Module 1 FSS 1 Class PDF

MODULE 1: UNIT 2 Learning Facilitator: Mr. John Rafael R. Arañas, RND, MPH, CFPM  The Food Service Industry Mr. John Rafael R. Arañas, RND, MPH Faculty, CDU Dept. of Nutrition & Dietetics  OUTLINE A. Early History...

MODULE 1: UNIT 2 Learning Facilitator: Mr. John Rafael R. Arañas, RND, MPH, CFPM  The Food Service Industry Mr. John Rafael R. Arañas, RND, MPH Faculty, CDU Dept. of Nutrition & Dietetics  OUTLINE A. Early History of Foodservice Organizations B. The Beginnings of Foodservice in the Philippines C. Development of Present Day Foodservice Objectives After studying this chapter, the student will be able to 1. Describe the organizations in which quantity food production was first practiced. 2. Explain how World Wars I and II impacted the food service industry. 3. List the ways in which the country’s economic conditions affect the foodservice industry. 4. Outline how advances in microbiology, physics, and industrial engineering have led to improvements in the way food is produced. 5. List some innovative and visionary pioneers of commercial foodservice whose new foods and/or concepts are still in widespread use today. 6. Describe how the popularity of the automobile changed foodservice. 7. List key legislation that has impacted the foodservice industry and continues to do so today. Definition of Terms Food Service- Refers to the art and science of planning, preparing, cooking, and serving of quality meals Foodservice System- a grouping of separate parts or components working together to attain goal of serving quality meals Foodservice Industry - All establishments where food is served outside of the home Panache - a grand or flamboyant manner; verve; style; flair. INTRODUCTION Managers face decisions about how to organize foodservice departments for the efficient procurement, production, distribution, and service of their food and meals. Many options are available based on the type of food purchased, where the food is prepared in relation to where it is served, the time span between preparation and service, and the amount and kind of personnel and equipment required. A. Early History of Food Service Organizations  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. In the Middle Ages, the beginnings of foodservice was evident in the dining rooms of posting houses of the Romans, as well as the inns and taverns of the English people. The Canterbury Inn had a kitchen measuring 45 feet in diameter , which provides food not only for the monks but also for the pilgrims who came to the abbey to worship. In the Royal Households of England where numerous guests (150 to 200) were received daily, foodservice became a necessity. Thus, a systematic recording of its expenses was made and compiled in the Northumberland Household Book which was considered the first known record book of scientific food cost accounting.  Also in England during the industrial revolution, a certain Robert Owen provided meals at nominal prices in an effort to improve the working conditions of the workers in his mill. Owen’s feeding program was so successful that it spread throughout the civilized world. Hence, he was been known as the father of modern industrial catering. Robert Owen An English nurse, Florence Nightingale, pioneered in hospital foodservice during the Crimean War. She was so efficient in organizing and managing the meals for the patients that she has been called the first hospital dietitian in the modern sense. A noted chef named Alexis Soyer helped her in the establishment of a hospital diet kitchen. Alexis Soyer Florence Nightingale The formal school feeding program was started in England by an Englishman named Victor Hugo. The American school feeding programs were patterned after Hugo’s program. As opportunities for travel increased, so did the commercial foodservice grow. In the 16th century, coffeehouses were established in the United States of America. In Paris, France, however, it was only sometime in 1765 that the first restaurant was opened by a Frenchman named Boulanger. Greece and Rome In Ancient Greece and Ancient Rome, thermopolia (singular thermopolium) were small restaurant-bars that offered food and drinks to customers. A typical thermopolium had little L-shaped counters in which large storage vessels were sunk, which would contain either hot or cold food. 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. In Pompeii, 158 thermopolia with a service counter have been identified across the whole town area. They were concentrated along the main axis of the town and the public spaces where they were frequented by the locals. Food catering establishment which may be described as restaurant were known since the 12th century in Hangzhou, a cultural, political and economic center during China’s Song Dynasty. Emperor Taizu of Song Map of Hangzhou, China Ma Yu Ching’s Bucket Chicken House, was established in Kaifeng, China, is considered the world’s oldest operating restaurant, first opening in 1153 AD during the Jing Dynasty, and still serving up meals today. Probably growing out of the tea houses and taverns that catered to travelers. Hangzhou’s restaurants blossomed into an industry catering to locals as well. Restaurants catered to different styles of cuisine, price brackets, and religious requirements.  