Chapter 1 Outline and Chapter 1 Outline and NotesNotesOverview of the Restaurant and Foodservice Industry

The Food Service The Food Service Industry-IntroIndustry-IntroFood Service Industry has annual sales

over 550 billon dollars in annual sales. There are more than 945,000

restaurant and foodservice operations in the US today.

The restaurant and foodservice industry employs more than 13 million people in the US.

About 57 % of managers are women. Approximately 25 % of eating-drinking establishments are owned by women.

The Restaurant and The Restaurant and Foodservice IndustryFoodservice Industry

About 80 percent of the restaurant and foodservice industry.

About 20 percent of the foodservice industry.

Commercial Noncommercial

CommercialCommercialTypes

◦ Restaurants◦ Catering and banquets◦ Retail◦ Stadiums◦ Airlines and cruise ships

Examples???

Types of RestaurantsTypes of Restaurants◦ Family Dining Full-Service Restaurant

Sit and order, pay after you Eat, $10 or less per person

◦ Casual Dining Full-Service Restaurant Sit and order, pay after you eat, $10-25 per person

◦ Fine Dining Full-Service Restaurant Sit and order, pay after you eat, $25 or more per person

◦ Quick Service (also known as Fast Food) Restaurant Usually order and pay prior to eating, may take food to go or

have delivered, $3-6 per person

◦ Quick-Casual Restaurant Fast service format, but an attractive, comfortable establishment

serving freshly prepared quality food, $7-9 per person

◦What are some examples of each??

NoncommercialNoncommercial Prepares and serves food in support of some

other establishment’s main function or purpose. Noncommerical Food Service represents 20% of

the Restaurant and Food Service Industry. Different segments: Schools and universities,

military, health care, business and industry, and clubs

Usually handled in one of two ways: Contract feeding: uses an outside company Self operators: hire their own staff

The History of Hospitality The History of Hospitality & Tourism& Tourism

Ancient Greece & RomeAncient Greece & RomePrivate clubs, called lesche, offered food

to members. Establishments called, phantai catered

to travelers, traders, and visiting diplomats.

Epicurean refers to a person with refined taste for food and wine.

Roman Marcus Apicius, a gourmet and lover of luxury, wrote one of the earliest known cookbooks, titled De Re Coquinaria.

The Middle AgesThe Middle Ages

In the Middle Ages, the end of the Roman Empire unite and Christianized much of Europe while the Nordic myths (view that gods and spirits inhabited the forests) ended causing society to become more agrarian (farming).

In the Middle Ages, a Feudal society developed with landowners living in relative comfort.

Trade decreased greatly and stopped when the Moors invaded Spain in 800 AD and Europe remained isolated until Pope Urban II called for removal of the Moors from Spain and the Holy Lands in 1095 AD.

The Renaissance through the The Renaissance through the French RevolutionFrench Revolution

Epicurean lifestyle was once again adopted and helped to create the food preparation system we now call haute cuisine, an elaborate and refined system of food preparation.

In 1533, Catherine de Medici brought her staff of cooks and refined recipes from Italy to the French court, introducing them to the fork.

Europeans were first introduced to coffee from Africa when the first café opened in 1650 in Oxford, England. Smart bakers soon started offering pastries.  

The Renaissance through the The Renaissance through the French RevolutionFrench Revolution

Guilds are associations of people with similar interests or professions organized during the reign of Louis XIV in France.

Cooking guilds, like the Chaine de Rotissieres and the Chaine de Traiteurs established many of the

professional standards and traditions that exist today. In 1765, a man named, Boulanger began serving hot

soups as restaurers and called his café a restorante. The guilds tried to fight this, but the French Revolution began and guild members founding themselves unemployed began opening their own restaurants.

Colonial North America & Colonial North America & The Industrial RevolutionThe Industrial Revolution

In North America, as early as 1634, an inn in Boston called Cole’s, offered food and lodging.

Cottage industries were made up of families that worked together in a home to produce goods. This idea led to the start of the Industrial Revolution where production and manufacturing markedly increased.

In 1794, the first building in the US designed specifically as a hotel was opened.  

In 1800, European-style coffee shops appeared in the US.

The Gilded Age- Scientific The Gilded Age- Scientific AdvancementsAdvancementsLouis Pasteur, developed a process

called pasteurization which made milk safer to drink by heating it to a certain temperature to destroy harmful bacteria.

Nicolas Appert discovered a way to can food to keep it fresh and safe to eat. He is known as the “father of canning.”

Nurse Florence Nightingale argued that health was dependent on appropriate diet, surroundings, activity and hygiene.

