MODULE THE

3 FOOD SERVICE INDUSTRY

Congratulations for completing module 2, are you ready to learn new topics
about cafeteria and catering management? Welcome to Module 3- The Food
Service Industry it includes the following topics:
 Early Day History Of Food Service Organization
 Evolution of the Present Day Food Service
 Food Service Establishment
 The Food Service System

I am Mr. Mario A. De Castro Jr., your subject teacher and a food safety compliance
officer, let me guide you with the following modules. Should you have any clarifications in
every part of the lesson feel free to contact me at 09778063883, or send your queries at
mariodecastro787@gmail.com. I am happy to help you!

At the end of the session, students must have developed their ability to:

1. Name some factors that have influenced the growth and status of the food service industry
2. Trace the history of food service
3. Explain how these factors have influenced the growth and status of the food service industry
4. Classify the food service establishments
5. Identify the food service used in schools
6. Share acquired knowledge and skills in food service to other people
7. Relate classroom learning experiences to situations outside the classroom
8. Perform the activities under related learning experiences

Pre-Test
Direction: Choose only the letter of the correct answer. Write your answer before each number.

________________1. It is a commercial establishment committed to the sale of food and beverage.

a) Restaurant b.) Hospitals c.) School
________________2. Restaurants are ready to serve foods at reasonable rates. The guest pays cash and
Carries the food right away.
a.) Discotheque b.) Food Courts c.) Fast food Restaurant
________________3. It is a place where liquor is sold and consumed.
a.) Bar b.) Grill room c.) Food Bars
________________4. It is a type of restaurant that is open at night for dinner, dance and live entertainment.
a.) Discotheque b.) Bar c.) Night Clubs
________________5. It is considered as the first fast food restaurant.
a.) Max’s Restaurant b.) Jollibee c.) A.W Root beer

Introduction
Did you ever wonder what was served for dinner in the prehistoric cave? Or how the early presidents
dined in the White House? The history of food is fascinating ever evolving and the mirror of the social and
economic times of the world in which we live.
 In early days, when the world was plagued by war, food had to be carried along by the warriors. As
one country was conquered by war, the victors brought with them their favorite food. When people first travelled
away from their homes whether for warfare, barter, worship and adventure they had a place to rest and eat.
Down through the ages, food service have been an accompaniment of travel whether by land by water, or by
air. The growth of railways brought about railroad and dining stations. The travel by water required provision of
food for both crew and passengers. As town cities grew in population, eating places were established.

Today the food service industry is defined in its broadest sense, to mean all establishments where
food is regularly served outside the home. Such as establishments includes restaurant, hotel, motel, and
department store dining rooms, coffee shops family restaurants and fast food outlets. Food service that is
operated in schools, colleges, universities and hospitals. Nursing home and other health care settings are also
included.

Content
LESSON I - EARLY DAY HISTORY OF FOOD SERVICE ORGANIZATIONS

Dated back in the Middle Ages food service organization in operation had been believed to be
originated from food habits, customs, and traditions of the people that characterized the civilization. Food
service organization had established a well- organized it revealed that the countries form as early as feudal
times. It revealed that the countries which contributed most in the development of the food habits and customs
were Great Britain, France, Germany and Sweden. These countries showed with their custom of social
characteristics and there was no traditions preventing other people in participating in social meals. The
economic status of the people as well as the type of food eaten, also influenced the serving of the food various
group. These people ate meat or variety of other protein food from various sources. Because meat and other
protein food could not be transported without the danger of spoilage, immediate food production in well-
established kitchens and with good supervisions were required. These countries contributed in the development
of the food service industry.

The early practitioners of quantity food production were those in the religious orders and royal
households. Even though the kind of food service was different from the kind of what we have today, it marked
the evolution of institutional food service.

