Foodservice Industry - all prisons, railways, airlines, etc.
Many
establishments where food regularly served institutional programs are subsidized
outside the home. by the government.
The History and Development of 4. The Renaissance through the
Foodservice Industry
French Revolution:
1. Early Day History of Foodservice
• Europeans were introduced to coffee from
Organization
Africa and coffeehouses, or Café’s opened
The first banquet took place in classical in England.
Rome.
Catherine de medici introduced
• PHATNAI: establishments that catered to Haute cuisine, an elaborate and
travelers, traders, and visiting diplomats in refined system of food preparation
ancient Greece and the use of silverware
• Thermopolium: A place where food and Guilds, or associations of people with
hot drinks were sold in ancient Rome similar interests or professions, were
organized. Cooking guilds established many
• MARCUS GAVIUS APICIUS famous of the professional standards and traditions
for his love of food and a cookbook titled De that exist today.
Re Coquinaria (The Art of Cooking) Boulanger, 1765 began serving hot
2. Medieval Times Religious Orders: soups called restaurers (meaning
Abbeys that dotted the countryside restoratives) for their healthrestoring
of England served not only the properties. He called his café a
brethren of the order, but also restorante, the origin of our modern
thousands of pilgrims who flocked to word restaurant.
worship. Antoine B. Beauvilliers, 1782
The space provided for food production La Grande Taverne de Londres – the first
indicates the scope of their food service luxury restaurant in Paris.
operations.
- Introduced the novelty of listing the
Royal & Noble Households: Different dishes available on a menu.
status degrees resulted to different food - Leading culinary writer and
allowances within each group. gastronomic authority, later wrote
L’Art du cuisinier (1814), a
Strict accounting of the varied needs of cookbook that became a standard
each group marked the beginning of the work on French culinary art.
present-day scientific foodservice cost
accounting often most cited is the
Northumberland Household Book. Ma Yu Ching’s Bucket Chicken
House, was established in Kaifeng, China,
Medieval Inn and Taverns: Taverns is considered the world’s oldest operating
popped up along the trade routes and restaurant, first opening in 1153 AD during
flourished as the population increased and the Jing Dynasty, and still serving up meals
people began to travel more widely. today.
COLE’s TAVERN: 1634 – first tavern in 5. The Industrial Revolution:
America.
Cottage industries started because of
demand for fine clothing, these families
couldn’t keep up with demand which led to
3. Evolution of the Present-day
industrial revolution.
Foodservice
Commercial Establishment which 6. The Gilded Age (scientific
are committed to earn profit. The revolution, Enlightenment):
restaurant is king in this category.
Institutional Catering that provides Advancements in science (pasteurization,
to institutions such as factories, canning process)
business houses, schools, military,
As a result of the California gold rush franchise allowing others to sell their root
(1848–1855), people who hit the jackpot beer
wanted to enjoy the fine dining which
resulted in opening fine dining restaurants In the same year, Walter Anderson and
E.W. Ingram: opened the first fast food
For the thousands of less fortunate restaurant (White Castle) which became the
individuals, clever restaurateurs developed first quick service chain restaurant.
the cafeteria, an assembly-line process of
serving food quickly and cheaply without the
need for servers.
INDUSTRIAL CATERING
In England during the industrial revolution,
Marie-Antoine Carême: Robert Owen provided meals at nominal
- Worked for famous people of his prices in an effort to improve the working
time. conditions of the workers in his mill.
- Founder of the classic French
Owen’s feeding program was so successful
cuisine.
that it spread throughout the civilized world.
- Introduced the art of Grand
Cuisine: elaborate sauces Hence, he was been known as the father
of modern industrial catering.
Auguste Escoffier
HOSPITALS
- Simplified food service by
advocating the use of seasonal Florence Nightingale - An
ingredients and the abandonment English nurse, pioneered in hospital
of elaborate garnishes. foodservice during the Crimean War.
- Developed the modern brigade Alexis Benoit Soyer - A noted
system in London's Savoy Hotel. chef helped her in the
- He organized the kitchen into a strict establishment of a hospital diet
hierarchy of authority, responsibility, kitchen.
and function.
SCHOOLS
1830’s – Delmonico’s, the first
restaurant if US opened in New York Victor Hugo – He started the
City. school feeding programs.
Benjamin Thompson – first
The first American restaurant to school lunches physicist. Also
allow patrons to order from a known as Count Rumford.
menu à la carte.
The first wine list was
introduced.