The Gilded AgeThe Gilded AgeThe Enlightenment’s concept of progress was adopted

by America’s industrial leaders with workers being subjected to longer hours at low wages while profits for owners continued to rise. Entrepreneurs opened fancy restaurants for high society like Delmonico’s and the Astor House. Dinners of 18 courses were common. Delmonico’s was the first restaurant chain.  

In Northern California, the demand to feed people developed the cafeteria, an assembly line process of serving food quickly and cheaply without the need for servers.

In 1800’s, Marie- Antoine Carême redesigned the chef’s uniform, making it white to represent cleanliness and having hats of different sizes/heights to show status in the kitchen. He also defined the art of grand cuisine.

2020thth Century and Chefs & Century and Chefs & EntreprenuersEntreprenuers

Georges August Escoffier credited with refining grand cuisine in the more contemporary classical cuisine.

Georges August Escoffier is credited with establishing the exact rules of conduct and dress for chefs.

Escoffier organized and defined the role of workers in the professional kitchen, developing the kitchen brigade system, which assigns certain responsibilities in the kitchen staff.

In the 1900’s, restaurants opened that specialized in lunches, like Child’s, Schrafft’s and Savarin.

2020thth Century and Chefs & Century and Chefs & EntreprenuersEntreprenuers

The first White Castle restaurant opened in 1921 in Wichita, KS and was the birth of the fast-food operation, or quick-service restaurant.

Fernand Point is known as the father of modern French cuisine or nouvelle cuisine.

Julia Child is responsible for popularizing French cuisine and techniques.

Fred Harvey opens Harvey House in 1876, the first nationwide chain restaurant.

Walter Scott begins selling dinner from a horse-drawn wagon to workers outside their factories, a precursor to the diner.

2020thth Century and Chefs & Century and Chefs & EntreprenuersEntreprenuersRoy Allen and Frank Wright, created

the first franchise company, A & W. Frank Carney creates the Pizza Hut

franchise, one of the first quick-service franchises to focus on a menu other than hamburgers.

In 1977, Ruth Fertel opens a second Ruth Chris’s House, starting one

of the first national fine-dining chains.

Restaurant Business Restaurant Business OpportunitiesOpportunities

Type of Business Opporutnity

Definition Examples

Corporate Restaurant Groups

Companies with multiple restaurant concepts

- Darden Restaurant Group (Red Lobster, Olive Garden, Smokey Bones)

- YUM Group (Taco Bell, KFC, and Pizza Hut)

Chains Multiple units of the same restaurant concept

Think of your own examples using St. Louis Restaurants.

Franchise/Franchisor A company that allows others to use its name, sell its products, and receive services

- Subway, Chick-fil-a, McAlister’s Deli

Independents/ Entreprenuers

Single restaurants/ Individuals who open a restaurant

Think of your own examples using St. Louis Restaurants.

Restaurant RatingsRestaurant Ratings The Zagat Survey is a

consumer-based guide that rates restaurants on four qualities.

30 point scale Based on four qualities:

Food Décor Service cost

The Michelin Guide is a rating system best known in Europe.

Restaurants are rated from one to three stars.

Based on: Quality of product Mastery of flavors Cooking Mastery Personality of cuisine Value for price Consistency

Restaurant RatingsRestaurant RatingsInternet Food Critic

Different types of Food Different types of Food ServiceServiceCateringRetailStadiumsConvention

CentersNational & State

ParksTheme ParksShopping

Monuments, Museums, & Zoos

Health ServicesSchools &

UniversitiesMilitaryCorrectionsLodging

Examples?? Or what would food service look like in these types?

Career PathwaysCareer PathwaysFront-of-the-

house employees serve guests directly. These positions include managers, assistant managers, banquet managers, dining room managers, hosts/ hostesses, cashiers, bar staff, serving staff, and bussers.

Career PathwaysCareer Pathways

Back-of-the-house employees work outside the public space. These positions include chefs, line cooks, pastry chefs, dishwashers, bookkeepers, storeroom clerks, purchasers, dietitians, and menu planners.

Different Restaurant JobsDifferent Restaurant JobsManager- oversees all staff during shiftServer- takes orders and serves

foods/drinksHost/Hostess- greets and seats guestExecutive Chef- oversees kitchenSous Chef- second in line to Executive

ChefLine Cook- a cook in charge of one

section in kitchenEntry Level Job- requires little or no previous experience

What is the entry level job above?

Why People TravelWhy People Travel Leisure travelers go to a place for relaxation,

entertainment, education, adventure and sport, and social and family events.