RELIGIOUS ORDERS
Abbeys are usual in the countryside, particularly in England. It served not only the brethren of the
order, but also thousands of pilgrims who flocked to worship. At Canterbury Abbey, a favorite site of
innumerable pilgrimages, the kitchen measures 45 feet wide. It also showed that the preparations of the food in
the abbey were much higher than in the inns at that time. The strong sense of stewardship brought the
beginning of the detailed accounting system.

ROYAL HOUSEHOLDS AND NOBLE HOUSE HOLDS

 Royal Households, with its hundreds of retainers, belonged to the nobles.

 Degrees of ranks resulted in different food allowance within this group.
 Providing food from those various need rooted the strict cost accounting.
 Cost record most often cited Northumberland Household book.
 For the household of more than 140 persons, ten different daily breakfast were recorded, the best for
the earl and his lady, the poorest for the workmen.
 The diet of the royal household was very dependent on meat and during Lent, on fish.
  Castle have their own garden that provide fresh vegetables, herbs and fruits.
 The present day manager would be appalled by the kitchens in these medieval households in their
disregard for sanitary standards in food storage, preparation and handling.
 A clutter which overflowed from inadequate table shelf space to the wooden plank floors and handled
by children and nosed by dog, commonly comprised and background for the preparation of elaborate
creations for the table.
 As time passed, discovery of the causes of the food spoilage led to improved practices in food storage
and in food preparations in these noble houses.
 Advances in the understanding of the laws of physics resulted in the replacement of open heart with
iron stoves and many refinements to the kitchen equipment.
 A more convenient equipment arranged led to a reduction, helping to relieve disorder and confusion

LESSON II- Evolution of the Present Day Food Service

Food service industry has
two (2) categories:

1. COMMERCIAL ESTABLISHMENTS- which are committed to earn profits; Restaurant is the king in this
category.
2. INSTITUTIONAL CATERING- provides to institutions such as factory, business houses, school,
military, prisons, railways airlines etc. many institutional are subsidized by the government.

Restaurants

• Make huge part of the Food Service business and create extensive employment. Restaurants may be
dependent or part of hotel operations. An early type of restaurants was the coffee house, which
appeared in England in mid-1600s. By the 18th century there were approximately 3,000 coffee houses
in London.

• The restaurant, as we know today, began in 1765 in Paris, France. There is an interesting story about
proprietor of, perhaps, the first public restaurant. Before 1765, inns and catering operations offered
public food services. The caters formed a guild union to protect them from unscrupulous competition.
This was when a soup vendor created a soup made of sheep foot and white sauce.

• He was brought to court which ruled that his specialty dish did not compete with any dish prepared by
the guild and the vendor was not allowed to continue. Because of the publicity, the vendor soup
kitchen became famous and even the king of France wanted to taste the specialty was created public
commotion. The soup vendor merchandised the soup as "le restaurant divine" the divine restorative
coming from Latin word “resturare” meaning "to restore". This gave us the word restaurant, which is
place to restore health.

Fast Food Restaurant

 Fast Food operations have great impact on the food service industry. Fast food operations dated back
1920s and 1930s when A&W root beer (the first Fast Food restaurant). Howard Johnson franchised
some of their units. They concentrated mostly on hamburgers.

FASTFOODS PRODUCTS
1. Jollibee Hamburger
2. McDonald Hamburger
3. Greenwich Pizza
4. Max’s Restaurant Chicken
5. Kenny Rogers Chicken
6. Burger King Corp. Hamburger
7. Domino’s Pizza Pizza
8. Dunkin Donuts Doughnuts
9. Hardees, Inc. Hamburger
10. Kentucky Fried Chicken Chicken
11. Pizza Hut Pizza and Pastas
12. Red Lobster Seafood
13. Taco Bell Mexican Food
14. Wendy’s International Inc. Hamburger
Institutional Catering

• There are many institution food service programs, and they are worth mentioning, as they are the
original Trailblazer's of institutional catering.