In the West, even when inns and taverns were known from antiquity, these were establishments aimed at travelers, and in general locals would rarely eat there. Restaurants, as businesses dedicated to the serving of food, and where specific dishes are ordered by the guest and generally prepared according to this order emerged only in the 18th century Since there are no sufficient documents to prove that the Ma Yu Ching’s Bucket Chicken House is the oldest restaurant in the world, the official title was given by Guinness Book Records to Sobrino de Botín. This restaurant is located in Calle de los Cuchilleros 17, 28005 in Madrid, Spain. It was established in 1725 and recognized as the world’s oldest eatery. Part of the restaurant’s folklore has it that a young Francisco Goya worked there as a waiter whilst he was waiting to get a place at Madrid’s. Francisco José de Goya y Lucientes (1746–1828) is regarded as the most important Spanish artist of the late eighteenth and early nineteenth centuries. Specialty of the Sobrino is cochinillo asado or roast suckling pig. Other signature dishes include sopa de ajo, an egg, poached in chicken broth, and laced with sherry and garlic, and the favorite pick-me-up with Madrileño revelers. A LITTLE TRIVIA The term restaurant (from the French restaurer) first appeared in the 16th century, meaning “a food which restores” and referred specifically to a rich highly flavored soup. Who termed what? It was first applied to an eating establishment at around 1765 founded by a Parisian soup-seller named Boulanger. The first restaurant in the form that became standard (customers sitting down with individual portions at individual tables, selecting food from menus, during fixed opening hours) was the Grand Taverne de Londres (the Great Tavern of London), founded in Paris in 1782 by a man named Antoine Beauvilliers, a leading culinary writer and gastronomic authority who achieved a reputation as a successful restaurateur and later wrote what became a standard cook book L’ Art du cuisiner. Antoine Beauvilliers Do you hear the people sing? Restaurants became commonplace in French after the French Revolution broke up catering guilds and forced the aristocracy to flee, leaving a retinue of servants with the skills to cook excellent food while at the same time numerous provincials arrived in Paris with no family to cook for them. Restaurants were the means by which these two could be brought together and the French tradition of dining out was born. The legend was made! In this period the star chef, George Auguste Escoffier, often credited with founding class French cuisine, flourished, becoming known as the “Cook of Kings and the Kings of Cooks”. Georges Auguste Escoffier was a very fascinating figure with panache (puh-nash) to match. (Panache - a grand or flamboyant manner; verve; style; flair) Bow down to the KING! Born in the middle of the 19th century, Escoffier’s life spanned almost 90 years though his influence to the cooking world has remained timeless. As a French chef, restaurateur, and culinary writer who created the methods of what we now consider traditional French cuisine, Escoffier notably created the hierarchy of the kitchen or better known as the “Brigade de Cuisine. “ George Auguste Escofier, was a french chef, restauratuer and culinary writer who popularized and updated traditional French cooking methods. He is a near-legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier’s technique was based on that of Antoine Careme, the founder of French Grande Cuisine, but Escoffier’s contributions to cooking was to elevate it to the status of a respected profession, and to introduce discipline and sobriety where the brigade system, with each section run by a chef de partie. *A chef de partie is a cook who is in charge of one area of a restaurant's kitchen. Antoine Careme He also replaced the practice of service ä la francaise ( serving all dishes at once) with service ä la russe (serving each dish in the order printed on the menu). Table d’hote Menu - menu offering a complete meal with limited choices at a fixed price A la carte Menu - A la carte it means that all the items on the menu are separate, meaning you have to order it to have it. SAMPLE A leading restaurant of the Napoleonic era was the very which was lavishly decorated, and boasted a menu with extensive choices of soups, fish and meat