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HPC 1 THE FOOD SERVICE INDUSTRY MIDDLE AGES: BEGINNING OF FOOD SERVICE Food service - art and science of planning, preparing, cooking and (goal) service of Canterbury Inn - provided food for monks quality meals...

HPC 1 THE FOOD SERVICE INDUSTRY MIDDLE AGES: BEGINNING OF FOOD SERVICE Food service - art and science of planning, preparing, cooking and (goal) service of Canterbury Inn - provided food for monks quality meals Royal households of England - received guest daily (150 - 200) Profit - commercial restos, fast food, coffee Northumberland and Household book - shops record book of expenses Non Profit - industrial, educational and health care institution CATHERINE DE MEDICI (Italian noblewoman) TWO CLASSES OF FOOD SERVICE - prepared artistic banquets - introduced the used of fork in France Service - offers waiter service with customers MARIE - ANTOINE CAREME Self service - service by the customer by (Father of French Cuisine) themselves - First celebrity chef 4 BASIC TYPES OF FOOD SERVICE AUGUSTE ESCOFFIER SYSTEMS (Founder of Modern Cuisine) - aka Chef of Kings and Kings of Chef Conventional - food is prepared and served - developed the kitchen brigade system under one roof EX. carinderia (labor intensive) ROBERT OWEN (Father of industrial catering) Commissary - “central production kitchen” - provided feeding program (for caterers, large city schools, chain restos) INDUSTRIAL REVOLUTION Ready prepared - system is either cook/chill Florence Nightingale or cook/freeze (First hospital dietician) These foods are either for future use Alexis Soyer Assembly/serve - fully prepared foods are - noted chef that helped Nightingale in estab purchased and require only storage of hospital diet kitchen EX. 7-e rice meals (dispo tableware) 1765 first restaurant in Paris France opened THE TERM RESTAURANT BEGAN 1765 by Boulanger IN PARIS, FRANCE RESTAURARE MEANS TO RESTORE RESTAURANT - a place to restore one’s health  beverage and food VARIATIONS AMONG FOOD SERVICE ESTABLISHMENTS OTHER TYPES OF BAR Menu items Bar - an outlet that only serve alcoholic and Food quality - degree of excellence in food non alcoholic beverages products Menu prices - prices of the menu Wine Bar - serves wines and best wine in Service - provide number of different service the world arrangements - Table service Brew Pub - serves beer alone - Counter service - Room service Cigar Bar - serves cigars of different kinds - Self service up to the best cigar brands - Takeout or Delivery service Ambiance - aesthetic or emotional impact OTHER TYPES OF FOOD AND for customers BEVERAGE OUTLETS TYPES OF FOOD SERVICE INDUSTRY Coffee Shop - serves coffee and light meals up to supper items THREE MAIN DIVISIONS FOR FSI Food halls/courts - customer choose from Commercial Food Service Industry - to variety of stalls provide food and beverage for profit and create positive guest experience National / Ethnic Restaurant - offers dining experience based on a certain culture Institutional Food Service Industry - provide meals at schools, colleges, universities, Fine Dining Restaurant (White tablecloth hospitals etc. restaurant) - offers high end service styles, fancy resto, fancy menu and highest quality Industrial Food Service Industry - provide of food food for workers of diff categories Casual Dining Restaurant - served at their CHARACTERISTICS OF RESTAURANT table, food prices are moderate Restaurant - caters a target market Fast food - price, convenience and speed, customer and expertise in serving food delivered thru counter or drive thru and customers seat themselves Bar Restaurant - expertise in serving beverages and secondarily food Buffet Style - guests serve themselves and - serves cocktails of diff mix can return as many times as they want Bar and Restaurant - expert in serving both Cafeteria - customers line up and take a sauté, hot hors d'oeuvres tray and choose food that they like Fish chef - cooks fish dishes FOOD AND BEVERAGE DIVISION Roast chef - roasts, boils, grills and braises Food and Beverage Manager - plans, meats organizes, directs and controls the delivery of the service in all outlets Relief chef - relives station chefs Headwaiter or Outlet Supervisor - oversees Vegetable chef - prepares vegetables food and beverage operations in his assigned outlets and ensures service is Pastry chef - prepares all hot and cold carried out in accordance dessert items Captain Waiter - oversees set up and Pantry chef - prepares all cold food: salads, delivery service in the assigned station buffet food and dressings Receptionist - welcomes and greets Restaurant Manager - responsible for hiring, customers at the entrance and