Structure of Food Service

1 Objectives 1. To discuss the hospitality industry and the types of businesses included. 2. To analyze the history of the food service industry and note people who have influenced its evolution. 3. To differentiate commercial and institutional food service and identify various types of food service operations. 4. To recognize the various types of food service ownership. 5. To explore food service management and the job opportunities in food service. 2 Main Menu The Hospitality Industry History & Influence Types of Food Service Food Service Ownership Food Service Management 3 4 The Hospitality Industry • Refers to all of the services people use when they are away from home • Is considered a segment of the travel and tourism industry – also includes the transportation service industry • Employs more than 14 million Americans 5 The Hospitality Industry • Is primarily a service industry – even though a good, or tangible product, is often provided, the main focus is the experience and courtesy involved • Is concerned with providing goods and services which make travel and leisure more enjoyable and convenient 6 The Hospitality Industry • Includes: – recreation and entertainment – lodging – food service 7 Recreation & Entertainment • Includes: – amusement and theme parks – museums, zoos and exhibits – theatrical and musical performances – sports events and clubs – casinos – ski resorts – beaches and marinas 8 Lodging • Includes: – resorts – hotels – bed and breakfast houses – motels – trailer and RV parks 9 Food Service • Includes: – commercial food service • provided to the general public with the main goal of generating profits • accounts for roughly 75 percent of the food service industry 10 Food Service • Includes: – institutional food service • provided by institutions such as hospitals and schools for members, visitors, etc. with the main goal of supporting the establishment’s main function • accounts for roughly 25 percent of the food service industry 11 Food Service • Includes: – commercial • restaurants • prepared food retail • catering • vending machines – institutional • child-care facilities • stadiums and clubs • military facilities • airlines • health-care facilities • cruises • businesses • schools and universities 12 Food Service Concepts • Incorporate all details of the operation – type of food – services provided – décor and/or theme – price range – expected target customers 13 14 Assessment 1. How many Americans are employed by the hospitality industry? A. 4 million B. 14 million C. 24 million D. 4 billion 2. Which of the following is true of the hospitality industry? A. It refers to all services people use when they are away from home B. It is primarily a goods industry C. It is concerned with making home life more comfortable D. It is a segment of the consumer services industry 15 Assessment 3. Which of the following is NOT included in the hospitality industry? A. Lodging B. Transportation service C. Food service D. Recreation and entertainment 4. Which segment of the hospitality industry includes theme parks, zoos and beaches? A. Lodging B. Transportation service C. Food service D. Recreation and entertainment 16 Assessment 5. Commercial food service accounts for roughly what percentage of the food service industry? A. 41 percent B. 57 percent C. 75 percent D. 91 percent 17 18 Food Service Industry Early History Dining out was uncommon, Haute cuisine, an elaborate but private clubs, called and refined system of food lesche, offered food to preparation was created. members. Establishments Also, cooking guilds were called phatnai catered to formed and established many of the professional standards travelers and traders. 475-1300 A.D. and traditions still used today. The Middle Ages 300-400 B.C. 1400-1600 A.D. Ancient Greece Landowners held large The Renaissance and Rome banquets almost every night, meaning cooks had to prepare foods in large quantities. 19 Food Service Industry Early History The first coffeehouse, or After the French Revolution, café, opened. As they many cooks found became more popular, they themselves unemployed and made eating in public more so they began to follow acceptable and less taboo. Boulanger’s example and open restaurants. Within 30 1765 years, Paris had over 500! Paris, France 1650 1800-1830 Oxford, England A man named Boulanger Paris, France began serving hot soups for health, called restaurers (meaning restoratives). He called his café a restorante, which eventually became today’s “restaurant”. 20 Food Service Industry History in America Very few early With the invention of the colonists ever dined railroad, food service out, but an inn called facilities in inns, taverns Cole’s offered food and other shops became and lodging to common near railway travelers. Early 1800s stations. 