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