Y1.U1.1 WelcomeOverview/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

2 Segm

ent

s

Commercial 80% (profit)Segment Services Avg. Cover

Family Dining Full Service

Serving staff provides serviceOrder taken while seatedPay 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 eatingOn premises or take out

$3-$6

Quick Casual Attractive, comfortable, reasonable $

$7-$9

Catering Menu chosen by host

Retail

Stadium

Airline/Cruise Ship

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 and Tourism

Hospitality

Industry

Restaurantfoodservice

• 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

His

tory

Gre

ece

& R

ome

(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 self-control and balance, a person with refined taste for food and wine• De Re Coquinaria (On Cooking)By Marcus Apicius

Live to eat

His

tory

Mid

dle

Ages

(47

5-13

00)

• Eat to live• Developed farming society• Moors invaded Spain, blocked spice• 1095 Pope Urban II

His

tory

Ren

aiss

ance

(14

00-

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

His

tory

Col

onia

l Nor

th A

mer

ica

(160

0-17

00’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

His

tory

Indu

stri

al R

evol

utio

n (1

750-

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

His

tory

Gui

lded

Age

(18

50-

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

His

tory

Gui

lded

Age

(18

50-

1900

’s)

(

• 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”

Marie-Antoine Crême1784-1883Le Maitre d’hotel français (1822)Le Pâtissier royal Parisian (1825)L’Art de la cuisine française aux XIXe siècle (1833) 5 volumes.

His

tory

20t

h Cen

tury

(19

00-1

999) • 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 Escoffier1846-1935Le Livre des menus (1912)Ma cuisine (1934)Le Guide Culinaire (1903) 5000 recipes still in use.

His

tory

20t

h Cen

tury

(19

00-1

999) • 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 Point1897-1955Ma Gastronomie (1969)

His

tory

20t

h Cen

tury

(19

00-1

999) • Lighter, Healthier dishes that still reflected

classical French flavors

• L’Auberge du Pont de Collognes

Paul Bocuse1926-Paul Bocuse’s French cooking (1977)Paul Bocuse: The Complete Recipes (2012)+ 10 others

His

tory

20t

h Cen

tury

(19

00-1

999) • Popularized French cuisine and techniques

• Many TV shows, many cookbooks

Julia Child1912-2004Mastering the Art of French Cooking (1961)

+ many others

His

tory

20t

h Cen

tury

(19

00-1

999) • Chez Panisse (1971)

• Dishes that used only seasonal, local products at the height of freshness

• Sustainable agriculture

Alice Waters1944-Chez Panisse Menu Cookbook (1982)The Art of Simple Food (2007)

+ many others

His

tory

20t

h Cen

tury

(19

00-1

999) • 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 1980-2001Ferdinand Metz1941-The American Bounty Sampler (1968)The 1984 Culinary Olympics Cookbook (1985)

+ others

His

tory

20t

h Cen

tury

(19

00-1

999) • 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

Entr

epre

neur

sDate 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