Warm up 9-7
• ½ sheet of paper
• 1. What are the 2 character types of Foodservice
Industry?
• 2. List 4 commercial foodservice segments
• 3. Take one answer from #2 and give description
of it with name of a company
• 4. Where, what is name of your family’s favorite
restaurant, why?
• 5. Put on front table & be ready for lesson on
History of foodservice
History of Hospitality Industry
• Section 1.3
• Outline growth of hospitality emphasizing it
in US
History of Hospitality Industry
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The REAL beginning:
Ancient Greeks rarely dined out, although they enjoyed the social aspect of dining & often got
together for banquets
*Lesche(LES-kee)-private club that offers food to members
* Phantnai (FAAT-nay)- places that catered to travelers that brought their own food to have it prepared
on-site
* Reclined while eating, had music & dancing
*”Belief that pleasure was the purpose of life & achieved by self control, said Epicurus” where
Epicurean word came from (a person with refined taste for food & wine)
www.epicurean.com
www.epicurious.com
http://www.epicurious.com/articlesguides/blogs/80dishes
http://www.epicurious.com/video/80-global-dishes/80-dishes-greece-lamb-and-eggplantmoussaka/43891313001
Hospitality History
• Roman meals were primarily served in the home
• Romans desires for exotic foods & spices
increased trade, stretching the Roman Empire
farther east and north
• Romans with power had banquets for friends,
clients where lower status people were depended
on for service to them
• Common foods: olives, figs, goat cheese, pork,
fish, bread & wine
History of Hospitality Industry
• The Middle Ages:
• Landowners, who lived in relative comfort, held
large banquets almost every night
• Travel was extremely dangerous. After the Moors
invaded Spain in 800AD, trade with the Far East
and India came to a stop-including the shipment
of spices and fine goods
SAY
•MARCO
•?
Marco Polo
• Marco Polo (1254-1324), a trader and explorer
from the Venetian Republic who gained fame for
his worldwide travels, reintroduced foreign spices
to Europe. His travels from Italy to China brought
many Middle Eastern spices, such as curry and
cardamom, to countries where they could not be
grown successfully.
How did Marco Polo’s travel effect:
• How did this expand Europeans’ dining and
fashion options?
• What effect might this have had on their
political views?
Renaissance through the French
Revolution
• Renaissance means “rebirth”
• To show off their wealth noblemen had cooks to add large amount
of exotic spices in their foods which caused Venice to control the
spice trade
• Haute cuisine- an elaborate & refined system of food preparation
• Guilds- Associations of people with similar interests or professions
were organized
• Cooking guilds- set many of professional standards traditions that
exist today
• Cafe’ – a coffee house- later term refers to a smaller restaurant
• Restorante- in 1765 Mr. Boulanger served hot soup for healthrestoring properties. He called his café’ a Restorante, the origin of
our modern word restaurant
1765 World’s 1st restaurant
A man named Boulanger began
serving hot soups called restaurers for
health restoring in his café
Catherine Medici
• The change started Italy and carried to France
when Catherine Medici married King Henry II in
1533.
• She brought her entire staff of cooks and their
refined recipes for artichokes, spinach dishes, and
ice cream to the French court.
• She introduced the French to the FORK.
• Then many noble men carried their own
silverware to din out
1. How would the introduction of
silverware affect the foods people
consumed?
2. Why might diners bring their
own silverware with them when
dining out?
Get in group of 3
• 1. Develop a Food Guild
• 2. What is your theme?
• 3. Develop 2 specialty foods you would serve in
your guild
• 4. How would you advertise your guild
• 5. Make a short oral & visual advertisement for
your guild of the 21st century
• 6. Be creative, use color, attract us to your guild
• 7. Present at end of class
Warm up 9-8
Match left with correct right facts
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Catherine Medici
Marco Polo
Mr. Boulanger
Greek
Roman
Coffee House
Middle Ages
Renaissance
Explorer
Restorante
fork
lesche
café
Strong spice use
Cooking Guilds
Very little spice use
Colonial North America
• As people immigrated to the New World for religious
freedom, cities along the East coast grew
• Very few early-colonial Americans ever traveled or
dined out. Those people who did travel, stayed at inns,
often sleeping together in the same large room and
even sharing a singe bed. If travelers arrived after
dinner had been served, they would have to go without
• As early as 1634, an inn in Boston called Cole’s offered
food and lodging to travelers
• Tremont Inn, Boston offered private rooms with locked
doors, Why was that significant for travelers?
