An Overview of the Foodservice Industry

Abstract

This chapter is the first of two chapters which together provide an outline, an overview, of the foodservice industry – the second chapter considers the consumer of foodservice.

The foodservice industry is heterogeneous, complex in its organizational structure, and with very little agreement either nationally or internationally, in areas such as definition and classification. As a result, it is often difficult to get reliable data on which to compare performance and gain a true understanding of the foodservice industry.

This chapter seeks to clarify some of the semantics involved before suggesting a possible definition of foodservice.

The chapter then goes on to outline organizational structures firstly noting that globally the foodservice industry comprises primarily small independent units rather than chain operations as is often assumed. Two prevalent organizational structures, franchising and contracting out, are covered in outline.

Food production and the service of food can be undertaken in a number of ways, and the more popular are considered, although in practice many are actually a hybrid of these.

The types and styles of menus are considered, and then, in an industry often described as a “people industry,” the labor element is outlined.