Food service refers to the preparation, distribution, and serving of food to individuals in various settings, such as restaurants, hospitals, schools, and catering events. This research area focuses on understanding and improving the efficiency, quality, and safety of food service operations. It may involve studying consumer preferences, menu planning, food safety regulations, kitchen management, and sustainability practices in the food service industry. Researchers in this field may also explore emerging trends in food service, such as technology integration, healthy menu options, and international cuisines. Overall, the goal of food service research is to enhance the overall dining experience for customers while also ensuring that food service operations are cost-effective and comply with various industry standards.