Chapter 1: The Development of Food Service Industry

Foodservice becomes a way of family entertainment and a source of income for those families who’s engaged
in foodservice operation.

A. EARLY DAY HISTORY OF FOODSERVICE ORGANIZATIONS

Middle Ages – the foodservice organization in operation has been believed originated in food habits, customs
and traditions of the people that characterize the civilization.
Early feudal times – foodservice organization has established in a well-organized form
Great Britain, France, Germany, and Sweden - countries that contribute with the development of food
habits and customs. It also contributed to the growth of foodservice industry.
Economic status and types of food eaten – it influenced the serving of foods to various groups.

The early practitioners of quantity food production were those in the Religious Orders and Royal
Households.

Religious Orders
 Abbey is usual in countryside particularly in England
 it served the brethren and thousands of pilgrims who flocked to worship.
 kitchen measures 45 feet across at the Abbey of Canterbury
 its preparations od food ate much bigger than the inn that time

Royal and Noble households

 Royal households with its hundred of retainers, the household of nobles.
 degrees of ranks has different food allowance.
 the cost record often cited at Northumberland Households book
 during Lent, diet in royal households heavily rely in meat and fish
 the discovery of the causes of food spoilage in these noble houses, it contributed to improved food
storage and food preparation practices.

B. EVOLUTION OF THE PRESENT-DAY FOODSER ICE 2 CATEGORIES OF FOODSERVICE

INDUSTRY
 COMMERCIAL ESTABLISHMENT – committed to earn profit.
 INSTITUTIONAL CATERING – foodservice that provided to institutions such as factories,
school, prisons etc.
Restaurants - It make a huge part of the foodservice business and created extensive employment. It be an
independent of part of a hotel operations.
Coffeehouse - the early form of restaurant which appeared in England in mid-1600's.

18th century - there are approximately 3,000 coffeehouses in London.

1765 – the restaurant we know today began in Paris, France

1827 – the credit of the first restaurant in the US goes to Delmonico's established in New York City
1923 – the Delmico family still operated nine restaurants and they are known for lavish banquet and extensive
menus of 371 dishes.
FAST FOOD RESTAURANT – it has a great impact in the foodservice industry wherein they standardized
ready-to eat foods and services. Some leading fast-food chains are Jollibee, Mc Donald, Kentucky Fried
Chicken (KFC).

INSTITUTIONAL CATERING – there are many institutional food service programs and the worth mentioning
were the original trailblazers of institutional catering.
C. INDUSTRIAL CATERING

Robert Owen – the father of Industrial Catering. He is a young mill-operator from Scotland. He made a
mission to improve working conditions and he provide an eating room for his workers and their families. It
was successful and spread throughout the world.
1890s – other business sectors adopted the practice of providing lunchrooms.
1902 – US cafeteria was introduced by Plymouth Cordage Company, Plymouth, Massachusetts through
building special house with kitchen, cafeteria and recreational facilities.
Today, almost 75% establishments provide cafeteria services.

During and after World War 2, new types of Industrial catering developed.
C. HOSPITALS

600 BC – hospitals were already founded in India and Egypt

600 AD – Hotel Dieu in Paris which was the first hospital in Europe was built.

1004 AD – the first hospital in England was founded.

Spanish Explosion built the first hospital on the American continent.

1503 – there’s an evidence that Hispaniola's Spanish Government established the first hospital in Santo Domingo,
Dominican Republic.
1571 – the first US hospital to be incorporated was the Pennsylvania Hospital which received its charter from
Benjamin Franklin.
1800s – diet became essential for therapeutic purposes.
Florence Nightingale – the first dietician and founder of the modern hospital.

Hospitals look at specialist to prepare diet foods when the nutrition was recognized for the purpose od health
recovery.
1917 – Dietetic Association was established and led by dieticians as a major programmer of institutional catering,
especially in the Armed Forces, prisons, schools, and hospital.

