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ED 115 956 TITLE EDFS PRICE CE 005 851 Powers, Thomas F.; Swinton, John R. Parameters of the Future Food Service World of Work

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ED 115 956 TITLE EDFS PRICE CE 005 851 Powers, Thomas F.; Swinton, John R. Parameters of the Future Food Service World of Work DOCUMENT RESUME ED 115 956 CE 005 851 AUTHOR Powers, Thomas F.; Swinton, John R. TITLE Parameters of the Future Food Service World of Work. A Report. INSTITUTION Pennsylvania State Univ., University Park. Food ,Service and Housing Administration. SPONS AGENCY Pennsylvania Research Coordinating Unit for Vocational Education, Harrisburg. REPORT NO VT-102-348 PUB DATE 30 Jun 74 NOTE 616p. EDFS PRICE MF-$1.08 HC-$31.10 Plus Postage DESCRIPTORS Annotated Bibliographies; *Economic Factors; *Food Service Industry; Futures (of Society) ;Labor Economics; Labor Force; Nutrition; Planning; Population Trends; *Reference Materials; *Research Reviews (Publications); State of the Art Reviews; Tables (Data) ;*Trend Analysis ABSTRACT The document is a study of the food service industry intended for use as a reference by food service teachers and curriculum planners. The, purpose of the study is to map the economic and technological territory of the industry, to identify the dynamics shaping the industry today, and to consider questions crucial to an orderly consideration of the fiture. In the section on industry_ dynamics, a principal focus of concern is on labor cost and supply and on the productivity of labor. Other major topics are food processing equipment and methods, nutrition, and economic trends. The effects of demography and migration on the demand for food service are also considered. Bibliographic essays place the main points of the source materials into an overview context in narrative and sequential form. Bibliographies --follow each section.(Author/NJ) ******************************************#**************************** Documents acquired by ERIC include many informal unpublished * * materials not available from other sources. ERIC makes every effort * * to obtain the best copy 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 * responsible for the quality of the original document. Reproductions * * supplied by EDRS are the best that can be made from the original. * ********************************************************************** r A REPORT PARAMETERS OF THE FUTURE FOOD SERVICE WORLD OF WORK Project Number: 19-3022 S DEPARTMENT OF WEALTH EDUCATION & WELFARE NATIONAL INSTITUTE OF School Unit: 4-10-14-720-1 EDUCATION IS CX)CumE NT HAS SEEN REPRO- OuEE0 EXACTLY AS PECEIvEOFROM THE PERSON OR ORGANIZATIONORGIN AT NG IT RO+W.TS OF VIEW OROPINIONS STATE() DO NOT NECESSARILYREPRE- Submitted to SENT OFFICIAL NATIONALINSTITUTE Or EDUCATION POSITION ORPOLICY Dr. Carroll A. Curtis, Director PENNSYLVANIA DEPARTMENT OF EDUCATION ( BUREAU OF VOCATIONAL EDFCATION 1 RESEARCH COORDINATING UNIT by Thomas F. Powers, Ph.D., \( ProfessOr in Charge, with the assistance of John R. Swinton, Research Assistant Food Service and Housing Administration Human Development Building THE PENNSYLVANIA STATE UNIVERSITY 0 University Park, Pennsylvania 16801 0 ci 2 iii Acknowledgments Acknowledgments in a project of this scope can never be adequate, but I want to give credit where credit 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 Vocational Education, Dr. Carroll A. Curtis and his staff. And particu- 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 bear with some ini dal wrong turns. Without the added encouragement and J support of Misaroline 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 Swinton, who 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 merit for clarity in presentation; given the difficulty of the subject matter, he cannot be blamed if some of us seem a bit plodding. His voice shaped the concept of the project and its continuation, just as his hand shaped this final product. Encouragement, too, came from the food service professionals who agreed to help with this project: Dick Benefield, President of the Pennsylvania Hotel and Mot Inn Association; William Lapitsky also of the Association; Ms. JanArmstrong, Vice Presidentfor;Consumer 3 -iv Affairs of the Jewell Tea Company; and Ms. Josephine Martin of the_ Georgia State Department of Education, School Food Service. The time frame within which we worked did not permit us to make as full a use of these distinguished professionals'as we had planned; but they offered their encouragement, and,they continue to offer their knowledge. Ms. Hester Munden, Home Economics Consultant of the Pennsylvania Department of Education served with this group, suffered through an early pre- sentation of some of the material in this study, offered encouragement, 41, and agreed to serve as a consultant to the project 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 on this project deserve recognition: Mark C. Schechter, Russell J. Profozich, and James R. Wible (Eco omics)'; Stephen Bartlett (Engineering); Barbara Bollinger (Food ScienceTh;tek L. Nasar and Lawrence A. Swanson (Man-Envoronment Relations); lleen Fattersdn Greecher.