The

Development of
FoodService
Industry
Foodservice Industry
• all establishments where food regularly served
outside the home.
• includes restaurant, hotel or motel, and
department store dining rooms, coffee shops,
family restaurants, and fast-food outlets.
• also includes foodservice operated in schools,
colleges, and universities, hospitals, nursing
home and other health care setting
The History and Development of
Foodservice Industry
 Early Day History of Foodservice Organizations
• The first banquet took place in classical
Rome.
• Phatnai: establishments that catered to
travelers, traders, and visiting diplomats
in ancient Greece
• Thermopolium: A place where food and
hot drinks were sold in ancient Rome
• Marcus Gavius Apicius famous for his
love of food and a cookbook titled De Re
Coquinaria (The Art of Cooking).
• Certain phases of food service
operations reached a well-
organized form as early as Fuedal
times.
• In medieval times religious orders,
royal households and inns were
the most prevalent type of
organization in which food
production originated.
• Medieval Times Religious Orders: Abbeys that
dotted the countryside of England served not only
the brethren of the order, but also thousands of
pilgrims who flocked to worship.
• The space provided for food production indicates
the scope of their food service operations.
• Royal & Noble Households: Different status
degrees resulted to different food allowances
within each group.
• Strict accounting of the varied needs of each group
marked the beginning of the present-day scientific
foodservice cost accounting often most cited is the
Northumberland Household Book.
• Medieval Inn and
Taverns: Taverns
popped up along the
trade routes and
flourished as the
population increased
and people began to
travel more widely.
• COLE’s TAVERN: 1634
– first tavern in
America
Evolution of The Present-day Foodservice

The food service industry has two categories:

(1) Commercial Establishment which are
committed to earn profit. The restaurant
is king in this category.
(2) Institutional Catering that provides to
institutions such as factories, business
houses, schools, military, prisons,
railways, airlines, etc. Many institutional
programs are subsidized by the
government.
The Renaissance through the French Revolution:
• Europeans were introduced to coffee from Africa
and coffeehouses, or Café’s opened in England.
• Catherine de Medici introduced Haute cuisine, an
elaborate and refined system of food preparation
and the use of silverware
• Guilds, or associations of people with similar
interests or professions, were organized. Cooking
guilds established many of the professional
standards and traditions that exist today.
• Boulanger, 1765 began serving hot soups called
restaurers (meaning restoratives) for their health-
restoring properties. He called his café a restorante,
the origin of our modern word restaurant.
Antoine B. Beauvilliers, 1782
• La Grande Taverne de Londres –
the first luxury restaurant in Paris
• Introduced the novelty of listing the
dishes available on a menu
• Leading culinary writer and
gastronomic authority, later wrote
L’Art du cuisinier (1814), a
cookbook that became a standard
work on French culinary art
• Ma Yu Ching’s Bucket Chicken
House, was established in Kaifeng,
China, is considered the world’s
oldest operating restaurant, first
opening in 1153 AD during the Jing
Dynasty, and still serving up meals
today.
The Industrial Revolution:
• Cottage industries started because of demand
for fine clothing, these families couldn’t keep
up with demand which led to industrial
revolution
• During the Industrial Revolution, people
moved to the city to find work in the factories
to earn a better living.
• Dining and lodging establishments opened to
serve the needs of workers.
• With the invention of the railroad in 1825,
inns, taverns, and foodservice facilities located
near railway stations began to grow.
The Gilded Age (scientific revolution,
Enlightenment):
• Advancements in science (pasteurization,
canning process)
• As a result of the California gold rush
(1848–1855), people who hit the jackpot
wanted to enjoy the fine dining which
resulted in opening fine dining restaurants
• For the thousands of less fortunate
individuals, clever restaurateurs
developed the cafeteria, an assembly-line
process of serving food quickly and
cheaply without the need for servers.
Marie-Antoine Carême:
• Worked for famous people of his time
• founder of the classic French cuisine
• Introduced the art of Grand Cuisine: elaborate sauces

