الفهرس يوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
Educational catering is a vital element in hospitality industry. As the potential market is all students at school and all who take meals in universities and colleges, the educational sector is socially highly significant.
Colleges and universities have traditionally provided meals and rooms for students. Through the years, however, the type of meal service and the operation of college/university foodservice has changed. Currently, foodservice at most universities and colleges is provided either by a food contractor or management company or internally by a department of the college.
The aim of the present study is to improve the foodservice operation in private educational institutes in Egypt. This improvement would satisfy the students.
The related literature was reviewed. The review of literature was divided into two sections. The first section was concerned with historical background of foodservice industry, foodservice definition and classifications of foodservice industry. The second section presented historical background of educational foodservice, educational foodservice concept and scope and college students as customers. This section also concerned with nutritional needs of students as well as the foodservice operation in institutes.
A field study was conducted for three reasons. First, assessing the satisfaction of students within the institutes. Second, evaluating their foodservice operation. Third, evaluating the importance of foodservice inside the institutes.