Industrial Catering

 A young mid operator from Scotland by the name Robert Owen maybe
called the "Father of Industrial Catering" .In 1885, appalled by the
exploitation of workers in the British textile industry, he made it his mission
to improve the working conditions. One of his efforts was to provide an
eating room for his work and families. This created a great motivation to
his workforce who increase their productivity. Owen’s methods method
were so successful that they spread throughout the world.

 In the U.S, the textile industry, established in 1820, flourished along the Merrimack River in
Massachusetts. The cotton mills provided boarding house to feed the workers as an essential way of
life. By 1890 other business sector adopted this practice of providing lunchrooms. In the U.S, cafeteria
service was introduced in 1902 by Plymouth cordage company, Plymouth, Massachusetts, by building
special house with kitchen, cafeteria and recreational facilities.

 Cafeteria service was found convenient especially when workforces had to consume their meals within
limited lunch breaks. Establishments found that self-help was quicker and the prices were economical
and flexible for their personal budgets. Today almost 75% establishments, provide cafeteria services.
New forms of industrial catering emerged during and after World War II. Today’s, we have gourmet
lunchrooms to vending machines, on-site kitchen to outside catering contracts, food basket sale
persons to franchised fast food operations with premises.

HOSPITALS

 Known in India and Egypt as early as 600BC.

 The sick took refuge in temples that provided foods for the patients and for the poor.
 Hotel Dieu- the 1st hospital in Europe built is 600 A.D.
 The 1st hospital was established in England in 1004 A.D.

Who is Hernando Cortes?

 Spanish Explorer
 He founded the 1st hospital in American continent in 1524 in Mexico
City.

 1503- The 1st

Republic.
  1571- The 1
from Benjamin Franklin.

Who is Benjamin Franklin?

 Founding Fathers of the United States.

 Author, printer,
statesman, and diplomat.
o As a scientist, he was a major figure in the American
Enlightenment and the history of physics for his discoveries and
theories regarding electricity.

Who is Florence Nightingale?

 Credited to be the 1st dietician and the creator of the modern hospital.
 Food preparation in the US was the responsibility of the cook.
 1917- the dietetic association was
founded which led by dieticians as an
important of Institutional Catering
programmers specially in the Armed Forces, prisons, schools and
hospitals.
 1899- the title of “dietician” was created at the Home Economics
Conference in Lake Placid, New York.
SCHOOLS

 Though schools existed in early times, there is no record of school food programs.
 Rugby, Eton and Harrow evolved from religious institutions of the middle ages.
 They did not have any noted food service programs.
 At the University level, Oxford (founded in the 12 th century) and Cambridge (in the 13th century)
provided lodging but not food.

Rugby School Eton School Harrow School

Oxford University Cambridge University

 1800- Food service in the American colleges

started and spread informally in across the
university structure.
 1935- The US congress 1st made federal funds
available to subsidize school food programs.
 Federal support continues until now.
 The emphasis is on nutrition for growing children.

LESSON III- Food Service Establishment

A restaurant is a commercial establishment committed to the sale of food and beverage.
1. A restaurant may be a licensed part of a hotel operation, whereby the sales contribute to the sales
performance of the hotel.

2. An independent business entity under individual ownership and management.

3. A chain restaurant that is a part of multi-unit ownership organization, offering standardized menus,
décor, type of service and marketing strategy. Basically, a restaurant provides tables and chairs of
customers to eat meals prepared in the kitchen. The restaurant are equipped with crockery, cutlery,
linen and décor which may vary in quality and concept in keeping with the objectives of that
establishment.

TYPES OF RESTAURANTS ARE:

1. Coffee Shop. A concept borrowed from the United States and

distinguished by its quick service. Food is pre-plated from the kitchen.
The chef prepares complete and balanced meals and arranged them in
a plate. Coffee shop are quiet light and simple. The portion sizes are
fixed. The atmosphere in a coffee shop in formal which means that
guest can come in casual wear. It acts as multi-purpose dining
opportunities.

