Objectives:

[Link] the different food service industry

b. recognize the history of food service industry

c demonstrate the process of each food service ; and

d. adopt the purpose of food service in real life

• Food Service Industry

What is Food Service?

 A food and beverage business prepares , food for people to eat .

* These are referred to as food service.

* Food service can be large or small

* They can be found in hotels , cruise ship , school , hospitals airlines , trains and even employee
cafeterias

• History of Food Service Industry

* The history of food service is closely associated with travel.

* Throughout history , merchants have traveled extensively to trade with other nations or tribes.

 In the Middle Ages , the beginnings of food service was evident in the dining rooms of posting
houses of the Romans , as well as the inns and taverns of the English people.

* 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.

 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 workship .

* In the Royal Households of England where numerous guests (150-200) were received daily, food
service became a necessity.

* Thus , a systematic recording of its expenses was made and compiled in the Northumberland and
Household Book which was considered the first known recording 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 .

 An English Nurse , Florence Nightingale , pioneered in the hospital food service during Crimean
War.

 She was so efficient on 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 the hospital diet kitchen.
 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 food service grow . In the 16thn
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 open by Frenchman named
Boulanger .
 The restaurant is located in Calle de Los Cuchilleros 17, 28005 in Madrid, Spain .
 It was established in 1725 and recognize as the world’s oldest eatery.

 The beginning of Food service in the Philippines
 • in the Philippines, food service 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 Chinese were the forerunners of the developmental rudiments of the commercial type of
the food service.
 • The earliest recorded date of Chinese – Philippine trade is 982 A.D. Traders with valuable
merchandise came to Luzon from Fookien, Southern China. Thought the Chinese peddlers, the
Filipino came to know of varieties in dining pleasures.
 • During the Spanish period, Chinese food became popular in 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 || of Spain reported that the Chinese Community, “ the
Parian” had many beating houses where the Sangley’s ( Chinese ) and natives partook of their
meals.
 • The natives set up eating places usually at the back of public market. 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 Spaniards later called it as carinderia.
 • The Americans modified 5he food service 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 teacher 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.
 • On the other hand, the Chinese operated eateries which came to be known as panceterias
since they usually serve pancit ( noodles ) .
 • From then on, many concepts and practices have been introduced by other countries which
have contributed to the development of food service in the Philippines. Changes have taken
palce which increasing speed due to many factors like modern technology, new legislation; and
urbanization.
 • The cafeteria concept was not limited to the schools. Other types of food service such as the
commercial fast food centers, in-plany feeding, and dining rooms in healthcare institution picked
up the concept of self service.
 • It is expected that with the onset of globalization and the effect of modern information
technology in the Philippine food service industry will become more diversified and definitely
grow in magnitude.

 TYPES OF FOOD SERVICE
 Ways to Categorize Food service
 • Customer often Categorize Food service by :
 - Price
 - Self Service versus Sit Down
 • The industry often Categorize Food service by:
 - Commercial
 - Institutional
 - Food service within a consumer business

 COMMERCIAL FOOD SERVICE
 • Consist of food and beverage businesses that compete for customers
 - Olive Garden, McDonald’s, Dunkin’donuts , chilli’s, On the Border, etc.
 • Can be categorized by:
 - Quick service
 - Full Service
 - Catering
 - Hotel and Club

 QUICK SERVICE
 • Quick service restaurants provide customers with convenience, speed, and basic services at
lower prices.
 • Customers usually help themselves and carry their own food to their tables.
 • They have fewer employees than other restaurants.
 • Fast food restaurants generally have a counter where you place your order, pay for it, wait for
it, pick it up, and either take it with you or carry it back to your table. Many have drive through
service as well. Menu items can be prepared in 3-5 minute and most have smaller dining rooms.
 • Cafeterias are food services where food is displayed along a counter or serving line. Customer
walk along the line and ask the server to serve them and then they carry their tray to the table.
 • Buffets consist of food displayed on tables. Serber keeps displays stocked with food and
customers walk around and servw themselves, then take their food to the table.
 • Carryout Restaurants specialized in preparing food for customers to take with them to eat
home of elsewhere. They may provide very little seating. These include delicatessen, grocery
stores and pizza places.

 FULL SERVICE
  • A full service restaurants is a restaurant in which customers are seated at a table, give their
order to a server, and served food at a table.
 • Fine Dining Restaurant emphasize the highest quality of service, ingredients and atmosphere.
There are many more employees per customer. These restaurant are usually smaller and have
seatings ate certain times. Most have professional chefs on staff.
 • Casual Dining Restaurant include all full service restaurants that are not in included in fine
dining.
 - Single Item Restaurants
 - Family Restaurants
 - Ethnic Restaurants

• Ethnic restaurants specialize in an ethnic cuisine. Examples include Italian, Chinese, Ethiopian, Indian,
Japanese, Mexican, Spanish, and Thai.

• Single Item Restaurants choose to specialized in a single item of food such as pizza, steak, pancakes, or
seafood. They may serve other foods as well, but their focus is on a single food.