FOOD SERVICE ESTABLISHMENTS
Fernand Point: Nouvelle cuisine Restaurant Central
(lighter sauces and used regional
ingredients) 1. Restaurant – commercial
establishment that is dedicated to
Julia Child: popularized French selling food and drink.
cuisine with American public, 2. Chain restaurant – part of a
appeared on many TV shows multi-unit ownership organization
7. The Twentieth Century: offers standardized menus, décor,
type of service, and marketing
The Great Depression of the 1930’s strategy.
eliminated many medium-priced
restaurants. Types of Chain Restaurants:
Soup Kitchens and Bread Lines fed the 1. Coffee shop – kind of restaurant
many unemployed during that time. that sells coffee, tea, cakes, and
sometimes sandwiches and light
Fast food operations date back to 1921 meals.
when Ray Allen and Frank Wright, A&W
root beer founders created the first
2. Speciality restaurants – INSTITUTIONAL CATERING
restaurants in which the concept of
the cuisine/food is given priority 1. Industrial catering applies to
over. food services in factories and
company homes.
3. Grill Room – restaurant that 2. Hospitals and nursing homes are
specializes in grilled food, where essential recipients of institutional
often the food can be seen being catering services. These services
prepared by the chefs. concentrate mainly on supplying
balanced foods monitored by
4. Dining Room – part of a certified dietitians to patients who
restaurant, or other building, which is cannot actively pursue healthy food
used for the consumption of food by sources.
persons seated at booths, counters, 3. School food services are popular
tables or a combination thereof. during the day at school. School
5. Discotheque – restaurant for food programs are popular in fullday
dancing to live or recorded music school schedules are boarding
and often featuring sophisticated schools.
sound systems, elaborate lighting, 4. Airline catering may be cluster
and other effects. into Flight catering and Airport
6. Nightclub – commercial Catering. Flight catering is a
establishment serving alcoholic specialized food program for
beverages and providing airlines passengers, flight
entertainment for patrons including stewards, pilots and airport
bars, lounges, and cabarets staff/workers.
7. Food bars – collective name 5. Ship Catering is just like hotel
includes casual snack bars, milk catering. Cruise liners have full silver
bars, kiosks, frozen yogurt, service with waiters and gourmet
theater counters, etc. meals.
8. Fast-food restaurant – also 6. Military catering covers the entire
known as a quickservice restaurant armed forces and paramilitary
(QSR), is a specific type of forces. Food is provided in messes
restaurant that serves fast-food separately for soldiers, non-
cuisine and has minimal table commissioned officers, and officers.
service. 7. Theme Parks and Resorts offer
9. Food court – an area, typically in an excellent opportunity for food
a shopping mall, where fast-food catering programs that may come in
outlets, tables, and chairs are various facilities from restaurants,
located mobile vans, vending machines,
kiosks, and dining rooms.
10. Café – a small restaurant where
simple meals and drinks are 8. Railway Catering is may be
served. classified into railway terminal and
in-transit service.
11. Cafeteria– a restaurant or dining
room in a school or a business in 9. Prison Dining is another problem
which customers serve as prisoners need to be serving safe
themselves or are served from a and balanced food to prevent the
counter and pay before eating. disease from spreading in a small
prison campus.
12. Bar –also known as a saloon, a
tavern or tippling house, or 10. Youth hostels provide food for the
sometimes as a pub or club, is a students on the move. They provide
retail business establishment that wholesome and nutritious food to a
serves alcoholic beverages, such growing age group who are always
as beer, wine, liquor, cocktails, hungry.
and other beverages such as 11. Clubs are those establishments
mineral water and soft drinks. that offer food and beverage in
addition to the primary purpose of
the club, to members who have to
pay a subscription fee to maintain
their membership.
Food service system – provision of food and
drink ready for consumption away from
home
The four major types of foodservice systems
each system differs in:
1. The period between preparation
and service.
2. Purchased food sources.
3. Keep approaches cooked foods.
4. The level and type of labor and
equipment needed.
The Four Types of Foodservice Systems
1. Conventional – Menu items are
prepared in the same kitchen
facilities where the meals are served
and held for a brief period, either hot
or cold, before serving time. In
previous years, all the planning,
including cooking, took place at the
premises, and food was made from
simple ingredients.
2. Ready-prepared (Cook/chill or
Cook /Freeze) – Foods are
prepared at the premises in the
ready prepared method, then chilled
or frozen and processed at some
later time for use. The Four Types of
Foodservice Systems
3. Commissary (Central
Production Kitchen – A large,
central production kitchen with
centralized food procurement and
distribution to service (satellite) units
of prepared food located in separate,
remote areas for final preparation
and service.
4. Assembly/ serve – demands the
processing of food on-site.
