Chapter 1 Welcome to the Restaurant and Foodservice

Chapter 1 Welcome to the Restaurant and Foodservice Industry © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved.

1. 1 Overview of the Restaurant and Foodservice Industry Characteristics of the Restaurant and Foodservice Industry: § Annual sales of over _______ § Employs more than _________ § Over ___ percent of restaurant and foodservice managers are women. § The industry expects to continue to grow over the next decade, with _____ million jobs by 2019. 1. 1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 2

The Restaurant and Foodservice Industry Can be divided into two major parts or segments: commercial and noncommercial. 1. Commercial segment: ____ percent of the industry. § Includes: 2. Noncommercial segment: ___ percent of the industry § purpose: § Includes: 1. 1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 3

The Big Picture: The Hospitality Industry U. S. travel and tourism industry averages over 1 trillion dollars § § Travel and tourism: Hospitality: Tourism: Means of traveling have changed over the years: 1800’s, _______ 1920’s, _______ 1950’s, ___________ 1. 1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 4

The History of Hospitality and Foodservice § The Real Beginning: Ancient Greece and Rome: § § Ancient Greeks rarely dined out, but would have _____. Phatnai: catered to ________ Romans’ desires for _______ foods and spices increased trade Marcus Apicius: The Middle Ages: § Changed from a ______ society to _______ society § _____ was extremely dangerous. § Trade with the _______and ______ came to a stop— including the shipment of spices and fine goods. 1. 1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 5

The History of Hospitality and Foodservice (cont. ) § The Renaissance through the French Revolution: § Europeans were introduced to coffee from ______ and coffeehouses or _____ opened in _______. § Catherine de Medici introduced Haute cuisine: § Guilds: • Established …. § Boulanger: began serving hot soups called ____ (meaning restoratives) for their health-restoring properties. He called his café a restorante, the origin of our modern word _________. 1. 1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 6

The History of Hospitality and Foodservice § Colonial North America § § 1. 1 As people immigrated to the New World…… As early as 1634…. Very few early-colonial Americans …. . People who did travel……. Chapter 1 | Welcome to the Restaurant and Foodservice Industry 7

The History of Hospitality and Foodservice (cont. ) § The Industrial Revolution: § cottage industries: § During the Industrial Revolution……. . § _________establishments opened up to serve the needs of workers. § With the invention of the railroad in 1825………… 1. 1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 8

The History of Hospitality and Foodservice (cont. ) § The Gilded Age (Scientific Revolution, Enlightment): § Advancements in science……. § when high society dined out, ………………. . § As a result of the California gold rush (1848– 1855………………. § For the thousands of less fortunate individuals, clever restaurateurs developed the ______, an assembly-line process of serving food quickly and cheaply without the need for servers. 1. 1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 9

Chefs in History § Marie-Antoine Careme: § Worked for ………… § Introduced the art of Grand Cuisine: ………………. . § trained many famous ……………………… Georges Escoffier: § § Refined Careme’s grand sauces into …………. Identified ……………… Established exact rules of ……………… Developed the kitchen brigade system: ………………………. . (ex. aboyeur, or expeditor takes orders from servers and calls out the orders to various production areas in kitchen)

The History of Hospitality and Foodservice (cont. ) § The Twentieth Century: § By the turn of the century………………. § During World War II in the 1940 s…………. . . § After World War II, in the 1940 s and 1950 s………………………… § In the 1960 s, ……………. travel became popular, and builders focused on land near _____ as the next new place to situate hotels, motels, and foodservice facilities. 1. 1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 11

The History of Hospitality and Foodservice (cont. ) § The Twentieth Century (continued): § 1970 s to today: § lifestyles have moved steadily toward busier ………………………………. § Large restaurant chains lead the way ……………………………… 1. 1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 12

Chef of the 20 th century § Fernand Point: …………………………. § Julia Child: ………………………. . § 1872, Walter Scott: ………………………. . § 1921, Ray Allen and Frank Wright: ……………….

Chef of the 20 th century cont. § 1921, Walter Anderson and E. W. Ingram: …………………………. . § 1954, Ray Kroc and Mc. Donald brothers: ………………………… § 1958, Frank Carney………………… § 1966, Norman Brinker: ……………… § 1977, Ruth Fretel: ……………………

1. 2 Types of Establishments Foodservice opportunities within the travel and tourism industry: § Restaurants • Multiple restaurants with same name: _______ • _________ (buying right to use names of rest. ) • Independent/_________ § Many customers look to organizations that review establishments and post ratings to decide where to dine. § _____________is a consumer-based guide that rates restaurants on four qualities: _____________ § 1. 2 __________is a rating system best known in Europe. Restaurants are rated from one to three ______. Chapter 1 | Welcome to the Restaurant and Foodservice Industry 15

Types of Establishments (cont. ) § ________ can be found in catering departments within hotels, independent catering companies, and restaurants. § ______ foodservice opportunities are found in businesses that offer home meal replacements and readymade dishes (take out section of grocery store) § ________ or sports arenas (corporate suites, walking vendors, cooks, and cashiers) § Convention centers: hosts ______ open to the public, _______restricted to those in industry 1. 2 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 16

Types of Establishments (cont. ) §National park system §Theme parks: §Shopping areas: Shopping malls and plazas offer a variety of foodservice opportunities, including quick-service and casual-dining restaurants ……………… §Health-care services: 1. 2 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 17

Types of Establishments (cont. ) § Schools and universities: § Foodservice opportunities in the military are greater now than ever. More than a _____ meals are prepared in military kitchens each day. § Correctional facilities: § Lodging industry…………………. . 1. 2 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 18

Career Pathways Front-of-the-house ………………………. § Back-of-the-house …………………… § An entry-level job: ……………………. 1. 2 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 19

1. 3 Why People Travel § ___________: relaxation, entertainment, education, adventure and sport, and social and family events. § ______________: purposes of sales, negotiations, training, or other types of business related to their jobs. § Business travelers ………………. . § Business travelers want ………………. 1. 3 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 20

Why People Travel (cont. ) To meet the needs of both leisure and business travelers, tourism is classified according to the type of travel experience that people desire. § ________: observe, learn about, and live among people whose cultures are different from their own. § ____________: enjoy natural beauty by hiking, biking, mountain climbing, camping, and canoeing. § __________: want to swim, lie in the sun, ski, play golf or tennis, see shows, and so on. 1. 3 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 21

Types of Lodging Operations § § § Luxury properties: ……………………. Full-service properties: ……………………… Mid-priced facilities: ………………………. Economy lodging: ……………………. . All-suite properties: ………………………. _______: for vacationers who are looking for recreational activities and entertainment (Disney) § ____________: quaint, quiet accommodations with simple amenities. 1. 3 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 22

Ratings Organizations To distinguish one lodging property from another, several organizations rate the quality of lodging establishments. American Automobile Association’s (AAA) Tour Book is the most widely recognized rating service in the United States. § uses a _________system in judging overall quality Mobil Travel Guides: rates lodging by quality of ……………………………. . § Rates by ______ 1. 3 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 23

Lodging Careers in the lodging industry are typically divided into those with customer contact and those that support the running of the operation. § Customer contact positions…………………………. § Behind-the-scenes positions include……………………………. . 1. 3 Chapter 1 | Welcome to the Restaurant and Foodservice Industry 24