DOCUMENT RESUME_ ED 113 491 CE 005 008 .AUTHOR Powers, Thomas F., Ed.; Swinton, John R., Ed. TITLE The Future of Food Service: A Basis for Plaguing. INSTITUTION Pennsylvania State Univ., University- Park. Food Service and Housing Administration. PUB DATE ---Zmn 74 . NOTE: 515p. -EDRS PRICE MF-$0.92 HC-$26.02 Plus Postage DESCRIPTORS Annotated Bibliographies: Bibliographies; Economic Factors; *Economic Status''; *Food -SerVice Industry; *Futures (of Society) ;Mechanical Equipment; Methods; Nutrition; *Planning; Tab' 7ta); *Technological Adtancement ABSTRACT Designed as a basic reference document, the report has mapped the economic and technological territory of the food service industry, examined the dynamics shaping the industry today, and examined questions in need of further research. it is a volume that might be useful to food service teachers and curriculum planners as well as a volume which might be'of interest to the industry and students. The report is organized into six main sections, authored b professionals.in the field: (1) Industry Dynamics: An Institutional View, (2) Food Processing and Preparation Equipment As It Shapes the Future of Food' Service,(3) Food Processing Methods: The State of the Art and Its Future Effect on Food, Service, (4) Nutrition As It \ Affects and Will Affect Food Service'0 Planning Aspects Affecting the Future of Food Service: A Study of Planning and Spatial Issues, and(6) Economic Trends Influencing the Future of the Food Service. Industry. A bibliography or annotated bibliography is ,included at end of each main section. The concluding, partially annotated Bibliography of the Economics pf Food Consumption (59 pages) has been organized tq make information available to those particularly' interested' in hospitality industry food service., (EA) 4 . *********************************************************************** Documents acquired by ERIC include many informal unpublished *. * materials not,ailable from other sources. ERIC makes every effort.* * to ogtairi the best topy available. Nevertheless, items of marginal * * reproducibility.are often encountered and this affects. the quality. * of the microfiche and hardcopy reproductions ERIC makes available * * via:the ERIC Document Reproduction Service (EDRS); EDRS is not b* responsible for the quality of the original documeu.t. ReprodlIctions * * supplied by EDRS are the best t at can be made from the original. * I *********************************************************************** EME DE4RTMENT OF HEALTH I ILTION L WELFARE NATI 150STITuTE OF ToaS DOCvMEN' HAS BEEN REPPC, OvCE0 ExAC% S RECE,,E0 FROM E PERSON Oa AocA,, ZA ON OP S N. PO N'S Oc ';',Q OP N ONE STATED DC NO' NE' E5SAP,, v PEPRE SE4TOFF C A. NA,ONA, ..S' ,TE OF EOVCA,ON pOS C. SP PS. Cv THE FUTURE OF FOOD SERVICE: A.BASIS FOR PLANNING -41 FOOD SERVICEAND,HOUSING ADMINISTRATION THE-PENNSYLVANIA STATE UNIVERSITY*---' 9 C.Coo5bo THE FUTURE OF FOOD. SERVICE: . A'BASIS FOR PLANNING-. edited by . Thomas F..Powers,Ph.D:, Professor in Charge with the assistance of John R. Swinton Research Assistant .Food Service and Housing Administration THE PENNSYLVANIA STATE UNIVERSITY University Park, Pennsylvania June.4 1974 4 I Acknowledgments Acknowledgments in a project of this scope can never be adequate, but I want to give credit where'credlt is due in spite of the danger of an omission. First, my thanks go'to the Research Coordinating Unit Director of the Pennsylvania Department.of Education''s Bureau of Vocationl EdUcation, Dr. Carroll A. Curtis and his staff. And particu- . w a lar thanks also go to the.RCU's Dr. Clarence Dittenhafer, who endured' . a long series of efforts to conceptualize this project.,He did so with patience, offering many useful insights' and a willingness to hear . t . with some initial wrong turns. Without the added encouragement and support of Miss Capline Kratz, Senior Program-Specialist in Home ' Economics at the Pennsylvania Department of Education, and her staff, this effort would almost certainly have .been impossible, John on,.wilo provided the project with editorial assistance, managed to bring this volume together without friction within time constraints that would have made weaker men cringe. His is the major 4 merit for clarity in presentation; given the difficulty of the subject ,matter,the cannot be blamed if some of us seem a brit plodding. His volke shaped the concept of the project and its continuation, just as his hand shaped this final product. encouragement, too, came from the food Arvice professionals who agreed to help with this project: Dick Benefield, President of the Pennsylvania Hotel and Motoc,Inn Association; William Lapitsky also 4%, of the Association; Ms: Jane Armstrong, Vice President for Consumer . I or. iv- 4 Affairsofthe Jewell Tea Company; lied Ms. Josephine Martin of the, I ,Georgia State Department of Education, School:-Food Service., The time = frame wrihlr1 which-we-worked did not permit us to make as fullle.Use. I 'A. I 1 of these; distinguished Professionals' as we, had planned; but they offered , their encouragement.,..and.theSt 'continue to offer their ,knowledge.'