CHAPTER 1_HISTORY OF FOOD SERVICE

Head cook

might wear a gold chain over handsome clothing and present his culinary creations to his employer in person.

Pastry cook and meat cook

did not rate as high, but were esteemed for their contributions

Average scullion

often had scarcely a rag to wear and received broken bread and the privilege of sleeping on the hearth through the chilly winter nights as his wage

10th century CHINA

KAIFENG AND HANGCHOW, Restaurant culture is established.

17th century

Foodservices were established in colleges and hospitals or were places to meet to conduct business or socialize Public houses in colonial America are popular gathering places for men to drink beer (TAVERN) Colonial colleges in the U.S residence halls with dining rooms for all students Operated by clergymen

1676 FRANCE

Discovery of bacteria as the cause of food spoilage leads to improved practices in food storage and in food preparation.

1688 & 1698 LONDON

Edwards Lloyd's coffeehouses was referenced in a London newspaper. 2000 coffeehouses are doing a booming business

1751 PHILADELPHIA

First hospital was established in the colonies. meals are simple, monotonous, no special diet or therapeutic diet. mush and molasses

1765

"restaurant" was first used in Paris

"Restaurer"

to restore or refresh

Monseur Boulanger(1765)

Opened an eating place in France serving soups. believed to be highly nutritious which brought about the cure for many ailments. He added a sheep's foot soup to his menu. He calls it a restaurant or restorative soup

1782

First restaurant was established

(1782) Beauvilliers

a traiteur who opens La Grande Taverne De Londres. Converting his take-out shops by listing dishes on the menu and serving them at small tables during fixed hours.

(1784-1833) MARIE ANTONIN CAREME

Becomes the cook of kings and king of cooks. perfected the soup "consomme". Developed fine French sauces and dishes. Introduced the concept of the progression of courses in a dinner and the sequence of proper wines and accompaniment.

19th century SCOTLAND Robert Owen

Father of modern industrial catering. Provided meals at nominal prices to improve the working conditions of the workers in his mill. Spread throughout the civilized world. Begins the philosophy of subsidizing meal service for employees.

(1811) Nicolas Appert

Discovers how to preserve food by canning

1819

Advances in the understanding of the laws of physics result on the replacement of open hearths with iron stoves and many refinements to the kitchen equipment.

1824

Giovanni Delmonico (swiss-born) opens a wine shop

1825

Soda fountain.A pharmacist offers his customer seltzer water remedies at his drugstore

1830 DELMONICO BROTHERS INNOVATIONS:

bill of fare (menu). new foods (eggplant, artichoke, endive and subtle French sauces) a courteous staff. better cooking than even in the homes of the wealthiest New Yorkers

1831

Delmonicos brothers and nephew Lorenzo. Food is served on fine China and menu includes many European import and the best wines and rare champagnes

(1832) Charles Babbage

argues that the key to business success is a systematic approach to design. considered the first publication on operations research

1833

Coal stove is patented. coal is cheaper than wood, requires less storage space, but is dirtier when burned

1834 & 1836

•Delmonico purchased a lodging house •The Delmonico hotel opens as the first major hotel in the U.S

(1849)FRANCE

•First school lunch was offered in canteens

(1849)CALIFORNIA

cafeteria (Spanish word for coffeeshop) further step in the simplifications of resto service style of self-service -gold rush days of 1849 when the forty niners demanded a speedy service

(1850) LONDON reform club of London

(1850) Chef Alexis Soyer

to provide a sanitary and efficient foodservice setup that includes use of gas stoves, water baths and refrigerators.

(1850) Washington, DC

President Fillmore puts a gas stove in the white house kitchen *Cooks refuse to use it

1853

School foodservice started in the U.S

(1855) TURKEY

Beginning of dietetics during Crimean war

(1855) FLORENCE NIGHTINGALE

Establishes a diet kitchen to provide clean, nourishing food for the ill and wounded soldiers

(1855)ALEXIS SOYER

Offers to serve without pay as manager of the barracks hospital kitchen

(1865) ENGLAND-Victor Hugo

starts offering hot lunches to school children at his home in exile.

1869 U.S

Campbell's condensed soup (cream of mushroom)

1872

Blackjack chewing gum is first sold

1886

Coca-Cola

1889 U.S

Calumet baking powder. McCormick

1890

Knox gelatin, Lipton tea, Peanut butter

1893 NEW YORK

Eggs Benedict (Delmonicos)

1894

Hershey's bar, Chili powder, Sen-sen

(1895)Charles Delmonico

Alligator pear or avocado (imported from South America)

1896

Triscuits, Cracker Jack, Tootsie rolls, Shredded coconut

(1897)U.S

grapenuts, jell-o

(1897) New York-Delmonicos Resto

Smoking, Orchestra played while eating.

1898

Tray , Graham crackers, Shredded wheat

20th century

WWW 1 and 2 had a major impact on foodservice operations throughout the 20th century

(1902)PHILADELPHIA

Automat - opened by horn and hardat. Cafeteria w/ vending machine. Patterned after a waiter less resto in berlin.

1904

Hamburger -> first served at the world's fair

1910

Crisco, Oreo, Fortune cookies, French dip

1914 - 1919

Delmonicos resto suffer financially from the eating habits and the economic conditions causes by word war in Europe

(1919) by Roy Allen and Frank Wright [U.S]

Franchise concept is inaugurated, The 1st a&w rootbeer stand was opened

(1920) U.S

Wonderbread, wheaties, frozen foods, kool-aid, po' boy sandwiches and gerbers baby food appeared on the grocery shelves

(1921) TEXAS

First drive-in restaurant opens, Pig stand (carhops)

1923

The last Delmonicos' closes, and the final dinner is served with mineral water as beverage

1926

Beginning of gimmicks to attract resto customers.

