DEFINITION, CONCEPTS & HISTORY OF FOOD SERVICE ORGANIZATION

TOPIC CONCEPTS/CONTENTS REFLECTION

Food Service The industry related to making, transporting or selling prepared Food Service is commonly popular in modern time, where all
foods to restaurants, hospitals, schools and lodging establishments the pre-ordered food are delivered to its destined location and
some food service will found at mall or on their respective
location like the Jollibee and others.

Food Service The food service industry encompasses all of the activities, services, The food service industry is the one who manage the outdoor
Industry and business functions involved in preparing and serving food to activity of any company or private facility and provide the
people eating away from home. service by preparing and serving. This includes restaurants,
carryout operations, cafeterias, university dining halls, catering
and vending companies, hotels and inns, and rehab and
retirement centers.
Food Service Food service managers are responsible for the daily operation of Food Service Management is the one who is responsible to
Management restaurants and other establishments that prepare and serve food oversee all the happenings in the place, the work of employees,
and beverages. the quality and quantity of each product and work given by the
employees. Also they maintain the health and cleanliness of the
establishment and its people, also the food/product.

Food Service A food service organization is a system. Food service organizations
Organization have common objectives: giving important considerations to
customers, food nutrients, balanced menus, affordable prices, good
services, facilities, and sanitation.
Where everything that the customer needs will be given by the
said establishment to ensure their rights and proper etiquette
in any form. The right amount of food intake nor the food
proportion to each one and another, also the comfortableness
of the customer or client.

Prepared by:
Arimado, Juliecel P.
BTVTED-FSM 2A
 Gives the names and their contribution to food service
NAMES CONTRIBUTION
George A french chef, Restaurateur and culinary Writer who popularized And
Auguste updated traditional French cooking methods. Escoffier's contributions to
Escoffier culinary art included founding magazines and writing books; the best-
known are guides for the modern chef: Le Guide Culinaire (1903), Le Livre
des Menus (1912), and Ma Cuisine (1934). On the social front he
organized programs to help feed the hungry and financially assist retired
chefs.
Catherine De She also introduced Italian table manners and grace to the eating
Medici etiquettes of the French. But one of the greatest contribution of Catherine
was introduction of the use of utensils, especially, the fork. It was
Catherine de Medici was said to have led the creation of the French Haute
Cuisine
Florence Florence Nightingale is revered as the founder of modern nursing. Her
Nightingale substantial contributions to health statistics are less well known. She first
gained fame by leading a team of 38 nurses to staff an overseas hospital of
the British army during the Crimean War. First Hospital Dietician.
Pioneered in hospital Food service during Crimean War
Alexis Soyer A noted chef named Alexis Soyer helped her in the establishment of a
hospital diet kitchen. In 1837 Soyer was appointed the first chef at the
newly created Reform Club in Pall Mall. He helped design the kitchens,
instituting many innovations; the kitchens were so famous that they were
opened for conducted tours. Alexis turned his attention to improving
kitchen appliances, and invented various stoves including a camping stove
called “Soyer Field Stove” (which enabled cooking no matter what the
weather was) and one he called the “Magic Stove.”
Marie Carême's impact on culinary matters ranged from the trivial to the
Antoine theoretical. He is credited with creating the standard chef's hat, the toque,
Careme the creation of new sauces and dishes, and a classification of all sauces
into groups based on four mother sauces.
Prepared by:
Arimado, Juliecel P.
BTVTED-FSM 2A
REFLECTION
Escoffier's contributions to culinary art, helps everyone, even
the people who is unfortunate and the incoming retired chefs to
support themselves financially by build their own business nor
teach young aspiring chefs too. Also, learning the french cuisine
by reading his books and food magazines.
Introducing the proper eating etiquette in Italian table, and the
use of utensils, which helps more or convenient to do and use
until now. To prevent any contamination and other forms of
passing bacteria form object to human body that may intake by
using bare hands and may cause indigestion.
Having our health checked and maintain its best form. Her
contribution help us to distinguished how to maintain nor
control our food and nutrient intake, especially those people
who struggles in loosing weight and those have complications by
in-taking the prohibited and cause allergy reaction.
Alexis Soyer’s invention with kitchen appliances became a big
help and more convenient in the kitchen. Especially, making
food faster and a lot easier, simultaneously. With his invention,
our lives at making food has increased and helped more aspiring
chefs to contribute by making new recipes and also it is
convenient to use in establishments like the public cafeteria and
dining halls in schools and companies.
Marie Antoine Carem’s contribution, regarding the classification
of sauces and group them based of their uses and properties in
any dishes became more convenient to determine them until
now. Like how a thick sauce to be used in pasta and thin sauces
for desserts and appetizer, even salads.