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I. THE FOODSERVICE INDUSTRY

Learning Objectives

  • Recognize food industry trends and explain their potential impacts on business management.
  • Identify the two main segments of the food service industry and explain the key differences between them.
  • Recognize the evolving nature of the food service industry and the trends shaping its future.
  • Describe the conduct of a professional working in the food service industry.

Key Terms

Food service industry Commercial food service Non-commercial food service
Hospitality Professionalism Customer service
Teamwork Trends Challenges

Source: The BC Cook Articulation Committee. (2015). Working in the Food Service Industry. Victoria, B.C.: BCcampus, CC-BY. Retrieved from https://opentextbc.ca/workinginfoods

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Principles of Management in Nutrition Copyright © 2025 by Melissa A. Fernandez is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.

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