2. Specialty Restaurant. In such restaurant, the entire

Atmosphere and décor are geared to a particular theme related to
regional cuisine, Chinese, Indian, Polynesian, Japanese and French
restaurant are all geared to the specialty food they offer.
An Indian restaurant, for example, would therefore have an Indian
motifs on the walls, Indian artifacts, and costumes of the serving staff,
piped Indian music, crockery, cutlery and glassware that give a total
Indian experience.

3. Grill Room. This is a restaurant that specializes in grills of different

meat, fish and poultry. The distinguishing feature of this type of
restaurant is a glass partition that separates the kitchen from the
seating area so that the guests can see the grill preparation of their
choice. Grill rooms are casual and may have long tables and benches
and the décor would be distinctly American. The CHIKA-AN is located
on Osmeňa street near GOLDEN COWRIE which also provides
reasonable Filipino cuisine.

4. Dining Rooms. Dining rooms are found in smaller hotels, motels,

resorts, inns, clubs, or heritage hotels. Smaller hotels may find it
economical to have more than one eating place. The dining room is
usually meant for the residents of the hotel or members of a club who
may bring their guest along. Dining room specialized in a good buffet
spreads or a choice of two tables d’ hotel menus.

5. Discotheque. It is a restaurant which is principally meant for

dancing to recorded music. The music is driven by a qualified and
experienced disc jockey (DJ) who creates or responds to the moods
of the guests.
Special lighting and dance floor are essential to the discotheque. A
feature of the discotheques is a bar which also offers light meals and
finger picking snacks. Discotheques in hotels permit only formal
casual clothing, while independent ones allow casuals.
 6. Night Clubs It is principally open at night for dinner, dance and
live entertainment. The décor is lavish while service is elaborate
with fine linen and silver crockery. Night clubs permit formal wear
only and some go to the extent of insisting black tie. An essential
feature is live performances or cabarets which promotes famous
performers. Dancing with the live band is a must.

7. Food bar. This collective name to cover informal snacks bars,

milk bars, kiosks, frozen yoghurt, theatre counter, etc. It is a counter
at which people eat food. Food Bar have refrigerated or heated
glass counters (based on the food they served) displaying their
wares. The public choose their items and go to cashier who supplies
them the items in paper plates or take away bag. There are limited
seating places in the shop itself.

8. Fast food restaurant. Fast food restaurant have practically taken

over the modern dining experience. Fast food restaurant are ready to
serve food at reasonable rates. The guest pays cash and carries the
food right away.

9. Food court. Food courts may be found in shopping malls, airports,

and parks. The food court soon has become a center point of the
people to meet eat. The food court is a dedicated place for eating
where several fast food franchises can hire food booths to set up
their operation.

10. Cafes. These are casual restaurants found in entertainment

district. They meant to serve only coffee or tea initially. However,
they have included house wines and limited snacks menu. And some
cafes have special made for lunch and dinner. Cafes have limited
seats provided for those who wish to rest for quick bite. Cafes have
large windows for eaters to look out into the street.

11. Cafeterias. Cafeterias are found in institutional catering. Industrial

canteens, army messes, residential college etc., Food is displayed.
Prices are displayed on large menu boards. Diners choose the items
according to the budget. Trays and basicc cutlery is placed at the
beginning of the counter and the eaters ask the attendants behind
the counter.

12. Bar. Bars are place where liquor is sold and consumed. In
Europe, they are called inns, while in UK they are called “pubs and
taverns.” Bars have licenses to serve liquor as they have to follow
strict laws and rules like closing time, serving underage persons,
observing dry days, etc. Bars may be private ones found in hotels,
clubs, and officer’s messes for restricted public; or public places that
are found in the city.

INSTITUTIONAL CATERING

Institutional Catering is huge business that is marked with volume

1. Industrial Catering
 Refers to food programs in the factories and corporate houses.

2. Hospital and Nursing Homes

 Are major beneficiaries of institutional catering. The main
focus of these programs is to provide diet food supervised by
qualified dietitians, to patients, who are unable to actively
seek alternative sources of food.