Business travelers go to a specific place for the purposes of sales, negotiations, training, or other types of business related to their jobs.

261.3 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

Types of Tourism

Places you might go. Use the example to think of 3 more places for each.

Cultural & Historic Tourism - Somewhere you would go to see a different culture or cultural or historical sites 

 Ex. Paris, France

Environmental Tourism-Somewhere you would go to be in nature or to experience nature. 

 Ex. Yosemite National Park

Recreational Tourism-Somewhere you would go to swim, surf, ski or participate in another “fun” activity. 

 Ex. Honolulu, Hawaii

Lodging OperationsLodging OperationsAmenity- a

service or product provided to guests for their convenience either with or without a fee

Lodging OperationsLodging OperationsLuxury properties are hotels that offer top-of-the-

line comfort and elegance.Full-service properties cater to travelers in search

of a wide range of conveniences.Mid-priced facilities are designed for travelers who

want comfortable, moderately priced accommodations

Economy lodging offers clean, low-priced lodging to traveling salespeople, senior citizens, and families with modest incomes.

All-suite properties offer apartment-style facilities.Resorts feature extensive facilities for vacationers

who are looking for recreational activities and entertainment.

Bed and breakfasts cater to guests looking for quaint, quiet accommodations with simple amenities.

Examples of each?? Amenities they would offer??

AAA RatingAAA Rating

# of Diamonds

1 Functional

2 Noticeable enhancements

3 Marked upgrade in services and comfort

4 Excellent properties with high level of service, considered upscale

5 Exceptional establishments, highest level of luxury and service

Mobil Travel Guide RatingMobil Travel Guide Rating# of Stars

1 Good, better than average

2 Very Good

3 Excellent

4 Outstanding, worth a special trip

5 One of the best in the country

PMS Software PMS Software (Property Management (Property Management System)System)Software used for

◦Scheduling- rooms, spa services, restaurant reservations, and event planning

◦Database maintenance- guests preferences, vendor information, and maintenance and housekeeping

◦Accounts and sales- all financial transactions

Other DefinitionsOther DefinitionsExposition— Large shows, open to the public, that

highlight a particular type of product of service. Such shows give manufacturers and service providers a chance to display their offerings to many people at a single event.

Aboyeur – Expediter who take orders from servers and calls the orders out to the various production areas in the kitchen.

Convention Centers- Facilities specifically designed to house large-scale special events, including conventions, expositions, and trade shows.

-

 

Other InformationOther Information Most people eat at restaurant and

foodservice operations for enjoyment. The increase of national chains from the

1970s to today has changed the face of the restaurant and foodservice industry.

The largest fully enclosed retail and family entertainment complex in the United States is the Mall of America.

Exam Prep QuestionsExam Prep Questions

1) Pastuerization is the process ofa. boiling water.b. heating milk to remove harmful bacteria.c. canning foods to keep them fresh and safe to eat.d. cleaning cooking utensils to make sure they are safe and sanitary.

35

2) One of the first cookbooks, De Re Coquinaria (On Cooking) was written by

a. King Herny IIb. Marcus Apiciusc. Emperor Lucullusd. Catherine de Medici

3) Which culinary advancement cuisine did Catherine de Medici bring to France?

a) Hauteb) Grandc) Classicd) Noveau

4) The first impression of an operation that guests receive is from the

a) Chefb) Serverc) Host/Hostessd) General Manager

5) Tourists who visit places in order to enjoy their natural beauty are

tourists.a) Historicb) Culturalc) Recreationald) Environmental

6) Which type of lodging is most likely to rely on business travelers and typically experiences low occupancy rates on the weekends?

a) Downtownb) Luxury Ruralc) Economy Suburband) International Airport

7) As part of the full-service segment, which properties cater to wealthy travelers and corporate executives?

a) Luxuryb) All-suitec) Economyd) Bed and Breakfast

8) What type of restaurant provides serving staff that takes orders while patrons are seated and the average per person dinner is $10-$25?a) Fine dining full-serviceb) Quick-casual restaurantc) Casual dining full-serviced) Family dining full-service

9) A service or product provided to guests for their convenience, either with or without and additional fee, is a(n)

a) amenityb) donationc) endowmentd) catering service

10) Boulanger affected the growth of the food service industry by

a) opening the first café. b) developing pasteurization.c) opening the first restaurant.d) inventing the cooking

guilds.

Review Chapter 1Review Chapter 1

Go to www.quizlet.com/Christina_TillotsonCheck Review Questions to verify you have the correct answers.Then Study Review Questions and Vocabulary.