D. SCHOOLS

There is no record of school food programs even though the schools existed in early times.
Rugby, Eton and Harrow evolved from religious institutions of the Middle Ages and they did not have any
noted food service programs.
Oxford and Cambridge – provide lodging but not food at the university level and the students has to make do
with the locals.
1800 – the food services began in American colleges and spread informally across the University System.
1935 – the US Congress first made federal money available for school food subsidies and the Federal funding
continues up to the present day.
Today, Fast-food chains penetrated a significant way University premises.

E, FOODSERVICE ESTABLISHMENT
COMMERCIAL ESTABLISHMENT
TYPES OF RESTAURANTS
1. COFFEE SHOP – a term borrowed from the US and it is distinguished by its rapid service. The food is
cooked from the kitchen. The atmosphere here is relaxed so the visitors may come in casual wear and it
serves as a possibility for multipurpose dining.
2. SPECIALTY RESTAURANT – the entire atmosphere and décor that geared to a particular theme
related to regional cuisine and it are all geared to the specialty food they offer.
3. GRILL ROOM – it specializes in grilling various meats, fish, and poultry. Its ambiance is relaxing and
it can have long tables and chairs with distinctively American décor.
4. DINING ROOMS – it is typically built for residents of hotels or club members who can bring their
guests along. It specializes in spreading a decent buffet or selecting two menus of hotel tables.
5. DISCOTHEQUE – it is a restaurant designed for you to dance mainly to recorded music.
 – the music is guided by a skilled experienced disk jockey (DJ). It offers light meals and fingerpicking
snacks. Discotheques in hotels only permit formal, casual clothing, while independent ones allow
casuals.
6. NIGHT CLUBS – it is available primarily for dinner, dance and live entertainment. It only allows
formal wear and some go as far as insisting on black tie. Its essential features are live performances or
cabarets that promotes popular performers.
7. FOOD BARS – this collective name includes casual snack bars, milk bars, kiosks, frozen, yogurt,
theater counters etc. The customers chooses their items and goes to a cashier who will supply them with
the items in a paper plate or container .
8. FAST FOOD RESTAURANT – it have virtually taken over the concept of western dining. It is
equipped to serve food at affordable prices and the customer pays cash and delivers food immediately.
Its essential features are standard preparations, portion sizes, décor, friendly waiters, cashiers, and
brightly colored interiors.
9. FOOD COURTS – it fits well to give under one roof to the public under complete experience and it is
quickly became a meeting place and dining are for people.
10. CAFES – it is casual restaurants found and entertainment districts. It means coffee in French and it
initially meant to serve either coffee or tea.
11. CAFETERIAS – it is located in institutional catering and for ease and least hassle, industrial canteens,
army messes, residential colleges, etc. follow a service form.
12. BARS – it were liquor is sold and consumed. It is called inns in Europe while it called pubs and taverns
in UK. It should have license to serve liquor as they follow strict laws and rules like closing time,
serving underage persons, observing dry days, etc.

F. INSTITUTIONAL CATERING

Institutional catering is an enormous business that is huge with volume.

1. INDUSTRIAL CATERING – applies to food services in factories and company homes.

2. HOSLITALS AND NURSING HOME – essential recipients of institutional catering services. These
services concentrated mainly on supplying balanced foods monitored by certified dietitians to patients who
cannot actively pursue healthy food sources.

3. SCHOOL FOOD SERVICES – popular during the day at school. Food is nutritious and planned by
dieticians who know the kind of food for growing children.

Two types of College/University food services

o Stores and Restaurants on Campus and Off. Four canteens serve hot meals, refreshments, and
light snacks to the Lasallian community.
o SPS Student Lounge. It is also known as Marco Polo Canteen which is located on the second floor
of Brother Connon Hall.
4. AIRLINE CATERING - it may be cluster into Flight catering and Airport catering. Flight catering is a
specialized food program for airlines passengers, flight stewards, pilots and airport staff/workers.
5. SHIP CATERING – it is just like hotel catering. Cruise liners have full silver service with waiters and
gourmet meals.
6. MILITARY CATERING – it covers the entire armed forces and paramilitary forces. Food is provided in
messes separately for soldiers, non-commissioned officers, and officers.
7. THEME PARKS AND RESORTS – it offers excellent opportunity for food catering programs.
8. RAILWAY CATERING – it may be classified into railway terminal and in-transit service. In-transit
service can vary from passengers’ fresh foods at their seats by carefully planning supply points end- route.

