Changes in the social aspects of life and in the leisure and working activities of the population have had a profound effect on eating patterns in recent years. Today, more people eat away from home, either through enforced circumstances or by choice, and eating out has become part of the nation's lifestyle. Eating habits have changed also. The trend now is towards a more casual style of eating, with more economical meals, snacks and ‘takeaway’ food being consumed.

The catering industry is responding to present day demands with new approaches and new products. ‘Fast food’ has become a predominant feature of contemporary social eating. Technology, in the shape of systemised methods of food production, advanced forms of cooking equipment and convenience commodities, has revolutionised modern catering operations.

The consumer's increasing reliance on the caterer for the nutritional balance of his daily food intake has important implications at a time when the link between diet and disease has been clearly established. The increase in eating outside the home and the introduction of new styles of food and food preparation bring with them a concern for increased vigilance in matters of food hygiene and safety. Current trends also bring with them social consequences. Changes in eating patterns have been instrumental in weakening family influence in the social shaping of young people. The advantages of the new technology could conflict with the interests of the consumer, who may feel that the stereotyped, impersonal product and service he is receiving lack the pleasurable and social experience which he expected.

The managerial complexities of modern catering, the technical expertise it requires and the sociological impact of contemporary trends present fundamental challenges not only for the catering industry but also for the education and training service which seeks to support it.