Y1.U1.1 Welcome Overview/History. Intro Foodservice Industry Annual sales 550 billion 945,000...
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Transcript of Y1.U1.1 Welcome Overview/History. Intro Foodservice Industry Annual sales 550 billion 945,000...
Y1.U1.1 WelcomeOverview/History
Intro
•Foodservice Industry•Annual sales 550 billion•945,000 restaurants• Employs 13 million people (9% workforce)•57% of managers are women•25% establishments owned by women• 15% by Asians• 8% by Hispanics• 4% by African-Americans
•Projected growth: 14.8 million jobs by 2019
2
Seg
men
ts
Commercial 80% (profit)Segment Services Avg. Cover
Family Dining Full Service
Serving staff provides serviceOrder taken while seatedPay after eat
$10 or less
Casual Dining Full Service
“+ service at table $10-$25
Fine Dining Full Service “+ service at table $25+
Quick Service (fast food)
Order and pay before eatingOn premises or take out
$3-$6
Quick Casual Attractive, comfortable, reasonable $
$7-$9
Catering Menu chosen by host
Retail
Stadium
Airline/Cruise Ship
Non-Commercial 20% (service to)
• Schools• Military• Health Care• Businesses• Clubs
• Contract Feeding: operates food service for companies in mfg., or service industry• Self-Operators: Hire their own staff
Travel and Tourism
Hospitality
Industry
Restaurantfoodservice
• Travel & Tourism: combination of all the services that people need and will pay for when they are away from home.• Annual sales of over 1 trillion• Tourism is travel for recreation, leisure, business• Employs 7.3 million people to take care of 1.19 billion trips (2005)• Airplane, Bus, Car, Charter Service, Ship, Train
• Hospitality: services people use and receive when they are away from home• Hospitality segments
• Foodservice: Hotel, Restaurant, Retail establishment• Lodging: Hotel, Motel, Resort• Event Management: Stadium, Exposition, Trade Show
His
tory
Gre
ece &
Rom
e (
30
0-
40
0 B
.C.)
• Ancient Greeks rarely dined out but did enjoy the social aspects of dining:• Lesche: (LES-kee) private clubs offered food to members• Phatnai: (FAAT-nay) establishments that catered to travelers, traders and
visiting diplomats• Epicurean: (ep-ih-KUR-ee-an) movement named after Epicurus, believed
that pleasure was the purpose of life and was achieved through self-control and balance, a person with refined taste for food and wine• De Re Coquinaria (On Cooking)By Marcus Apicius
Live to eat
His
tory
Mid
dle
Ag
es (
47
5-1
30
0)
• Eat to live• Developed farming society• Moors invaded Spain, blocked spice• 1095 Pope Urban II
His
tory
Ren
ais
san
ce (
14
00
-1
70
0’s
)• Revived interest in Greek & Roman• Venice-Spices• Beginning of haute cuisine: (hote kwee-ZEEN)
elaborate and refined system of food preparation
• 1533 Catherine de Medici married King Henry II of France and brought cooks, artichokes, spinach, ice cream, forks and haute cuisine
• 1650: first coffeehouse (café), Oxford England• Guilds: association of people with similar
interests or professions, started in Middle Ages and organized around 1700- Chaine de Rotissieres, Chaine de Traiteurs
• 1765: M. Boulanger served restaurers (soup) ristorante → restaurant → First restaurant
His
tory
Colo
nia
l N
ort
h A
meri
ca
(16
00
-17
00
’s)• Settlers pushing West, stagecoach routes
established, need for meal and a place to sleep→Coaching or staging inns sprung up
• 1634, Cole’s, an inn in Boston offered food and lodging
His
tory
In
du
str
ial R
evolu
tion
(1
75
0-1
80
0’s
)• Cloth→Cottage industries→Factories→Overcrowding→Lunch→Carts→Diners
• 1794: City Hotel, NYC, first building designed as a hotel in U.S.
• 1828: Tremont House, Boston, first grand hotel in U.S.