9. PRISON DINING – in a small prison campus, the food is needed to be served safe and balanced food to
prevent the disease from spreading.
10. YOUTH HOSTELS – it provide food for the students on the move and they provide wholesome and
nutritious food to a growing age which are always hungry.
11. CLUBS – These kind of establishments offer food and beverage in addition to the members who have to
pay a subscription fee to maintain their membership while the non-members may be permitted provided when
they accompany a member.
A. HISTORY OF SCHOOL FOODSERVICE

1790 – the first school lunches in Munich were served.

Benjamin Thompson (also known as Count Rumford) – is American-born physicist who spent his
early days in New England. He established the Poor People’s Institute in Munich which employed both
adults and children to make uniforms for the German army. He invented double boiler, kitchen range, baking
oven, pressure cooker, drip the coffee machine.
19th century – there’s a significant improvement from the introduction of school meals in UK.

1941 – the first National School Meals Program was launched in UK.
PHILIPPINES
In the Philippines, school meals seem rather bland, consisting mainly of rice, meat and gravy. Galvez (2018)
said that the Department of Education (DepEd) required canteens in public schools to be safe both in their food
and finances.
The aims of the 19-page order issued by the Deped are;

a. to remove financial conflicts between principal and the teachers over canteen operations.
b. To eliminate malnutrition that affects then students’ academic performance
c. It requires schools with more than 500 students to have more than one canteen to promote
competition and increase service standards.
In 1996, running of canteens in public schools turned in to teacher cooperatives to provide teachers an
additional income source. The principal authorized to audit a canteen by the teacher cooperative’s financial
report to ensure that 20% of their earnings are returned to school to cover the school’s costs.

Canteen is a small enterprise with strong management and marketing activities and it requires good
management practices to be effective and competitive.
School canteen can operate under various management structures depending on the individual features and
school needs. Forbidden food are the foods that could affect the child’s health and the foods that did not carry
the Sangkap Pinoy seal and approval of BFAD. The 2013 DepEd stressed that foods sell in school canteen are:

Iodized salt shall be used to prepare cooked foods with control to meet the iodine requirement of the clients
while the usage of monosodium glutamate must be controlled.
Sanitation plays significant role in every foodservice system (Mendoza, 2009).

Standard sanitation practices are necessary to achieve better health for employees and particularly for
customers.
Jonannes (2013) addressed the need for school canteens to provide inexpensive, sanitary, and healthy foods is
to have a train food handlers, obtain a health certificate from Municipal/City Health Department and observe
hygiene.
 I. THE FOODSERVICE SYSTEM
Today, the foodservice Industry it's becoming more competitive in rising rapidly. In the Philippines, foodservice
industry seems not affected despite of the several calamities that slowed down the country’s economic growth.

Factors influence the foodservice industry’s growth and status are:

o Socio-economic patterns
o Demographic shifts
o Changing eating habits
o Expectations of people’s family meals
Managers/operators must keep themselves attuned to societal trends and must possess the ability to make
necessary changes in their operations to be more competitive.
There are four major types of foodservice of system, each of them differs in:

1. Where the food cooked and where it is being served?

2. The period between preparation and service.
3. Purchased food sources.
4. Keep approaches cooked foods.
5. The level and type of labor and equipment needed.
FOUR TYPES OF FOODSERVICE SYSTEMS

o CONVENTIONAL
o COMMISSARY
o READY PREPARED
o ASSEMBLY SERVES
1. CONVENTIONAL – this method has generally been used over the years as the name suggests. Menu items
are prepared in the same kitchen facilities where the meals are served and held for a brief period, either hot and
cold, before serving time.

2. READY-PREPARED (Cook/Chill or Cook/Freeze) –foods are prepared at the premises in the ready
prepared method, then chilled or frozen and processed at some later time for use so the food is packed.