dishes, and scores of side dishes. Although absorbed by a neighboring business in 1869, the resulting establishment Le Grand Vefour is still in business in the 21sth century. The most illustrious of all those restaurants in Paris in the 19th century was the Café Anglais (the “English Coffee Shop”) on the Boulevard de Italiens, showing for a second time the high regard that Parisians evidently had for London, England. Restaurants then spread rapidly across the world, with the first in the United States (Julien’s Restarator) opening in Boston in 1794. Most however continued on the standard approach (service a la francaise) of providing a shared meal on the table to which customers would then help themselves, something which encouraged them to eat rather quickly. The modern formal style of dining, where customers are given a plate with the food already arranged on it, is known as Service a la russe, as it is said to have been introduced to France by the Russian Prince Kurakin in the 1810s, from where it spread rapidly to England and beyond. Key Concepts 1. Religious orders, royal households, colleges, and inns were among the earliest organizations to practice quantity food production. 2. Seventeenth-century foodservices were established in colleges and hospitals or were places to meet to conduct business or socialize. 3. Advances in the fields of microbiology, physics, and industrial engineering led to improvements in how food is produced. 4. The restaurant industry, as we know it today, had its beginnings in France. 5. Innovative and visionary pioneers of the commercial foodservice sector introduced many new foods and concepts that continue to enjoy widespread use today. 6. World Wars I and II had a major impact on foodservice operations throughout the twentieth century. 7. Several pieces of key legislation have affected both fine-dining and school foodservice programs in the past and continue to do so today. 8. The popularity of automobile travel was the stimulus for the quick service, drive-in, drive-through, and fast-food concepts. 9. The economic conditions in the country have a major impact on the foodservice industry in all sectors. 10. The successful foodservice operators of the future will continue to learn from the past and build on the foundations that have been laid by those who went before. B. The Beginnings of Foodservice in the Philippines Introduction In the Philippines, foodservice 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. THE TSINO’S The Chinese were the forerunners of the developmental rudiments of the commercial type of foodservice. The earliest recorded date of 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. During the Spanish period, Chinese food became popular that they were no longer peddled by ambulant vendors but were served under more permanent structures. A letter of a civil servant to King Philip II of Spain reported that the Chinese Community, “the Parian” had many eating houses where the Sangley’s (Chinese) and the natives partook of their meals. 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. No explanation, however, could be obtained from history books why the Spaniards later called it as carinderia. On the other hand, the Chinese operated eateries which came to be known as panciterias since they usually serve pancit (noodles). AMERICAN TIMES The Americans modified the foodservice system when they introduced the concept of 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. The cafeteria concept was not limited to the schools. Other types of foodservice such as the commercial fast food centers, in-plant feedings, and dining rooms in healthcare institutions picked up the concept of self-service. From then on, many concepts and practices have been introduced by other countries which have contributed to the development of foodservice in the Philippines. Changes have taken place with increasing speed due to many factors like modern technology; new legislations; and urbanization. It is expected that with the onset of globalization and the effect of modern information technology in the Philippine foodservice industry will become more diversified and definitely grow in magnitude.  