1. Chapter 1
Welcome to the Restaurant and Foodservice Industry

2. 1.1 Overview of the Restaurant and Foodservice Industry
Characteristics of the Restaurant and Foodservice Industry:
Annual sales of over $550 billion dollars.
Employs more than 13 million people.
Over 57 percent of restaurant and foodservice managers are women.
The industry expects to continue to grow over the next decade, with 14.8 million jobs by 2019.
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

3. The Restaurant and Foodservice Industry
Can be divided into two major parts or segments: commercial and noncommercial.
1. Commercial segment: 80 percent of the industry.
Include restaurants, catering and banquets, retail, stadium, and airline and cruise ships.
2. Noncommercial segment: 20 percent of the industry.
prepares and serves food in support of some other establishment’s main function or purpose.
Include schools and universities, military, health care, business and industry, and clubs.
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

4. The Big Picture: The Hospitality Industry
U.S. travel and tourism industry averages over 1 trillion dollars
Travel and tourism: the combination of all of the services that people need and will pay for when they are away from home.
Hospitality: the services that people use and receive when they are away from home.
Tourism: travel for recreational, leisure, or business purposes, and it has become a popular global leisure activity.
Means of traveling have changed over the years:
1800’s, railroad
1920’s, car
1950’s, major highways and airlines
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

5. The History of Hospitality and Foodservice
The Real Beginning: Ancient Greece and Rome:
Ancient Greeks rarely dined out, but would have banquets.
Phatnai: catered to travelers and traders
Romans’ desires for exotic foods and spices increased trade
Marcus Apicius wrote the first cookbook and poisoned himself when he realized that he would going broke and couldn’t obtain exotic ingredients
The Middle Ages:
Changed from a hunting society to agrarian society
Travel was extremely dangerous.
Trade with the Far East and India came to a stop— including the shipment of spices and fine goods.
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

6. The History of Hospitality and Foodservice (cont.)
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 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.
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

7. The History of Hospitality and Foodservice
Colonial North America
As people immigrated to the New World, cities along the East Coast grew.
As early as 1634, an inn in Boston called Cole’s offered food and lodging to travelers.
Very few early-colonial Americans ever traveled or dined out.
People who did travel, stayed at inns, which was a large room with a single bed. If travelers arrived after dinner had been served, they would have to go without.
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

8. The History of Hospitality and Foodservice (cont.)
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 up 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.
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

9. The History of Hospitality and Foodservice (cont.)
The Gilded Age (scientific revolution, Enlightment):
Advancements in science (pasteurization, canning process)
when high society dined out, they could be seen in elegant surroundings.
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.
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

10. Chefs in History Marie-Antoine Careme: Georges Escoffier:
Worked for famous people of his time
Introduced the art of Grand Cuisine: elaborate sauces
trained many famous chefs who continued his culinary traditions
Georges Escoffier:
Refined Careme’s grand sauces into classical cuisine
Identified 5 grand sauces
Established exact rules of conduct and dress for chefs
Developed the kitchen brigade system: assigns certain responsibilities to certain kitchen staff (ex. aboyeur, or expeditor takes orders from servers and calls out the orders to various production areas in kitchen)

11. The History of Hospitality and Foodservice (cont.)
The Twentieth Century:
By the turn of the 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.
In the 1960s, commercial air travel became popular, and builders focused on land near airports as the next new place to situate hotels, motels, and foodservice facilities.
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

12. The History of Hospitality and Foodservice (cont.)
The Twentieth Century (continued):
1970s to today: “Eating out” became almost as commonplace as eating at home—not just for special occasions, but simply for convenience.
lifestyles have moved steadily toward busier households that no longer have a dedicated daily food preparer
Large restaurant chains lead the way for full-service, casual dining chain restaurants
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

13. Chef of the 20th century
Fernand Point: Nouvelle cuisine (lighter sauces and used regional ingredients)
Julia Child: popularized French cuisine with American public, appeared on many TV shows
1872, Walter Scott: sold dinners from a horse-drawn wagon to workers outside factories (precursor to the diner)
1921, Ray Allen and Frank Wright: A&W root beer founders created the first franchise allowing others to sell their root beer

14. Chef of the 20th century cont.
1921, Walter Anderson and E.W. Ingram: opened the first fast food restaurant (White Castle) which became the first quick service chain restaurant
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

15. 1.2 Types of Establishments
Foodservice opportunities within the travel and tourism industry:
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.
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

16. Types of Establishments (cont.)
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
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

17. Types of Establishments (cont.)
National park system is operated by the National Park Service, which is part of the U.S. Department of the Interior.
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 (Mall of America in Minnesota has 20 sit down restaurants and 30 fast food restaurants)
Health-care services: hospitals, long-term care facilities, and assisted-living facilities.
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

18. Types of Establishments (cont.)
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.
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

19. 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)
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

20. 1.3 Why People Travel
Leisure travelers: relaxation, entertainment, education, adventure and sport, and social and family events.
Business travelers: purposes of sales, negotiations, training, or other types of business related to their jobs.
Business travelers represent the majority of guests for most lodging establishments.
Business travelers want Internet access, printers, copiers, and fax machines.
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

21. Why People Travel (cont.)
To meet the needs of both leisure and business travelers, tourism is classified according to the type of travel experience that people desire.
Cultural tourists: observe, learn about, and live among people whose cultures are different from their own.
Environmental tourists: enjoy natural beauty by hiking, biking, mountain climbing, camping, and canoeing.
Recreational tourists: want to swim, lie in the sun, ski, play golf or tennis, see shows, and so on.
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

22. Types of Lodging Operations
Luxury properties: offer top-of-the-line comfort and elegance (Ritz Carlton)
Full-service properties: wide range of conveniences (Hyatt)
Mid-priced facilities: also known as tourist class (Holiday Inn)
Economy lodging: offers clean, low-priced lodging to traveling salespeople, senior citizens, and families with modest incomes (Motel 6)
All-suite properties: offer apartment-style facilities
Resorts: for vacationers who are looking for recreational activities and entertainment (Disney)
Bed and breakfasts: quaint, quiet accommodations with simple amenities.
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

23. Ratings Organizations
To distinguish one lodging property from another, several organizations rate the quality of lodging establishments.
American Automobile Association’s (AAA) Tour Book is the most widely recognized rating service in the United States.
uses a diamond system in judging overall quality
Mobil Travel Guides: rates lodging by quality of building, furnishings inside, housekeeping, and service
Rates by stars
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry

24. Lodging Careers
Careers in the lodging industry are typically divided into those with customer contact and those that support the running of the operation.
Customer contact positions include front office, food and beverage, or concierge.
Behind-the-scenes positions include housekeeping, accounting and financial, security, engineering, and facility management.
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Chapter 1 | Welcome to the Restaurant and Foodservice Industry