(Nutrition); and Jac Melamed (Food Service and Housing Administration) Nancy Goerisch, whii worked closely with me on the project, deserves Ny particulir mention, Not only did she do much of the detailed` research, but she also directed others in their research and suffered much of the administrative trivia related to carrying out the project. Long, hard,'constant, and often tense work was accomplished by a veritable corps of secretaries: Janet Villastrigo, Grace Collins, Bonnie Williams, and Ruth Kilhofer, the last of whom not only typed many drafts and final mats, but also produced many of thechartsand appendicas-that appear herein. Rhoda Williams, who commanded this corps, endured all the special troubles that accompany responsibility -oe 4 v with grace and patience, keeping everything else her office does running V smoothly at the same time. Finally, a personal word to our readers: Critical reactions to this volume will be most helpful to future research. I hope a realiza- tion of the time pressure under which this study was completed--seven months is not a long time even for such a modest effort as this--will bolster your patience. Because our purpose was to bring the tools of several disciplines to bear on the world of foodser4ice, you will probably find some unavoidable duplication. Nevertheless, I believe that this study offers some useful planning approaches and future considerations for food service workers, and I hope you agree. Thomas F. Powers June 28, 1974 University Park, Pennsylvania a vii TABLE OF CONTENTS Acknowledgments iii INTRODUCTION Thomas F. Powers Food Science and Engineering Nutrition and Food Service Economics and the Food Service industry Industry Dynamics Function of this Volume lt- I INDUSTRY DYNAMICS: AN INSTITUTIONAL VIEW Thomas F. POwers, Ph.D. 1 Laboilast,Labor Supply, and the Food Service Industry 3 * Introduction 3 The Minimum Wage Social Policy and Labor Supply 11 Where Are We/ 15 Where Do We Go From Here? 18 Notes 25 The Impact of Prod4ctivity on the Service Restaurant 27 Notes 41 Toward a View of Industry Dynamics r. 43 Introduction 43 Supply Factors 43 Fashion, Style, and the Matter of Quality 44 Marketing 46 Fast Food and the Specialty Restaurant 48 t f viii Some Views of the Future 49 Toward a View of Industry Dynamics: An Annotated Bibliography 53 II FOOD PROCESSING AND PREPARATION EQUIPMENT AS IT SHAPES THE FUTURE OF FOOD SERVICE Frank W. Schmidt, Ph.D., and Stephen Bartlett 75 Introduction' 77 Research In Heat Transfer 78 Food Processing and Preparation Equipment 82 Freezers 'and Refrigerators '82 Thawing Equipmen.t 88 Ovens 90 Fat Fryers 100 Cookers 102 Broilers 104 Holding Equipment 104 1'. Wadte Disposal and Pollution Control 106 Completely Integrated Systems to Future Trends 117 General Trends 117 Technological Breakthroughs 122 ..- Future Research 123 Appendix: Basic Principles of Heat Transfer 127 "'"- Heat Conduction 127 Heat Radiation 131 Heat Convection 132 .. Glossary 135 Food Processing and Preparation Equipments: A Bibliography 141 ix III FOOD PROCESSING METHODS: THE STATE OF THE ART AND ITS FUTURE EFFECT ON FOOD SERVICE Joseph H. Mac Neil, Ph. D. and Barbara Bollinger 145 Introduction 147 Food Dehydration: The Most Widely Used Method of Food Preservation 149 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 173 Freezing Methods 174 Cryogenic Freezing 178 Product Applications of Cryogens 182 Cost of the Cryogens 184 The Future of Frozen Foods 185 Food Canning: The Most Familiar Method of Food Preserva- tion 187 Introduction 187 Agceptic Canning 191 Advantages to Asceptic Canning 192 itations on Asceptic Canning, 194 Current Products and Processes 195 The Future of Asceptic Canning 199 RetortableFlexible Pouches 199 Potential Developments . 201 8 x Intermediate Moisture Foods (IMF) 203 Chemical Preservatives-
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