VOLUME FEEDING

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Volume Feeding

The term volume cooking symbolises a professional set-up with modern and specialized equipment and professionals cooking large quantities of food following the best practices and safety standards. The organisation required for bulk cooking is, however, more complex in nature than that for a small commercial establishment.

-          Quantity food production requires attention to plan­ning, forecasting the quantity of food to be cooked, merchandising and selling the prod­uct, and developing strategies for selling the finished product.

-          The hospitality industry is not restricted to only com­mercial establishments but it also caters to non-commercial establishments. Growth in the industrial sector led to business houses setting up large factories and industries. This meant providing food to people working in those organizations and thus gave rise to industrial catering.

-          Hospitality services of food are provided to factories, departmental stores, sport centres, clubs, schools, universities, armed forces (mess), and even prisons.

-          The growth of travel and tourism industry has led to air, sea, and railway catering. Special dietary requirements of hospitalized patients gave rise to hospital catering.
Quality control, quantity control and portion control are very important. Employees’ evaluation, taste panel scoring, customer reactions and other means can be used to evaluate quality


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