martha stewart betty crocker sara lee aunt jemima one of america’s best-known culinary figures...

MARTHA STEWART

BETTY CROCKER

SARA LEE

AUNT JEMIMA

One of America’s best-known culinary figures isn’t a real person at all; she was created in 1921 by the company that would later become General Mills.

This figurehead had a radio show and has updated her look several times. Who is she?

A. THE GOLDEN ARCHES

B. FATBURGER

C. WHITE CASTLE

D. JACK IN THE BOX

Among the earliest fast-food hamburger chains was this Kansas establishment,

which opened in 1921. Its name described the shape of its building.

A. WAS SERVED WITH AIRPLANE BREAKFASTS

B. WAS APPROVED BY THE FDA

C. WENT TO THE MOON.

D. WAS INCLUDED IN SCHOOL LUNCHES

Tang, an instant orange “juice” that hit supermarket in shelves in

1959, became popular when it:

A. ADDING CALORIES TO DIET COKE

B. REMOVING THE TRACE OF COCAINE THAT WAS IN THE

ORIGINAL FORMULA

C. REDUCING THE AMOUNT OF CAFFEINE

D. INTRODUCING NEW COKE

In 1985, the Coca-Cola Company made a Major formula change, but disappointed

consumers didn’t “Catch the Wave”, as the new slogan suggested. The change was:

A. BELGIAN WAFFLES

B. ICE CREAM SANDWICHES

C. ICE CREAM CONES

D. CREPES SUZETTE

Ernest Hamwi is credited with an invention conceived at the St. Louis World’s Fair in 1904. As the story goes, an ice cream vendor ran out of cups,

and Hamwi came to the rescue, using his thin pastries to make:

A. FETTUCCINE ALFREDO

B. GNOCCHI

C. SPAGHETTI OS

D. PASTA MARINARA

Which pasta dish was invented in Rome in 1914 and later became famous when honeymooners

Douglas Fairbanks and Mary Pickford frequented the restaurant where it was created?

WELCOME TO THE RESTAURANT AND FOODSERVICE INDUSTRY!

PROSTART YEAR 1

Chapter One

$550 BILLION DOLLARS ANNUALLY

MORE THAN 945 ,000 FOODSERVICE AND RESTAURANT OPERATORS

MORE THAN 13 MILLION PEOPLE EMPLOYED (9% OF THE JOB MARKET)

Overview of Foodservice and Restaurant Industry

The Restaurant and Food

Service Industry

Commercial Restaurant & Foodservice

Segment

Noncommercial Foodservice Segment

Restaurants Quick Service (Fast Food) Fine-Dining Casual Theme Restaurants Buffets Cafeterias

Catering & Banquets Menu chosen by host of the event Caterers may have their own facility or cater off-site Off-site catering involves preparing the food in one

location and taking it to the event location Retail

Eaten in the store or taken home Grocery stores, Convenience stores, specialty shops Vending Machines

Stadiums: Food in stands to luxury suites

Airline and Cruise Ships Airlines offer snacks to 7-course meals on

transatlantic flights Cruise ships offer food 24/7 ranging from quick-

service to elegant fine-dining

Schools and Universities Provide on-campus food services to students

and staff Military Bases and ships

Provide food services to personnel Also offered at clubs; i.e. Officers Club

Healthcare Hospitals, long-term range care offer

foodservices Business and Industries

Convenience to employers Benefit to employees in manufacturing or

service industries Clubs and Member-based facilities

Includes golf clubs, city, alumni, and athletic clubs

Offered as a convenience to its members Brings in additional revenue

Business done in two ways Contract Feeding Self-Operators

The Restaurant and Food

Service Industry

Commercial Restaurant &

Foodservice Segment

Noncommercial Foodservice

Segment

The BIG Picture: The Hospitality

Industry

Travel and Tourism

Transportation

Hospitality

Average sales over $1 million dollars

Travel and Tourism definition The combination of all of the services that

people need and will pay for when they are away from home

Tourism defined Travel for recreational, leisure, or

business purposes

In 2005, tourism was the 1st, 2nd, and 3rd largest employer in 29 states 7.3 Million people to take care of 1.19