(1926)The brown derby

shaped like derby hat. Cobb salad was invented

1930

Bisquick, Tacos, Fritos, Spam, Krispy kreme, Kraft, Mac and cheese ,Canned sodas

(1933 & 1935) U.S

Federal government was authorized To assist and direct school foodservices providing loan to help communities to pay labor cost for preparation and service of lunches in school To donate surplus farm ingredients to schools to assist school lunch program

(1937) Airline catering business.

In-flight catering. Full meals are supplied, delivered in special insulated carriers and placed on board by a custom design truck

(1940) U.S

M&Ms, Cheerios, Corndogs, Nachos ,Cake mixes, Loco Moco, Chicken fried steak, Seedless watermelon, Mcdonald's

(1946) U.S

National school lunch act was passed. Lunch is included in schools

1948

first drive-thru hamburger stand

1949

Ice cream (bike) then vans with well recognized tune

(1966) Child nutrition act

The school breakfast program and the special milk program to further help alleviate inadequate nutrition in children.

1970

Rising popularity of ethnic foods, cooking shows

(1971) WASHINGTON

Starbucks

(21st century) U.S

Residence hall dining. Longer hours of service. Fewer restrictions on the number of services allowed. Greater flexibility in board plans. Pay as you eat

(2005) New Orleans Louisiana

Schoolyard concepts. Goal of instilling in children a lifelong appreciation of the connections between food, health and the environment.

(2007) CALIFORNIA (SAN FRANCISCO)

School foodservices face increasing pressures to produce and serve nutritious food. Edible schoolyards. Small garden that can hang on a wall, have been developed

(2009) U.S

Restaurant customers demand. More variety. Safer and more nutritious foods, Faster and more convenient service, Better quality. Restaurants uses social media, Fast food chains continue to grow. Trendy lunch trucks.

(2009) CALIFORNIA

Enacts menu labelling legislations mandating that all chain resto'with more than 20 units provide nutrition information •Ihop and Applebee's neighborhood bar and grill, jack n' the box and CPK have calorie information on their menus

(2009) KARAOKE, ARTISANAL PIZZA, TAPAS, REASONABLE PRICES

To lure customers from competitions

MCDONALD'S (Europe)

Kiosks

MCDONALD'S (ASIA)

Homedelivery

MCDONALD'S (FRANCE)

Wine and Caprese salad

MCDONALD'S (Hawaii)

Spam

2013

• Desire to eat out remains strong • Customer loyalty is a top challenge • KFC becomes the best-selling chicken chain • McDonald's-no.1 QSR •customer loyalty is a top challenge for the industry

(1937) Dr. Presentacion Perez

adapted the cafeteria concept in UP. UP's foodservice was established feeding students and faculty as well

ARISTOCRAT RESTAURANT

First truly restaurant that started operating in 1936

MAX'S RESTAURANT

Known for its tender, juicy and crispy fried chicken

KAMAYAN

A restaurant that made eating with the hands

BARRIO FIESTA

Still capturing the spirit of the fiesta

CABALEN

Meaning townmate, Features Pampanga's dishes

FACTORS AFFECTING GROWTH in Food Service Industry

>THE CHANGING STATUS OF WOMEN

> THE INCREASING NUMBER OF SINGLE-PERSON HOUSEHOLDS AND THE POTENTIAL FOR PEOPLE LIVING ALONE TO EAT OUT

>AN INCREASE IN THE ASIAN AND HISPANIC POPULATIONS HAS LED TO A DECREASE IN >THE NUMBER OF MEALS EATEN AWAY FROM HOME.

>MORE OFFICE JOBS AND CONTRACT FOODSERVICE IN OFFICE BUILDINGS

> THE AWAKENED INTEREST IN HEALTH AND WELL-BEING • SHORTAGE OF QUALIFIED FOODSERVICE PERSONNEL

TRENDS IN FOODSERVICE

• FAMILY VALUE MARKETING • VALUE PRICING

• MULTIPLE-BRANDING

• COOK/CHILL METHOD

• UPSCALE MENUS • BRANDING

• BENCHMARKING

• SATELLITING

•COMFORT FOODS

•HOME MEAL REPLACEMENTS

CHALLENGES FACING THE INDUSTRY

• THE ECONOMY/RECESSION

• COMPETITION

• BUILDING/MAINTAINING SALES VOLUME

• RECRUITING AND RETAINING EMPLOYEES

• LABOR COSTS

• GOVERNMENT REGULATIONS ON MEAL COMPOSITION, NUTRITION POSTING AND FOOD SAFETY

TIME OF BRGY.SYSTEM

•THE DATU HAD TO FEED HIS PEOPLE INCLUDING HIS SLAVES

•THEY REQUIRED THE SERVICE OF FOOD IN GREAT QUANTITIES

CHINESE PERIOD

•TRADERS FROM MAI REACHING CANTON WITH VALUABLE MERCHANDISE CAME TO LUZON FROM FOOKIEN IN SOUTHERN CHINA

•THROUGH THE CHINESE VENDORS, FILIPINOS CAME TO KNOW OF VARIETIES IN DINING PLEASURES

KARIHAN

IN THE SPANISH PERIOD, PORTIONS OF KARE-KARE COULD BE READILY BOUGHT AT CHEAP PRICES. THUS, SUCH EATING PLACES CAME TO BE KNOWN AS?

AMERICAN PERIOD

THEY MODIFIED THE FOODSERVICE SYSTEM

INTRODUCED THE CONCEPT OF "CAFETERIA"

PANCITERTIAS

CHINESE OPERATED EATERIES WHICH SERVES PANCIT (NOODLES)