CHAPTER I: INTRODUCTION TO THE FOOD INDUSTRY

A. ORIGIN OF THE FOOD SERVICE INDUSTRY

RESTAURANTS AND FAST FOOD CHAINS

Restaurants ranges from unpretentious lunching or dining places
catering to people working nearby, with simple food served in simple
settings at low prices, to expensive establishments serving refined food
and wines in a formal setting. The first restaurant (coffeehouse) dated
back in the mid-1600 in England. By 18
th
century there were
approximately 3,000 Coffeehouses in London. The term restaurant
began in 1765 in Paris, France established by A. Boulanger. Before
1765, inns and catering operations offered public food services. The
caterers formed a guild (union) to protect their interests from
unscrupulous competition. This is when a soup vendor created a soup
made of sheep's foot and white wine sauce. He was brought to court
by the guild for alleged competition. However the court ruled that the
specialty dish did not compete with any dish prepared by the guild and
the vendor allowed continuing. Because of the publicity, the vendor's
soup kitchen become famous and even the King of France wanted to
taste the soup. The soup vendor merchandised the soup as "Le
Restaurant devin" the divine restorative. t came from a Latin word
"resturare," meaning 94 res94re." This gave us the word restaurant
which is a place to restore health.

n United States, the credit of the first restaurant goes to Delmonico Family (established in New York
City) during 1827 which operated nine restaurants until 1923. The restaurant was known for lavish
banquets and extensive 371 dishes. The first big chain restaurant operator in the US was Fred Harvey.
By 1912, his company operated a dozen large hotels, 65 railway restaurant and 60 dining cars. John R.
Thompson was another early chain operator. By 1926, he controlled 126 self-service restaurants in the
Midwest and the South. Fast food restaurants dates back to at least 1920's and 1930's when A&W Root
Beer (the first Fast food restaurant) and Howard Johnson franchised some of their units.

INSTITUTIONAL CATERING

A young mill-operator from Scotland, Robert Owen, is the father of ndustrial Catering. He appalled
exploitation of workers in British textile industry in 1815. His goal is to improve the working condition of his
workers (and their families) by providing them eating room. n Merrimack River, Massachusetts, cotton
mills provided boarding houses to feed the workers. By 1890s other sectors adopted this practice. n
1902, Plymouth Cordage Company introduces Cafeteria Service by building a special house with kitchen
and recreational facilities.

Hospitals are also part of food service since it provides healthy consumption of food which is needed
in our daily diet. Hospitals were known in ndia and Egypt as early as 600 BC. The first hospital in Europe
was the Hotel Dieu in Paris built in 600 AD. The first hospital established in England in 1004 AD. The
Spanish explorer Hernando Cortes founded the first hospital on the American continent in 1524 in Mexico
City. There is evidence though that the Spanish Government of Hispanolia built the first hospital in 1503
in Santo Domingo, Dominican Republic. The first incorporated hospital in the US was the Pennsylvania
Hospital, which received its charter by Benjamin Franklin in 1751. Diet therapeutic purposes became
important only in 1800s. Florence Nightingale can be credited as the first dietician and creator of modern
hospital. When nutrition is recognized for the purpose of health recovery, the hospital started looking
specialists to prepare diet foods. The title "Dietitian, was created at the Home Economics Conference in
Lake Placid, New York in 1899. Dietetic Association was founded in 1917 that lead to nstitutional
Catering programs in the Armed Forces, Prisons, Schools and Hospitals.

Though schools existed in early times, there is no record of school food programs. Food service in
universities started during 1800s and spread informally across the US University structure. US Congress
in 1935 made the first federal funds available to subsidize school food programs. This is to supply the
nutrition needs for growing children.


B. CLASSIFICATION OF FOOD SERVICE INDUSTRY
O Based 43 Opera943aI Objec9;es
1. Profit Oriented or Commercial Catering- committed to the sale of food and beverage.
E.g.: Restaurants, Coffee Shop, Specialty Restaurant, Grill Room or Rotisserie, Dining
Rooms, Discotheque, Night Clubs, Food Bars, Fast Food Restaurants, Casual Dining,
Cafes, Bars

KEY TERMINOLOGIES

Therm4p4Ia- (in ancient greek
and roman) were small
restaurant-bars which offered
food and drinks to the customer

Fas9 F44d Res9aura39s- a
standardized ready-to-eat food
and service

I3s99u943aI Ca9er3-
prepares a volume of food and
service for institutions.





