History of Foodservice

History of Foodservice

• Closely tied to travel and religious pilgrimages

• Middle Ages foodservice: Dining rooms of Roman posting houses and English inns/taverns

• Canterbury Inn: Had a 45-foot diameter kitchen serving monks and pilgrims to the abbey.

• Royal Households of England (150-200 daily guests): Foodservice became essential, leading to systematic expense recording in the Northumberland Household Book, considered a record of scientific food cost accounting.

• Industrial Revolution England: Robert Owen provided affordable meals to improve worker conditions in his mill. His successful program spread and became known as the origin of modern industrial catering.

• Florence Nightingale: An English nurse who pioneered hospital foodservice during the Crimean War. She efficiently organized patient meals and is considered the first hospital dietitian. Chef Alexis Soyer aided her in establishing a hospital diet kitchen.

• Victor Hugo: Started a formal school feeding program in England. American programs later followed its pattern.

• 16th-century: Commercial foodservice grew as travel opportunities did, resulting in coffeehouses opening in the United States of America. Boulanger, a Frenchman opened the first restaurant in Paris, France around 1765.

Ancient Greece and Rome

• Thermopolia: Small restaurant-bars offering food/drinks to customers. They had L-shaped counters with sunk storage vessels for hot or cold food. Their popularity was linked to the absence of kitchens in many homes, ease of purchasing prepared foods, and the importance of socializing while eating out.

• Pompeii: 158 thermopolia with service counters existed. They were located along the town's main axis and popular public spaces.

• 12th Century Hangzhou, China: Food catering establishments resembling restaurants existed.

• Ma Yu Ching's Bucket Chicken House: Established in Kaifeng, China in 1153 AD during the Jing Dynasty. It is considered the world's oldest operating restaurant and served meals. It possibly grew out of tea houses and taverns for travelers.

• Hangzhou: Restaurants evolved, serving locals with various cuisines, prices, and religious needs.

• The West: Inns and taverns, primarily catered to travelers.

• 18th century: Restaurants emerged dedicated to serving food tailored to individual orders.

• Sobrino de Botín: Located in Madrid, Spain on Calle de los Cuchilleros 17. Established in 1725. Recognized by the Guinness Book of Records as the world's oldest operating restaurant since there is insufficient data to prove that Ma Yu Ching's Bucket Chicken House is the oldest.

• Francisco Goya: The young artist once worked as a waiter at Sobrino de Botín while waiting for a place in Madrid.

• Francisco José de Goya y Lucientes (1746–1828): An important Spanish artist of the late 18th and early 19th centuries.

• Sobrino specialty: Cochinillo asado (roast suckling pig). Other dishes include sopa de ajo, poached egg in chicken broth with sherry and garlic.

Restaurant

• The term "restaurant" comes from the French word "restaurer," which first appeared in the 16th century, that meant "a food which restores"

• Boulanger an eating establishment: The first eating establishment was founded around 1765 by him.

• Grand Taverne de Londres (Great Tavern of London): Founded in Paris in 1782 by Antoine Beauvilliers. It set the standard for restaurants (individual tables, menus, fixed hours). Beauvilliers, a leading culinary writer, wrote the cookbook L' Art du cuisinier.

• Restaurants became commonplace in France after the French Revolution due to displaced servants and provincials arriving in Paris without family there to cook excellent food.

Star Chefs

• Georges Auguste Escoffier: A renowned chef who founded class French cuisine, known as the "Cook of Kings and the Kings of Cooks". He lived for almost 90 years, and his cooking influence is timeless.

• Escoffier: A French chef, restaurateur, and culinary writer, developed traditional French cuisine methods and the "Brigade de Cuisine" kitchen hierarchy.

• Escoffier's technique leaned on Antoine Careme the founder of French Grande Cuisine. Escoffier’s contributions was elevating cooking as a profession and establishing the brigade system which is run by a chef de partie.

• Service à la française (serving all dishes at once) was replaced by the concept of service à la russe (serving each dish in the order printed on the menu).

Menu Types

• Table d'hote: A complete meal with limited choices at a fixed price.

• A la carte: Items are priced separately.