Development of Present Day Food Service Status of food service today Food service in the United States today is a complex and fast-changing industry, one that has expanded rapidly in the last half-century. It make ranks as the number 1 retail employer with more than 13 million. A conservative estimate is that 47 percent of meals consumed are planned, prepared and served outside the home Factors Affecting Growth Key Concept: Socioeconomic trends and demographic changes continue to affect the food service industry 1. The changing status of women 2. The large number of single-person households 3. Population growth in the United States seems to be slowing 4. An increase in Asian and Hispanic populations 5. The shift from manufacturing to technology and service industries 6. The awakened interest in the health and well-being of people and concern about improving the nutritional status of individuals 7. The shortage of qualified foodservice personnel Trends in Foodservice In 2009, 1,800 chefs were surveyed an the top 5 trends were identified Sustainability Nutrition Simplicity & Smaller portions Locally produced wine & beer Liquid nitrogen freezing/chilling Challenges Facing the Industry The economy/recession Competition Building/ maintaining sales value Recruiting and retraining employee Labor costs To Address These Challenges Offering better pay & payments Supplier-managed Supplier-managed system Special event teams Robotic equipment program Loading docks on roofs with delivery by Hovercraft Classification of Foodservice Full Service Restaurants Provide waited table service for customers Casual Dining Restaurants –Attract middle-income individuals–Olive Garden, Red Lobster, Applebee’s, etc. Fine Dining Restaurants –“white tablecloth” restaurants –High meal prices Hotel & Motel Restaurants Longer hours of service Full-service hotels usually include a medium-priced, fine dining, and theme restaurant at one location Includes room service and bed-and-breakfast (B & B) Country Club Restaurants Includes snack bars, Sunday buffets, fine dining, informal grills, and buffet facilities Could be considered not-for-profit Member’s dues make cost of menu items lower than for-profit operations Airport Restaurants Onboard foodservice –Typically serve small snack (peanuts or pretzels) and beverage Include fast food, casual dining, or even local restaurants (contracted with the airport) Menus are limited due to smaller spaces Must cover all day and offer take-out Cruise Ship Dining No limit on choices or quantities of food Cost of food included in cruise package Must include special diets (low-salt, low- carb, kosher, and vegetarian). Some theme restaurants, such as Italian, Chinese, Japanese, or Southwestern, in addition to main dining Formal attire for dinner Hospitals Provide food for in-patients, out-patients, employees, and hospital visitors Brand names added to menus and street-side entrances for outside customers Food kiosks, retail bakers, and coffee carts are increasing in hospitals Schools National School Lunch Program (NSLP) –Federally assisted meal program–Nutritionally balanced, low-cost, or free lunches (payment based on family income) Four systems for menu planning –Nutrient Standard Menu Planning –Assisted Nutrient Standard Menu Planning Assisted –Traditional Meal Pattern –Food-Based Menu Pattern Colleges and Universities Use of debit card Increased use of food court concepts, c-stores, and delis Traditional board plans replaced with paying for only foods eaten each day Many offering extended hours and takeout or delivery Child Care Quantities that balance energy and nutrient intake with children’s small appetites Hospitals, colleges and universities, and corporations have child care facilities for students, faculty, and employees. Dietitians develop menus to meet federal and state nutritional requirements for licensed facilities Senior Care Nutrition Services Program for Older Americans –Nutritious, low-cost meals to homebound persons and senior centers Home-delivered meals–Volunteers deliver at lunchtime –Recipients charged what they can afford  Independent living–people can take care of themselves Congregate care–community environment with meals and other services provided Assisted living–apartment-style with assistance in daily living activities Intermediate care–assistance needed but not significant nursing requirements Skilled nursing–24-hour medical nursing care Military Foodservice options include national chains, convenience stores, and dining halls Dining areas have smaller tables and booths rather than long mess hall tables Nutrition is big trend in cafeterias and cash operation Correctional Facilities Tight budgets -< 20.00 per inmate per day Many facilities have self-serve salad, pasta, and dessert bars Serve favorites such as pizza, chicken nuggets, and homemade baked goods In foreign countries, they must meet dietary guidelines and be approved by registered dietitians Employee Feeding Employees self-serve from stations –salad, soup, pasta bars, grilled and deli sandwiches, entrée of the day, and dessert and beverage station Development of both full-menu units and limited-menu carts and kiosks Objective is to keep employees in building for shorter lunch periods References http://www.metmuseum.org/TOAH/HD/goya/hd_goya.htm Payne-Palacio, June; Theis, Monica.(2015). Food Service Management Principles and Practices. Singapore: Pearson Education Limited. 2004 Pearson Education, Inc. Upper Saddle River, New Jersey