billion trips took within the United States


Industry

Travel and Tourism

Transportation

Hospitality

Hospitality is defined as The services that people use and receive when

they are away from home

Three Segments of Hospitality1. Foodservice

1. Hotels2. Restaurants3. Retail Establishments

2. Lodging1. Hotels2. Motels3. Resorts

3. Event Management1. Stadiums2. Expositions3. Trade shows


Industry

Travel and Tourism

Transportation

Hospitality

In the 1800s, the invention of the railroad help transport people faster to more places By the 1920s-people traveled by car 1950s- commercial airlines

Today's transportation Airplanes Trains Charter services Buses Cars Ships

The History of Hospitality and

Foodservice

Ancient Greece and Rome

(400BC-300BC)

The Middle Ages

Renaissance - French Revolution

Colonial North America

Industrial Revolution

The Gilded Age

The 20th Century

400 B.C. through 300 B.C.

Ancient Greece Rarely dinned out Got together socially for banquets, at

private clubs and other establishments Private clubs called “lesche (LES-kee)”

Meals were considered a time to nourish the soul and body People ate while reclining on couches, listening to music,

poetry and dancing

Ancient Rome Settled around the Mediterranean Sea Meals served in the home Desired exotic foods and spices which

increased trade Rome became wealthy and spent money

lavishing their friends and those in the lower social standing


Foodservice


The Middle Ages(417-1300)




The Gilded Age

The 20th Century

417 A.D.-1300 A.D.

People moved from a nomadic group of hunting and gathering to that of a farming community This change was religion

Feudal society where landowners lived in relative comfort Unlike the banquets of the Greeks and Romans, the

medieval dinner had one purpose: to eat

Travel was extremely dangerous The next 200 years, Europe was isolated

from the rest of the world until 1095 A.D.


Foodservice


The Middle Ages

Renaissance - French Revolution(1500-1700; 1789-

1799)



The Gilded Age

The 20th Century

Renaissance 1500 A.D -1700 A.D. French Revolution 1789 A.D.-1799 A.D.

The use of exotic spices increased the spice trade between Venice and India

Haute Cuisine was developed Coffee houses introduced women to public

establishments and made it appropriate to eat in public

Guilds in France were developed to increase the state’s control on the economy Guilds could control their own specialties preventing

others from making and selling the same items Two cooking guilds were the “roasters” and “caterers”

1765 the restorante was invented; origin of our modern word restaurant

After the French Revolution, within 30 years, Paris had over 500 restaurants.


Foodservice


The Middle Ages



(1600-1700)


The Gilded Age

The 20th Century

1600-1700s

First colonist were city dwellers and not trained to farm

Boston and New York were centers of trade 1634, Cole’s tavern in Boston opened

Offered food and lodging to travelers; hospitality industry is born

However, once colonists settled down they rarely traveled more than 25 miles from their home


Foodservice


The Middle Ages



(1600-1700)


(1750-1890)

The Gilded Age

The 20th Century

1750-1890s

Cottage Merchants-families that lived and worked together to make goods Wool and linen for cloth

Factories sprouted up near large cities Opened by orphan children; England outlawed such

practice Merchants turned back to farming

People migrated to cities to work at factories Lead to overcrowding and unsanitary conditions Horse and Buggy public transportation

Business hubs Lodging Dining for workers to go from work to lunch and work to

dinner quickly

Railroad invention 1825 Inns, taverns, and foodservice facilities grew


Foodservice


The Middle Ages



(1600-1700)


The Gilded Age(1850-1890)

The 20th Century

1850-1890s

Enlightenment-scientific revolution Concepts were measured in profit and production Low pay for workers, BIG pay for industrial leaders

High society dined out in style Restaurants with 18 course meals were not

uncommon

Gold Rush of 1848 Those who struck rich wanted to experience the fine

dining of high society More fine restaurants quickly opened; yet most

couldn’t stay afloat

Cafeterias opened to serve food quickly and cheap without servers

In the 1800s, the chef uniform was redesigned to white to symbolize cleanliness and different sizes of hats to show the ranks of chefs and cooks


