Foodservice History
Provide a short definition of "Foodservice".
An organised system of food preparation, production, distribution and service within a restaurant, hotel, or any facility or mobile operation that serves or provides food.
Provide an example of a non-Commercial/Institutional establishment.
Hospitals/feeding schemes/NGO's/correctional facilities ect.
Anything organisation that is not in it for profit.
What is the oldest/earliest fast-food establishment in South Africa?
Steers is the earliest.
Which do you think is more vulnerable to economy? Explain your answer!
Commercial requires revenue (customers that spend)
Non-Commercial is a fixed essential service.
Any applicable answer
In what year was McDonalds founded?
In the 1940's.
Who funds non-commercial foodservice?
The government and/or other private entities through donation.
How did Nando's expand internationally from a local base?
Due to strong brand positioning!
What economic forces led to the rise of institutional foodservice?
Economic pressures and the labour system.
How did railway expansion influence restaurant development?
Food distribution improved through faster transport of perishables!
Why would a company such as Anew Hotels provide staff catering instead of relying on commercial outlets?
Because it supports staff welfare and shift work structures, where employees require meals outside normal retail trading hours.