• Nicolas Appert (1749-1841) invented canning• Louis Pasteur (1822-1895) invented
pasteurization
His
tory
Gu
ild
ed
Ag
e (
18
50
-1
90
0’s
)• Industrial leaders very rich, workers long
hours, low wage• Rich ate in style: Delmonico’s, Astor House• Dinners up to 18 courses were not
uncommon
• 1848→Gold Rush →sudden growth of new residents struggled to stay afloat →Cafeteria → assembly line process of serving food cheap & quick without the need of servers
His
tory
Gu
ild
ed
Ag
e (
18
50
-1
90
0’s
)
(
• Defined the art of grand cuisine• “cook of kings and the king of cooks”• Born just before French revolution, poor,
abandoned, started as cook’s helper, ended up chef to Prince de Tallyrand (George IV), Tzar Alexander I, and Baron de Rothschild
• Considered confectionary the main branch of architecture, pieces montées
• Standardized use of roux, perfected recipes, devised a system for classifying sauces (4), popularized cold cuisine, designed kitchen equipment, tools and uniforms
• Died at 49 “by the flame of his genius and the coal of the spits”
Marie-Antoine Crême1784-1883Le Maitre d’hotel français (1822)Le Pâtissier royal Parisian (1825)L’Art de la cuisine française aux XIXe siècle (1833) 5 volumes.
His
tory
20
th C
en
tury
(1
90
0-
19
99
)• Classical cuisine: a refinement of grand
cuisine (simpler, kind of)• Worked in the finest grand hotel kitchens in
Europe (Savoy, Paris – Carlton, London)• Simplified flavors, dishes and garnishes• Categorized 5 grand sauces• Established exact rules of conduct and dress,
brigade system, introduced expediter (aboyeur) who takes orders and calls them out to various production areas
Georges August Escoffier1846-1935Le Livre des menus (1912)Ma cuisine (1934)Le Guide Culinaire (1903) 5000 recipes still in use.
His
tory
20
th C
en
tury
(1
90
0-
19
99
)• Nouvelle Cuisine• Trend toward more naturally flavored,
lighter, more simply prepared• Natural flavors, shortened cooking times,
innovative combinations• “a béarnaise sauce is simply an egg yolk, a
shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.”
• Trained Paul Bocuse
Fernand Point1897-1955Ma Gastronomie (1969)
His
tory
20
th C
en
tury
(1
90
0-
19
99
)• Lighter, Healthier dishes that still reflected
classical French flavors
• L’Auberge du Pont de Collognes
Paul Bocuse1926-Paul Bocuse’s French cooking (1977)Paul Bocuse: The Complete Recipes (2012)+ 10 others
His
tory
20
th C
en
tury
(1
90
0-
19
99
)• Popularized French cuisine and techniques• Many TV shows, many cookbooks
Julia Child1912-2004Mastering the Art of French Cooking (1961)
+ many others
His
tory
20
th C
en
tury
(1
90
0-
19
99
)• Chez Panisse (1971)• Dishes that used only seasonal, local
products at the height of freshness• Sustainable agriculture
Alice Waters1944-Chez Panisse Menu Cookbook (1982)The Art of Simple Food (2007)
+ many others
His
tory
20
th C
en
tury
(1
90
0-
19
99
)• His contributions has fostered professionalism
and innovation strengthening the system for chef apprentices and certification
• Established Chefs’ Apprenticeship, Certification and Master Chefs’ Certification Program in mid-70’s
• President CIA 1980-2001Ferdinand Metz1941-The American Bounty Sampler (1968)The 1984 Culinary Olympics Cookbook (1985)
+ others
His
tory
20
th C
en
tury
(1
90
0-
19
99
)• Turn of the century U.S. was booming, large
lunch demand: Child’s, Schrafft’s, Savarin• 1921: First White Castle• Depression: many fine hotels and restaurants
close• WWII: Lodging prospered• 50’s & 60’s: growth of fast food and chain
restaurants
En
trep
ren
eu
rsDate Name Contribution
1837 Delmonico Brothers First restaurant chain
1876 Fred Harvey Harvey House, early nation-wide chains
1872 Walter Scott Providence, RI, sells dinners from horse drawn cart, precursor diner
1921 Roy Allen/Frank Wright Selling rights to A&W, first franchise
1921 Walt Anderson/E. Ingram White Castle, first chain of quick-service hamburger
1935 Howard Johnson Franchise using a standardized design and menu
1954 Ray Kroc With McDonald brothers, emphasis on building consistent, family-centric
1957 Joe Baum Forum of the Twelve Caesars, 1st sophisticated theme restaurant
1958 Frank Carney Pizza Hut, first quick-service focus other than hamburger
1966 Norman Brinker Steal & Ale, full service designed for middle class
1968 Bill Darden Red Lobster, affordable full service, Darden Group, casual dining
1971 Zev Siegel/Jerry Baldwin & Gorden Bowker, Starbucks
1971 Richard Melman Lettuce us Entertain You, quick casual and fine
1977 Ruth Fretel Ruth’s Chris Steak House, first national fine dining chain