Transcript Chapter 1

Chapter 1
Welcome to the
Restaurant and
Foodservice Industry
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
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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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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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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The History of Hospitality
and Foodservice
 The Real Beginning: Ancient Greece and Rome:
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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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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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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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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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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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Chefs in History
 Marie-Antoine Careme:
 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:
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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)
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 quickservice 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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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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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
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: fullservice restaurant for middle class
 1977, Ruth Fertel: opens 2nd Ruth Chris Steak House,
one of the first national fine-dining chains
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.
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Zagat Survey is a consumer-based guide that rates restaurants on four
qualities: food, décor, service, and cost.
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Michelin Guide is a rating system best known in Europe. Restaurants
are rated from one to three stars.
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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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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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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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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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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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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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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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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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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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