Y1.U1.1 Welcome
Overview/History
Intro
•Foodservice Industry
• Annual sales 550 billion
• 945,000 restaurants
• Employs 13 million people (9% workforce)
• 57% of managers are women
• 25% establishments owned by women
• 15% by Asians
• 8% by Hispanics
• 4% by African-Americans
• Projected growth: 14.8 million jobs by
2019
Segment
Services
Avg. Cover
Family Dining Full
Service
Serving staff provides
service
Order taken while
seated
Pay after eat
$10 or less
Casual Dining Full
Service
“+ service at table
$10-$25
Fine Dining Full Service
“+ service at table
$25+
Quick Service (fast
food)
Order and pay before
eating
On premises or take
out
$3-$6
Quick Casual
Attractive, comfortable,
reasonable $
$7-$9
Catering
Menu chosen by host
Retail
Stadium
Airline/Cruise Ship
2 Segments
Commercial 80% (profit)
Non-Commercial 20% (service to)
• Schools
• Military
• Health Care
• Businesses
• Clubs
• Contract Feeding: operates food
service for companies in mfg., or
service industry
• Self-Operators: Hire their own staff
• Travel & Tourism: combination of all the services that
people need and will pay for when they are away from
home.
•
•
•
•
Annual sales of over 1 trillion
Tourism is travel for recreation, leisure, business
Employs 7.3 million people to take care of 1.19 billion trips (2005)
Airplane, Bus, Car, Charter Service, Ship, Train
• Hospitality: services people use and receive when they are
away from home
• Hospitality segments
• Foodservice: Hotel, Restaurant, Retail establishment
• Lodging: Hotel, Motel, Resort
• Event Management: Stadium, Exposition, Trade Show
Travel and
Tourism
Hospitality
Industry
Restaurant
foodservice
History Greece & Rome (300-400 B.C.)
• Ancient Greeks rarely dined out but did enjoy the social aspects of dining:
• Lesche: (LES-kee) private clubs offered food to members
• Phatnai: (FAAT-nay) establishments that catered to travelers, traders and
visiting diplomats
• Epicurean: (ep-ih-KUR-ee-an) movement named after Epicurus, believed
that pleasure was the purpose of life and was achieved through selfcontrol and balance, a person with refined taste for food and wine
• De Re Coquinaria (On Cooking)
By Marcus Apicius
Live to eat
History Middle Ages (475-1300)
• Eat to live
• Developed farming society
• Moors invaded Spain, blocked spice
• 1095 Pope Urban II
History Renaissance (1400-1700’s)
• Revived interest in Greek & Roman
• Venice-Spices
• Beginning of haute cuisine: (hote kwee-ZEEN)
elaborate and refined system of food
preparation
• 1533 Catherine de Medici married King Henry
II of France and brought cooks, artichokes,
spinach, ice cream, forks and haute cuisine
• 1650: first coffeehouse (café), Oxford England
• Guilds: association of people with similar
interests or professions, started in Middle
Ages and organized around 1700- Chaine de
Rotissieres, Chaine de Traiteurs
• 1765: M. Boulanger served restaurers (soup)
ristorante → restaurant → First restaurant
History Colonial North America (1600-1700’s)
• Settlers pushing West, stagecoach routes
established, need for meal and a place to
sleep→Coaching or staging inns sprung up
• 1634, Cole’s, an inn in Boston offered food
and lodging
History Industrial Revolution (1750-1800’s)
• Cloth→Cottage industries→Factories→
Overcrowding→Lunch→Carts→Diners
• 1794: City Hotel, NYC, first building designed
as a hotel in U.S.
• 1828: Tremont House, Boston, first grand
hotel in U.S.
• Nicolas Appert (1749-1841) invented
canning
• Louis Pasteur (1822-1895) invented
pasteurization
History Guilded Age (1850-1900’s)
• Industrial leaders very rich, workers long
hours, low wage
• Rich ate in style: Delmonico’s, Astor House
• Dinners up to 18 courses were not
uncommon
• 1848→Gold Rush →sudden growth of new
residents struggled to stay afloat →Cafeteria
→ assembly line process of serving food
cheap & quick without the need of servers
History Guilded Age (1850-1900’s)
(
Marie-Antoine Crême
1784-1883
Le Maitre d’hotel français (1822)
Le Pâtissier royal Parisian (1825)
L’Art de la cuisine française aux XIXe siècle
(1833) 5 volumes.
