TEC4_the-development-of-food-service-industry-.pptx

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1. The development of food service industry

2. FOOD SERVICE

3. A genda Topic 1 - The Development of Food Service Industry ccm 3

4. Introduction Foodservice Today A source of family entertainment and income (e.g., family-owned restaurants) Many rely on food services for meals (e.g., students eating in school canteens) Must offer better and more nutritious food options (e.g., serving fruits, vegetables, and balanced meals) Food service industry 4

5. History of Foodservice - Food reflects the world’s culture and history. -Early warriors carried and shared food as they conquered new lands. -Travelers needed places to rest and eat, leading to inns and taverns. Transportation expanded foodservice: Trains: railroad dining stations Ships: meals for crew and passengers Airplanes: in-flight meals - Foodservice continues to evolve with human activity and travel .

6. Growth of the Foodservice Industry As towns and cities grew, more eating places were established. The foodservice industry includes all places where food is regularly served outside the home. Examples: restaurants, hotels, coffee shops, family diners, and fast-food outlets. Also includes food services in schools, hospitals, nursing homes, and other institutions.

7. Did you notice anything? MCDO 7

8. EARLY DAY HISTORY OF FOODSERVICE ORGANIZATIONS 8 Foodservice began in the Middle Ages , influenced by people’s food habits, customs, and traditions . It became well-organized during feudal times in countries like Great Britain, France, Germany, and Sweden , where social meals were common . Economic status and types of food affected how meals were served to different groups . Since meat and protein foods spoiled easily, they required well-equipped kitchens and supervision, leading to the growth of the foodservice industry.

9. EVOLUTION OF THE PRESENT-DAY FOOD SERVICE The food service industry has two categories: 1, Commercial Establishments – Aim to earn profit. -Examples : restaurants, hotels, cafés, and fast-food chains. -The restaurant is the main example in this category. 2. Institutional Catering – Provides food for institutions such as schools, factories, offices, hospitals, the military, prisons, railways, and airlines. -Many are supported or subsidized by the government . 9 This Photo by Unknown Author is licensed under CC BY

10. restaurants Restaurants are a major part of the foodservice industry and provide many jobs. They can be independent or part of hotel operations. The coffeehouse , an early form of restaurant, appeared in England in the mid-1600s with around 3,000 coffeehouses in London by the 18th century. The first modern restaurant opened in Paris, France in 1765. Before that, inns and caterers served public meals and even formed guilds to protect their trade.

11. The Birth of the Restaurant A French soup vendor created a dish made of sheep’s foot and white sauce in 1765. The Guild tried to stop him, but the court ruled in his favor since his dish was unique. The vendor called his soup “le restaurant divine,” from the French word restaurer meaning “to restore oneself.” This is where the term “restaurant” originated — a place to restore health. The first U.S. restaurant was Delmonico’s , opened in New York City in 1827. It became famous for lavish banquets and an extensive menu featuring 371 dishes.

12. Fast Food Restaurant Fast food greatly influenced the foodservice industry by offering standardized, ready-to-eat meals and quick service. The concept began in the 1920s–1930s with A&W Root Beer , considered the first fast-food restaurant. Howard Johnson later franchised his food units, focusing mainly on hamburgers. This marked the beginning of the modern fast-food era.

13. Some leading fast-food chains in the world are given below. Established that they are the pioneer and leaders in this form of service. FAST FOODS PRODUCTS Jollibee Greenwich Max’s Restaurant Kenny Rogers Burger King Corp. Domino’s Pizza Dunkin Hardees Inc. Kentucky Fried Chicken McDonald’s Corp. Pizza Hut Chowking Taco bell Wendy’s International Inc. Ham Burger Pizza Chicken Chicken Hamburger Pizza Doughnuts Hamburger Chicken Hamburgers Pizzas and Pastas Chinese Cuisine Mexican Fast Foods Hamburgers

14. INDUSTRIAL CATERING 14 Robert Owen , a young Scottish mill operator, is known as the Father of Industrial Catering. In 1885 , he was concerned about the poor conditions of workers in the British textile industry. To help, he created an “eating room” for his workers and their families. This improved worker motivation and productivity. His successful methods later spread worldwide , inspiring better workplace food services.

