CA 1 CH 1 Notes, FRMCA, Tillotson

1. Chapter 1 Outline and NotesChapter 1 Outline and Notes
Overview of the Restaurant and Foodservice
Industry

2. The Food Service Industry-IntroThe Food Service Industry-Intro
Food Service Industry has annual sales over 550
billon dollars in annual sales.
There are more than 945,000 restaurant and
foodservice operations in the US today.
The restaurant and foodservice industry
employs more than 13 million people in the
US.
About 57 % of managers are women.
Approximately 25 % of eating-drinking
establishments are owned by women.

3. The Restaurant andThe Restaurant and
Foodservice IndustryFoodservice Industry
About 80 percent
of the restaurant
and foodservice
industry.
About 20 percent
of the foodservice
industry.
Commercial Noncommercial

4. CommercialCommercial
Types
◦ Restaurants
◦ Catering and banquets
◦ Retail
◦ Stadiums
◦ Airlines and cruise ships
Examples???

5. Types of RestaurantsTypes of Restaurants
◦ Family Dining Full-Service Restaurant
 Sit and order, pay after you Eat, $10 or less per person
◦ Casual Dining Full-Service Restaurant
 Sit and order, pay after you eat, $10-25 per person
◦ Fine Dining Full-Service Restaurant
 Sit and order, pay after you eat, $25 or more per person
◦ Quick Service (also known as Fast Food) Restaurant
 Usually order and pay prior to eating, may take food to go or
have delivered, $3-6 per person
◦ Quick-Casual Restaurant
 Fast service format, but an attractive, comfortable establishment
serving freshly prepared quality food, $7-9 per person
◦ What are some examples of each??

6. NoncommercialNoncommercial
 Prepares and serves food in support of some
other establishment’s main function or
purpose.
 Noncommerical Food Service represents 20%
of the Restaurant and Food Service Industry.
 Different segments: Schools and universities,
military, health care, business and industry,
and clubs
 Usually handled in one of two ways:
 Contract feeding: uses an outside company
 Self operators: hire their own staff

8. The History of Hospitality &The History of Hospitality &
TourismTourism

9. Ancient Greece & RomeAncient Greece & Rome
Private clubs, called lesche, offered food to
members.
Establishments called, phantai catered to
travelers, traders, and visiting diplomats.
Epicurean refers to a person with refined
taste for food and wine.
Roman Marcus Apicius, a gourmet and
lover of luxury, wrote one of the earliest
known cookbooks, titled De Re Coquinaria.

10. The Middle AgesThe Middle Ages
In the Middle Ages, the end of the Roman Empire
unite and Christianized much of Europe while the
Nordic myths (view that gods and spirits inhabited
the forests) ended causing society to become more
agrarian (farming).
In the Middle Ages, a Feudal society developed with
landowners living in relative comfort.
Trade decreased greatly and stopped when the
Moors invaded Spain in 800 AD and Europe remained
isolated until Pope Urban II called for removal of the
Moors from Spain and the Holy Lands in 1095 AD.

11. The Renaissance through the FrenchThe Renaissance through the French
RevolutionRevolution
Epicurean lifestyle was once again adopted and helped to
create the food preparation system we now call haute
cuisine, an elaborate and refined system of food
preparation.
In 1533, Catherine de Medici brought her staff of cooks
and refined recipes from Italy to the French court,
introducing them to the fork.
Europeans were first introduced to coffee from Africa
when the first café opened in 1650 in Oxford, England.
Smart bakers soon started offering pastries.

12. The Renaissance through the FrenchThe Renaissance through the French
RevolutionRevolution
Guilds are associations of people with similar interests
or professions organized during the reign of Louis XIV in
France.
Cooking guilds, like the Chaine de Rotissieres and the
Chaine de Traiteurs established many of the
professional standards and traditions that exist today.
In 1765, a man named, Boulanger began serving hot
soups as restaurers and called his café a restorante. The
guilds tried to fight this, but the French Revolution began
and guild members founding themselves unemployed
began opening their own restaurants.

13. Colonial North America & TheColonial North America & The
Industrial RevolutionIndustrial Revolution
In North America, as early as 1634, an inn in Boston
called Cole’s, offered food and lodging.
Cottage industries were made up of families that
worked together in a home to produce goods. This
idea led to the start of the Industrial Revolution
where production and manufacturing markedly
increased.
In 1794, the first building in the US designed
specifically as a hotel was opened.
In 1800, European-style coffee shops appeared in
the US.

14. The Gilded Age- ScientificThe Gilded Age- Scientific
AdvancementsAdvancements
Louis Pasteur, developed a process called
pasteurization which made milk safer to
drink by heating it to a certain
temperature to destroy harmful bacteria.
Nicolas Appert discovered a way to can
food to keep it fresh and safe to eat. He
is known as the “father of canning.”
Nurse Florence Nightingale argued that
health was dependent on appropriate
diet, surroundings, activity and hygiene.