Industrial Revolution
*During the Industrial Revolution, people moved to the city
to find work in the growing number of factories to earn a
better living.
*People needed to live close enough to the factory to walk to
work, go home for lunch, and leave again for dinner.
*As cities became business hubs, dining and lodging
establishments opened up to serve the needs of workers and
employers.
*With the invention of the railroad in 1825, inns, taverns, and
foodservice facilities located near railway stations began to
grow.
The Gilded Age
• 19th century , high society dined out, they did so
in style so that they could be seen in elegant
surroundings.
• California Gold Rush, people hit the jackpot
wanted to enjoy fine dining
• Meeting the demand to feed so many people
working the Gold mines caused clever
restaurateurs to develop:
• Cafeteria, an assemble-line process of serving
food quick and cheap without need of extra
servers.
Enlightenment of Gilded Age
• Scientific revolution known as the
“Enlightenment” changed knowledge and how it
was obtained and accepted.
• Scientist relied on information from direct
observation and mathematical logic
• This concept was measured in production and
profit, adopted by American industrial leaders.
• Workers worked long hours at low wages while
profits for owners rose.
Louis Pasteur
Scientist during Gilded Age
• Developed the process of pasteurization:
Which made milk safer to drink by heating it to a
certain temperature to destroy harmful
bacteria.
Nicolas Appert
Scientist during Gilded Age
• Discovered a way to can food to keep it fresh
and safe to eat.
• He is known as “the father of canning”
Nurse Florence Nightingale
• Argued that health was dependent on
appropriate diet, surroundings, activity, and
hygiene
Warm up 9-12
• Answer on paper & turn in
1. Why did we make Greek and Colonial American food
Friday?
2. From the reading Fri., what item did most women
have in their kitchens that looked like a pot?
3. Why was the kettle dangerous in a house?
4. Cornmeal is ground?
5. Johnnycake recipe used 1 c of milk. Milk cost $2.00
per quart. How many cups of milk were left in the
quart and what is the cost of 1 cup?
Chef
Marie-Antoine Careme
• Abandoned as a child and found work as a
kitchen boy
• He defined the art of fine cuisine
• “King of Chefs, and the Chef of Kings"[2] was
an early practitioner and exponent of the
elaborate style of cooking known as haute
cuisine, the "high art" of French cooking: Paris.
Carême is often considered as one of the first,
internationally renowned celebrity chefs.
http://www.enotes.com/food-encyclopedia/careme-marie-antoine
Georges August Escoffier
• He organized his kitchens by the brigade de cuisine
system, with each section run by a chef de partie.
• Escoffier was France's pre-eminent chef in the early
part of the 20th century.
• Escoffier also simplified professional kitchen
organization, as he integrated it into a single unit from
its previously individualized sections that operated
autonomously and often created great wasted and
duplication of labor.
• Known as “King of the Kitchen”
http://www.worldculinaryinstitute.com/A_escoffier.html
Chef Georges August Escoffier
*Established exact rules of conduct and
dress for chefs
*Chefs dress neatly and worked quietly.
*He organized and defined the role of
workers in the professional kitchen.
*The kitchen brigade system, assigns
certain responsibilities to kitchen staff
Example: Expediter who takes orders
from servers and calls out the orders
to the various production areas in the
kitchen.
The Gilded Age
Delmonico’s Restaurant Fine Dining
http://en.wikipedia.org/wiki/Delmonico's
•1920---First restaurant in America to allow
patrons to order from a menu à la carte, as
opposed to table d’hôte. It is also claimed to
be the first to employ a separate wine
list.[citation needed].
Delmonico’s Restaurant
Cooks preparing a meal and supplies
20th Century US
• 1921 White Castle Rest.---1st quick service rest.