Auguste Escoffier
• simplified food service by advocating the use of
seasonal ingredients and the abandonment of
elaborate garnishes.
• developed the modern brigade system in London's
Savoy Hotel.
• he organized the kitchen into a strict hierarchy of
authority, responsibility, and function.
• 1830’s – Delmonico’s,
the first restaurant if US
opened in New York City
• The first American
restaurant to allow
patrons to order from a
menu à la carte
• The first wine list was
introduced
Fernand Point: Nouvelle cuisine (lighter sauces and used
regional ingredients)

Julia Child: popularized French cuisine with American

public, appeared on many TV shows
The Twentieth Century:
• The Great Depression of the 1930’s
eliminated many medium-priced restaurants.
• Soup Kitchens and Bread Lines fed the many
unemployed during that time.
• Fast food operations date back to 1921 when
Ray Allen and Frank Wright, A&W root beer
founders created the first franchise allowing
others to sell their root beer
• In the same year, Walter Anderson and E.W.
Ingram: opened the first fast food restaurant
(White Castle) which became the first quick
service chain restaurant
• By the turn of the 20th century, more
people were working and therefore
eating out more = lunchtime
restaurants
• During World War II in the 1940s, the
lodging industry prospered as people
traveled for war-related reasons.
• After World War II, in the 1940s and
1950s, the quick-service restaurant
segment of the industry grew quickly.
• 1954, Ray Kroc and McDonald brothers:
franchised their small hamburger restaurants
• 1958, Frank Carney: creates the Pizza Hut
franchise – the first quick service specializing
in something besides hamburgers
• 1966, Norman Brinker: opens Steak and Ale –
full-service restaurant for middle class
• 1977, Ruth Fertel: opens 2nd Ruth Chris Steak
House – one of the first national fine-dining
chains
 Industrial Catering
• In England during the industrial
revolution, Robert Owen provided meals
at nominal prices in an effort to improve
the working conditions of the workers in
his mill.
• Owen’s feeding program was so
successful that it spread throughout the
civilized world.
• Hence, he was been known as the father
of modern industrial catering.
• In the US cafeteria service was
introduced in 1902 by Plymouth
Cordage Company, Plymouth,
Massachusetts, by building special
house with kitchen, cafeteria and
recreational facilities.
Hospitals

• An English nurse, Florence Nightingale,

pioneered in hospital foodservice during
the Crimean War.
• She was so efficient in organizing and
managing the meals for the patients that
she has been called the first hospital
dietitian in the modern sense.
• A noted chef named Alexis Benoit Soyer
helped her in the establishment of a
hospital diet kitchen.
 Schools

• The formal school feeding program was

started in England by an Englishman
named Victor Hugo and the American
school feeding programs were patterned
after Hugo’s program.
• The first school lunches in Munich
were served in 1790 by Benjamin
Thompson, an American-born
physicist, also known as Count
Rumford
• Philadelphia and Boston were the first
major cities to actively attempt to
implement a school lunch program in the
United States.
• After World War II—and more concern
about nutrition-related war-readiness—
Congress passed the National School
Lunch Act, which made the program
permanent for the first time.
Foodservice Establishment

Restaurant Central
1. Restaurant – commercial
establishment that is dedicated to
selling food and drink.
a) Licensed part of hotel service,
through which sales contribute to
the hotel's sales efficiency
b) An independent business entity
under individual ownership and
management
2. Chain restaurant – part of a multi-unit
ownership organization offers standardized
menus, décor, type of service, and marketing
strategy.
Types of Restaurants:
• Coffee shop – kind of restaurant that sells coffee,
tea, cakes, and sometimes sandwiches and light
meals.