15. The Gilded AgeThe Gilded Age
The Enlightenment’s concept of progress was adopted by
America’s industrial leaders with workers being subjected
to longer hours at low wages while profits for owners
continued to rise. Entrepreneurs opened fancy restaurants
for high society like Delmonico’s and the Astor House.
Dinners of 18 courses were common. Delmonico’s was
the first restaurant chain.
In Northern California, the demand to feed people
developed the cafeteria, an assembly line process of serving
food quickly and cheaply without the need for servers.
In 1800’s, Marie- Antoine Carême redesigned the chef’s
uniform, making it white to represent cleanliness and
having hats of different sizes/heights to show status in the
kitchen. He also defined the art of grand cuisine.

16. 2020thth
Century and Chefs &Century and Chefs &
EntreprenuersEntreprenuers
Georges August Escoffier credited with refining grand
cuisine in the more contemporary classical cuisine.
Georges August Escoffier is credited with
establishing the exact rules of conduct and dress for
chefs.
Escoffier organized and defined the role of workers
in the professional kitchen, developing the kitchen
brigade system, which assigns certain responsibilities
in the kitchen staff.
In the 1900’s, restaurants opened that specialized in
lunches, like Child’s, Schrafft’s and Savarin.

17. 2020thth
Century and Chefs &Century and Chefs &
EntreprenuersEntreprenuers
The first White Castle restaurant opened in 1921 in
Wichita, KS and was the birth of the fast- food
operation, or quick-service restaurant.
Fernand Point is known as the father of modern
French cuisine or nouvelle cuisine.
Julia Child is responsible for popularizing French
cuisine and techniques.
Fred Harvey opens Harvey House in 1876, the first
nationwide chain restaurant.
Walter Scott begins selling dinner from a horse-
drawn wagon to workers outside their factories, a
precursor to the diner.

18. 2020thth
Century and Chefs &Century and Chefs &
EntreprenuersEntreprenuers
Roy Allen and Frank Wright, created the
first franchise company, A & W.
Frank Carney creates the Pizza Hut
franchise, one of the first quick-service
franchises to focus on a menu other than
hamburgers.
In 1977, Ruth Fertel opens a second
Ruth Chris’s House, starting one of the first
national fine-dining chains.

19. Restaurant Business OpportunitiesRestaurant Business Opportunities
Type of Business
Opporutnity
Definition Examples
Corporate Restaurant Groups Companies with multiple
restaurant concepts
- Darden Restaurant Group
(Red Lobster, Olive
Garden, Smokey Bones)
- YUM Group (Taco Bell,
KFC, and Pizza Hut)
Chains Multiple units of the same
restaurant concept
Think of your own examples
using St. Louis Restaurants.
Franchise/Franchisor A company that allows
others to use its name, sell
its products, and receive
services
- Subway, Chick-fil-a,
McAlister’s Deli
Independents/ Entreprenuers Single restaurants/
Individuals who open a
restaurant
Think of your own examples
using St. Louis Restaurants.

20. Restaurant RatingsRestaurant Ratings
 The Zagat Survey is a
consumer-based guide that
rates restaurants on four
qualities.
 30 point scale
 Based on four qualities:
 Food
 Décor
 Service
 cost
 The Michelin Guide is a
rating system best known
in Europe.
 Restaurants are rated from
one to three stars.
 Based on:
 Quality of product
 Mastery of flavors
 Cooking Mastery
 Personality of cuisine
 Value for price
 Consistency

21. Restaurant RatingsRestaurant Ratings
Internet Food Critic

22. Different types of Food ServiceDifferent types of Food Service
Catering
Retail
Stadiums
Convention Centers
National & State
Parks
Theme Parks
Shopping
Monuments,
Museums, & Zoos
Health Services
Schools &
Universities
Military
Corrections
Lodging
Examples?? Or what would
food service look like in these
types?

23. Career PathwaysCareer Pathways
Front-of-the-house
employees serve
guests directly. These
positions include
managers, assistant
managers, banquet
managers, dining room
managers, hosts/
hostesses, cashiers,
bar staff, serving staff,
and bussers.

24. Career PathwaysCareer Pathways
Back-of-the-house employees work
outside the public space. These
positions include chefs, line cooks,
pastry chefs, dishwashers,
bookkeepers, storeroom clerks,
purchasers, dietitians, and menu
planners.

25. Different Restaurant JobsDifferent Restaurant Jobs
Manager- oversees all staff during shift
Server- takes orders and serves foods/drinks
Host/Hostess- greets and seats guest
Executive Chef- oversees kitchen
Sous Chef- second in line to Executive Chef
Line Cook- a cook in charge of one section in
kitchen
Entry Level Job- requires little or no previous
experience
What is the entry level job above?