15. Industrial Catering in the U.S. The U.S. textile industry began in 1820 along the Merrimack River, Massachusetts , where cotton mills provided boarding houses with meals for workers. By the 1890s , other industries adopted this idea by creating company lunchrooms. In 1902 , the Plymouth Cordage Company introduced the first cafeteria service with kitchens and recreational areas. Cafeterias offered pre-cooked meals where workers could choose food within their budget and eat quickly during short lunch breaks. Self-service was faster, cheaper, and more flexible , leading to widespread adoption — about 75% of establishments now use cafeteria service. After World War II , industrial catering expanded to include gourmet lunchrooms, vending machines, on-site kitchens, outside catering contracts, and franchised fast-food outlets . 15

16. HOSPITALS 16 Hospitals existed as early as 600 BC in India and Egypt. In ancient Greece and Rome , the sick were cared for in temples that also provided food. The Hotel Dieu in Paris (600 AD) was the first hospital in Europe. England’s first hospital was founded in 1004 AD. The Spanish explorers built the first hospital in the Americas ; records show one in Santo Domingo, Dominican Republic (1503). The first incorporated hospital in the U.S. was the Pennsylvania Hospital , chartered by Benjamin Franklin in 1751.

17. Development of Hospital Foodservice In the 1800s , diet began to be recognized as important for healing and therapy. Florence Nightingale is credited as the first dietitian and founder of modern hospital foodservice. In early U.S. hospitals, cooks handled meal preparation until nutrition was linked to health recovery. This led to the hiring of specialists to plan therapeutic diets. The Dietetic Association , founded in 1917 , promoted institutional catering in hospitals, schools, prisons, and the Armed Forces. 17

18. SCHOOL CANTEEN 18 School lunches began over a century ago through private organizations focused on child welfare in Europe and the U.S. It started locally in individual states and cities , not as a national program. In the early 1900s , concerns about child malnutrition led philanthropic groups to serve balanced meals to students. During that time, lunch was the main meal of the day. Children either ate at home , brought packed lunches , or dined in boarding school halls with classmates.

19. Early School Lunch Programs in the U.S . Philadelphia and Boston were the first major cities to start school lunch programs. In Philadelphia (1894) , schools offered penny lunches , later expanded to eight schools under the Home and School League. In Boston , the Women’s Educational and Industrial Union served hot lunches to high schools using a central kitchen to prepare and deliver meals. By 1910 , Home Economics classes began an experimental lunch program for elementary students—serving hot meals three days a week and milk with sandwiches on others. With no lunchrooms , students ate at their desks. Other U.S. cities soon adopted similar programs in the early 20th century . 19

20. SCHOOL CANTEEN 20 In March 1944 , Senator Russell of Georgia proposed a national school lunch program to fight child malnutrition. In the Philippines , the Department of Education ( DepEd ) launched the Food for Education (FFE) program in 1997. It began as a breakfast feeding program to address short-term hunger among public school children—especially those who skip breakfast or walk long distances to school.

21. ACTIVITY 21

22. Fast Food Favorites: What’s on the Menu? Instructions: 1. Choose one (1) fast-food restaurant (local or international), such as Jollibee, McDonald’s, Chowking , KFC, or Mang Inasal . 2. On a 1 WHOLE , write the following information: Name of the Fast-Food Chain Type of Food Served Characteristics of the Service (e.g., quick service, self-service, standardized menu, uniformed staff, casual dining atmosphere) Target Customers : Why do you think this fast-food restaurant became popular? (1–2 sentences) 3. Draw a restaurant logo to make your output more creative. 22

23. Example Output: Fast-Food Chain: Jollibee Food Served: Fried chicken, spaghetti, burgers, rice meals, sundaes, soft drinks Service Characteristics: Fast and friendly service, standardized menu, counter ordering, self-service table setup Target Customers: Families and students 23

