Overview of Food Service Industry

Pritur2 Team 2014HRM Department, CIHTM

De La Salle Lipa

Food Service

• It is the art and science of planning, preparing, cooking and serving of quality meals in quantities far greater than those of the usual family meals.

• GOAL: service of quality meals to a satisfied clientele at a reasonable cost.

Food Service cont’d

• OBJECTIVES: – Profit – commercial restaurants, hotel dinning rooms,

fast food centers, coffee shops, carinderias and other food service establishments

– Non-Profit – industrial, educational and health care institutions

• TWO CLASSES OF FOOD SERVICE (Acc. To service offered)

– Service – offers waiter service to customers– Self- service – emphasizes service by the customer

themselves

• Conventional – food is prepared and served under one roof. This system is typical in small foodservice operations.

• Commissary – also known as “Central Production Kitchen” where there is a large central production area with centralized purchasing and delivering of foods to satellite units located in separate, remote areas for final preparation.

• Ready prepared – The system is either cook/chill or cook/freeze. Foods are prepared on the premises, then chilled or frozen and stored for future use or at a later time.

• Assembly/Serve – no off-premises food production. Fully prepared foods are purchased and require only storage, final assembling, heating and serving. often the system uses “single use” disposable tableware, thus eliminating dishwashing unit.

• The history of foodservice is closely associated with travel. Throughout history, merchants have traveled extensively to trade with another nations or tribes.

• There were also the religious pilgrimages to places of worship. Invariably, in the different places of destination, food and lodging have been provided to the travelers.

• The term restaurant began in 1765 in Paris, France.

• The soup vendor merchandised the soup as “le restaurant divin” – the divine restorative, coming from the Latin word resturare, meaning ‘to restore.’

• This gave us the word restaurant – a place to restore one’s health.

• Canterbury Inn – provided food for monks and pilgrims who came to the abbey to worship.

• Royal Households of England – numerous guest (150-200) were received daily; foodservice became necessity.

• Northumberland Household Book – first known record book of scientific food cost accounting which compiled the records of expenses of the Royal Households

Catherine de Medici

• Introduced new refinements royal cookery and prepared artistic banquets

Marie Antoine (Antonin) Carême

•He was the principal originator of the simplified but refined style of cooking known as haute cuisine, the high art of French cooking. •Known as "chef of kings and king of chefs."

•The first celebrity chef.

Georges Auguste Escoffier

A French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.

• Robert Owen – father of modern industrial catering; provided a feeding program for the improvement of the working conditions of workers in his mills.

• Victor Hugo – started the formal school feeding program in England.

• Florence Nightingale – first hospital dietician; pioneered in hospital foodservice during Crimean war.

• Alexis Soyer – a noted chef who helped Nightingale in the establishment of a hospital diet kitchen.

16th Century: Opportunities to Travel Increased, so did the Commercial Food Service

• USA Coffee Houses were established

• 1765 –First restaurant in Paris France was opened by a Frenchman named Boulanger.

• 20th century – commercial foodservice has become highly favored over other types of foodservice.

Delmonicos

• The first restaurant in the US established in New York City in 1827.

LATE 19TH CENTURY

• 1904-Hamburger was first served in St. Louis World’s Fair.

LATE 19TH CENTURY

• 1925 - Clarence Birdseye developed method of freezing.

• 1970’s - Mcdonald’s, Wendy’s, Burger King, Kentucky Fried Chicken.

History of Restaurants in the

Philippines

• In the Philippines, foodservice estimated as early as the time of the barangay system. The datu had to feed his people including the slaves or alipin. Hence, it required the service of food in great quantities.

• Chinese were the forerunners of the developmental rudiments of the commercial type of foodservice.

• 982 AD – earliest recorded date of Chinese-Philippine trade.

• Through Chinese peddlers, the Filipinos came to know of varieties in dinning pleasures.

• Natives set up eating places usually at the back of public market where portions of kari-kari (an elaborate stew) could be readily bought.

• Karihan came to be known and the Spaniards later called it as carinderia.

• 1906 – Americans introduced the concept of cafeteria which started with the public school feeding program which attempts to the remedy of the poor nutrition of children.

• University Foodservice at the University of the Philippines (UP) is an example of school that adapted the American concept of cafeteria.

• Dr. Presentacion T. Perez

– chairman of the Dept. of Home Economics, College of Educ. At UP in 1937.

– allotted a small space in a classroom to be used as laboratory for food courses, which was the beginning of the University Foodservice at UP.

• The birth of other types of foodservice such as the commercial fast food centers, in-plant feedings, dinning rooms in health care institution which picked up the concept of self service.

• Irma P. Florentine – laid the foundations for modern dietetics in the Philippines in hospital foodservice.

Restaurants that have endured the test of time in past decades

Aristocrat

• The Aristocrat Restaurant is a Filipino-owned family corporation founded by the late Doña Engracia (“Aling Asiang”) Cruz-Reyes and her husband, Justice Alex A. Reyes.

• 1936 its humble beginning as a snack mobile

Max’s Restaurant

• It is well known for its tender, juicy and crispy fried chicken since liberation time.

• 1945– Max’s was started by Maximo Gimenez.

• 1998– It started its franchising.

Barrio Fiesta Restaurant

• It still capture the spirit of the fiesta

• Kamayan –Filipino restaurant that made eating with the hands fashionable way back in 1977.

• Cabalen – meaning town mate features Pampanga’s dishes since the early 1980’s.

Cocktail lounges/ bars are Bistro Remedios, Larry’s Bar, Gene Bistro and Bistro Lorenzo

Refreshments parlors to name a few, include the Dairy Queen, Magnolia kiosk and little Quiapo.

Carinderia type of foodservice include Ambrosia, Andok’s and Baliwag’s.

• In recent years, local and international fast food chains have been added to the census of foodservice capturing a significant portion of the Filipino clientele.

Jollibee

•1975 - Started a two-branch ice cream parlor, it later expanded its menu to include hot sandwiches and other meals. •1978 - Jollibee Foods Corporation was incorporated with seven outlets to fully explore the possibilities of a hamburger concept. Thus was born the company that revolutionized the fast food industry in the Philippines

Jollibee

•1984 -Jollibee reached the P500 million sales mark, catapulting the company into the list of Top 500 Philippine Corporations.

•1987 -The company joined the ranks of the Philippines' Top 100 Corporations.

•1989 - It then became the first Philippine fast food chain to break the P1 billion sales mark.

• Jollibee is the country’s largest fast-food chains. It has successfully penetrated the foreign market. It has stores in China, Brunei, Indonesia, and USA.

More popular fast foods of the western countries

Reason for the increased in demand of food service

1. Increased discretionary income

2. Smaller families

3. Changing lifestyles

Variations among Food Service Establishments

• Menu Items

• Food Quality

• Menu Prices

• Service

• Ambiance

1. Menu Items

It is either limited or wide-variety, either ethnic or regional; some restricts their menus to specialty foods.

2. Food Quality It is the degree of excellence in food

products. The level of quality is determined by the interplay of three elements:

quality of the food ingredients used professional skill of those preparing the food time and effort expended on food preparation

3. Menu Prices

It is the prices of the menu items.

4. Service

The food operators may provide a number of different service arrangements for their customers.

Kinds of Service Arrangements

1. Table Service

2. Counter Service

3. Room Service

4. Self Service

5. Takeout or Delivery Service

5. Ambiance

It refers to the aesthetic or emotional impact of an establishment on its customers.