• Napoleonic era restaurants: They were highly decorated with large menus of soups, fish, meat, and side dishes.

• Le Grand Vefour: Established before 1869. Still operates in the 21st century.

• Café Anglais: The most famous restaurant in 19th-century Paris.

• Julien's Restarator, a Boston 1794: The first U.S. restaurant.

• Service a la francaise: A shared meal on the table encouraged quicker eating.

• Service a la russe: Introduced to France by Russian Prince Kurakin in the 1810s then spread to England and beyond. It is a modern formal style of dining that presents food already arranged on the plate.

Foodservice in the Philippines

• The datu fed his community, including slaves, during the barangay system.

• Preceded by developmental elements of commercial foodservice

• 982 A.D.: Earliest record of Chinese-Philippine trade. Traders from Southern China came to Luzon from Fookien, China with goods. Chinese peddlers introduced Filipinos to diverse dining pleasures.

• Chinese food: Became popular during the Spanish era due to their permanent structures. Chinese Community set up house's where locals and the Chinese ate.

Native Food

• Karihan: Natives created eating places usually at the back of public markets and served kari-kari affordably.

• Panciterias: Chinese operated eateries serving pancit (noodles).

• Cafeteria Concept: Introduced by the Americans through the public school feeding program in 1906 and improved nutrition for children. The cafeterias served as a learning laboratory home economic classes.

• Cafeteria concept: Adopted by commercial fast-food centers, in-plant feedings, and healthcare dining rooms. Modern technology, legislation, and urbanization lead to the increased the development of foodservice.

• Philippine foodservice is expected to diversify and increase due to globalization and information technology.

• Foodservice industry: Provides food and beverage services

• People: Receiving food and drink away from their homes

• Extended or brief stays from their home: Defines the range of service needed

Business of Food

• Comprises all activities, services, and business functions that relates to food preparation. Wide ranging from fine dining to fast food, and including schools and hospitals, as well as food truck operators and catering businesses.

• Accounted for nearly 14 million workers: About 10% of United States total with an industry sales of $780 Billion per year.

Origins of Foodservice

• Preparing food as a craft and business: traced back to 11th century with the medieval guilds. Specialized goods and services to the community. Bakers and butchers are examples.

• Guild members: Apprenticeships with established experts training new generations. The guild system lost favor, but apprenticeship remains common in culinary arts.

• Young chefs learn through: mentorship and job shadowing.

Culinary Arts

• Early 19th century: Marie-Antoine Carême shaped culinary artistry by original recipes and culinary texts. Cooks developed a common language and provided a strong foundation of professional cooking.

• Auguste Escoffier: Key industry contributor with cookbooks and culinary texts. Pioneered kitchen organization and management.

• Brigade system: Streamlined kitchen jobs and organized food workflow. Each person had a specific role at a particular station. The Chef de Cuisine supervised the entire operation.

Food Service

• Providing fully prepared foods for immediate consumption on or off premise.

Categories of Food Service Establishment

• Commercial: Aiming to earn profit.
• Non-commercial: Serving convenience or the well being rather than profit.

Variation Among Food Service Establishments

• Menu Items: Options range from a la carte to table d'hôte

• Product quality: Excellence determined by ingredient quality, food preparation skill, time and effort.

• Menu Prices: Varies from low to high.

• Service: Arrangement is often how establishments are distinguished.

• Table service: Severs take orders and deliver food while the customer is seated.

  • American: Plate service
  • Russian: Silver service
  • French: Gueridon service
  • English: Host service/family service

• Buffet: Severs pick food themselves.

• Counter service: Customers are served food across a level surface.

• Room service: Serving a normal dining room area, a hotel room, or a hospital room.

• Self-service: Customers pick food from displayed items to consume.

• Takeout/delivery: Servce in which menu items are packaged to be consumed off premise.

• Ambience: Aesthetic or emotional impact of an establishment.

Foodservice System Types

• Program to accomplish minimum labor, optimum customer satisfaction, quality, and cost control. Interconnected web extending domains involved in human nourishment by distribution, marketing, consumption and disposal of food. A classification follows manner of food distribution.

