Chapter One - School District of Clayton
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Transcript Chapter One - School District of Clayton
Chapter One
Welcome to the Restaurant and Foodservice Industry
SECTION ONE:
OVERVIEW OF THE RESTAURANT AND
FOODSERVICE INDUSTRY
Overview of Foodservice and
Restaurant Industry
$550 BILLION DOLLARS ANNUALLY
MORE THAN 945,000 FOODSERVICE AND
RESTAURANT OPERATORS
MORE THAN 13 MILLION PEOPLE EMPLOYED
(9% OF THE JOB MARKET)
The Restaurant
and Food Service
Industry
Commercial
Restaurant &
Foodservice Segment
Restaurants
Catering & Banquets
Noncommercial
Foodservice Segment
Eaten in the store or taken home
Grocery stores, Convenience stores, specialty shops
Vending Machines
Stadiums:
Menu chosen by host of the event
Caterers may have their own facility or cater off-site
Off-site catering involves preparing the food in one location
and taking it to the event location
Retail
Quick Service (Fast Food)
Fine-Dining
Casual
Theme Restaurants
Buffets
Cafeterias
Food in stands to luxury suites
Airline and Cruise Ships
Airlines offer snacks to 7-course meals on transatlantic flights
Cruise ships offer food 24/7 ranging from quick-service to
elegant fine-dining
The Restaurant
and Food Service
Industry
Commercial Restaurant
& Foodservice Segment
Noncommercial
Foodservice Segment
Schools and Universities
Provide on-campus food services to students and staff
Military Bases and ships
Provide food services to personnel
Also offered at clubs; i.e. Officers Club
Healthcare
Hospitals, long-term range care offer foodservices
Business and Industries
Convenience to employers
Benefit to employees in manufacturing or service
industries
Clubs and Member-based facilities
Includes golf clubs, city, alumni, and athletic clubs
Offered as a convenience to its members
Brings in additional revenue
Business done in two ways
Contract Feeding
Self-Operators
Average sales over $1 million dollars
The BIG Picture: The
Hospitality Industry
Travel and Tourism definition
Travel and Tourism
Transportation
Hospitality
The combination of all of the services that
people need and will pay for when they are
away from home
Tourism defined
Travel for recreational, leisure, or business
purposes
In 2005, tourism was the 1st, 2nd, and 3rd largest
employer in 29 states
7.3 Million people to take care of 1.19 billion
trips took within the United States
In the 1800s, the invention of the railroad help
The BIG Picture: The
Hospitality Industry
transport people faster to more places
By the 1920s-people traveled by car
1950s- commercial airlines
Travel and Tourism
Transportation
Hospitality
Today's transportation
Airplanes
Trains
Charter services
Buses
Cars
Ships
The BIG Picture: The
Hospitality Industry
Travel and Tourism
Transportation
Hospitality
Hospitality is defined as
The services that people use and receive when they are
away from home
Three Segments of Hospitality
1. Foodservice
1.
Hotels
2.
Restaurants
3.
Retail Establishments
2. Lodging
1.
Hotels
2.
Motels
3.
Resorts
3. Event Management
1.
Stadiums
2.
Expositions
3.
Trade shows
400 B.C. through 300 B.C.
The History of
Hospitality and
Foodservice
Ancient Greece and
Rome
(400BC-300BC)
The Middle Ages
Renaissance - French
Revolution
Colonial North America
Industrial Revolution
The Gilded Age
The 20th Century
Ancient Greece
Rarely dinned out
Got together socially for banquets, at private clubs
and other establishments
Private clubs called “lesche (LES-kee)”
Meals were considered a time to nourish the soul
and body
People ate while reclining on couches, listening to music, poetry
and dancing
Ancient Rome
Settled around the Mediterranean Sea
Meals served in the home
Desired exotic foods and spices which increased
trade
Rome became wealthy and spent money lavishing
their friends and those in the lower social standing
417 A.D.-1300 A.D.
The History of
Hospitality and
Foodservice
Ancient Greece and
Rome
The Middle Ages
(417-1300)
Renaissance - French
Revolution
Colonial North America
Industrial Revolution
The Gilded Age
The 20th Century
People moved from a nomadic group of hunting
and gathering to that of a farming community
This change was religion
Feudal society where landowners lived in relative
comfort
Unlike the banquets of the Greeks and Romans, the medieval
dinner had one purpose: to eat
Travel was extremely dangerous
The next 200 years, Europe was isolated from the
rest of the world until 1095 A.D.