3. School
 Food programs are popular in full day school schedules and
boarding schools. Some governments, like in North America,
fund such programs by providing national subsidies. Food is
nutritious and planned by dietitians who know the kind of
food for growing children
Canteen
 The school canteen serves snacks during mid-morning
recess and lunch at noontime. Students who bring their own
lunch may eat in the canteen. The motto “Clean as You Go"
(CLAYGO) is strictly observed.

4. College/University
 Food programs are of two types. The residential hostels
which build in meal cost in the total fees structure and those
that permit licensed operators to open facilities to serve
faculty, administrative staff and students. Today, universities
have their own food courts to offer students a choice of
cuisine.

5. Airline Catering
o Maybe classified into Flight catering and Airport Catering.

 FLIGHT CATERING is a specialized food program for

passengers on board planes.
 AIRPORT CATERING involves outlets that are self-
service, vending machines and licensed bars.

6. Ship Catering
 Is almost like catering in a hotel. The challenge in cruise
liners is the ability of stocking and storing the right quantity of
provisions and raw materials between ports to ensure that
food is available to passengers during their voyage.

7. Military Catering
 Military Catering covers the entire armed forces and paramilitary
forces. Paramilitary forces would include the Border Security
Forces, Home guards, etc. Food provided in messes separately
for soldier, non-commissioned officers and officers.

8. Theme Parks and Resort

 Theme Parks and Resort such opportunities may come in a
wide variety of facilities from restaurants, mobile vans, vending
machines, kiosks and dining room.
 9. Railway Catering
 Is a large and challenging food program. They may classified
into railway terminal and in-transit service. Catering at terminal
consist of a range of facilities including take-away food, fast
food restaurants, waiter service restaurants, vending machine,
self-service cafeterias, kiosks, and mobile food trolleys where
the food comes to the train window.
 In- transit service -can vary from fresh food provided to
passengers at their seats by carefully planning supply points en-
route. 2

10. Prison Catering

 Prison Catering is another challenge as inmates have to be fed
nutritious and wholesome food so as to avoid the spread of
disease in a limited prison campus. Prisons have their own
cooking programs which are supervised for hygiene and
sanitation.

11. Youth Hostels

 Youth Hostels provide wholesome and nutritious food to
growing age group who are always hungry. These hostels need
food programs to feed a number of students at a time.

12. Clubs
 Clubs are those establishments that offer food and beverage in
addition to the main purpose of the club, to members who have
to pay a subscription fee to maintain their membership. Non-
members may be permitted provide they accompany a member.

LESSON IV- The Food Service System

• Today, the food service industry becomes more complex and fast growing.
• In the Philippines, in spite of many calamities that might have slowed down the country’s economic growth,
the industry that does not seem to be affected is the food service.

Several factors influenced the growth and status of Foodservice Industry.

- Socio-economic conditions
- Demographic shifts
- Changing of Food habits
- Desires of the people
- Increasing no. of women working.
-dual source of income
*lessened the time
-increase purchasing capability

Four (4 Majors Types of Foodservice System and each systems Differs in:
• The place where the food is prepared in relation to where it’s served.
• The time span between preparation and service
• The forms of food purchased
 • The forms of holding prepared foods
• The amount and kind of labor and equipment required.

The four types of food service systems and each system are the conventional, commissary, ready prepared
and assembly served.

1. Conventional
- has been used traditionally throughout the years
- Menu Items are prepared in the Kitchen in the same facility where the meals are served and held by a
short time until serving time
*Kitchen
- butcher shop
- Bakery
- Vegetable preparation units

Modified Conventional System evolved because of:

 Labor shortages
 High labor costs
 Availability of new forms of food
- to reduce time and labor costs the managers began to purchase some food with “Built in” labors

Canned goods Pre-trimmed Pre-peeled and Cut

Forms

Users of Conventional System:

Independent restaurant, colleges, hospital, health care facilities, home for specialized groups and in-
plant employee feeding.