24. FOODSERVICE ESTABLISHMENT 24

25. FOODSERVICE ESTABLISHMENT COMMERCIAL ESTABLISHMENT Restaurant Central A restaurant is a commercial establishment that sells food and drinks . It may operate under different types of ownership : Hotel Restaurant – part of a hotel service that contributes to overall sales. Independent Restaurant – owned and managed by an individual. Chain Restaurant – part of a multi-branch organization with standardized menus, décor, and service. Restaurants provide tables and chairs for dining, with crockery, cutlery, linen, and décor suited to their style and purpose. 25

26. Types of Restaurants 1. Coffee Shop Originated from the U.S.; known for quick service . Food is prepared in the kitchen and served on trays . Menus are simple, light, and portioned. Offers a relaxed atmosphere where customers can dine in casual wear. Ideal for casual or multipurpose dining. 26

27. Starbucks Coffee Shop - Founded in 1971 in Seattle by Jerry Baldwin, Gordon Bowker , and Zev Siegl . -The founders shared a passion for coffee and tea . -Opened its first Philippine store on December 4, 1997 , at 6750 Ayala Building, Makati City , through Rustan Coffee Corporation . -Now with 160+ stores nationwide , Starbucks helped shape the local coffee culture . 27

28. 2. Specialty Restaurant Focuses on a specific cuisine or theme (e.g., Chinese, Indian, Japanese, French, or Polynesian ). The décor, music, uniforms, and tableware match the restaurant’s theme. Example: An Indian restaurant may feature Indian art, music, staff costumes, and traditional dishes for an authentic dining experience. 28

29. Botejyu Authentic Japanese Traditional Cuisine 29 This Photo by Unknown Author is licensed under CC BY-ND Founded in 1946 in Osaka, Japan by Eikichi Nishino . Name “BOTEJYU” comes from the sound of cooking okonomiyaki . In the Philippines , it’s a franchise of Viva International Food & Restaurants, Inc. Offers authentic Japanese dishes from various prefectures and a premium selection .

30. 3. Grill Room Specializes in grilled meats, fish, and poultry . Features a glass partition so guests can watch the grilling process. Has a relaxed atmosphere with long tables and American-style décor . 30

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32. Dining room Found in small hotels, motels, resorts, inns, or clubs . Serves hotel guests or members and their invited guests . Offers buffet-style or set-menu dining . Provides a cost-effective and cozy dining option for smaller establishments. 32

33. Discotheque 33 A restaurant with a dance floor and music played by a DJ . Features special lighting to match the mood and energy. Includes a bar serving light meals and snacks . Hotels require formal/casual attire , while independent clubs allow casual wear .

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35. Night Clubs 35 Open mainly for dinner, dancing, and live entertainment . Features luxurious décor , fine linens , and silverware . Requires formal attire (some insist on black tie ). Offers live shows or cabarets with popular performers.

36. Food Bars 36 Includes snack bars, milk bars, kiosks, yogurt, and theater counters . Food is displayed in heated or refrigerated glass counters . Customers choose, pay, and receive food in paper plates or containers . Usually offers limited seating for quick dining.

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38. Fast Food Restaurants 38 Serves affordable meals quickly , with guests paying cash upon order . Features informal setup with wooden or plastic furniture . Uses central kitchens for semi-prepared food. Known for standardized food, portions, décor, and service . Examples: McDonald’s, Jollibee, KFC, Burger King, Hardee’s .

39. 39 Food Courts Emerged with the rise of megamalls to attract more visitors. Offers a variety of fast-food outlets under one roof. Provides a convenient dining area for shoppers and families. Became a popular meeting and eating space in malls.

40. Cafes 40 Casual restaurants often found in entertainment districts . Originated from the French word “café,” meaning coffee . Serve coffee, tea, wines, snacks , and sometimes light meals . Feature limited seating and large windows for a relaxed view. Designed for people who want to rest and enjoy a quick bite .

41. Cafeterias 41 Common in schools, offices, factories, and military messes . Food is displayed on counters with prices shown on menu boards . Diners pick food based on budget and use trays and simple utensils . Attendants serve the selected items behind the counter.