• Conventional Foodservice System: Traditionally used method. Food is prepared and cooked in the kitchen and immediately is served to the adjacent ding room. Food is produced on site, and served to customer.

• Foods prepared in conventional system: Can by served directly to nearby areas or at healthcare facility.

• Centralized sevice: Individual trays are setup at a point.

• Decentralized service: Trays are assembled separately.

• Procured food: Range varies from those completely processed.

• Centralized/Commissary System: A food procurement and production facility, items are prepared for remote areas.

• Satellite service centers: Where services units can be offered. Labor costs are lower due to centralizing food preparation that take advantage of economies of scale. In mass food production, menu items are produced in ground level facilities.

Ready Prepared Food

• The following food prepared, frozen, or chilled for later use. Food production is scheduled and stored for later heating and service. Systems allow multiple day production, and reduce labor costs since menu items are not ready to be served.

• Assembly Foodservice System: Pre-prepared food is bought from food processing units and reconstituted on premise, in hospitals and restaurants. The purpose of assembly systems is to provide food, minimizing amount of the food service operation.

Table Appointments

• The utensils for dinning that include dinnerware, flatwares, glassware, and linens
• Selecting table appointments: Suited for the meal and the beauty, cost, and care that may be required

Classifications of Table Appointments

• Dinnerware: This includes plate, bowls, cups, and glasses

Plates

• Serve plates ranging 11 to 14 inches in diameter.

Dinner Plate

• used to serve the main course with a range of 10 to 11 inches in diameter.

Luncheon Plate

• lighter than dinner plate ranging 9 to 9.5 inches in diameter.

Sallad Plate

• comes in 2 different sizes. 8 to 8.5 inches(larger), and 7 to 7.5 inches(small).

Fish Plate

• Specialized plate ranging 8 to 9 inches in diameter.

Desert Plate

• a Specialized plate Ranging 7.25 to 8.5 inches in diameter and is used in formal dining.

Cheese Plate

• Specialize plate ranging 7.25 inches in diameter

Tea Plate

• Used to hold tea cups about 7 to 7.5 inches in diameter

Bread and butter plate

• Separate bread and butter from sauce, gravy, juices from other foods on a range of 5 to 6 inches in diameter

Fruit Saucer

• Also known as a fruit dish, berry bowl, fruit saucer, a shallow dish about 4 to 6 inches in diameter by 1 inch deep

Soup Bowls

• Hold 8 to 12 ounces of liquid

Soup plate

• A wide, shallow bowl approximately 9 to 10 inches, the rim is 1 to 2 inches wide, the depth is up to 11/2 inches deep, and the well is 6 to 7 inches in diameter, Used in formal dinner service

Soup-ceareal bowl

• Used to serve food eaten with a fork (pasta) or eaten with a soup spoon, Used only in informal meals approximately 5 3/4 to 8 3/4 inches in diameter.

Cream soup bowl and saucer

• ranges 4 to 5 inches in diameter, Used to serve a first course of pureed soup at meals with a light menu

Bouillon cup and saucer

• Approximately 3 3/4 inches in diameter and features a companion saucer about 5 1/2 inches in diameter.

Finger bowl

• About 4 inches in diameter by 2 1/4 inches high, a bowl used to rinse fingertips only

Ramekin

• Used to serve baked dishes such as creme brulee or cheese souffle

Cups and saucers

• The cup handle is faced in a 4 o'clock position for easy access

Breakfast cup and saucer

• Approximately 3 1/4 inches in height by 4 1/2 to 5 3/4 inches in diameter Also approximately 6 3/4 to 8 3/4 inches in diameter

Mug

• Heavier than a cup with Thicker walls and denser base, Retaining mug is taller than a cup to retain more heat made in regular (3 to 4 inches in height by 3 1/2 inches in diameter), a vessel with a volume capacity of around 8 to 10 fl. oz and it is used for informal dining

Tea Cups

• Approximately 3 1/4 to 3 3/4 inches in diameter by 2 to 2 1/2 inches in height, the companion saucer measures about 5 1/4 to 5 5/8 inches in diameter,

