FUNDAMENTALS OF

FOOD SERVICE
MANAGEMENT
INTRODUCTION

• Did you ever wonder what was served for dinner in a prehistoric cave? Or how the early
presidents dined in the White House? The history of food is fascinating, ever evolving and
the mirror of the social and economic times of the world in which we live.
• In the early days, when the world was plagued by war, food had to be carried along by the
warriors. As one country was conquered, the victors brought with them their favorite food.
When people first traveled away from their homes, whether for warfare, barter, worship and
adventure, they had the place to rest whether by land, by water or by air. The growth of
railways brought about railroad and dining stations. As town cities grew in population,
eating places were established.
• Today the foodservice industry is defined in its broadest sense, to mean all establishments
where food is regularly served outside the home. Such establishment includes restaurant,
hotel or motel, and department store dining rooms, coffee shops, family restaurants and
fast-food outlets. Food service that is operated in schools, colleges, and universities,
hospitals. Nursing home and other health care setting are also included.
 McDonald’s today

McDonald’s 1948
EARLY DAY HISTORRY 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

• The early practitioners of quantity food production were those in the religious orders and
royal households. Even though the kind of foodservice was different from the kind of
what we have today, it marked the evolution of institutional foodservice.
ROYAL HOUSEHOLDS AND NOBLE HOUSE
HOLDS
• The royal households, with its hundreds of retainers, belonged to the nobles. For the
household of more than 14o persons, ten different daily breakfast were recorded, the
breakfast for the earl and his lady, the poorest for the workmen.
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.
RESTAURANTS

• Restaurants make huge part of the foodservice business and create extensive employment.
• Restaurants may be independent or part of hotel operations.
• The restaurant began in 1765 in Paris, France.
 Fast Foods Products
FAST FOOD RESTAURANT 1. Jollibee Hamburger
2. McDonald Hamburger
3. Greenwich Pizza
4. Max’s Chicken
Restaurant
• Fast- food operations had great impact 5. Kenny Rogers Chicken
on the food service industry. Fast food 6. Burger King Hamburger
Corp.
restaurants standardized ready-to eat 7. Domino’s Pizza
food and service. Some leading fast food Pizza Doughnuts
chains in the world are given below. It’s 8. Dunkin Hamburger
Donuts Chicken
interesting to note that mot of them are 9. Hardees, Inc.
from the U.S., which established that 10. Kentucky Pizzas and
Fried Chicken Pastas
they are the pioneer and leaders in this 11. Pizza Hut Seafood
form of service. 12. Red Lobster Mexican food
13. Taco bell Hamburger
14. Wendy’s
International
Inc.
INSTITUTIONAL CATERING

• There are many institutional food service programs, and they are worth mentioning, as
they are the original trailblazers of institutional catering.
INDUSTRIAL CATERING

• Cafeteria service was found convenient especially when workforces had to consume their
meals within limited lunch breaks. Establishments found that self self-help was quicker
and the prices were economical and flexible for their personal budgets.
• New forms of industrial catering emerged during and after World War II. Today, we have
gourmet lunchrooms to vending machines, on-site kitchen to outside catering contracts,
food basket sale persons to franchised fast food operations with premises.
HOSPITALS

• Diet for therapeutic purposes became important only in 1800. Florence Nightingale can be credited
to be the first dietician and creator of the modern hospital.
• Only when the nutrition was recognized for the purpose of health recovery , did the hospitals look
at specialists to prepare diet foods.
• In 1899, at the Home Economics Conference in Lake Placid, New York, the title of “dietician” was
created.
• In 1917, the Dietetic Association was founded which led by dieticians as an important of
Institutional Catering programmers especially in the Armed Forces, prisons, schools and hospitals.
SCHOOLS

• In 1935, the US Congress first made federal funds available to subsidize school food
program. Federal support continues until now. The emphasis is on nutrition for growing
children. Today, fast-food franchises have entered university premises in a big way.
FOODSERVICE ESTABLISHMENT
COMMERCIAL ESTABLISHMENT

• Restaurant
A restaurant is a commercial establishment committed to the sale of food and beverage.
Restaurants can be further categorized by ownership:
1. A restaurant may be a licensed part of a hotel operation, whereby the sales contribute to
the sales performance of the hotel.
2. An independent business entity under individual ownership and management.
3. A chain restaurant that is a part of multi-unit ownership organization, offering
standardized menus, décor, type of service and marketing strategy.
 TYPES OF RESTAURANTS ARE:

1. Coffee Shop. Food is pre-plated from

the kitchen. The chef prepares complete
and balanced meals and arranged them in a
plate. Coffee shop are quite light and
simple. The portion sizes are fixed.
2. Specialty Restaurant. The entire
atmosphere and décor are geared to a
particular theme normally related to
regional cuisine, Chinese, Indian,
Polynesian, Japanese and French
restaurant are geared to the specialty
food they offer.
3. Grill Room. This is a restaurant that
specializes in grills of different meat, fish
and poultry.

4. Dining Rooms. Dinning rooms are

found in smaller hotels, motels, resorts,
inns, clubs or heritage clubs. Dinning room
specializes in a good buffet spreads or a
choice of two tables d’ hotel menus.
5. Discotheque. It is a restaurant which is
principally meant for dancing to recorded
music. Music driven by a qualified and
experienced disc jockey (DJ). Special
lighting and dance floor are essential to the
discotheque.

6. Night Clubs. It is principally open at

night for dinner, dance and live
entertainment. An essential feature is live
performances or cabarets which promotes
famous performers. Dancing with the live
band is a must.
7. Food Bars. This collective name to
cover informal snack bars, milk bars,
kiosks, frozen yoghurt, theater counters,
etc. Basically these foods bars have
refrigerated or heated glass counters. The
public choose their items and go to a
cashier and pay. Only limited seating place
in the shop itself.

8. Fast Food Restaurants. Fast food

restaurants have practically taken over the
modern dinning experience. Fast food
restaurants are ready to serve foods at
reasonable rates. The guest pays cash and
carries the food right away.
9. Food Courts. The variant to fast food
operations brought about by the emergence
of mega malls. The food court is a
dedicated place for eating where several
fast food franchises can hire food booths to
set up their operations.

10. Cafes. These are casual restaurants

found in entertainment districts. Café
means “coffee” in French. They are meant
to serve coffee or tea initially.
11. Cafeterias. Cafeterias are found in
institutional catering. Industrial canteens,
army messes, residential colleges, etc.
Food is displayed at counters. Trays and
basic cutlery is placed at the beginning of
the counter and the eaters asks the
attendants behind the counter.

12. Bars. Bars are places where liquor is

sold and consumed. In Europe, they are
called inns; while in the UK they are called
“pubs and taverns.” Bars may be private
ones found in hotels, clubs, and officer’s
messes for restricted public; or public
places that are found in the city.