42. Bars 42 A place where liquor is sold and consumed . Known as inns in Europe and pubs or taverns in the UK. Must have a license and follow strict regulations (e.g., closing time, no underage serving). Can be private (in hotels or clubs) or public (in cities).

43. INSTITUTIONAL CATERING 43 Provides large-scale food service for factories, offices, and company facilities . Focuses on high-volume meal production for employees or residents.

44. Hospitals and nursing homes 44 A key branch of institutional catering . Provides nutritious, well-balanced meals for patients. Meals are planned and monitored by dietitians to meet health needs.

45. School food services 45 Provides nutritious meals for students in full-day schools . Meals are planned by dietitians for growing children. Hostels may include meal costs or allow licensed food operators . Universities often have food courts offering various cuisines.

46. Airline catering 46 Includes Flight Catering and Airport Catering . Flight Catering serves meals for passengers, pilots, and crew . Airport Catering provides food for airport staff and travelers on the ground.

47. Ship Catering 47 Similar to hotel catering , but done on ships or cruise liners . Focuses on proper storage and supply management between ports. Offers full silver service with waiters and gourmet meals for passengers.

48. Military catering 48 Serves the army, navy, air force , and paramilitary units . Includes border security and home guard services. Provides separate meals for soldiers, non-commissioned officers, and officers.

49. Theme Parks and Resorts 49 Includes restaurants, mobile vans, kiosks, vending machines , and dining setups . Common in events, camps, and remote areas . Requires careful planning and often uses local ingredients .

50. Railway Catering 50 Divided into terminal and in-transit services. Terminal catering includes fast food, cafeterias, kiosks, and vending machines . In-transit catering serves fresh meals to passengers during travel. Requires careful planning of food supply points along the route.

51. Prison Dining 51 Provides safe and balanced meals for inmates. Aims to prevent disease within confined facilities. Supervised strictly for proper sanitation and hygiene .

52. Youth hostels 52 Serves students living in dormitories or on campus . Provides wholesome, nutritious meals for growing learners. Designed to feed large groups efficiently and regularly.

53. Clubs 53 Offers food and beverages as part of a club’s services. Available to members who pay subscription fees . Non-members may dine only when accompanied by a member .

54. 54 THE HISTORY OF SCHOOL FOOD SERVICE Began in Munich, Germany (1790) by Benjamin Thompson (Count Rumford). Founded the Poor People’s Institute , providing food, clothing, and education to workers and children. Later operated a London soup kitchen , feeding over 60,000 people daily .

55. 55 Contributions of Benjamin Thompson (Count Rumford ) Pioneered systematic feeding for the poor and introduced potatoes into Europe’s diet. Invented key kitchen tools: double boiler, oven, pressure cooker, and coffee drip machine —precursors to modern school food equipment . The UK launched its first National School Meals Program in 1941 . Meals focused on nutritious, balanced diets , with minimal fried foods and a mix of Asian and Western dishes .

56. 56 Philippines Usually consist of rice, meat, and gravy . DepEd (2018) required school canteens to ensure food safety and financial transparency . Since 1996 , teacher cooperatives manage canteens to give teachers extra income . Aims to reduce malnutrition and improve student performance . Principals audit canteen finances; 20% of profits go to school expenses. Schools with 500+ students must have multiple canteens to promote competition and better service .

57. 57 School Canteen Management Operates like a small business , requiring effective management and marketing . Must follow accounting, food safety, and health regulations . Management structure depends on school size and needs . DepEd (2013) mandated serving only nutritious foods like root crops, rice, and corn .

58. 58 Healthy Food Guidelines for School Canteens Must sell nutritious local foods , fruits , vegetables , and fortified products rich in protein, vitamins, and minerals . Drinks should include milk, shakes , and natural fruit or vegetable juices . Banned items: soft drinks, artificial juices, and unapproved processed foods. Use iodized salt moderately and limit MSG to maintain student health.