Foodservice


The Middle Ages



(1600-1700)


The Gilded Age

The 20th Century(1900-1999)

1900-1999

More jobs meant more people eating out The Great Depression of the 1930s

Hotels and restaurants started to close Yet quick-service (Fast Food) restaurants were able to

open White Castle opened its doors in 1921

World War II Lodging industry grew After the war, 1940-1950 the quick-service industry grew

rapidly KFC and McDonalds opened its doors during World War II

The invention of the car made it possible for people to travel more and eat out at different places

1958 brought in commercial airlines and foodservice in the sky

The 20th Century

Famous Chefs

Marie-Antonie Careme

Georges August Escoffier

Marie-Antoine Careme Define the art of Grande Cuisine Born to a poor family in France in 1784.

Abandoned as a child and found work as a kitchen boy, worked his way up through the kitchen

Noted for refined recipes and trained chefsGeorges August Escoffier

Refined Grand Cuisine into Classical Cuisine 1898 Opened with Cesar Ritz, the London

Savory Hotel Categorized sauces into 5 grand (mother)

sauces Named dishes after famous people or events

Noted for his code of conduct and dress for kitchen staff Kitchen Brigade system

Zagat Survey Michelin Guide

Consumer BasedRated on

Food Décor Service Cost

In book form or on the Internet

http://www.zagat.com/locations

European starting in the US

Rated 1-3 stars on Quality Mastery of Flavors Cooking Mastery Personality of Cuisine Value for Price Consistency http://www.michelintravel

.com/michelin-guides/

Food Service Raitings



http://www.michelintravel.com/michelin-guides/



How does Foodservice Work?

Catering

Retail

Stadiums

Convention Centers

National and State Parks

Theme Parks

Shopping

Monuments, Museums, and Zoos

Catering Within hotels, independent

companies and restaurants


Catering

Retail

Stadiums

Convention Centers


Theme Parks

Shopping


Retail Restaurants in department stores,

take-out sections in groceries


Catering

Retail

Stadiums

Convention Centers


Theme Parks

Shopping


Stadium Large crowds, little time Junk food to fine dining


Catering

Retail

Stadiums

Convention Centers


Theme Parks

Shopping


Convention Centers A convention is a gathering of

people who have something in common

Expositions (Expos) are large shows open to the public that highlight a particular type of product or service

Trade Shows are restricted to those that are involved in that industry being featured


Catering

Retail

Stadiums

Convention Centers


Theme Parks

Shopping


National and State Parks Operated by the National Park

Service Yellowstone, Glacier, Sequoia,

Everglades, Yosemite, Grand Canyon

Natural wonders, camping, hiking, boating, swimming


Catering

Retail

Stadiums

Convention Centers


Theme Parks

Shopping


Theme Parks Exhibits, rides, and other

attractions Foodservice, lodging, and

transportation Sometimes national chains are

featured inside the park (ex: McDonalds at Six Flags)

Fine Dining, Theme Restaurants


Catering

Retail

Stadiums

Convention Centers


Theme Parks

Shopping


Shopping Malls and Outlet Malls

Quick Service – Casual Dining Mall of America

80+ food establishments Department Stores

Cafes or full service Discount Chains

Quick Service


Catering

Retail

Stadiums

Convention Centers


Theme Parks

Shopping

Monuments, Museums, and

Zoos

Monuments, Museums, and Zoos Monuments

Concessions, restaurants Museums

Fine Dining, cafeterias Zoos

Variety of food service


Catering

Retail

Stadiums

Convention Centers


Theme Parks

Shopping


Additional Sectors: Health Services Schools and Universities Military Corrections Lodging

Front-of-the-house Back-of-the-house

Managers, assistant managers, banquet managers, maitre d’s, hostesses, bar staff, serving staff, busers.

Chefs, line cooks, pastry chefs, sous chef, dishwashers, menu planner, bookkeepers, dietitians.

Foodservice Careers

What does the job entail?

