chapter one welcome to the restaurant and foodservice industry
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SECTION ONE: OVERVIEW OF THE RESTAURANT AND
FOODSERVICE INDUSTRY
Chapter One Welcome to the Restaurant and Foodservice Industry
$550 BILLION DOLLARS ANNUALLY
MORE THAN 945,000 FOODSERVICE AND RESTAURANT OPERATORS
MORE THAN 13 MILLION PEOPLE EMPLOYED (9% OF THE JOB MARKET)
Overview of Foodservice and Restaurant Industry
The Restaurant and Food
Service IndustryCommercial
Restaurant & Foodservice
Segment
Noncommercial Foodservice Segment
Restaurants Quick Service (Fast Food) Fine-Dining Casual Theme Restaurants Buffets Cafeterias
Catering & Banquets Menu chosen by host of the event Caterers may have their own facility or cater off-site Off-site catering involves preparing the food in one
location and taking it to the event location Retail
Eaten in the store or taken home Grocery stores, Convenience stores, specialty shops Vending Machines
Stadiums: Food in stands to luxury suites
Airline and Cruise Ships Airlines offer snacks to 7-course meals on
transatlantic flights Cruise ships offer food 24/7 ranging from quick-
service to elegant fine-dining
Schools and Universities Provide on-campus food services to students
and staff Military Bases and ships
Provide food services to personnel Also offered at clubs; i.e. Officers Club
Healthcare Hospitals, long-term range care offer
foodservices Business and Industries
Convenience to employers Benefit to employees in manufacturing or
service industries Clubs and Member-based facilities
Includes golf clubs, city, alumni, and athletic clubs
Offered as a convenience to its members Brings in additional revenue
Business done in two ways Contract Feeding Self-Operators
The Restaurant and Food
Service IndustryCommercial
Restaurant & Foodservice Segment
Noncommercial Foodservice
Segment
The BIG Picture: The Hospitality
Industry
Travel and Tourism
Transportation
Hospitality
Average sales over $1 million dollars
Travel and Tourism definition The combination of all of the services that
people need and will pay for when they are away from home
Tourism defined Travel for recreational, leisure, or
business purposes
In 2005, tourism was the 1st, 2nd, and 3rd largest employer in 29 states 7.3 Million people to take care of 1.19
billion trips took within the United States
The BIG Picture: The Hospitality
Industry
Travel and Tourism
Transportation
Hospitality
In the 1800s, the invention of the railroad help transport people faster to more places By the 1920s-people traveled by car 1950s- commercial airlines
Today's transportation Airplanes Trains Charter services Buses Cars Ships
The BIG Picture: The Hospitality
Industry
Travel and Tourism
Transportation
Hospitality
Hospitality is defined as The services that people use and receive when
they are away from home
Three Segments of Hospitality1. Foodservice
1. Hotels2. Restaurants3. Retail Establishments
2. Lodging1. Hotels2. Motels3. Resorts
3. Event Management1. Stadiums2. Expositions3. Trade shows
The History of Hospitality and
Foodservice
Ancient Greece and Rome
(400BC-300BC)
The Middle Ages
Renaissance - French Revolution
Colonial North America
Industrial Revolution
The Gilded Age
The 20th Century
400 B.C. through 300 B.C.
Ancient Greece Rarely dinned out Got together socially for banquets, at private
clubs and other establishments Private clubs called “lesche (LES-kee)”
Meals were considered a time to nourish the soul and body People ate while reclining on couches, listening to music,
poetry and dancing
Ancient Rome Settled around the Mediterranean Sea Meals served in the home Desired exotic foods and spices which
increased trade Rome became wealthy and spent money
lavishing their friends and those in the lower social standing
The History of Hospitality and
Foodservice
Ancient Greece and Rome
The Middle Ages(417-1300)
Renaissance - French Revolution
Colonial North America
Industrial Revolution
The Gilded Age
The 20th Century
417 A.D.-1300 A.D.
People moved from a nomadic group of hunting and gathering to that of a farming community This change was religion
Feudal society where landowners lived in relative comfort Unlike the banquets of the Greeks and Romans, the
medieval dinner had one purpose: to eat
Travel was extremely dangerous The next 200 years, Europe was isolated
from the rest of the world until 1095 A.D.
The History of Hospitality and
Foodservice
Ancient Greece and Rome
The Middle Ages
Renaissance - French Revolution(1500-1700; 1789-
1799)
Colonial North America
Industrial Revolution
The Gilded Age
The 20th Century
Renaissance 1500 A.D -1700 A.D. French Revolution 1789 A.D.-1799 A.D.
The use of exotic spices increased the spice trade between Venice and India
Haute Cuisine was developed Coffee houses introduced women to public
establishments and made it appropriate to eat in public
Guilds in France were developed to increase the state’s control on the economy Guilds could control their own specialties preventing
others from making and selling the same items Two cooking guilds were the “roasters” and “caterers”
1765 the restorante was invented; origin of our modern word restaurant
After the French Revolution, within 30 years, Paris had over 500 restaurants.
The History of Hospitality and
Foodservice
Ancient Greece and Rome
The Middle Ages
Renaissance - French Revolution
Colonial North America
(1600-1700)
Industrial Revolution
The Gilded Age
The 20th Century
1600-1700s
First colonist were city dwellers and not trained to farm
Boston and New York were centers of trade 1634, Cole’s tavern in Boston opened
Offered food and lodging to travelers; hospitality industry is born
However, once colonists settled down they rarely traveled more than 25 miles from their home
The History of Hospitality and
Foodservice
Ancient Greece and Rome
The Middle Ages
Renaissance - French Revolution
Colonial North America
(1600-1700)
Industrial Revolution
(1750-1890)
The Gilded Age
The 20th Century
1750-1890s
Cottage Merchants-families that lived and worked together to make goods Wool and linen for cloth
Factories sprouted up near large cities Opened by orphan children; England outlawed such
practice Merchants turned back to farming
People migrated to cities to work at factories Lead to overcrowding and unsanitary conditions Horse and Buggy public transportation
Business hubs Lodging Dining for workers to go from work to lunch and work to
dinner quickly Railroad invention 1825
Inns, taverns, and foodservice facilities grew
The History of Hospitality and
Foodservice
Ancient Greece and Rome
The Middle Ages
Renaissance - French Revolution
Colonial North America
(1600-1700)
Industrial Revolution
The Gilded Age(1850-1890)
The 20th Century
1850-1890s
Enlightenment-scientific revolution Concepts were measured in profit and production Low pay for workers, BIG pay for industrial leaders
High society dined out in style Restaurants with 18 course meals were not
uncommon Gold Rush of 1848
Those who struck rich wanted to experience the fine dining of high society
More fine restaurants quickly opened; yet most couldn’t stay afloat
Cafeterias opened to serve food quickly and cheap without servers
In the 1800s, the chef uniform was redesigned to white to symbolize cleanliness and different sizes of hats to show the ranks of chefs and cooks
The History of Hospitality and
Foodservice
Ancient Greece and Rome
The Middle Ages
Renaissance - French Revolution
Colonial North America
(1600-1700)
Industrial Revolution
The Gilded Age
The 20th Century(1900-1999)
1900-1999
More jobs meant more people eating out The Great Depression of the 1930s
Hotels and restaurants started to close Yet quick-service (Fast Food) restaurants were able to
open White Castle opened its doors in 1921
World War II Lodging industry grew After the war, 1940-1950 the quick-service industry grew
rapidly KFC and McDonalds opened its doors during World War II
The invention of the car made it possible for people to travel more and eat out at different places
1958 brought in commercial airlines and foodservice in the sky
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