Advantages Disadvantage
- Flexibility in menu items. - Labor Intensive
- High Degree of Perceived quality - Consistency
- Traditional standardized recipes - Higher Food Costs
- Food safety

2. Ready-Prepared (cook/chill and Cook/freeze)

- Ready prepared system food are prepared on the premises, then chilled or frozen or stored for use of
some later time.
- Not for immediate use
- Allows multiple-day production

Advantages of Ready- Prepared Food Service Disadvantages of Ready-Prepared Food Service

system system
- Flexibility in Scheduling food preparation - menu variety may be limited
- Lower labor costs - High initial capital investment for
equipment
- Perceived loss of quality
- Recipe modification may be required
- Food safety problems can affect many
costumers
Cook/chill method
Prepare and cooked by conventional and brought the tempt to 39 degrees F in 90 minutes or less . Pre
plated in hotel pans or chilled in a blast chiller.

Benefits:
- Maintaining of food quality
- Nutritional value
- Flavor
- Appearance

Cooked/ freeze method

- A blast Freezer or a cryogenic freezing system must be available to freeze the food quickly to prevent
cell damage.
- Stored in bulk which may less freezer storage space.

COOK FREEZED FORMS

BLAST FREEZING/ CRYOGENIC FREEZING

3. COMMISSARY (CENTRAL PRODUCTION KITCHEN)

 The commissary system describe as a large central production kitchen with centralized food
purchasing and delivery of prepared foods to service(satellite)units located in separate ,
remote areas for final preparation and service.
 This system was made possible by the development of large , sophisticated equipment for
preparing and cooking large quantities of food from raw , and process state
 Food service organization with many serving unit , sometimes widely separated as in large
city school system sought ways to consolidate operations and reduce cost
 Prepared food maybe stored frozen, chilled and hot-held. Menu items may be distributed in
any one several forms bulk- hot, bulk-cold or frozen for reheating and portioning at the
satellite serving unit : or pre-portion and pre-plated for service and chilled or frozen before
delivery
 Typical users of the system are airlines caterers, large city school system , and franchised or
chain restaurant organization that provide food for the various outlet and vending companies .
The commissary
 Thanks to the Jollibee Commissary System, ensuring the manufacturer and distribution of
safe and high-quality food in the most cost-efficient manner is made possible

4. ASSEMBLY/SERVE
  The assembly system requires on-site food production. This had led to the
use of the term “kitchenless kitchen”. Fully prepared food are purchased
and require only storage, final assembling, heating, and serving.
 Assembly/serve system evolve with the development of a variety of high
quality frozen entrees and other food product that have appeared on the
market in recent years
 Also, food service managers confronted with labor cost and few skilled
employees turn to the systems “single-use” disposable tableware is used,
thus eliminating the need for dishwashing unit.
 It also beginning to use sous vide, which is a method of food production in
which food are precooked and vacuum packed.
 Rethermilization is accomplished by boiling the food in the vacuum package
in which they are stored.

Rethermilization of Food

How your third module? Do you have any clarifications before proceeding to the
assessment section? If yes you may contact your teacher on the cell phone number
provided at the first page of the module. If no, you may now start answering the
assessment. Good luck!

REFERENCE MATERIAL:
Textbook
Cecilia E. Carino and Rea Dv. Dela Cruz (2014). Fundamentals of Food Service Management.

LABORATORY NO. 1
PART 1
FOODSERVICE ESTABLISHMENT PROFILE NAME

Content:

I. Name of the Company: __________________________________________________________

II. Address:______________________________________________________________________

III. Vision, Mission, Goal and Objectives

______________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

IV. History:
______________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

V. Services:

______________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

VI. Menu:

______________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
PART 2
NARRATIVE OF EXPERIENCES

A. Best Practices; Food and Service

______________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

B. Food Establishment Weakness Point; Food and Service

______________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

C. Documentation/Pictures