• Speciality restaurants – restaurants in which the

concept of the cuisine/food is given priority over
Types of Restaurants:
• Grill Room – restaurant that specializes in grilled
food, where often the food can be seen being
prepared by the chefs

• Dining Room – part of a restaurant, or other

building, which is used for the consumption of food
by persons seated at booths, counters, tables or a
combination thereof
Types of Restaurants:
• Discotheque – restaurant for dancing to live or
recorded music and often featuring sophisticated
sound systems, elaborate lighting, and other
effects.

• Nightclub – commercial establishment serving

alcoholic beverages and providing entertainment
for patrons including bars, lounges, and cabarets.
Types of Restaurants:
• Food bars – collective name includes casual snack
bars, milk bars, kiosks, frozen yogurt, theater
counters, etc.

• Fast-food restaurant – also known as a quick-

service restaurant (QSR), is a specific type of
restaurant that serves fast-food cuisine and has
minimal table service.
Types of Restaurants:
• Food court – an area, typically in a shopping mall,
where fast-food outlets, tables, and chairs are
located

• Café – a small restaurant where simple meals and

drinks are served
Types of Restaurants:
• Cafeteria– a restaurant or dining room in a school
or a business in which customers serve themselves
or are served from a counter and pay before eating.

• Bar –also known as a saloon, a tavern or tippling

house, or sometimes as a pub or club, is a retail
business establishment that serves alcoholic
beverages, such as beer, wine, liquor, cocktails, and
other beverages such as mineral water and soft
drinks
 Institutional Catering

1. Industrial catering applies to food

services in factories and company homes.
2. Hospitals and nursing homes are
essential recipients of institutional
catering services. These services
concentrate mainly on supplying
balanced foods monitored by certified
dietitians to patients who cannot actively
pursue healthy food sources.
3. School food services are popular during the day at
school. School food programs are popular in full-
day school schedules are boarding schools. Some
governments, like in North America fund, such
programs by providing national subsidies. Food is
nutritious and planned by dietitians who know the
kind of food for growing children.
4. Airline catering may be cluster into Flight catering
and Airport Catering. Flight catering is a specialized
food program for airlines passengers, flight
stewards, pilots and airport staff/workers.
5. Ship Catering is just like hotel catering. Cruise
liners have full silver service with waiters and
gourmet meals

5. Military catering covers the entire armed forces

and paramilitary forces. Food is provided in messes
separately for soldiers, non-commissioned officers,
and officers.
7. Theme Parks and Resorts offer an excellent
opportunity for food catering programs that may
come in various facilities from restaurants, mobile
vans, vending machines, kiosks, and dining rooms.

8. Railway Catering is may be classified into railway

terminal and in-transit service.
9. Prison Dining is another problem as prisoners need
to is serve safe and balanced food to prevent the
disease from spreading in a small prison campus.
10. Youth hostels provide food for the students on the
move. They provide wholesome and nutritious
food to a growing age group who are always
hungry.
11. Clubs are those establishments that offer food and
beverage in addition to the primary purpose of the
club, to members who have to pay a subscription
fee to maintain their membership.
Foodservice System
• Food service system – provision of food
and drink ready for consumption away
from home
• The four major types of foodservice
systems each system differs in:
1. The period between preparation and
service.
2. Purchased food sources.
3. Keep approaches cooked foods.
4. The level and type of labor and
equipment needed.
The Four Types of Foodservice Systems
1. Conventional – Menu items are prepared in the
same kitchen facilities where the meals are served
and held for a brief period, either hot or cold,
before serving time. In previous years, all the
planning, including cooking, took place at the
premises, and food was made from simple
ingredients.
2. Ready-prepared (Cook/chill or Cook /Freeze) –
Foods are prepared at the premises in the ready
prepared method, then chilled or frozen and
processed at some later time for use.
The Four Types of Foodservice Systems
3. Commissary (Central Production Kitchen – A large,
central production kitchen with centralized food
procurement and distribution to service (satellite)
units of prepared food located in separate, remote
areas for final preparation and service.

4. Assembly/ serve – demands the processing of food

on-site.
THANK
YOU!