Running head: ACTIVITY 8.

Non-Commercial Foodservice Operations

Angela Martin
United States University

ACTIVITY 8.1

Non-Commercial Foodservice Operations

SUBMIT a list of who the primary customers are in non-commercial foodservice
operations.
On-Site food service is defined as operations where food is served outside of the home
but where food is not the primary business.
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.
Examples include: (1) Business and Industry; (2) Colleges and Universities; (3)
Health Care and; (4) Schools.
These are the four primary 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?
The segment was also known as noncommercial food service because originally, it
was operated by the institutions themselves on a break even basis (without attempt
to make a profit).
It was also long operated on the assumption that its customers represented a
captive market. The current thinking views the market more as customers who
have choices.

ACTIVITY 8.1