TAILIEUCHUNG - Lecture Introduction to the hospitality industry (8th Edition): Chapter 7 - Clayton W. Barrows, Tom Powers, Dennis R. Reynolds

Chapter 7 - Issues facing food service. In this chapter students will be able 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”

• Du lịch
• Hospitality industry
• Hospitality business
• Tourism operations
• Food service
• Hotel business
• Restaurant business
• Hospitality law
• The hospitality industry
• Hospitality managers
• Hospitality business structures
• Significant hospitality contracts
• Legally managing property
• Prevention philosophy
• Legal responsibilities
• Legally selecting employees
• Management in the hospitality industry
• Service industry
• Hospitality careers
• Hospitality management