Coffee cup

• Three sized regular, after-dinner cup and the demitasse cup

Demitasse

• Means half cup in french and approximately 2 1/4 inches in height and width, the saucer measures approximately 4 1/2 to 5 inches in diameter

Chocolate cup

• Larger than a coffee cup and measurEs about 3 inches in height and 2 1/2 in diameter and has an approximately saucer for a companion that measure 42 inches in diameter

Flatwares or Silverware

Spoons

• Used for main and eating food

Dinner spoon

• A tablespoon has round ends and used for main courses

Dessert spoon

• A small smaller spoon that are used for desserts

soup spoon

• Has round cup bigger than that of the table spoon and is as long as the dinning spoon

Tea/ coffee spoon

• A smaller spoon used in length and size of the cup

Sugar spoon

• Has flower shape round cup used to scope sugar from a sugar bow set

Ice dream spoon

• It has an flat top to get the right amout of ice cream

Cocktail

• Has long handle that hepls the tall glass reach bottom

Butter knife

• The blade is short and rectanglr that is sharp on the end

Salad folk

• A small folk used for eating salad thats about 6 inches long and the fork is bigger in rest.

Serving spoon

• With large cups that allows the food to come out eaiser

Deli

• That has two tines

Cake knife

• Is used for long tringles

Glassware

• There is footted or stemmed and non footed or stemmed

Water goblets

• Glasswar that is used in a formal place setting along with wine glass

Red wine glass

• Has larger bowls than white wine glasses

Champaign flute

• The cup is long and thin to help serve wine

White wine glass

• Shape is similar to the letter U that is thinner than the red wine glass

Mararita

• A glass shaped like a goblet that can be used for mocktails and cocktails

Snifter

• the glass has a wide short stem that can be used for brands

Martini glass

• the glass has a long stem base that can be used for cocktails with no ice

Sherbet glass

• With a large rimmed and thick sides and can be used with desserts

Cordal

• Glass is a stem used for serving small pours of cordial and liqueurs

Sherry

• Glass aromatic alcoholic beverages such as sherry, port, aperitifs, and liqueurs

11. Irish Glass

• glass is used in serving Irish coffee

Hurricane glass

• Glass is used to serve any tropical drink

POCO Grande

• Glass is also known as a pina colada glass with a rounded base

Tuilp

• Used for stroger beers

Non-stemmed

• They Dont Have stems an dnot

Beer Mug

• Wide shape with Cylindrical handle

Pislner

• This has high ball glass and is used to serve coffeee and tea

High Ball

• The glass allows it to be taller and good for mixed drinks

Old Fashioned

• This is rocks glass and short glass

Shot

• Used with distilled alcohol that is fermented

Linens

• Are used to cover tables to protect tables surface and is beautifyied to provide insurance of quieter service

A-C are Table linens

• Whole table
• Runers are long
• Palcemats are rectamguer small to hold entire plate

Silk cloth

• Usually cloth that are felt to use to keep the cloth from getting dirty

Top Cloth

• The cloth is placed on top the table to avoid stains

F,G

• Top Cloth with overlay table cloths are sqaure pieces of cloths that wip finger and and that used to keep the floor clean and depending on the clean with cloths and has Formal tea party are quite small measuring about 12 by 12 inches and are used only for the lips and finger tips. Larger napkins are used for breakfast, lunch and dinner, about 17 by 17 inches. For formal dinners or banquet, napkins are 24 inches square depending on size.

- Nakin size

• 18-24dinner
• The lunch ones are 9-12 inches sqaure.
• Merienda napkins are 6-9 inches square
• Or tea are 4-6 inches for cocktail napkins

The center piece

• are essential to over all the harmony of a table,Centerpieces help set the theme of the decorations decor.
• Flower arrangement
• Fruit arrangement Vegetable centerpieces (or a combination)
• Candles are essential for formal dinner

Explore the historical evolution of foodservice, from its roots in travel and religious pilgrimages during the Middle Ages to its formalization in royal households and the Industrial Revolution. Learn about key figures like Florence Nightingale, who revolutionized hospital foodservice during the Crimean War.