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The food system, including food service and food retailing supplied $1.24 trillion worth of food in 2010 in the US, $594 billion of which was supplied by food service facilities, defined by the USDA as any place which prepares food for immediate consumption on site, including locations that are not primarily engaged in dispensing meals such as recreational facilities and retail stores. [2]
Packaged food aisles at an American grocery store Parmigiano Reggiano cheese produced in a modern factory Battery cages in Brazil, an example of intensive animal farming. The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The food industry today has become ...
The term food system describes the interconnected systems and processes that influence nutrition, food, health, community development, and agriculture.A food system includes all processes and infrastructure involved in feeding a population: growing, harvesting, processing, packaging, transporting, marketing, consumption, distribution, and disposal of food and food-related items.
Culinary theatre is the creation or enhancement of a spectacle during the service of food and beverages. This form of theatrics aims to excite or even entertain the diner, patron or customer, usually without affecting the flavour of the food(s) and/or beverage(s) to be consumed. [1]
A corporate office's cafeteria in Bengaluru, India, December 2003.. A cafeteria, sometimes called a canteen outside the U.S. and Canada, is a type of food service location in which there is little or no waiting staff table service, whether in a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or ...
In 2020, the United States Department of Labor Standard Industrial Classification (SIC) defines the hospitality industry more broadly, including: [2]. 701 Hotels and Motels, including auto courts, bed and breakfast inns, cabins and cottages, casino hotels, hostels, hotels (except residential ones), inns furnishing food and lodging, motels, recreational hotels, resort hotels, seasonal hotels ...
The professional requirements of dietary managers vary across countries and employment settings, but usually include some formal (postsecondary) education and/or on-the-job experience in nutrition care and therapy, management of foodservice operations, human resource management, and sanitation and food safety. [2]
A fast-food restaurant, also known as a quick-service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast-food cuisine and has minimal table service. The food served in fast-food restaurants is typically part of a "meat-sweet diet", offered from a limited menu, cooked in bulk in advance and kept hot, finished ...