 Early History of Food Service Organization

 Development of Present – Day Food Service

 Trends in Food Service
 During the Ancient Rome, Street Vendors and
Public Cooks were readily available.
 Medieval Travelers dined at inns, taverns,

monastaries and Hostelries.

Religious orders and royal
households were among the
earliest practitioners of quantity
food production.
The royal households and the
households of nobles
numbering of 150 to 250
persons.
 The restaurant is a by product of French
revolution.

 Modern Food Service is a product of Industrial

Revolution.
a. Advances of Technology
b. Advances of Transportation
 It is generally credited to 18th century France.
 It is derive from the French word called

RESTAURER which means to restore.

1. Boulanger, 1765
 A tavern Parisian “ Bouillon seller” named
Boulanger wrote on his sign: , “Boulanger
sells restoratives fit for the gods”.
2. Mathurin Roze de Chantoiseau
 According to Spang, the first Parisian to open

a modern restaurant. The first restaurant

responded to 18th century elite culture’s
preoccupation with the pursuit of health as
well as its fascination with cuisine.
 Opened up a Maison de Sante (house of

Health)
3. Beauvilleirs, 1782
 A founder of Grande Tavern de Londres
 He introduced the novelty of listing the

dishes available on a menu and serving them

at small individual tables during fixed hours.
 The rage for English fashion, including the
taking of meals in taverns
 The influx of large number of revolutionary

deputies from the provinces

 Cooks seeking re- employment after the

breaking up of the aristocratic households.

1. First Cafes (generally defined as places
selling drinks and snacks) was established in
Constantinople in 1550.
 When cafes opened in France, they sold
brandy, sweetened wines and liqueurs in
addition to coffee.
 The first modern type café was the Café
Procope which opened in 1696.
 The French revolution launched the modern
restaurant industry. It relaxed the legal rights
of guilds that were licensed by the king to
control specific foods and created a hungry,
middle class customer base who relished the
ideals of EGALITARIANISM.
 Menus offering dishes individually portioned,

priced and prepared to order, were

introduced to the public for the first time.
 By 1771, restaurateur was defined as
someone who has the art of preparing true
broths, known as restaurant.
 The word restaurant, used to describe an

eating house, first appeared in the DECREE

OF 1786.
 Influence by the French culture, a former
cook to the archbishop of Bordeaux open his
own French Style Eating House in Boston in
1794 known as Jean Gilbert Payplat.
 He called his estaablishment by his nickname

as Jullien’s Restorator when he became

known as Prince of Soups.
 No restaurant etiquette established before in
America.
 In new York Hotel, a service philosophy

“come and get it” was accepted as normal,

and communal dining rooms serving up fixed
meals at set hours.
 Tremont House in Boston , which opened in

1828 inaugurated a French Service.

 By 1830, the American Plan was set up for the
travellers in which they are forced to pay for
room and board whether they ate a meal or
not.
a. Colleges and Universities
 To satisfy dietary needs of the students
 Trained in social graces
 Greater menu variety
 Cater different food preferences
 Longer hours of service
 Greater flexibility in board plans including pay
as you eat.
 Setting up commercial fast food companies
 Dining facilities used a student’s laboratories
b. School Foodservice
 The growing knowledge of nutrition placed

emphasis on the importance of wise food

selection and the need for nourishing school
lunches at little or no cost to the students.
 Concern was expressed for the future health

of the nation if such a trend continued.

 The first federal legislation designed to assist
and direct school foodservices was enacted in
1933.
 In 1935, additional assistance came when the

federal government was authorized to donate

surplus farm commodities to schools.
Changes made by the schools
 Implementing centralized food production
 Raising prices for paying students
 Attracting more paying students to the

program to offset the free and reduced price

lunches.
 Offering more high profit fast food stype ala

carte items
 Reaching out to service community programs
c. Clubs and other social Organization
 Clubs formed by people with a common

interest.

d. Hospitals
 Main objective of hospital foodservice is to

improve patient health and restore patients to

normal activity and a state of well – being.
Innovations inside the hospitals includes
Increasing non patient
In-house cafeteria volume
Marketing catering services
Use of professional chefs to improve menus
Contracting professional and food production

services to smaller operations

Creating new services such as diet workshops
Technological advances like computer
Vended foods
e. Nursing Homes and Other Health Care
Centers
 It tends to follow federal legislation enacted

to help provide funds to care for individuals

in such facilities.
1. Skilled Nursing Facilities such as
rehabilitation.
2. Intermediate Care Facilities where basic
medical, nursing and social services are
required.
 Other facilities
◦ Other health care centers like corrective institutions
and homes for specialized groups.
◦ Day care centers for children, underprivileged and
elderly persons who otherwise isolated and lonely.
◦ Senior Citizen Centers.
f. Industrial and Business Foodservice
g. Transportation Companies or also referred to us
as “ FOOD ON THE MOVE”.
1. Putting up of more fast food service types in
commercial districts and shopping malls.
2. Franchising.
3. Putting up of automated vending machines
and the selling of food products.
4. The introduction of new and more convenient
food products.
5. The development of modern food service
equipment that facilities food preparation
and cooking.
6. The use of disposable ware from paper products
to plastic ware , and now ,products made of
Styrofoam.
7. Food delivery service system makes food readily
available for meetings and parties for people who
are just too busy to go out and buy their own
food.
8. More advanced ways of advertising and
promoting food services that attract customers.
9. Development of industrial and institutional food
services such as school lunch programs, airline
catering, and hospital food service.
1. Improving economy
2. Segments strenghts
3. Protein prices
4. Populations shifts and diversity impacts on
menus
5. Strong baby boomers and senior spending
6. Changing incentives
7. Mobile technology
8. Healthful Menu Offerings
9. Fine- dining Strength
10. New Concepts
1. Choose a restaurant that you have been at
recently. How would you describe its cuisine?

2. Describe the typical menu items they offered

including appetizer, entrée, beverage and dessert.

3. Describe the ambiance of the restaurant, the style

of table, the lighting, etc.

4. Describe the majority of the clientele.