• Defined the art of grand cuisine
• “cook of kings and the king of cooks”
• Born just before French revolution, poor,
abandoned, started as cook’s helper, ended
up chef to Prince de Tallyrand (George IV),
Tzar Alexander I, and Baron de Rothschild
• Considered confectionary the main branch
of architecture, pieces montées
• Standardized use of roux, perfected recipes,
devised a system for classifying sauces (4),
popularized cold cuisine, designed kitchen
equipment, tools and uniforms
• Died at 49 “by the flame of his genius and
the coal of the spits”
History 20th Century (1900-1999)
• Classical cuisine: a refinement of grand
cuisine (simpler, kind of)
• Worked in the finest grand hotel kitchens in
Europe (Savoy, Paris – Carlton, London)
• Simplified flavors, dishes and garnishes
• Categorized 5 grand sauces
• Established exact rules of conduct and dress,
brigade system, introduced expediter
(aboyeur) who takes orders and calls them
out to various production areas
Georges August Escoffier
1846-1935
Le Livre des menus (1912)
Ma cuisine (1934)
Le Guide Culinaire (1903) 5000 recipes still in
use.
History 20th Century (1900-1999)
• Nouvelle Cuisine
• Trend toward more naturally flavored,
lighter, more simply prepared
• Natural flavors, shortened cooking times,
innovative combinations
• “a béarnaise sauce is simply an egg yolk, a
shallot, a little tarragon vinegar, and butter,
but it takes years of practice for the result to
be perfect.”
• Trained Paul Bocuse
Fernand Point
1897-1955
Ma Gastronomie (1969)
History 20th Century (1900-1999)
• Lighter, Healthier dishes that still reflected
classical French flavors
• L’Auberge du Pont de Collognes
Paul Bocuse
1926Paul Bocuse’s French cooking (1977)
Paul Bocuse: The Complete Recipes (2012)
+ 10 others
History 20th Century (1900-1999)
• Popularized French cuisine and techniques
• Many TV shows, many cookbooks
Julia Child
1912-2004
Mastering the Art of French Cooking (1961)
+ many others
History 20th Century (1900-1999)
• Chez Panisse (1971)
• Dishes that used only seasonal, local
products at the height of freshness
• Sustainable agriculture
Alice Waters
1944Chez Panisse Menu Cookbook (1982)
The Art of Simple Food (2007)
+ many others
History 20th Century (1900-1999)
• His contributions has fostered professionalism
and innovation strengthening the system for
chef apprentices and certification
• Established Chefs’ Apprenticeship,
Certification and Master Chefs’ Certification
Program in mid-70’s
• President CIA 1980-2001
Ferdinand Metz
1941The American Bounty Sampler (1968)
The 1984 Culinary Olympics Cookbook
(1985)
+ others
History 20th Century (1900-1999)
• Turn of the century U.S. was booming, large
lunch demand: Child’s, Schrafft’s, Savarin
• 1921: First White Castle
• Depression: many fine hotels and restaurants
close
• WWII: Lodging prospered
• 50’s & 60’s: growth of fast food and chain
restaurants
Entrepreneurs
Date
Name
Contribution
1837
Delmonico Brothers
First restaurant chain
1876
Fred Harvey
Harvey House, early nation-wide chains
1872
Walter Scott
Providence, RI, sells dinners from horse drawn cart, precursor diner
1921
Roy Allen/Frank Wright
Selling rights to A&W, first franchise
1921
Walt Anderson/E. Ingram
White Castle, first chain of quick-service hamburger
1935
Howard Johnson
Franchise using a standardized design and menu
1954
Ray Kroc
With McDonald brothers, emphasis on building consistent, family-centric
1957
Joe Baum
Forum of the Twelve Caesars, 1st sophisticated theme restaurant
1958
Frank Carney
Pizza Hut, first quick-service focus other than hamburger
1966
Norman Brinker
Steal & Ale, full service designed for middle class
1968
Bill Darden
Red Lobster, affordable full service, Darden Group, casual dining
1971
Zev Siegel/Jerry Baldwin
& Gorden Bowker, Starbucks
1971
Richard Melman
Lettuce us Entertain You, quick casual and fine
1977
Ruth Fretel
Ruth’s Chris Steak House, first national fine dining chain