59. 59 Sanitation and Pricing in School Canteens Fair mark-up prices allowed but must not exceed local market rates . Sanitation is essential for the health of students and staff . Canteens should offer affordable, clean, and healthy foods like fresh milk, fruits, drinks, and root crops . Food handlers must be trained , have health certificates , and follow strict hygiene practices . Operations should prioritize the well-being of the whole school community .

60. THE FOODSERVICE SYSTEM 60 Continues to grow rapidly despite economic challenges and calamities. Growth driven by socio-economic trends , demographic changes , and new eating habits . Higher family income allows more people to dine out . More women in the workforce contribute to increased lunchtime dining demand .

61. Adapting to Trends in the Foodservice Industry Managers must stay aware of societal trends and adapt operations to remain competitive. The foodservice system used affects efficiency, cost, and quality of service. Four Major Types of Foodservice Systems: Conventional System – Food is cooked and served on the same premises soon after preparation. Ready-Prepared System – Food is cooked in advance, stored, and reheated before serving. Commissary System – Food is prepared in a central kitchen and distributed to various service units. Assembly-Serve System – Pre-prepared foods are purchased, assembled, and served with minimal cooking.

62. 62 CONVENTIONAL The traditional method where food is prepared and served in the same kitchen . Meals are held briefly (hot or cold) before being served. In the past, all preparation—from cutting meats to baking—was done on-site using basic ingredients . Today, a modified version exists due to labor shortages and high costs . Many kitchens now use partially prepared or pre-processed foods to save time and reduce labor expenses.

63. 63 In the conventional foodservice system , ingredients are now often pre-processed or partially prepared to save time and labor. Meats are purchased ready to cook or portion-controlled . Breads and pastries come from commercial bakeries or ready-mix products . Fruits and vegetables are often pre-washed, trimmed, sliced, or frozen . .

64. 9/3/20XX Presentation Title 64 Despite these changes, the system still uses foods with different levels of processing This method is commonly used in small-scale operations such as: Independent restaurants Schools and universities Hospitals and health care facilities Group homes Employee cafeterias or canteens

65. 65 1. Ready-Prepared System (Cook/Chill or Cook/Freeze) Food is cooked in advance , then chilled or frozen for later use. Meals are stored and reheated when needed. Helps save time and ensures consistent food quality .

66. 2. Cook/Freeze Method -Uses a blast or cryogenic freezer to prevent food damage. -Food is usually stored in bulk to save freezer space. -Undergoes two heating stages — cooking and reheating before serving. -Designed to reduce labor costs and workload , especially where skilled workers are limited . 66

67. 67 3. Commissary (Central Production Kitchen) A large central kitchen that prepares food for satellite locations . Handles centralized procurement, cooking, and distribution . Used by large foodservice systems like school districts or institutions . Food may be sent hot, cold, or frozen , either in bulk or pre-portioned for reheating and serving.

68. 68 4. Assembly/Serve System Known as a “kitchen-less kitchen” since food is fully prepared off-site . Staff only store, assemble, heat, and serve meals. Popular due to high-quality frozen foods and labor savings . Uses single-use tableware to reduce dishwashing. Common in hospitals , serving vacuum-packed, low-fat, low-sodium meals with IQF vegetables .

69. 69 Known as the “pick, pack, pop, and pitch” method. Allows customization based on customer recipes or preferences . Used for frozen or vacuum-packed (sous vide) foods. Common in hospitals, healthcare institutions, and some restaurants . Some hotels and unionized kitchens may not allow frozen entrées.

70. CONVENTIONAL Small independent restaurants. Small schools & colleges. Private hospitals & home care facilities. Small employees canteen. Conventional food service systems are organizations where the food are prepared and served on the premises. B. COMMISSARY A bakery that produces desserts and then transports them to other, smaller bakeries. Supply food to satellite kitchens where the foods are served to clients. 70

71. C. Ready Prepared Fast foods Cooked chill foods D. Assembly Serves Pre prepared meals Pre-cooked meal

72. 9/3/20XX Presentation Title 73 ACTIVITY