Renaissance 1500 A.D -1700 A.D.
The History of
Hospitality and
Foodservice
Ancient Greece and
Rome
The Middle Ages
Renaissance French Revolution
(1500-1700; 17891799)
French Revolution 1789 A.D.-1799 A.D.
The use of exotic spices increased the spice trade
between Venice and India
Haute Cuisine was developed
Coffee houses introduced women to public
establishments and made it appropriate to eat in
public
Guilds in France were developed to increase the
state’s control on the economy
Colonial North America
Industrial Revolution
The Gilded Age
The 20th Century
Guilds could control their own specialties preventing others from
making and selling the same items
Two cooking guilds were the “roasters” and “caterers”
1765 the restorante was invented; origin of our modern
word restaurant
After the French Revolution, within 30 years, Paris had
over 500 restaurants.
1600-1700s
The History of
Hospitality and
Foodservice
Ancient Greece and
Rome
The Middle Ages
Renaissance - French
Revolution
Colonial North
America
(1600-1700)
Industrial Revolution
The Gilded Age
The 20th Century
First colonist were city dwellers and not trained to
farm
Boston and New York were centers of trade
1634, Cole’s tavern in Boston opened
Offered food and lodging to travelers; hospitality industry is born
However, once colonists settled down they rarely
traveled more than 25 miles from their home
1750-1890s
The History of
Hospitality and
Foodservice
Ancient Greece and
Rome
The Middle Ages
Renaissance - French
Revolution
Colonial North America
(1600-1700)
Industrial
Revolution
(1750-1890)
The Gilded Age
The 20th Century
Cottage Merchants-families that lived and worked
together to make goods
Wool and linen for cloth
Factories sprouted up near large cities
Opened by orphan children; England outlawed such practice
Merchants turned back to farming
People migrated to cities to work at factories
Lead to overcrowding and unsanitary conditions
Horse and Buggy public transportation
Business hubs
Lodging
Dining for workers to go from work to lunch and work to dinner
quickly
Railroad invention 1825
Inns, taverns, and foodservice facilities grew
1850-1890s
The History of
Hospitality and
Foodservice
Ancient Greece and
Rome
The Middle Ages
Renaissance - French
Revolution
Colonial North America
(1600-1700)
Industrial Revolution
The Gilded Age
(1850-1890)
The 20th Century
Enlightenment-scientific revolution
Concepts were measured in profit and production
Low pay for workers, BIG pay for industrial leaders
High society dined out in style
Restaurants with 18 course meals were not uncommon
Gold Rush of 1848
Those who struck rich wanted to experience the fine dining of
high society
More fine restaurants quickly opened; yet most couldn’t stay
afloat
Cafeterias opened to serve food quickly and
cheap without servers
In the 1800s, the chef uniform was redesigned
to white to symbolize cleanliness and different
sizes of hats to show the ranks of chefs and
cooks
1900-1999
The History of
Hospitality and
Foodservice
Ancient Greece and
Rome
More jobs meant more people eating out
The Great Depression of the 1930s
Hotels and restaurants started to close
Yet quick-service (Fast Food) restaurants were able to open
The Middle Ages
Renaissance - French
Revolution
Colonial North America
(1600-1700)
Industrial Revolution
The Gilded Age
The 20th Century
(1900-1999)
White Castle opened its doors in 1921
World War II
Lodging industry grew
After the war, 1940-1950 the quick-service industry grew rapidly
KFC and McDonalds opened its doors during World War II
The invention of the car made it possible for people
to travel more and eat out at different places
1958 brought in commercial airlines and
foodservice in the sky