(tiny thin hamburgers)
• 1930 Depression era fine restaurants and hotels closed
• 1940-US employment all time high
• Eating out became as common as eating at home,
especially for lunch
• WWII, 1940s, lodging industry prospered as people traveled
for war related reasons
• After WWII 1940-1950 quick service segment industry grew
• 1960 commercial air travel became popular and builders
built hotels and restaurants around the airports
20th
• 1970 rapid growth of chains changed the face
of industry.
• Last few decades, lifestyles moved steadily
toward busier households that no longer have
a dedicated daily food preparer.
• Large restaurant chains lead way for full
service restaurants match the growth of quick
service
Chef Fernand Point
• Father of modern French cuisine
• Created lighter sauces and use regional
ingredients
Chef Julia Child
• Popularized French cuisine and techniques with the
American public
• Wrote Mastering the Art of French Cooking
• Practical recipes for the everyday cook
http://www.youtube.com/watch?v=OP08hW602U
Chef Paul Bocuse
• Trained by Chef Fernand Point
• Created lighters, healthier dishes that still
reflected classical French flavors and
traditions.
• Dedicated himself to training of young chefs
Chef Alice Waters
• Restaurant owner and chef, “Chez Panisse” in
Berkely, CA
• Provide dishes that used only seasonal, local
products at the height of freshness and quality
• Menu changes everyday
• She was at the forefronts of sustainable
agriculture in foodservice and has influenced
countless chefs
Chef Ferdinand Metz
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Certified Master Chef
President of Culinary Institute of America
Leader of Culinary US Olympic team—gold
His training of chefs has fostered
professionalism and innovation and
strengthen the system for chef apprentices
and certification
Chef Project
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Chef Fernand Point
Chef Julia Child
Chef Ferdinand Metz
Chef Alice Waters
Chef Paul Bocuse
Research each chef you picked with team members
Prepare a group oral presentation with visuals
Incorporate noteworthy parts of their lives and their
dishes
• Handouts
Chef Project
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Chef Fernand Point
Chef Julia Child
Chef Ferdinand Metz
Chef Alice Waters
Chef Paul Bocuse
Research each chef you picked with team members
Prepare a group oral presentation with visuals
Incorporate noteworthy parts of their lives and their
dishes
• Handouts
Entrepreneurs in the Foodservice Industry
• 1837-Delmonico Brothers- opened restaurant
in Manhattan, NY- 1st restaurant chain
• 1876—Fred Harvey- Harvey House Rest.
serves to the needs of people riding the new
transcontinental railroad.
• 1872-- Walter Scott-- Selling dinners from a
horse drawn wagon to workers outside their
factories (later became the diner)
Entrepreneurs in the Foodservice
Industry
• 1921- Roy Allen and Frank Wright (A&W root
beer) sold rights for people to sell their soda
• 1921- Walter Anderson and E.W. Ingram –
open 1st -White Castle- 1st chain of quick
service hamburger rest. With a consistent
product from unit to unit
• 1935- Howard Johnson franchising rest. using
a standardized design and menu intended on
making traveling customers feel welcome
Entrepreneurs in the Foodservice
Industry
• 1954-Ray Kroc- with McDonald brothers
franchise their small hamburger. Ray bought
out the brothers. His McDonald’s marketing
techniques and emphasis on consent, familycentric operations are keys to his success
• 1957-Joe Baum-opened a themed rest.
“Twelve Caesars” in NY city. 1st sophisticated
theme rest.
Entrepreneurs in the Foodservice
Industry
• 1958-Frank Carney- Pizza Hut- 1st quick service
rest. to NOT include hamburger
• 1966- Norman Brinker- Steak & Ale rest. –full
service for middle class customer
• 1968-Bill Darden- Red Lobster-affordable
prices and full service. Later started Olive
Garden, Bahama Breeze and the Capital Grille
Entrepreneurs in the Foodservice
Industry
• 1971- Zev Siegel, Jerry Baldwin, and Gordon
Bowker -open Starbucks . Largest coffee
house company in the world
• 1971- Richard Melman –founder of- Lettuce
Entertain you Enterprise- rest. Types: quick
serve, casual, & fine dining—Big Bowl
• 1977-Ruth Fertel- Ruth’s Chris steak house1st national fine dining chain