1888 New England New York City 1634 1825-1900 Boston, European- Vending machines were Massachusetts style coffee introduced in the United shops began States when installed on appearing. subway platforms. They sold Tutti-Fruiti gum. 21 Food Service Industry History in America The classic American diner was Cafeterias, or developed to feed factory workers. At restaurants using first, they were horse-drawn kitchens assembly-line serving on wheels which would be parked style, were created to near the factories. Eventually, owners quickly and cheaply began buying property on which to serve the poorer permanently park the diner carts. masses. 1800s 1850s-1920s As factory owners became wealthy and eating out became a status symbol, entrepreneurs opened fancy restaurants offering dinners of up to 18 courses. 22 Food Service Industry History in America With employment at The first quick-service, an all-time high, or fast-food, restaurant, many restaurants White Castle®, was specializing in lunch opened. opened. March, 1919 Kansas City 1921 1900-1929 1921 Kansas City Wichita, Kansas restaurateurs launched a national organization, Roy Allen and Frank Wright holding the first meeting begin selling rights allowing of what is today’s people to sell their root National Restaurant beer (A&W ®), creating the Association. first food franchise. 23 Food Service Industry History in America Quick-service restaurants became quite Food service growth popular, partly due to the increased slowed, but availability of the automobile. Dairy continued despite Queen®, Carl’s Jr.®, McDonald’s®, economic difficulty. Sonic®, Whataburger®, Pizza Hut®, Baskin-Robbins®, Dunkin’ Donuts® and many more opened during this period. 1927 1930s 1940s-1950s Great Depression Franchising became common Imperial Airways practice for restaurateurs. For introduced the first in-flight example, McDonald’s® had 200 lunch service, serving restaurants by 1960. sandwiches on a flight from London to Paris. 24 Food Service Industry History in America As Americans grew wealthier and traveled more, demand for exotic The National Restaurant cuisine increased. More Association endorses the complicated foods with foreign use of credit cards. influence, such as fondue, became popular. 1960s 1950s 1960s-1970s Fast-food and casual, family-style, full- service restaurants took over, and the older-style diners and cafeterias drastically decreased in number. 25 Food Service Industry History in America Public health concerns about The National nutrition and obesity caused Restaurant Association restaurants to reform their menus launches Restaurants and offer healthier options. Some USA magazine to keep restaurants even began reporting members updated on nutritional information on menus industry news. and/or packaging. 1970s 1987 1981 1990s-2000s Ethnic and themed The National Restaurant restaurants became Association Educational popular. Kahiki®, an Foundation was created to elaborate Polynesian produce educational programs restaurant in Columbus, and materials on everything Ohio, was among the from food safety to responsible most famous. alcohol service. 26 The Food Service Industry • Has been influenced by many great chefs, including: – Marie-Antoine Carême – Joël Robuchon – Georges August Escoffier – Alain Chapel – Fernand Point – Michel Bras – Julia Child – Jean-Louis Palladin – Paul Bocuse – Nobu Matsuhisa – Alice Waters – Alain Ducasse – Ferdinand Metz – Ferran Adria 27 The Food Service Industry • Has been influenced by many great entrepreneurs, including: – the Delmonico brothers – Frank Carney – Fred Harvey – Norman Brinker – Walter Scott – Bill Darden – Walter Anderson – Zev Siegal – E.W. Ingram – Howard Johnson – Jerry Baldwin – Ray Kroc – Gordon Bowker – Joe Baum – Richard Melman – Tom Ryan 28 29 Assessment 1. When were cooking guilds formed, establishing many of the professional standards and traditions still used today? A. 300-400 B.C. in ancient Greece and Rome B. 475-1300 A.D. during the Middle Ages C. 1400-1600 A.D. during the Renaissance D. 1800-1830 A.D. in Paris, France 2. When and where were the first vending machines introduced in the United States? A. 1634 in Boston, Massachusetts B. 1888 in New York City C. 1919 in Kansas City D. 1924 in Philadelphia, Pennsylvania 30 Assessment 3. Which of the following occurred in 1921 in Wichita, Kansas? A. The first in-flight lunch was introduced B. The first meeting of the National Restaurant Association took place C. The first food franchise, McDonald’s®, was started D. The first quick-service restaurant, White Castle®, was opened 4. Which type of restaurants took over in the 1960s? A. Fast-food and casual, family-style restaurants B. Cafeterias and buffets C. Classic American diners D. Fine-dining restaurants

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