. Service Oriented or nstitutional Catering- volume catering for institutions.
E.g.: ndustrial Catering, Hospitals, School, College/ University, Military Catering, Airline
Catering, Ship Catering, Railway Catering, Prison Catering, Youth Hostels

O Based 43 Me9h4d by whch F44d s Ser;ed 94 Cus94mers
1. Ser;ce- provides waiter service, specialized menu
. SeIf- Ser;ce- provides no waiter service


C. ORGANIZATION AND ELEMENTS OF FOOD SERVICE OPERATIONS
ELEMENTS OF FOOD SERVICE
1. Ou9pu9- goals and objectives that the system intends to accomplish
a. Mission- every organization has a reason for being in a business. The purpose and
direction is enunciated by the owners of the business in the form of a mission statement.
t is a generalized statement of the overriding purpose of the business. This leads to
strategic intent in which is the desired future state or aspiration of the organization.
EXAMPLE: "Our mission is to provide best chinese food in the city through
research and innovation. The restaurant shall be safe and comfortable and
uphold the values of the local community. Complete customer satisfaction will be
reached through trained and motivated staff. We emphasize high quality in
products and services. We shall give a fair return to our stakeholders inspiring
them to do continued business with us.
b. Objectives and Goals- from stating the mission of the company, specific objectives and
goals are also stated on how to achieve the mission. Objectives are long term aspirations
while goals are short term targets. Stating the goals should follow this acronym:
S- Specific M- Measurable A- Accountability R- Reasonable T- Time bound
EXAMPLE:ncrease food sales by 10% over the previous years.
Achieve an average cover rate of $20 by the end of the current financial year.
The server shall reduce the time from ordering to first service by three minutes.
Reduce the number of guest complaints by 20% from last year.

. I3pu9- the seven resources available to the system such as the so called 7M's
a. Men
b. Mechanics
c. Materials
d. Market
e. Money
f. Minutes
g. Methods
3. Thrupu9- the percentage of the seven M's to achieve the goals.
a. Administration
b. Assembly of Materials
i. Menu Planning
ii. Purchasing
iii. Receiving
iv. Storing
v. Requisitioning/ ssuing
vi. Preparation/ Cooking or Production
vii. Serving/ Cleaning
c. Distribution
d. Sanitation and safety

4. C439r4I- the regulation of operational processes by using set of standards so that the goals are
attained
5. Feedback- the changes or modification in the processes so that the goals are achieved
6. E3;r43me39- the condition within which the elements of the system interact with one another.
Fac94rs I3fIue3c3 F&B Opera943s
a. Macr4 E3;r43me39
i. Political Environment
ii. Economic Environment
iii. Social Environment
iv. Technological Environment
v. Media
b. Mcr4 E3;r43me39
i. Customers
ii. Employees
iii. Suppliers
iv. Service Agencies












F 1.1 I39er3aI a3d Ex9er3aI Fac94rs Affec93 F&B Opera943 a3d Ser;ces














































ASSIGNMENT #:
1. What are the four Food Service System? Explain Each.
. What are the Advantages and Disadvantages of each food service system?

SEATWORK #:
1. Make a mission, goals and objectives for:
a. Commercial Catering ndustry
b. ndustrial Catering ndustry













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COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT
CAS- QUIZ #1


NAME: _____________________________________ SCORE: _______________________

YEAR & BLOCK: _____________________________ DATE: _________________________

I. IDENTIFICATION. Ide39fy 9he f4II4w3 phrases/se39e3ces.
1. A term used in volume catering for institutions.
. A place selling standardized ready-to-eat foods.
3. t is committed to the sale of food and beverage or for profit.
4. This is the first fast food restaurant.
5. The father of industrial catering.
6. The first dietician and creator of modern hospital.
7. The company that introduces the cafeteria setting by building up a kitchen house for
its workers.
8. The government which built the first hospital in Santo Domingo, Dominican Republic.
9. The credit of the first restaurant established in New York City goes to ___________.
10. The person who established the term restaurant during 1765.

II. ENUMERATION. E3umera9e 9he f4II4w3:
11- 16 EIeme39s 4f F44d Ser;ce
17-1 Macr4 E3;r43me39
- 7 Mcr4 E3;r43me39
8- 30 G;e 3 ExampIes 4f Ser;ce Ore39ed 4r I3s99u943aI Ca9er3 I3dus9ry

III. RESTRICTED ESSAY. n not more than 10 sentences tell how does food service industry derived its
word into restaurant.