escorts them training of employee -maintain quality standards Waiter - takes and serves food and -marketing beverage order BARS Busboy - dining room helper and runner Hotel bars - allows guest to relax while Bartender - prepares and mixes alcoholic sipping on a cocktail after a hectic day and non alcoholic beverages Bar manager - supervise the ordering Barboy - acts as runner and helper in the process and storage of wines bar -preparing wine list -assisting guests with their wine selection KITCHEN KINDS OF BAR Executive Chef (Head of the Kitchen) - Responsible for efficient and effective Lobby bar - convenient meeting place was operation of kitchen food production popularized by Conrad Hilton Sous Chef ( under) - responsible for Restaurant bar - the hub of the lobby day-to-day running each shift Service bar - offer services all the bars in Chef de partie ( Line chef) - organized the hotel according to production tasks Sauce chef - prepares sauces, stews, Catering and banquet bar - used specifically to service all the catering and banquet CATERING - variety of occasions when needs of the hotel people eat at varying times usually outside the hotel premises Pool bars - popular at resort hotels where a variety of exotic cocktails enjoyed by the BIBLE - function book poolside MEETING ROOM SETUPS Sports bar - bar that main event is sports Theater Style Night clubs - offer guests evening Classroom Style entertainment and dancing Horseshoe Style Bouquet Style Mini-bars - small refrigerated bars in guestrooms Director of catering holds daily or weekly meetings with key individuals STEWARDING DEPARTMENT Catering Coordinator Chief Steward - cleanliness - manages the office and controls the -maintains clean glassware, plates cutlery “bible”of function diary -maintenance of dishwashing machines Catering Services Manager ROOM SERVICE/ IN -ROOM DINING - responsible for delivering higher than expected service level guests In room dining bring the dining experience to the room with quality food and beverage service FOOD AND BEVERAGE SERVICE PERSONNEL The system for guest ordering is organized in 2 ways: Food production job roles - by telephone Chef De Cuisine (Head Chef) - by doorknob hangers for breakfast orders - responsible for overall administration of the food production operation CATERING AND BANQUET DEPARTMENT Chef De Partie (Section chef) -in charge of specific area of food Director of Catering - responsible for selling, production servicing , catering, banquets, meetings and exhibitions Sous - Chef De Cuisine - the second in command to the Chef De Cuisine and will BANQUET - group of people who eat act as head chef when the head chef is off together at one time in one place duty  - cash and credit control and collection Commis Chef (Junior Chef) - works under a chef de partie in order to Reception head waiter/Receptionist gain experience in the section’s work - responsible for accepting bookings Head waiter/supervisor Kitchen Assistants -in charge of the overall responsibilities of Kitchen Hands - assist with basic food the staff(waiter) team preparation task Station head waiter/section supervisor Stewards - work in the scullery and carry -responsible for a team serving a number of out the washing up and general duties stations Station waiter DIFFERENT TITLES IN THE - provides service to one set of table MANAGERIAL POSITION Assistant Station Waiter - assists the station waiter - Department head / Junior Management Waiter - Unit Manager / Section Manager - fetches and carries - General Manager Trainee commis/Apprentice - Area Manager - learner who wishes to take up food service - Director as a career Carver CONSTRAINTS ON FOOD AND - responsible for carving trolley and the BEVERAGE MANAGEMENT carving of joints of the table Floor or room service staff A. Government / Political - responsible for complete floor - Government legislation establishment - taxes example VAT Lounge Staff B. Economic - responsible for morning coffee, afternoon - rising cost, food and beverage, labor, fuel, teas, and other liquors rates and insurance Wine Butler C. Social - responsible for service all alcoholic drinks -changes in population distribution, and non alcoholic bar drinks socio-economic status Bar Staff/Bartender/Mixologist D. Technical - prepares and serves a variety of drinks - mechanization Barista - product development - “coffee artist” - prepares, decorates and serve coffee INTERNAL FACTORS Cashier - responsible for billing and taking payments A. Food and beverage Table Clearers - perishability of food - clear tables and stack the crockery, B. Staff glassware, cutlery - general staff shortages or skill shortages - high staff turnover C. Control