ManagerServerHost/HostessExecutive ChefSous ChefLine Cook

Business Leisure

Job related travelMajority of guests for

most hotels are on business

Work space, telephones, computer work stations, meeting rooms, comfortable beds

Consistency

Entertainment, education and adventure

Fun, shopping, dining, events, relaxing, family services, spa services, activities

Location is important

Why do people travel??

Cultural and Historic Tourism

Tours are availableParis France, Washington D.C., Colonial

Williamsburg, Beijing ChinaLearn about cultures – live among people

Environmental Tourism

Natural BeautyPhotography, hiking, biking mountain

climbing, camping, canoeingGrand Canyon, Niagara Falls

Recreational Tourism

Swim, lie in the sun, ski, play golf, play tennis, see shows, gamble

Vail Colorado, Las Vegas Nevada, Miami Florida

Amenities

RestaurantsParking GaragesBoutiquesBarber shopsDry CleanersFloristsSwimming poolsRoom service

Cable TelevisionPay per viewBathrobesGift shopsKitchensComputer modemsSpaRecreational

activities

Luxury Properties

Top of the line, comfort & elegance

Spacious rooms, well decorated, luxurious extras

Ritz-Carlton & the Four Seasons

Full Service Properties

Cater to travelers in search of a wide range of conveniences.

Larger rooms, well trained staffSwimming pools, room service fitness centers, business services

Hyatt and Westin

Mid-priced Facilities

Travelers who want comfortable, moderately priced accommodations.

On premise food and beverage service, simple décor.

Holiday Inn and Radisson

Economy Lodging

Clean, low priced accommodations, traveling salespeople, senior citizens and families with modest incomes.

Small staff, limited amenities, budget prices.

Motel 6 & Travelodge

All Suite Properties

Apartment styleSitting area, dining

area, small kitchenLots of room,

especially for families

Marriott Suites & Comfort Suites

Resorts

Singles, families, couples, senior citizensGolf, tennis, scuba, swimmingDestination – Mountains or BeachClub Med and Disneyworld Resorts

Bed and Breakfasts

Quaint, quiet accommodations with simple amenities.

Privately owned homesServes BreakfastOwner usually lives on the property

AAAMobil Travel Guides

5 Diamond RatingManagement, staff,

housekeeping, maintenance, room décor, furnishings, bathrooms, guest services, facilities, soundproofing, security, parking, exterior appearance.

5 Star RatingQuality of building,

furnishing, maintenance, housekeeping, overall service

Hotel Rating Organizations

Star Descriptions

Five Star Hotels: These exceptional properties provide a

memorable experience through virtually flawless service and the finest of amenities. Staff are intuitive, engaging and passionate, and eagerly deliver service above and beyond the guests’ expectations. The hotel was designed with the guest’s comfort in mind, with particular attention paid to craftsmanship and quality of product. A Five Star property is a destination unto itself.

Four Star Hotels: These properties provide a distinctive

setting, and the guest will find many interesting and inviting elements to enjoy throughout the property. Attention to detail is prominent throughout the property, from design concept to quality of products provided. Staff are accommodating and take pride in catering to the guest’s specific needs throughout their stay.

Three Star Hotels: These well-appointed establishments

have enhanced amenities that provide travelers with a strong sense of location, whether for style or function. They may have a distinguishing style and ambience in both the public spaces and guest rooms; or they may be more focused on functionality, providing guests with easy access to local events, meetings or tourism highlights.

Two Star Hotels: The Two Star hotel is considered a

clean, comfortable and reliable establishment that has expanded amenities, such as a full-service restaurant.

One Star Hotels: The One Star lodging is a limited-

service hotel or inn that is considered a clean, comfortable and reliable establishment.

Property Management System

PMS softwareScheduling – rooms, spa services, restaurant

reservations, event planningDatabase Maintenance – guest preferences,

vendor information, housekeeping recordsAccounting and Sales – all financial

transactionsWorks with Expedia and Orbitz

martha stewart betty crocker sara lee aunt jemima one of america’s best-known culinary figures...

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