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    INSTITUTIONAL AND INDUSTRIAL CATERING

    Uploaded by

    Junaid Hussain

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    INSTITUTIONAL AND INDUSTRIAL CATERING

    Uploaded by

    Junaid Hussain
    8 views4 pages

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    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    8 views4 pages

    INSTITUTIONAL AND INDUSTRIAL CATERING

    Uploaded by

    Junaid Hussain

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    INSTITUTIONAL AND INDUSTRIAL CATERING

    Institutional and Industrial Catering

    This group of establishments includes those government or


    educa¬tional institutions that have their own food production and
    service operations, thus serv¬ing employees and students. It is
    believed that the cafeteria of an organization is very important, as
    tasty and nutritious food play a huge role in employee motivation.
    Well-fed employees perform at their best and it inculcates a
    healthy work atmosphere. Some orga¬nizations (or institutes)
    operate their cafeterias at low profits or may charge nominal (or
    subsidized) rates because the aim is not to make money.
    Institutional establishments offer food services not necessarily to
    make profits but be¬cause it is a necessity. In many places, it is a
    legal binding on the organization to provide meal services.

    I. TYPES
    • Profit oriented- commercial canteens, restaurants, café, etc.
    within the premises catering to all the people (students, staff,
    visitors, etc.)
    • Running on break even- industrial canteens, college canteens
    catering to staff requirements only.
    • Subsidized- serving meals as a part of employee/ student
    welfare schemes.
    Mostly Institutional and industrial catering are non-profit oriented.

    II. MENU CONSIDERATIONS


    • Cyclic menu for regular meals and limited choice in canteens.
    • Nutritional requirements are kept in mind while planning menu.
    • Reasonable prices consistent with service offered.
    • Menus are relatively simple, which can be prepared by limited
    kitchen staff in limited time.
    • Special menus are prepared for special occasion like on
    festivals, functions and parties.

    III. PROBLEMS ASSOCIATED


    • Menu fatigue
    • Blending nutritional aspect with taste is little difficult. E.g.
    porridge( is a dish made by boiling ground, crushed, or chopped
    cereal in water, milk, or both, with optional flavourings, usually
    served hot in a bowl or dish. It may be sweetened with sugar, or
    served as a savoury dish) is a healthy food but most of the people
    do not like it.
    • Portion control
    • People eat in varied proportions, for example men eat more than
    women, people doing physical labour eat more than those doing
    office work.
    • Staff serving food finds it difficult to meet the expectations of
    consumers. E.g.-everyone cannot be given a leg piece of chicken
    etc.
    • Also a large number people are to be fed in a limited time.
    • High standards of cleanliness and sanitation.
    • Arranging adequate facilities and managing them is a challenge,
    like space of dining hall, seating arrangements, food and water
    service, etc.
    • Chef has work within tight budgets and yet has to meet the high
    expectations of consumers.

    Educational Institutions

    Educational institutes include schools, colleges, universities,


    professional education institutions, hostels, etc. These can be
    broadly categorized into two types: Academic Institutes and
    Professional Institutes.
    Academic Institutions (Schools and Colleges)
    - The main consumers here are students. The food is made and
    supplied by cafeterias at very nominal rates.
    - The cafeteria could have its own fully equipped kitchen, and thus
    prepare food or it may even outsource food. The size of kitchen
    and the kinds of equipment would depend on the number of
    meals the institution serves on a daily basis.
    - The main focus is on health, hygiene, and nutrition. Since
    children need right kind of nutrients, seasonal vegetables are
    included in the meals.
    - Some schools monitor closely when serving students in dining
    halls as the focus is also on developing good eating habits and
    etiquettes among children
    - Considerations should be given to the physical, sociological and
    sociological atmosphere including both functional and aesthetic
    value of the Dining Hall. The location should provide plenty of light
    air and the place free from disagreeable odours, noxious fumes,
    noise, etc.
    Professional Institutes
    - The main consumers here are adults, and hence it is important
    to offer some variety to them.
    - Kitchens of these institutes are referred to as 'mess', which may
    be run by a committee called mess committee, or it could also be
    run with professional help from an outside agency.
    - Cyclic menus help to solve the issues of monotonous food.
    - The kitchen set-up can be basic to modem depending on the
    type and volume of meals that the institution cooks on a daily
    basis.

    Industrial Catering

    Industrial catering refers more to shops and factories where food


    is made to primarily serve the needs of the employees. This is
    one of the most sensitive catering, as it is believed that the
    biggest of the union quarrels arise due to poor catering facilities
    provided by a company. It is important to keep employees happy
    by providing them tasty, nutritious, and a variety of food.
    - The food is served in dining halls, often referred to as cafeterias
    or employee dining halls.
    - In many companies, members of the senior management eat in
    the same dining halls along with other employees. However, in
    some companies, the members of senior management have food
    in a separate area sometimes referred to as EDR or executive
    dining room.
    - The number of meals served may range anywhere from 30 to
    2,000 or more, and this depends on the size of the organization,
    that is, the number of employees.
    - Industrial catering is a crucial and a sensitive one too because it
    caters to a large group of people with multicultural and different
    religious beliefs.
    - The food is nutritionally balanced for the type of work. Example,
    industrial workers performing heavy physical work need a high
    calorie diet.
    - In India, we also have specialized celebrations done on major
    festivals in cafeterias, and the food cooked on such occasions
    reflects the specialities from that festive season.
    - The cafeterias have tea/ coffee facilities, with some also having
    snack and beverage vending machines.

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