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Questions and Answers
Which of the following is an example of a non-commercial food service facility?
What was the first cafeteria introduced for Plymouth Cordage Company?
Chain restaurants are always franchised.
False
Who is considered to be the first dietician?
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An example of a commercial food service is a __________.
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What type of diet is mentioned as a future trend in the food service industry?
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Match the following food service facility types with their primary characteristics:
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Which of the following are examples of commercial food service? (Select all that apply)
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Which of these is a non-commercial food service?
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Delmonico's is an example of a quick-service franchise operation.
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Who is considered the first dietician?
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The first cafeteria was introduced for ______ in 1902.
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What type of diet emphasizes eating locally sourced food?
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Which of these companies is an example of a franchise operation?
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Match the following food service origins with their examples:
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Study Notes
Food Service Industry Overview
- Two main segments: Commercial and Non-Commercial.
- Commercial: Focuses on profit maximization by selling food and beverages.
- Non-Commercial: Aims to minimize costs while providing nutritious meals.
Examples of Commercial and Non-Commercial Facilities
-
Commercial Examples:
- Free-standing eateries and bars.
- Lodging foodservice in hotels.
- Catering services and ice cream/coffee shops.
-
Non-Commercial Examples:
- Business organizations and healthcare facilities.
- Educational institutions and private clubs.
- Military restaurants and prisons.
Food Service Origins
- Historical foundations linked to:
- Hotel restaurants and the Roman Catholic Church.
- English and American inns.
- Development of hotel dining in the 20th century.
Delmonico's Significance
- Notable influence in the U.S. food service history.
Quick-Service Franchise Operations
- Major impact on the food service industry observed in the 1920-1930s.
- Rise of brands like A&W, McDonald's, Burger King, and Wendy's.
- Columbus, Ohio noted for the first A&W location; Monrovia Airport followed in 1937.
Origin of Non-Commercial Facilities
- Businesses began providing employee meals in 1815, initiated by Robert Owen.
- Introduction of the first cafeteria in 1902 for Plymouth Cordage Company.
- 1945 marked the introduction of coffee breaks in workplaces.
- Healthcare evolved with figures like Florence Nightingale advocating for nutrition.
Educational Institutions and Meal Provisioning
- Early food service dating back to the 1200s at Oxford and Cambridge.
- By 1776, ten universities in the U.S. were providing meals.
- Growth of meal programs in primary and secondary schools by the mid-1800s.
Organization of Commercial Operations
- Independent Operations: No chain affiliation; owned by individual proprietors (e.g., Monal, Tuscany Courtyard).
- Chain Restaurants: Operate within a multi-unit organization while maintaining similar menus and standards. Not always franchised (e.g., Rewayat).
-
Franchises:
- Franchisor: Brand owner who allows others to use their branding for a fee.
- Franchisee: Individual or entity paying for brand usage (e.g., Subway, KFC).
Management Contract Companies
- Defined as agreements allowing a management company to oversee property operations, focusing on direction and expertise through established methods.
Future Trends in Food Service Industry
- Adoption of flexitarian diets and sustainability practices.
- Rise of "locavore" movement promoting local food sourcing.
- Increased use of digital coupons and emphasis on convenience.
- Need for attractive, welcoming restaurant spaces to enhance customer experience.
Food Service Industry Overview
- Two main segments: Commercial and Non-Commercial.
- Commercial: Focuses on profit maximization by selling food and beverages.
- Non-Commercial: Aims to minimize costs while providing nutritious meals.
Examples of Commercial and Non-Commercial Facilities
-
Commercial Examples:
- Free-standing eateries and bars.
- Lodging foodservice in hotels.
- Catering services and ice cream/coffee shops.
-
Non-Commercial Examples:
- Business organizations and healthcare facilities.
- Educational institutions and private clubs.
- Military restaurants and prisons.
Food Service Origins
- Historical foundations linked to:
- Hotel restaurants and the Roman Catholic Church.
- English and American inns.
- Development of hotel dining in the 20th century.
Delmonico's Significance
- Notable influence in the U.S. food service history.
Quick-Service Franchise Operations
- Major impact on the food service industry observed in the 1920-1930s.
- Rise of brands like A&W, McDonald's, Burger King, and Wendy's.
- Columbus, Ohio noted for the first A&W location; Monrovia Airport followed in 1937.
Origin of Non-Commercial Facilities
- Businesses began providing employee meals in 1815, initiated by Robert Owen.
- Introduction of the first cafeteria in 1902 for Plymouth Cordage Company.
- 1945 marked the introduction of coffee breaks in workplaces.
- Healthcare evolved with figures like Florence Nightingale advocating for nutrition.
Educational Institutions and Meal Provisioning
- Early food service dating back to the 1200s at Oxford and Cambridge.
- By 1776, ten universities in the U.S. were providing meals.
- Growth of meal programs in primary and secondary schools by the mid-1800s.
Organization of Commercial Operations
- Independent Operations: No chain affiliation; owned by individual proprietors (e.g., Monal, Tuscany Courtyard).
- Chain Restaurants: Operate within a multi-unit organization while maintaining similar menus and standards. Not always franchised (e.g., Rewayat).
-
Franchises:
- Franchisor: Brand owner who allows others to use their branding for a fee.
- Franchisee: Individual or entity paying for brand usage (e.g., Subway, KFC).
Management Contract Companies
- Defined as agreements allowing a management company to oversee property operations, focusing on direction and expertise through established methods.
Future Trends in Food Service Industry
- Adoption of flexitarian diets and sustainability practices.
- Rise of "locavore" movement promoting local food sourcing.
- Increased use of digital coupons and emphasis on convenience.
- Need for attractive, welcoming restaurant spaces to enhance customer experience.
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Description
Explore the distinctions between commercial and non-commercial food service segments. This quiz covers examples of facilities, historical origins, and the impact of quick-service franchises in the industry. Test your knowledge of significant milestones and establishments like Delmonico's.