Cooked/freeze method – a blast freezer or cryogenic freezing system must be available to freeze food
quickly to prevent cell damage.
The ready-made entries and vegetables experience two heating period includes: First, when food is cooked and
Second, after storage, to reheat then for customer service
Ready-prepared solutions have been built to compensate for the essential shortage and high cost of
qualified food service workers.
3. COMMISSARY (Central Production Kitchen) – it is identified as a large, central production kitchen
with centralized food procurement and distribution to service (satellite) units of prepared food located in
separate remote areas for final preparation and service. Menu items may be delivered in either of the following
forms:
o Bulk hot
o Bulk cold or frozen for reheating and portioning in satellite serving units
o Pre-portioned and pre-planted for distribution and chilled/frozen before delivery
4. ASSEMBLY/SERVE – it demands the processing of food on-site and it contributed to the use of the word
“kitchen less kitchen". Food is fully prepared food is purchased and it needed only storage, final assembly,
heating and serving.
Assembly/serve framework has grown with the production of a number of high-quality frozen entries and
other food items that have recently appeared on the market.
Pop out food products have resulted in the method being described as “pick, pack, pop, and pitch".

Prethermalization is accomplished by boiling the food in the vacuum packages in which they are stored.
CHAPTER 2: SCHOOL FOOD SERVICE MANAGEMENT
MANAGEMENT – an efficient resource to attain the use of the assigned goals of the organization. The two terms
are: priorities and tools of business.
Foodservice operations’ essential goal is to provide good meals, the institutional undertakings have
unique nutritional objectives.
Objectives are goals (long-term basis) or targets (short-time basis) to aspire wards within given time frames.
Some generic objectives that all enterprises would generally like to strive for are:

1. PROFITABILITY – it is different in profit because it encourages customers to come back. It is a good

objective to have for any investor in foodservice operation
2. GROWTH – the next valuable objective of a commercial enterprise is development.
Development is essential to be healthy and prosperous.
3. SURVIVAL – an important objective against the competition.
4. IMAGE – establishment’s reputation is essential for its existence and integrity.
5. INNOVATION – it has become the buzzword of all modern enterprises as customers are looking for
something new.
6. CUSTOMER SERVICE – customer is the king, if an establishment doesn’t meet the changing needs
and wants of the customer, they can forget to stay in business.
7. TEAMWORK – the organizations have emphasized building teamwork, not only have they
empowered frontline staff but have held teams accountable for performance.
C. MANAGEMENT RESOURCES

Resources – is the next keyword in the definition of management. Every manager has several resources,
some of which are traditional and some new because of the changing times
Peter Drucker, the management guru, called “M’s.”
1. MEN – an archaic term for human resources. The human resource in any form is the essential
foodservice operations and provides the cutting edge. In the foodservice industry, the resources are the
cooks, kitchen stewards, servers, cashiers, storekeepers, controllers, etc., who have to be motivated to
work as a team to provide a remarkable guest experience.
2. MATERIALS – these are the operational supplies that are essential operations.
– Example materials in foodservice industry are food raw materials, cutlery, crockery, glassware, linen,
flowers, etc. and software in the computerized process would come under this category.
3. MACHINES – are the equipment required to fulfill the objectives of the business. These expensive
items called Capital items.
– Examples are hot ranges, refrigerators, delivery counters, dishwashing machines, furniture, etc., come
under this category.
4. MONEY – it refers to the capital, budgets, and operational cash flow required to fulfill the business’s
primary purpose: to make money.
5. METER – it refers to physical space to carry out the operation. It is the challenge for all managers is the
effective utilization of space.
6. MINUTES – it gives cognizance to time and has become an essential factor for both businesses and
guests.
7. MINDS – Peter Drucker had said that the only real thing that matters is knowledge. – having creative
minds is essential, if innovation is the key to survival.
8. METHOD – it is how things will make. – Adaptation to changing scenarios is a challenge and achieved
by flexible systems.
9. MEASUREMENT – there is a new challenge to measure quality and performance. Management then is
the effective utilization of resources to meet given objectives. The challenge here is that resources are
never available in plenty and so the worker’s roles is to manage shortages and use creative ways.