In our country, public catering is a task prescribed and supported by the state for
fulfilling the common needs of society. Its goal is to satisfy the nutritional needs
of consumers in quantity and quality. It is a regulated matter, which is also important
from the perspective of health policy. Family nutrition, the smallest unit of a communal
meal, differs from public catering in many ways. One of the fundamental differences
is that public catering is based on scientific foundations, designed, organized, and
coordinated by professional managers. The manager could be a dietitian or a food service
manager with OKJ qualification. The history of their training isintertwined and goes
back more than 100 years.
