Institutional Food Service Systems

Catering is defined as the feeding of people by food or meals provided by the institutions providing this service together outside the home and the organizations providing this service are called “Catering“ or “Institutional Food Service Systems”. A quality catering service is a department aiming that providing nutritionally preserved (using appropriate preparation and cooking techniques), economical, hygienic, high quality subjective, sufficient in quantity and variety of foods/meals in an elegant and accurate presentation/service in appropriate physical conditions that consumers will enjoy. It includes topics such as air, sea, railway transportation systems, hotels, etc. for various mass nutrition institutions planning menus, food purchase, preparation, cooking, service, removal of residues, prevention of accidents, conducting all services in accordance with hygienic standards and effective cost control.