The Food Service Industry
An Overview
the pineapple
tradition
welcome
friendship
hospitality
travel
recreation
lodging
Hospitality
managed
services
conventions
& meetings
restaurants
13 million
people
14.8 million
jobs by 2019
50% Spent eating out
Once upon a time . . .
Ancient Greeks & Romans
rarely dined out, but enjoyed
entertaining at home.
Romans‘ desires for exotic
foods and spices increased
trade, stretching the Roman
Empire farther east and north.
Landowners, who lived in relative comfort, held
large banquets almost every night.
Travel was extremely dangerous. After the
Moors invaded Spain in 800 AD, trade with the
Far East and India came to a stop— including
the shipment of spices and fine goods.
Middle
Ages
The Renaissance through the
French Revolution:
– haute cuisine, an elaborate and
refined system of food
preparation, had its roots during
this period.
– 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.
In
1765, a man named 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.
Colonial America:
- Population explosion
- As early as 1634, an inn in Boston
called Cole’s offered food and lodging
to travelers.
- Inns were typically for travelers only
The Industrial Revolution:
– Movement toward the cities
– Lived closed to place of employment
– Dining & lodging establishments
increased
– With the invention of the railroad in
1825, inns, taverns, and foodservice
facilities located near railway stations
began to grow.
The Gilded Age:
– Dining elegance
– As a result of the California gold rush
(1848–1855), people who hit the jackpot
wanted to enjoy the fine dining that they
knew existed in New York with their
newfound wealth
– Developed self-serve cafeterias for the
less affluent
The Twentieth Century:
– More people working
– During World War II = lodging industry
– After World War II = the quick-service
restaurant was introduced.
– 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
The Twentieth Century (continued):
– 1970s to today = national chains boom;
“eating out” as commonplace as eating
at home
– In the last few decades, lifestyles have
moved steadily toward busier
households that no longer have a
dedicated daily food preparer
2 major parts:
Commercial
Non-commercial
80%
20%
Restaurants
Catering & banquet
Retail
Stadium
Airlines & cruise ships
Schools & universities
Military
Healthcare
Business
Clubs
Types of Establishments
Restaurants prepare and serve meals to
customers. These types of business
opportunities are available in restaurants.
– Corporate restaurant groups
– Chains
– Franchisee/franchisor
– Independents/entrepreneurs
Types of Establishments - Catering
Catering provides opportunity for creativity
in menu selection and style of service.
• Caterers provide foodservice for
everything from special events in private
homes to large-scale events such as golf
tournaments, weddings, or corporate
dinners.
• Found in catering departments within
hotels, independent catering companies,
and restaurants.
Types of Establishments - Retail
Retail foodservice opportunities are found in
businesses that offer home meal
replacements and ready-made dishes.
• At stadiums or sports arenas, tens of thousands
of people with foodservice needs want service in
a relatively small period of time.
• Foodservice is provided by servers, walking
vendors, cooks, and cashiers.
• Stadiums also have corporate suites that offer
superior service and food.
• Stadiums typically have contract feeders, a
unique venue with managers who specialize in
managing stadium events.
Types of Establishments - Convention
Convention centers are specifically
designed to house large-scale special
events such as conventions, expositions,
and trade shows.
• A convention is a gathering of people, all of
whom have something in common.
• Expositions are large shows, open to the
public, that highlight a particular type of product
or service.
• While expositions are open to the general public,
trade shows are restricted to those involved in
the industry being featured.
Types of Establishments – National
Parks
The national park system is operated by
the National Park Service, which is part of
the U.S. Department of the Interior.
• Many parks offer high-quality accommodations,
ranging from campgrounds to hotels, as well as
a wide variety of restaurants.
• Most of the guest facilities in national parks are
managed by private companies.
Types of Establishments – Theme
Parks
Theme parks offer a full array of
entertainment features that create an overall
atmosphere of fun.
• The popularity of theme parks as tourist
destinations has had a major affect on all
hospitality industries.
• Quality of food and service is very important in
this setting, as food is a major part of the guests’
experience.
• Today, many theme parks worldwide offer a
variety of foodservice options.
Types of Establishments – Shopping
Areas
Shopping areas have become a major
destination for travelers in the United States
and other countries.
•
•
•
•
Becoming more of a destination
Shopping malls and plazas
Outlet centers attract travelers from far away
Department stores are a major segment of the
retail industry
• Large discount chains form another segment of
the retail industry
Other types of establishments
•
•
•
•
•
•
•
•
Monuments
Concessions
Zoos
Health-care facilities
Schools and universities
Military
Correctional facilities
Lodging industry
Types of restaurants
• Luxury
• Theme or celebrityowned
• Mid-scale casual
restaurants
• Family restaurants
• Ethnic restaurants
• Specialty restaurants
• Quick service
•
•
•
•
•
Steakhouses
Seafood restaurants
Pancake restaurants
Sandwich restaurants
Family restaurants
Career Pathways
Front-of-the-house
• Serve guests directly.
Back-of-the-house
• Work outside the public
space.
Front of the House
“Curbside Appeal”
Dining
Room
Manager
Hostess
Servers
Bussers
Back of the House
Food production & restaurant systems
Executive
Chef
Sous Chefs
Cooks
Runners &
Dishwashers
Front of the House
Most important skills needed are
✔
Active Listening — Giving full attention to what other people are saying, taking
time to understand the points being made, asking questions as appropriate, and not
interrupting at inappropriate times.
Service Orientation — Actively looking for ways to help people.
Social Perceptiveness — Being aware of others' reactions and understanding
why they react as they do.
Speaking — Talking to others to convey information effectively.
Coordination — Adjusting actions in relation to others' actions.
Back of the House
Most important skills needed are
Coordination — Adjusting actions in relation to others' actions.
✔
Monitoring — Monitoring/Assessing performance of yourself, other individuals, or
organizations to make improvements or take corrective action.
Active Listening — Giving full attention to what other people are saying, taking time
to understand the points being made, asking questions as appropriate, and not
interrupting at inappropriate times.
Problem Sensitivity — The ability to tell when something is wrong or is likely to go
wrong. It does not involve solving the problem, only recognizing there is a problem.
Manual Dexterity — The ability to quickly move your hand, your hand together
with your arm, or your two hands to grasp, manipulate, or assemble objects.
SC employment outlook
Cooks (restaurant) +15%
Cooks (institutions) +13%
Waitstaff +6%
Chefs +4%
Managers +2%
Host/Hostesses +6%
Butchers/Fish Mongers +10%