History and development of transport foodservice

Reference: Foodservice Management 10th ed by Palacio and Theis

1. HISTORY AND DEVELOPMENT of transport foodservice

2. 1940 Airline catering - J. Willard Marriott’s “Hot Shoppes” began to supply box lunches to passengers on Eastern, American, and Capital airlines leaving Washington DC’s old Hoover Airport

3. “Food on the move” - today’s major segment of the food industry provided by airlines, trains, and cruise ships - changing fads and fluctuations in food preferences - challenging because management must test the market to determine who the travelers are and what they want to eat 1940

4. HISTORY AND DEVELOPMENT OF RESTAURANTS AND HOTELS

5. The Impact of Travel e volution of public eating places was stimulated by people’s desire to travel t he need for places to stop for food and rest m onotonous menus and poor service

6. Hotel Foodservice i ntroduction of the European hotel plan À la carte foodservice

7. French Cook Shops of France(16 th -18 th century) They were licensed to prepare ragoûts , or stews, to be eaten on the premises or taken in inns or homes for consumption Had êcritaeu , or menus, posted on the wall or by the door Boulanger ‘s restaurant

8. The word “restaurant” comes from the French verb “ restaurer ”, which means “to restore” or “to refresh” Venite ad me qui stomacbo laoratis et ego restaurabo vos Come to me all whose stomachs cry out in anguish, and I shall restore you! French Cook Shops of France(16 th -18 th century)

9. Cafeterias Born During the 1848 Gold Rush Self-service - people demanded speedy service

10. Automats Appear in 1902 and the Hamburger in 1904 Automat - cafeteria and vending -declined after World War II Hamburgers -believed to have been served first at the St. Louis World Fair in 1904 - became the main menu staple of the fast food industry

11. 1919 – the first A & W root beer stand was opened by Roy Allen and Frank Wright (pioneers of the franchise concept in the foodservice industry) 1920 - Musso -Franks Grill was founded

12. 1925 – Howard Dearing Johnson opened Soda Fountains and Coffee Shops and had 100 franchises and 28 ice cream flavors by 1940 1933 – fine dining restaurants and deluxe supper clubs featuring live entertainment

13. 1934 – Thomas Carvel developed soft ice cream 1940 – franchising by Howard Dearing Johnson - Alice and Willard Marriott started Marriott Corp.

14. 1941 -1 st hotdog cart by Carl N. Karcher (Carl’s Jr.) Brothers Mo and Dick McDonald opened a restaurant with public exposed kitchen; McDonalds sold in 1961 to Ray Kroc

15. 1950 - coffee shops began to proliferate 1950s - D oughnot shop by William Rosenburg ; Dunkin’ Doughnuts

16. 1958 – Pizza Hut 1960s - innovative marketing - TGI Friday’s, Subway, Steak and Ale, Victoria Station and Wendy’s 1970s – ethnic foods, cooking shows, health foods, and vegetarianism

17. 1980s - environmental and solid waste disposal, health and nutrition mandates 1990s - PepsiCo Inc. acquired Taco Bell, Pizza Hut, and KFC - Marriott as the U.S. largest contract foodservice company

18. Impact of the Baby Boom Generation - as this generation raised on fast food matures, it continues to seek more sophisticated fast-food dining. Many foodservice trends that seemed to be new at the time are in reality, as Woodman (1984) said, “one more repeat in a cyclic phenomenon, wrapped up in a new language and viewed by a new generation.”

19. The READY-PREPARED Foodservice System

20. Ready-prepared System Also known as cook/chill or cook/freeze systems Foods are prepared on site, then chilled or frozen, and stored for reheating at a later time Separate time for preparation and service Used by schools, supermarkets, ORSs, large restaurants

21. Cook/chill method Food is prepared and cooked by a conventional or other method, then quickly chilled for use at a later time Rethermalize – chilled or frozen foods are returned to eating temperature

22. Cook/freeze method Food is prepared and cooked by conventional or other method, then frozen for use at a later time

23. Advantages e nhanced recruitment of new employees through offering staff a more normal work week and reasonable hours Fewer skilled workers needed Quality and quantity control Improved nutrient retention More balanced use of equipment Lack of worry about delivery from the central production kitchen

24. D isadvantages The need for large cold storage and freezer units Expensive equipment Structural and textural changes in frozen foods Food safety is hardly controlled

25. R ationale Peak demands for labor may be removed because production is design to meet future rather than daily needs Fewer skilled employees can be trained to heat and serve menu items, thus reducing the number of highly skilled workers required by the system A foodservice system based on ready-prepared products is contraindicated if additional expenditures for storage facilities, equipment and food inventory cannot be absorbed by the organization