Chapter 7 - Issues facing food service. This chapter’s objectives are to: Explain the differences between qualitative and quantitative research methods; list the quantitative research designs; explain the differences between survey research, experimental, pre experimental, quasi experimental , post hoc, developmental, and forecasting research methods; | On-Site Food Service Chapter 7 Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved ON-SITE FOOD SERVICE Definition: Food outlets in business and industry, schools, universities, hospitals, skilled-nursing centers, eldercare centers, correctional facilities, recreational facilities such as stadiums, and child care centers This can include locations where people are at work, play, recreation, school, etc. This segment has a long history—it was originally known as “institutional” food service because it was associated with “institutions” such as universities and hospitals ON-SITE FOOD SERVICE General categories include: (1) Business and Industry; (2) Education; (3) Health Care; (4) Corrections; and (5) Recreation. These are the five segments that we will discuss but there are many other environments where people purchase food service in these types of environments – can you think of some examples? ON-SITE FOOD SERVICE The segment was also known as “noncommercial food service” because originally it was operated by the institutions themselves on a break-even basis (without attempt to make a profit) It was long operated on the assumption that its customers represented a “captive market”—the current perspective reflects the market more as customers who have choices ON-SITE FOOD SERVICE Some terms that you will need to understand (that are unique to this segment) include the following: Participation rate (compare with measure used in commercial restaurants) Self-op Contractor Managed services Client ON-SITE FOOD SERVICE The reasons that we choose to include this segment in this course is: The areas that it has in common with other hospitality sectors The involvement of traditional hospitality companies in management Its size and scope The professional opportunities available SELF-OPERATED FACILITIES Self-ops are food service operations that institutions choose to manage themselves Historically, before the advent of professional management companies, this was . | On-Site Food Service Chapter 7 Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved ON-SITE FOOD SERVICE Definition: Food outlets in business and industry, schools, universities, hospitals, skilled-nursing centers, eldercare centers, correctional facilities, recreational facilities such as stadiums, and child care centers This can include locations where people are at work, play, recreation, school, etc. This segment has a long history—it was originally known as “institutional” food service because it was associated with “institutions” such as universities and hospitals ON-SITE FOOD SERVICE General categories include: (1) Business and Industry; (2) Education; (3) Health Care; (4) Corrections; and (5) Recreation. These are the five segments that we will discuss but there are many other environments where people purchase food service in these types of environments – can you think of some examples? ON-SITE FOOD SERVICE The segment was also known as “noncommercial food service”
