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Institutional Foods Development Perspectives Review

¹ Food Engineering & Packaging, Defence Food Research Laboratory, Mysore, India.
² Food Engineering & Packaging, Defence Food Research Laboratory, Mysore, India.
³ Food Engineering & Packaging, Defence Food Research Laboratory, Mysore, India.
⁴ Food Engineering & Packaging, Defence Food Research Laboratory, Mysore, India.

Food and Nutrition Sciences·Volume 04 (2013)·Pages 873–878·Published 19 August 2013·DOI10.4236/fns.2013.49114

Abstract

Development of food service institution has been initiated by industrialization and has grown rapidly over the last half century. Institutional Food Service includes planning, preparation, distribution and supply of foods outside home. Consumer perceptions towards institutional foods are influenced by marketing, advertising and lifestyle changes. Food service systems/catering units promote new processing methods and bulk packaging of food to conquer problems like skilled labour shortage and reduce the operation cost. This review emphasize on the evolution of food services (vending, industrial food services, school lunch, hospital etc.) and its importance. It also highlights the attributes for making institutional foods more acceptable for consumers and their role of human engineering.

KeywordsInstitutional FoodsCommercial FoodIndustrial Food Service

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Institutional Foods Development Perspectives Review

Abstract

References (26)