FOOD SERVICE OPERATIONS: AN OVERVIEW

History of Food Service Industry

Hospitality
• The most diverse but specialized industry in the world
• One of the largest, employing millions of people
• Sectors range from the glamorous hotels to institutional areas
Food Service
• One of the most challenging sector in the Hospitality Industry
• Variety of opportunities is endless.

Etymology of Restaurant
Monsieur Boulanger
● father of the modern restaurant
● sold soups at his all-night tavern on the Rue Bailleul
● he called these soups restorantes, (restoratoves), which is the origin of the word restaurant.
● the term restaurant (from French restaurer, to restore) first appeared in 16th Century, meaning “a food
which restores.

Early Day History of Foodservice Organizations

Dated back in the Middle Ages, foodservice organization in operation had been believed to be originated from food
habits, customs and traditions of the people that characterized the civilization. Foodservice organization had
established a well-organized form as early as feudal times. It revealed that the countries which contributed most in
the development of the food habits and customs were Great Britain, France, Germany and Sweden

Religious Orders
Abbeys are usual in the countryside, particularly in England. It served not only the brethren of the order, but also
thousands of pilgrims who flocked to worship. At Canterbury Abbey, a favorite site of innumerable pilgrimages, the
kitchen measures 45 feet wide. It also showed that the preparations of food in the abbey were much higher than in
the inns at that time. The strong sense of stewardship brought the beginning of the detailed accounting system.

Royal Households and Noble House Holds

The royal households, with its hundreds of retainers, belonged to the nobles. The degrees of rank resulted in different
food allowances within these groups. In providing food from those various needs rooted the strict cost accounting.
The cost record most often cited Northumberland Households book. For the household of more than 140 persons,
ten different daily breakfast were recorded, the best for the earl and his lady, the poorest for the workmen. The diet
of the royal household was very dependent on meat and during Lent, on fish. Many castles had their own gardens
that provide fresh vegetables, herbs and fruits.

Sample Food Service Organization ( The Founder/s and Year Established)

History of Popular Food Service – Philippines
● Tony Tan Caktiong and his family opened a Magnolia Ice Cream parlor, from Bankerohan, Davao City to Cubao in
1975 with Jollibee as the original name. From humble ice cream parlor, Jollibee has become one of the biggest
fast-food chains in the world with 1,655 stores worldwide and total sale of more than US$1 billion. After some
long decisions making on what type of business to engage in, Kenneth Sytin and his brothers opted to enter the
restaurant industry. This lead to the creation of Congo Grille in 1999. That year, the business had as many as
13,000 customers a month and was dubbed the fastest growing grill in town.
● In 1945, after World War II, American occupation troops stationed in Quezon City, Philippines were befriended by
Maximo Gimenez, a Stanford University educated teacher. A few came to his nearby house for a drink or two,
until they insisted that they pay for their drinks. This was the start of what is the Max’s Restaurant today.
● Gerry Apolinario had a way of enjoying delicious food with friends and relatives. In this, he dreamed a place of
such pleasant ambiance which he would share with them. After gathering his folks for organizing, Gerry’s Grill
was opened on Valentines Day in 1997.

Types of Establishments
⮚ Restaurants
• Chains
• Franchisee/franchisor (buying right to use names of rest.)
• Independents/entrepreneurs
Many customers look to organizations that review establishments and post ratings to decide where to dine.
● Zagat Survey is a consumer-based guide that rates restaurants on four qualities: food, décor, service, and
cost.
● Michelin Guide is a rating system best known in Europe. Restaurants are rated from one to three stars.
⮚ Caterers can be found in catering departments within hotels, independent catering companies, and
restaurants.
⮚ Retail foodservice opportunities are found in businesses that offer home meal replacements and ready-made
dishes (take out section of grocery store)
⮚ Stadiums or sports arenas (corporate suites, walking vendors, cooks, and cashiers)
⮚ Convention centers: hosts expositions open to the public, trade shows restricted to those in industry
⮚ Theme parks: Quality of food and service is very important in this setting, as food is a major part of the
guests’ experience.
⮚ Shopping areas: Shopping malls and plazas offer a variety of foodservice opportunities, including quick-
service and casual-dining restaurants.
⮚ Health-care services: hospitals, long-term care facilities, and assisted-living facilities.

⮚ Schools and universities: often use satellite, or commissary feeding, which is when one kitchen prepares food
that is then shipped to other locations to be served.
⮚ Foodservice opportunities in the military are greater now than ever. More than a million meals are prepared
in military kitchens each day.
⮚ Correctional facilities. Well-prepared food at minimal cost is the challenge.
⮚ Lodging industry—from luxury hotels with award-winning, fine-dining operations to discount chains offering
breakfasts to travelers.

Career Pathways
⮚ Front-of-the-house employees serve guests directly (managers, banquet managers, dining room managers,
hosts/ hostesses, cashiers, bar staff, serving staff, and busers)
⮚ Back-of-the-house employees work outside the public space (chefs, line cooks, dishwashers, bookkeepers,
purchasers, dietitians, and menu planners)
⮚ An entry-level job is one that requires little or no previous experience (host/hostess, buser, server, expeditor,
dishwasher)