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1. By: Roy B. Cabarles, LPT Introduction to Food and Beverage Industry HPC 106 – FUNDAMENTALS IN FOOD SERVICE OPERATIONS

2. 01 Discuss the history of food service operations, Learning Outcomes 02 04 At the end of this module, student can: 1 2 2 Discuss and describe the development in food service industry, 3 Differentiate the types of restaurants. Identify existing food service establishments in the Philippines. 4

3. What is Food Service Industry

4. Food Service Industry The food service industry encompasses all of the activities, services, and business functions involved in preparing and serving food to people eating away from home. This includes all types of restaurants from fine dining to fast food. The food service industry encompasses any establishment that serves food to people outside their homes. This includes carryout operations, cafeterias, university dining halls, catering and vending companies, hotels and inns, and rehab and retirement centers.

5. Eating is one of life’s pleasures and pride-so is cooking and serving good food to others. A restaurant is a commercial outfit that specializes in the preparation of quality food and serving them to satisfy the customer’s demands. Their motto is “Customers are our assets and satisfied customers are our source of wealth”

6. Lesson 1. History of the Food and Beverage Industry

7. History of the Food and Beverage Industry The history of foodservice is closely associated with travel Throughout history, merchants have traveled extensively to trade with other nations or tribes. There were also the religious pilgrimages to places of worship. Invariably, in the different places of destination, food and lodging have been provided to the travelers.

8. History of the Food and Beverage Industry The food service industry has a long and distinguished history in Greece and Rome. In ancient Greece, dining was an important social event. Guests would recline on couches or sit at communal tables to share food and conversation. Wealthy citizens would even have private dining rooms. Elite families would hire professional cooks and waiters to provide them with fine meals. Ancient Greeks were also the first to serve wine with their meals. Romans adopted Greek dining customs, adding their own twists. GREECE AND ROME

9. In Ancient Greece and Ancient Rome, thermopolia (singular thermopolium) were small restaurant bars that offered food and drinks to customers. GREECE AND ROME History of the Food and Beverage Industry

10. A typical Thermopolis had little L-shaped counters in which large storage vessels were sunk, which would contain either hot or cold food. GREECE AND ROME History of the Food and Beverage Industry

11. History of the Food and Beverage Industry Their popularity was linked to the lack of kitchens in many dwellings and the ease with which people could purchase prepared foods. Furthermore, eating out was considered a very important aspect of socializing. GREECE AND ROME

12. History of the Food and Beverage Industry On the European continent, Charlemagne established rest houses for pilgrims in the 8th century. MEDIEVAL TIMES

13. History of the Food and Beverage Industry As travels and travelers increased during the middle ages, so did the number of wayside inns in Europe. As the quality of the inns improved, more people began to travel. Many of the wealthy travelers had demanded of the inns bending upgraded. A la carte dining was practically unknown until the nineteenth century, these households practiced what might be called discriminatory feeding where different meals were served to persons of different ranks. MEDIEVAL TIMES

14. History of the Food and Beverage Industry As travels and travelers increased during the middle ages, so did the number of wayside inns in Europe. As the quality of the inns improved, more people began to travel. Many of the wealthy travelers had demanded of the inns bending upgraded. A la carte dining was practically unknown until the nineteenth century, these households practiced what might be called discriminatory feeding where different meals were served to persons of different ranks. MEDIEVAL TIMES

15. History of the Food and Beverage Industry Despite this medieval host who naturally knew nothing of germs and sanitation, forks or finger bowls, set forth their own rules for public suppers, few of which would seem out of place today. In the late sixteenth century, a type of eating place for commoners called an ordinary began to appear in England. These places were taverns serving a fixed price, fixed menu meal at a long common table. MEDIEVAL TIMES

16. History of the Food and Beverage Industry The Tour d'Argent was first opened as an inn back in 1582 with the idea of catering to the aristocrats of the time, and by the early 1600's it had become so popular that duels were even fought just to get a table and savor the delicacies on offer! Numerous dignitaries and royalty came to eat at the Tour d'Argent including such notable names as King Louis XIV, Philippe d'Orleans , and the Duke of Morny , THE FRENCH REVOLUTION The Tour d’Argent

17. History of the Food and Beverage Industry THE FRENCH REVOLUTION Monsieur Boulanger He opened the very first restaurant in Paris in 1765 Which served a single dish - sheep’s feet simmered in a white sauce “the father of the modern restaurant” The term restaurant (from the French restaurer, to restore) first appeared in the 16th century, meaning “a food which restores”. And referred specifically to as a rich high flavored soup.

18. History of the Food and Beverage Industry The first and the oldest restaurant operation in the united state was opened in Boston ( Jullien’s Restarator ) in 1794 and Unim Oyster House has been opened since 1826. Most restaurant continue on the standard approach of providing a shared meal on the table to which customers would then help themselves (service a la francaise , commonly called “family style” restaurants) something which encouraged them to eat rather quickly. Salad bars first appeared in the late 1960’s in mid-rise restaurants like steak and Brew, featuring bon fide salad fixings to keep customers busy and happy until the real food came. THE AMERICAN REVOLUTION

19. History of the Food and Beverage Industry NINETEENTH CENTURY By the early 1800s, the English had begun to borrow the concept of the restaurant from their French neighbors. In 1856, Antoni Crème published La Cuisine Classique. This was the beginning of the a la carte menu. The Americans used their special brand of ingenuity to create something for everyone by 1848. The famous Delmonico’s was at the top of the list of American restaurants for a long time as they were known as the only expensive and aristocratic restaurant in the United States.

20. History of the Food and Beverage Industry TWENTIETH CENTURY By the turn of the century, more people were working and therefore eating out more, especially for lunch. During World War II in the 1940s, the lodging industry prospered as people traveled for war-related reasons. After World War II, in the 1940s and 1950s, the quick-service restaurant segment of the industry grew quickly. 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 food service facilities.

