Y1.U1.1 Welcome Overview/History

Intro Foodservice Industry Annual sales 550 billion 945,000 restaurants Employs 13 million people (9% workforce) 57% of managers are women 25% establishments owned by women 15% by Asians 8% by Hispanics 4% by African-Americans Projected growth: 14.8 million jobs by 2019

2 Segments Commercial 80% (profit) SegmentServicesAvg. Cover Family Dining Full Service Serving staff provides service Order taken while seated Pay after eat $10 or less Casual Dining Full Service “+ service at table$10-$25 Fine Dining Full Service“+ service at table$25+ Quick Service (fast food) Order and pay before eating On premises or take out $3-$6 Quick CasualAttractive, comfortable, reasonable $ $7-$9 CateringMenu chosen by host Retail Stadium Airline/Cruise Ship Non-Commercial 20% (service to) Schools Military Health Care Businesses Clubs Contract Feeding: operates food service for companies in mfg., or service industry Self-Operators: Hire their own staff

Travel and Tourism Hospitality Industry Restaurant foodservic e Travel & Tourism: combination of all the services that people need and will pay for when they are away from home. Annual sales of over 1 trillion Tourism is travel for recreation, leisure, business Employs 7.3 million people to take care of 1.19 billion trips (2005) Airplane, Bus, Car, Charter Service, Ship, Train Hospitality: services people use and receive when they are away from home Hospitality segments Foodservice: Hotel, Restaurant, Retail establishment Lodging: Hotel, Motel, Resort Event Management: Stadium, Exposition, Trade Show

History Greece & Rome ( B.C.) Ancient Greeks rarely dined out but did enjoy the social aspects of dining: Lesche: (LES-kee) private clubs offered food to members Phatnai: (FAAT-nay) establishments that catered to travelers, traders and visiting diplomats Epicurean: (ep-ih-KUR-ee-an) movement named after Epicurus, believed that pleasure was the purpose of life and was achieved through self- control and balance, a person with refined taste for food and wine De Re Coquinaria (On Cooking) By Marcus Apicius Live to eat

History Middle Ages ( ) Eat to live Developed farming society Moors invaded Spain, blocked spice 1095 Pope Urban II

History Renaissance ( ’s) Revived interest in Greek & Roman Venice-Spices Beginning of haute cuisine: (hote kwee-ZEEN) elaborate and refined system of food preparation 1533 Catherine de Medici married King Henry II of France and brought cooks, artichokes, spinach, ice cream, forks and haute cuisine 1650: first coffeehouse (café), Oxford England Guilds: association of people with similar interests or professions, started in Middle Ages and organized around Chaine de Rotissieres, Chaine de Traiteurs 1765: M. Boulanger served restaurers (soup) ristorante → restaurant → First restaurant

History Colonial North America ( ’s) Settlers pushing West, stagecoach routes established, need for meal and a place to sleep→Coaching or staging inns sprung up 1634, Cole’s, an inn in Boston offered food and lodging

History Industrial Revolution ( ’s) Cloth→Cottage industries→Factories→ Overcrowding→Lunch→Carts→Diners 1794: City Hotel, NYC, first building designed as a hotel in U.S. 1828: Tremont House, Boston, first grand hotel in U.S. Nicolas Appert ( ) invented canning Louis Pasteur ( ) invented pasteurization

History Guilded Age ( ’s) Industrial leaders very rich, workers long hours, low wage Rich ate in style: Delmonico’s, Astor House Dinners up to 18 courses were not uncommon 1848→Gold Rush →sudden growth of new residents struggled to stay afloat →Cafeteria → assembly line process of serving food cheap & quick without the need of servers

History Guilded Age ( ’s) ( Defined the art of grand cuisine “cook of kings and the king of cooks” Born just before French revolution, poor, abandoned, started as cook’s helper, ended up chef to Prince de Tallyrand (George IV), Tzar Alexander I, and Baron de Rothschild Considered confectionary the main branch of architecture, pieces montées Standardized use of roux, perfected recipes, devised a system for classifying sauces (4), popularized cold cuisine, designed kitchen equipment, tools and uniforms Died at 49 “by the flame of his genius and the coal of the spits” Marie-Antoine Crême Le Maitre d’hotel français (1822) Le Pâtissier royal Parisian (1825) L’Art de la cuisine française aux XIXe siècle (1833) 5 volumes.

History 20 th Century ( ) Classical cuisine: a refinement of grand cuisine (simpler, kind of) Worked in the finest grand hotel kitchens in Europe (Savoy, Paris – Carlton, London) Simplified flavors, dishes and garnishes Categorized 5 grand sauces Established exact rules of conduct and dress, brigade system, introduced expediter (aboyeur) who takes orders and calls them out to various production areas Georges August Escoffier Le Livre des menus (1912) Ma cuisine (1934) Le Guide Culinaire (1903) 5000 recipes still in use.

History 20 th Century ( ) Nouvelle Cuisine Trend toward more naturally flavored, lighter, more simply prepared Natural flavors, shortened cooking times, innovative combinations “a béarnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.” Trained Paul Bocuse Fernand Point Ma Gastronomie (1969)

History 20 th Century ( ) Lighter, Healthier dishes that still reflected classical French flavors L’Auberge du Pont de Collognes Paul Bocuse Paul Bocuse’s French cooking (1977) Paul Bocuse: The Complete Recipes (2012) + 10 others

History 20 th Century ( ) Popularized French cuisine and techniques Many TV shows, many cookbooks Julia Child Mastering the Art of French Cooking (1961) + many others

History 20 th Century ( ) Chez Panisse (1971) Dishes that used only seasonal, local products at the height of freshness Sustainable agriculture Alice Waters Chez Panisse Menu Cookbook (1982) The Art of Simple Food (2007) + many others

History 20 th Century ( ) His contributions has fostered professionalism and innovation strengthening the system for chef apprentices and certification Established Chefs’ Apprenticeship, Certification and Master Chefs’ Certification Program in mid-70’s President CIA Ferdinand Metz The American Bounty Sampler (1968) The 1984 Culinary Olympics Cookbook (1985) + others

History 20 th Century ( ) Turn of the century U.S. was booming, large lunch demand: Child’s, Schrafft’s, Savarin 1921: First White Castle Depression: many fine hotels and restaurants close WWII: Lodging prospered 50’s & 60’s: growth of fast food and chain restaurants

Entrepreneurs DateNameContribution 1837Delmonico BrothersFirst restaurant chain 1876Fred HarveyHarvey House, early nation-wide chains 1872Walter ScottProvidence, RI, sells dinners from horse drawn cart, precursor diner 1921Roy Allen/Frank WrightSelling rights to A&W, first franchise 1921Walt Anderson/E. IngramWhite Castle, first chain of quick-service hamburger 1935Howard JohnsonFranchise using a standardized design and menu 1954Ray KrocWith McDonald brothers, emphasis on building consistent, family-centric 1957Joe BaumForum of the Twelve Caesars, 1 st sophisticated theme restaurant 1958Frank CarneyPizza Hut, first quick-service focus other than hamburger 1966Norman BrinkerSteal & Ale, full service designed for middle class 1968Bill DardenRed Lobster, affordable full service, Darden Group, casual dining 1971Zev Siegel/Jerry Baldwin& Gorden Bowker, Starbucks 1971Richard MelmanLettuce us Entertain You, quick casual and fine 1977Ruth FretelRuth’s Chris Steak House, first national fine dining chain