Non-commercial foodservice segments are described as the food-service operations which function to provide food as a support system/role along with the primary goal or objective. Such organizations may include a school cafeteria, a hospital kitchen, a military commissary, etc. that aim to offer food as support or backing to the central objective of the institution. These organizations are contrary to commercial organizations whose chief objective is to make a profit and thus, aims to provide food and ambiance accordingly to the people while non-commercial organizations solely aim to provide food not as a business but rather as a helping hand or support.