21. The Beginning of Food Service Industry in the Philippines

22. The Beginnings of Foodservice in the Philippines In the Philippines, food service existed as early as the time of the barangay system. The datu had to feed his people including the slaves or alipin. Hence, it required the service of food in great quantities.

23. The Beginnings of Foodservice in the Philippines The Chinese were the forerunners of the developmental rudiments of the commercial type of food service. The earliest recorded date of the Chinese-Philippine trade is 982 A.D. Traders with valuable merchandise came to Luzon from Fookien, Southern China. Though the Chinese peddlers, the Filipinos came to know of varieties in dining pleasures.

24. The Beginnings of Foodservice in the Philippines During the Spanish period, Chinese food became popular that they were no longer peddled by ambulant vendors but were served under more permanent structures.

25. The Beginnings of Foodservice in the Philippines The natives set up eating places usually at the back of public markets. Here, portions of Kari-Kari (an elaborate stew) could be readily bought at cheap prices. Thus, such eating places came to be known as karihan . the Spaniards later called it as criteria.

26. The Beginnings of Foodservice in the Philippines On the other hand, the Chinese-operated eateries which came to be known as panciterias since they usually serve pancit (noodles).

27. The Beginnings of Foodservice in the Philippines The Americans modified the food service system when they introduced the concept of the cafeteria. It started with the public school feeding program in 1906 when attempts were made to remedy the poor nutrition of children The American teachers put up cafeterias to demonstrate the value of proper diet to the students. The cafeteria was a laboratory of the home economics courses which also served meals to both students and the faculty.

28. The Beginnings of Foodservice in the Philippines From then on, many concepts and practices have been introduced by other countries which have contributed to the development of food service in the Philippines. Changes have taken place with increasing speed due to many factors like modern technology; new legislations; and urbanization.

29. Several Filipino specialty restaurants have endured the test of time in the past decades.

30. Aristocrat Restaurant It has been serving “food fit for the royalty” for more than 80 years. Best known for its chicken barbecue with peanut sauce and java rice, Aristocrat has become a Filipino family favorite for decades. The restaurant’s humble beginnings date back to the 1930s when Asiang Reyes decided to open a mobile canteen in Luneta to sell sandwiches filled with adobo, fish fillet, and her other Pinoy specialties. The old car of the suitor of Teresita, Asiang’s eldest daughter who is more popularly known as Mama Sita for her contributions to the local food industry, was used as the mobile canteen. At that time, Luneta was a popular place for picnics so many hotdog trucks were also in the park.

31. Aristocrat Restaurant It has been serving “food fit for the royalty” for more than 80 years. Best known for its chicken barbecue with peanut sauce and java rice, Aristocrat has become a Filipino family favorite for decades. The restaurant’s humble beginnings date back to the 1930s when Asiang Reyes decided to open a mobile canteen in Luneta to sell sandwiches filled with adobo, fish fillet, and her other Pinoy specialties. The old car of the suitor of Teresita, Asiang’s eldest daughter who is more popularly known as Mama Sita for her contributions to the local food industry, was used as the mobile canteen. At that time, Luneta was a popular place for picnics so many hotdog trucks were also in the park.

32. Barrio Fiesta Since 1952, Barrio Fiesta has provided the Filipino people with the authentic taste of true Filipino cuisine. It must have taken a lot of courage when Sixta Evangelista Ongpauco , founder of Barrio Fiesta, decided to turn her home on what was then Highway 54 (now Epifanio de los Santos Avenue or Edsa) in Caloocan City, Philippines, into the first Filipino fine dining restaurant, with a menu made up almost entirely of native delicacies, Like the Filipino tradition it has been named after, Barrio Fiesta was, for a whole generation of Filipinos, a place for festivities, celebrations and the gathering of families and friends.

33. Cabalen a casual – fine dining restaurants known for authentic Capampangan dishes and different Filipino specialties, originating from Pampanga . was first started in 1974 in San Fernando, Pampanga as a small Bahay Pasalubong Restaurant selling specialty food dishes, then grew into a restaurant called “ Ituro Mo, Iluto Ko”. In 1986, the first Cabalen Eat-all-you-Can, Eat-all-you-Want Restaurant was opened in West Avenue, Quezon City that ushered the expansion to more outlets. Gradually it became the most popular buffet restaurant in the Philippines. For 26 years, the Cabalen chain of restaurants has been the standard for excellent Filipino cuisine. Combining the freshest ingredients and the most stringent quality control, Cabalen has kept its patrons coming back for more through the consistency in Taste and Quality of its dishes served in the buffet. Balikbayans and regular patrons say that dining at a Cabalen Restaurant will make you feel the authentic traditional home-cooked food the Kapampangan way that you have not experienced for a long time in a very reasonable priced buffet. This is why Cabalen is every family’s all-time and leading buffet favorite for 25 years now.

34. Jollibee In 1975, Tony Tan Caktiong and his family opened a Magnolia ice cream parlor in Cubao , Quezon City. Upon request from customers, the outlet later started selling hot meals and sandwiches. The family decided to turn the ice cream parlor into Fast Food Restaurant, which became the first Jollibee outlet in 1978, when food goods became more popular than ice cream. Jollibee was initially called " Jolibe ," but changed its name to "Jollibee." Management consultant Manuel C. Lumba advised the family on the strategy shift. 5.From the humble ice cream as parlor, Jollibee has become one of the biggest fast-food chains in the world with 1,655 stores worldwide and total sales of more than US$1 billion. As of March, 2008, JFC has 1,466 stores in the Philippines namely, Jolli bee (627), Red Ribbon Bakeshop (194), and ManongPepe’s (4)