• Family Restaurants cater to families and emphasize variety and comfort. They have extensive menus
and usually offer comfort foods and traditional American dishes. Skmebavw developed into chair.

• Catering

• Is a provision of food and service for a special event that usually involves feeding a large number
of people at one time .

• Catering is often done for business events and social events.

• Catering can be divided into 2 types :

- On premise

- Off premise

Catering
• On premise catering takes place at the caterer’s place of business, such as a banquet hall with a
kitchen, hotel, or restaurant.

• Off premise catering occurs when the event is help away from the caterer’s place of business, such as
at churches, country, clubs, picnics , businesses and private homes.

Hotel and Club Food service

• Hotels provide a variety of food and beverage services such as :

- Bar in the lobby

- Family style restaurant

- Elegant fine dining restaurant

- Sandwich service by the pool

- Room Service

- Catering

Hotel and Club Food service

• Private clubs were developed to meet the social and leisure needs of their members.
Examples of Clubs

- Country, City , Yacht , Military, Health, Beach , etc.

• Membership is often invitation only and one must pay annual fees.

• Most clubs operate at least one dining room and have extensive catering facilities.

Institutional Food service

•Institutional food service consists of food service provided to customers in an institution, such
as a school, hospital, military or prison.

Food service within a Business

•A food and beverage business located in a consumer business

• It is often offered as a convenience to the customer.

• Categorized by :
- Recreation

- Retail

- Transportation

Recreation Food Service

• Includes all food service offered as a part of a recreation business, such as sports arenas ,
zoos , movie theaters , and museums.

• Can range from fast food to quick service, full service, and even fine dining

Retail Food service

• Includes all food service offered as a part of a retail store or shopping center.

• Can be found in malls , individual retail stores , bookstores, grocery stores, gas stations and
convenience stores.
• Are mainly fast food restaurants, but some full service restaurants can be found in malls and
shopping centers.

Example:

- Food Courts and Rainforest Café in Grapevine Mills Mall

Transportation

• Transportation Food service can be divided in 2 categories:

- Food service During Travel

• Airplane food , dining on long distance trains and food service on cruise ships.

- Food service in the Station

• Restaurants in airports and railroad stations . Usually are quick , serve , but some are not .

The operations of the food and beverage industry are largely governed by the internal and
external environment like any other industry which comprises many factors.

•Environment Factors Affecting Food Industry

These are two major factors affecting the food and beverage industry;

1. External Factors

2. Internal Factors

1. External Factors

- These are factors originating outside the organization on which the management has no
control which determines F&G operations.

• Political – Government policies and regulations on food packaging, processing, food safety,
disposable system, pollution control , labor laws and so on . And always the tax laws are
includeincludeed.

For example: VAT , Service Tax , Luxury Tax and so on .

• Economic – The increasing cost of raw materials, labor , water , and energy. Changes in
the disposable gloves income of society. Credit policies of the suppliers and the loan
policies for starting the venture.

• Social – changes in the eating habit of the people. Growth of ethic minorities that demand
particular cuisine or preparations. Changes in population distribution. Changes in the socio-
economic grouping of the area.

• Technical – Advancement in the food processing technology. High tech food production
and service equipment and information technology

3. Internal Factors

These are the factors originating within the organization on which the management has
its control. Some of the major internal influences that govern the operations which are this.
 A.) Food and Beverage – Highly perishable nature of food commodities.
Wastage, pilferage and poor portion control of food and beverages.
B.)
C.) Staff- High Level of staff turnover . Like

1. Absenteeism

2. Poor Supervision

3. Shortage of staff

4. Unskilled staff

C. Control – Stores control procedures.

Purchase procedures

B. Proper cash control to avoid theft

C. Correct pricing of dishes

D. Issue procedures

Factors Affecting Working Performance

In addition to sound human resource management, other factors influence the required
amount of labour. These factors include;

• Menu items

• Use of convenience foods

• Type of Service
 • Quantity of meals and number of meal periods

• Facility layout and design and production equipment

• Work environment and number of hours worked

Evaluation:
Multiple choice: Direction : write only the letter and choose the best answer

1. It offered as a part of retail store or shopping center

A. Retail food service
B. Transportation
C. External
2. It provides a variety of food and beverage services ?
A. Social
B. Technical
C. Hotel and club food service
3. It is a restaurant services which the customers are seated at a table?
A. Catering
B. Transportation
C. Full service
4. It provides a exchange income?
A. Commercial food service
B. Social
C. Food service
5. What service that prepared meals outside the home?
A. Food service
B. Catering
C. Full service

II. Identification

Direction: Identify what is being ask

1. It is a restaurant in which customers are seated at a table give their order to a server , and
served food at a table ?
2. A restaurants that provides speed and basic services?
3. A provision of service in a special events?
4. A changes in eating habits of people?
5. Advancement in food processing technology?

III. Enumeration:

Enumeration the following

1-7 . What are the types of food services

8-9 . Major Factors affecting the food and beverage

10-11. Types of catering

12-14 . What are the categories of food service with in a business

15-16 . Categories of transportation food service

Essay:

17-20 . Insight the importance of food industry