering industry provides, to varying extents, a substitute for food that one would have got at home. In ancient times in India, dharmashalas  catered to  travellers  who went on pilgrimages. Even today, such dharmashalas  are in operation, offering an economical place to stay and have meals. Besides this, at religious places, it is traditional to give prasad or langar to the devotees. Similarly, during the month of Ramzan, food is provided to all people when they break their fast. All of these foods are prepared in very large amounts, by persons who have the expertise to do so.

With changes in the socio-economic scenario, food service and catering has evolved into an industry that is expanding, as there is much greater demand for food outside home which is tasty, hygienic, healthy and aesthetically served. In some situations, there is a demand for food with longer shelf life. Scientific and technological advancement has helped those involved in mass production of food to streamline their activities, be more effective, improve the safety and quality and yet make it less tiring. Use of computers has also contributed tremendously- not just for maintenance of records, accounting systems, but also for on-line ordering of food, information about equipment manufactured in different parts of the world and recipes for various preparations.

Significance

Today with increasing migration, urbanisation, globalisation, international travel, tourism, exposure to various cuisines and advertisements, as well as increasing interest of local people to try out new foods, there is demand for variety of cuisines and typical ethnic foods. Fig. 4.1 shows the factors influencing development of food services.

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