The Future of Food Service: A Basis for Planning

Designed as a basic reference document, the report has mapped the economic and technological territory of the food service industry, examined the dynamics shaping the industry today, and examined questions in need of further research. It is a volume that might be useful to food service teachers and...

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Bibliographic Details
Main Authors Powers, Thomas F., Ed, Swinton, John R., Ed
Format Report
LanguageEnglish
Published 01.06.1974
Subjects
Annotated Bibliographies
Bibliographies
Economic Factors
Economic Status
Food Service
Futures (of Society)
Mechanical Equipment
Methods
Nutrition
Planning
Tables (Data)
Technological Advancement
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Summary:Designed as a basic reference document, the report has mapped the economic and technological territory of the food service industry, examined the dynamics shaping the industry today, and examined questions in need of further research. It is a volume that might be useful to food service teachers and curriculum planners as well as a volume which might be of interest to the industry and students. The report is organized into six main sections, authored by professionals in the field: (1) Industry Dynamics: An Institutional View, (2) Food Processing and Preparation Equipment As It Shapes the Future of Food Service, (3) Food Processing Methods: The State of the Art and Its Future Effect on Food Service, (4) Nutrition As It Affects and Will Affect Food Service, (5) Planning Aspects Affecting the Future of Food Service: A Study of Planning and Spatial Issues, and (6) Economic Trends Influencing the Future of the Food Service Industry. A bibliography or annotated bibliography is included at end of each main section. The concluding, partially annotated Bibliography of the Economics of Food Consumption (59 pages) has been organized to make information available to those particularly interested in hospitality industry food service. (EA)