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Abstract
Food and beverage service varied to commercial and institutional or welfare operations. Commercial operation aims at making revenues by service their guests, while welfare operations aim at servicing society, not make a profit.
Welfare catering may be defined as non-commercial sector of the catering industry concerned with the preparation and service of food and non-alcoholic beverage, the cost of which is not totally passed on to the consumer. This sector includes schools, youth hostels, the elderly, the hospitals...etc. underprivileged, prisons, and
This welfare catering operations have a number of characteristics, as. they offer a limited menu range within tight financial limits; they are affected by governmental changes of policy; the food tends to be produced by large scale production methods; the nutritional standard of the food is of particular importance; rather rigid mealtimes are observed; and finally, prepared food and beverage may be served by staff who are not catering staff, and in non- restaurant surroundings, e.g. hospital wards, school gymnasiums, halls....etc.
Catering services in hospitals today are the result of considerable development since the Second World War. The standards reached are high in spite of the problems caused by the different governments whose attitudes to the welfare services in the United Kingdom have not been consistent.