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)
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
The Restaurant
and Food Service
Industry
Commercial
Restaurant &
Foodservice Segment
Restaurants
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Catering & Banquets

Noncommercial
Foodservice Segment
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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

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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
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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
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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
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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

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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

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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