Final answer:
Noncommercial foodservice is primarily through catering and institutional settings, differing from commercial foodservice in that it is not primarily profit-driven.
Step-by-step explanation:
The foodservice that is handled in the noncommercial segment is through catering, institutional. This refers to the provision of food and beverages in settings such as schools, hospitals, and businesses, where the primary goal is not profit but rather serving a specific group of people. Examples of noncommercial foodservice include school cafeterias, hospital cafeterias, and corporate catering services.
Noncommercial foodservice differs from commercial foodservice, such as restaurants and fast food establishments, where the primary goal is generating profit.
Keywords: catering, institutional, noncommercial segment