Modern Food Service Operations

From the beginning of the establishment of the first restaurant up to the building
of modern restaurant, many food industries have grown. There are more than
one million public dining facilities operated in the world and there are so many
changes that happened due to the Industrial Revolution. Changes include Culinary
technologies, food supplies. Consumer concerns, local production, sustainability,
and social changes.

CULINARY TECHNOLOGIES
•The introduction of the Cast- iron Stove
•Development of the Food Preservation and Storage Techniques
•Development in Transportation Technology
•Development of Mechanical and Motorized Kitchen Equipment

FOOD SUPPLIES
•Switch from Organic to Chemical Fertilizers and Introduction of Pesticides
and Drought- or Pest- Resistant Strains increased the yields of healthy
crops
•Traditional Hybridization Techniques and Genetic Engineered Crops have
produced new varieties of grains such as soybeans, corn, rapeseeds and
rice, which is resistant to herbicides and insects.
•Advancements in Animal Husbandry and Aquaculture have led to a more
reliable supply of leaner meat, poultry, and fish.
CONSUMER CONCERNS
•Nutrition and Diet have fuelled changes in the food industry.
•Food Safety
•Local and Organically Grown Fruits and Vegetables and Free- Range- Raised
Animals
LOCAL PRODUCTIONS
•Two basic methods of transporting fresh foods to the consumer Commercial
System and Regional System
SUSTAINABILITY
•refers to the practices used to minimize human impact on the environment
and protect natural resources.
•It is an integrated and systematic approach to what and how we consume.
 •In food service, it refers to growing or harvesting foodstuffs in an
environmentally and socially responsibility manner.
•Sustainable farming practices include avoiding or minimizing the use of
herbicides and pesticides, dry farming without irrigation and reducing the
consumption of fossil fuels.

STEPS IN SUSTAINABILITY IN FOOD ESTABLISHMENT

•Minimize the food miles
•Incorporate more diverse local crops into your menu
•Educate your staff
•Compost vegetable trimmings and coffee grounds
•Install a water filtration system and replace bottled water with your own
filtered water for customers, served in reusable glass.
•Use green cleaning products and biodegradable paper products; recycling
cardboard, metal, glass and other trash are easily adopted sustainable
practices.
SOCIAL CHANGES IN FOOD SERVICE OPERATIONS
•The needs of dual income households, single-parent families and an aging
population, as well as other market segments, impact the places and ways
in which foods are sold and consumed.
•By tailoring their menu, prices and décor accordingly, food service operators
cater to consumers defined by age, type of household, income, education,
geography and many other factors.
•The number and types of institutions providing food services is also
increasing.
•Consumers are becoming better educated and more sophisticated through
travel or exposure to the many television programs, websites, books and
magazines about food.