4 The Evolution of Cuisine
The way in which food is prepared and served has evolved dramatically since the onset of classical French cooking in the 18th and 19th centuries. Carême and Escoffier had an elaborate style. Their creations were very rich, and many recipes required several hours or even several days of advance preparation. Garnishes and service embellishments were also very elaborate, and a large number of courses were served in succession to create a grand experience. The cuisine itself is known as grande or haute cuisine, and its purpose is not just to be fed — it is to indulge and enjoy a full gastronomic experience.
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5. What Are the Types of Food Service Operations?
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Basically there are two types of food service operations, the commercial and non-commercial.
5.1. Commercial
Commercial food service, sometimes referred to as market-oriented food service, is the largest and most recognizable form of food service operation in the world, accounting for approximately 77 percent of food expenditures outside of people’s homes. You’ll recognize commercial food service operations as you drive around your town and down the highway, with large, fluorescent signs advertising hamburgers, pizza, and submarine sandwiches.
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Commercial food service includes fast-food and full-service restaurants, Bars and nightclubs, catering and banquet events, and recreation and leisure outlets. The main goal is to provide food and beverage to customers for profit and creating positive guest experiences. You may also find commercial food service operators in sports stadiums and on airlines and cruise ships.
Retail stores that offer prepared meals such as supermarkets and convenience stores, as well as vending machines, can also be classified as commercial ventures.
5.2. Noncommercial
Noncommercial food service, on the other hand, is a cost-oriented enterprise that prepares and serves meals as a secondary support service to educational institutions and other organizations. Noncommercial food service accounts for about 23 percent of food expenditures outside the home. Noncommercial food operations exist inside of an organization such as a school, hospital or business. Noncommercial food service operations can be found in corporations, healthcare facilities, schools and military or government installations. For them, providing food and beverages is not the No. 1 goal of the organization, but a secondary goal offered in support of the establishment’s main purpose. For example, noncommercial operations exist in secondary and higher education institutions, hospitals, nursing homes, military bases, and child care centers. A university, for example, has the primary goal of educating students to enter the workforce, but offers cafeterias and other food services to support its primary goal. You could also find a noncommercial enterprise in a business that chooses to offer a cafeteria or dining facility to its employees.
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