26. Why People TravelWhy People Travel
 Leisure travelers go to a place for relaxation,
entertainment, education, adventure and sport, and social
and family events.
 Business travelers go to a specific place for the purposes
of sales, negotiations, training, or other types of business
related to their jobs.
261.3 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

27. Types of Tourism Places you might go. Use the example to
think of 3 more places for each.
Cultural &
Historic
Tourism -
Somewhere you would
go to see a different
culture or cultural or
historical sites
Ex. Paris, France
Environmental
Tourism-
Somewhere you would
go to be in nature or to
experience nature.
Ex. Yosemite National Park
Recreational
Tourism-
Somewhere you would
go to swim, surf, ski or
participate in another
“fun” activity.
Ex. Honolulu, Hawaii

28. Lodging OperationsLodging Operations
Amenity- a
service or
product provided
to guests for their
convenience
either with or
without a fee

29. Lodging OperationsLodging Operations
Luxury properties are hotels that offer top-of-the-line
comfort and elegance.
Full-service properties cater to travelers in search of a
wide range of conveniences.
Mid-priced facilities are designed for travelers who
want comfortable, moderately priced accommodations
Economy lodging offers clean, low-priced lodging to
traveling salespeople, senior citizens, and families with
modest incomes.
All-suite properties offer apartment-style facilities.
Resorts feature extensive facilities for vacationers who
are looking for recreational activities and entertainment.
Bed and breakfasts cater to guests looking for quaint,
quiet accommodations with simple amenities.
 Examples of each?? Amenities they would offer??

30. AAA RatingAAA Rating
# of
Diamonds
1 Functional
2 Noticeable enhancements
3 Marked upgrade in services and comfort
4 Excellent properties with high level of service, considered upscale
5 Exceptional establishments, highest level of luxury and service

31. Mobil Travel Guide RatingMobil Travel Guide Rating
# of
Stars
1 Good, better than average
2 Very Good
3 Excellent
4 Outstanding, worth a special trip
5 One of the best in the country

32. PMS SoftwarePMS Software
(Property Management System)(Property Management System)
Software used for
◦ Scheduling- rooms, spa services, restaurant
reservations, and event planning
◦ Database maintenance- guests preferences,
vendor information, and maintenance and
housekeeping
◦ Accounts and sales- all financial transactions

33. Other DefinitionsOther Definitions
Exposition— Large shows, open to the public, that
highlight a particular type of product of service.
Such shows give manufacturers and service
providers a chance to display their offerings to
many people at a single event.
Aboyeur – Expediter who take orders from servers
and calls the orders out to the various production
areas in the kitchen.
Convention Centers- Facilities specifically designed
to house large-scale special events, including
conventions, expositions, and trade shows.
-

34. Other InformationOther Information
• Most people eat at restaurant and
foodservice operations for enjoyment.
• The increase of national chains from the
1970s to today has changed the face of the
restaurant and foodservice industry.
• The largest fully enclosed retail and
family entertainment complex in the
United States is the Mall of America.

35. Exam Prep QuestionsExam Prep Questions
1) Pastuerization is the process of
a. boiling water.
b. heating milk to remove harmful
bacteria.
c. canning foods to keep them fresh
and safe to eat.
d. cleaning cooking utensils to make
sure they are safe and sanitary. 35

36. 2) One of the first cookbooks, De Re
Coquinaria (On Cooking) was written by
a. King Herny II
b. Marcus Apicius
c. Emperor Lucullus
d. Catherine de Medici

37. 3) Which culinary advancement cuisine did
Catherine de Medici bring to France?
a) Haute
b) Grand
c) Classic
d) Noveau

38. 4) The first impression of an operation that
guests receive is from the
a) Chef
b) Server
c) Host/Hostess
d) General Manager

39. 5) Tourists who visit places in order to enjoy
their natural beauty are
tourists.
a) Historic
b) Cultural
c) Recreational
d) Environmental

40. 6) Which type of lodging is most likely to
rely on business travelers and typically
experiences low occupancy rates on the
weekends?
a) Downtown
b) Luxury Rural
c) Economy Suburban
d) International Airport

41. 7) As part of the full-service segment, which
properties cater to wealthy travelers and
corporate executives?
a) Luxury
b) All-suite
c) Economy
d) Bed and Breakfast

42. 8) What type of restaurant provides serving
staff that takes orders while patrons are
seated and the average per person dinner is
$10-$25?
a) Fine dining full-service
b) Quick-casual restaurant
c) Casual dining full-service
d) Family dining full-service

43. 9) A service or product provided to guests
for their convenience, either with or
without and additional fee, is a(n)
a) amenity
b) donation
c) endowment
d) catering service

44. 10) Boulanger affected the growth of the
food service industry by
a) opening the first café.
b) developing pasteurization.
c) opening the first restaurant.
d) inventing the cooking guilds.

45. Review Chapter 1Review Chapter 1
Go to
www.quizlet.com/Christina_Tillotson
Check Review Questions to verify you have
the correct answers.
Then Study Review Questions and
Vocabulary.