/Ms. Hester Muni:len, Horte Economics consultant of the Pennsylvania Department . of Education served with this group,,suffered throughan early pre- sentation of some of'the material in (his study, oftered encouragement, and agreed to Serve as a consultant to the pro3 ct in the future. We owe her ,a special note of thanks. The Penn state graduate assistants, those foot soldiers,of academia, wHo'worked,so long .and hard dn this project deserve recognition: Mark C. Schechter, RussellJ. Profozich,..and James R. Wible.(Economics); Stephen Baitrett (Engineering); Barbara Bollinger (Food Science); Jack .t.Nasat andlawrence A. Swanson (Man-Envoronment Relations); Colleen Patterson Greecher Vutrition); and Jac Melamed (Food Service and Housing Administration). C Niiy Goerilch, who worked closely withme on the project, deserves rticular mention, 'liot only did she do much of the detailed research, - --but she also directed others in their research and suffered uch of the administrativetfiVi.a,relatedttocarrying out the project. ,Long, hard, constant, and often*tense work was accomplished by a veritable corps of 'secretaries: Janet Villastrigo, Grace Collins, 1 Bonnie Williams, and-Ruth Kilhofer,_the last of whom'pot only typed A I many drafts and final mats, but also produced many of the charts-sand**.. .1 a /4 appendices that appear herein,. Rhoda Williams, whNcommhed.this corps, endured, all the spec al troubles that accompany. responsibility J .3I 5 1/ / V > with grace and,patien ce, keeping everything 'else her office e does running , -gmoothly at the same time. Finally, a personal word-to our readers: Critical reactions -to this volume will be most helpful to futu re research. I hope a realize- 4 . tion of the time pressure under which this study was completed--seven * Months not -a- long time even for such a modept effort As thisFill bolster° our patience. Because ou;, purppse was to bring the tools of 0 several disciplines to bear on the world er food' service, you will ,- probably find some unavoidable duplication. Nevytheless, I belieVe that this study offers some ful planning approaches and future cOnstderationt- for food service workers, and I hope you agree.. Thomas F. Powers June 28, 1974 - University PNc, Pennsylvania 7 vii TABLE OF-CONTENTS Acknowledgm iii INTROD ION , homas P. PowerS' xxi Food Science and_Engineering. xxiii Nutrition and Food Service xxv Economics and Th76Food Service rndustry xxvi Industry Dynamics xxiii, / Function of this Volume xxviii '-. I INDUSTRY DYNAMICS: AN'INSTITUTIONAL VIEW . Thomas F. Powers, Ph-J). // , Labor Cost, Labor- Supply, -and theFood/eerviceI Industry 5 Introduction-,--- . /) -, The Minimum Wage' /e Social Policy/am/I-Lebo SUpply, Where Are We? ti Where G om Here?. , 18 25 roductiVit on e Service RestaUrant : 27 '41 Toward a View of Industry Dynamics Introduction 43 Supply Facfors 43 Fashion, Style, and the Matter of Quality 44 Marketing 46 1 Fast Food and the Specialty Restaurant 48., .. Some Vie of the Future . 49 Toward a view of Industry Dynamics: An Annotated Bibliography 53 II FOOD PROCESSING AND PREPARATION EQUIPMENT AS IT SHAM THE FUTURE Of FOOD SERVICE Frank W. Schmidt, Ph.D., and'Stephen Bartlett 75 Introduction 77 Research in Heat Transfer '78 Food Processing and Preparati'on Equipment 82 Freezers and Refrigeratprs 82 Thawing Equipment 88 Ovens /90 Fat Fryers ,100 06okers 102 Broilers 104\; Holding Equipment 104 Waste Disposal and Pollution Control 106 Completely Integrated Systems 109 Future Trends 117 General Trends,/ 117 . Technology al Breakthroughs 122 Future Research 123 Appendix: asic Principles of Heat Transfer' 127 Heat Contuction 127 Heat Radiation 131 Heat Convedtion 132 d Glossary 135 FOod.Processing and Preparation Equipments: A'Bibliography, 141 ix III FOOD PROCESSING METHODS: THE STATE OF THE ART AND ITS FUTUREEFFECT ON-FOOD SERVICE Joseph H. Mac Neil, Ph. D. and, Barbara Bolringer 145 Introduction 147 . Food Dehydration: The Most Widely Used Method of Food Preservation 149 O Air Drying 149 Spray Drying 157 Foam Drying . 161 . Drum Drying 167 Frozen. Foods': The Fastest Growing World in the Universe .."+ Of Food' 169 Slow vs: Rapid Freezing 4 173 Freezing Methods 174 I Cryogenlc Freeziqg 178 0 -Product Appli/ations of Cryogens ;182 14 4 Cost of the Cryogens 184 The Future of Frozen'Foods 185 # , . Food Cahning: 'The Most Familiar Method of Food Preserve , W / tion . 187 / , .Introduction