Introduction to Foodservice System
wealthy had regular access to meat and fish, along with wheat.
Food is anything people eat to provide nourishment. In its
legal definition, food is anything taken into the body by mouth
which includes drinks, bubble gum, any substance or any
ingredient needed in the preparation of food.
Everything about the way people eat defines them socially and
culturally. What individuals eat, where their food comes from,
who prepares it, and with whom they eat, even their attitudes
and rituals around food, all underlie the rich fabric of vastly
diverse cultures and cultural histories.
Foodservice System Definition
 Foodservice is the art and science of planning,
preparing, cooking, and serving quality meals in
quantities far greater than those of the usual family
meals.
 Foodservice institutions are establishments that
provide food to people away from home.
Goal of the Foodservice Institution
The service of quality meals to a satisfied clientele at a
reasonable cost
Objective of the Foodservice Institution
1. Profit (Commercial restaurants, hotel dining rooms, fast
food centers, coffee shops, carinderias and other food service
establishment)
2. Non-profit (Industrial, educational and health care
institutions)
CLASSES OF FOOD SERVICE
TWO CLASSES OF FOOD SERVICE (Acc. To service
offered)
1) Service – offers waiter service to customers
2) Self- service – emphasizes service by the customer
themselves
Historical Development of Foodservice System
Everything about the way people eat defines them socially and
culturally. What individuals eat, where their food comes from,
who prepares it, and with whom they eat, even their attitudes
and rituals around food, all underlie the rich fabric of vastly
diverse cultures and cultural histories.
Throughout history, our relationship with food has been
influenced by changing practices and perspectives. From the
invention of agriculture to the birth of refrigeration,
technological advances have also affected what we eat and
how we feel about our food. Therefore, it can be helpful to
examine theories and customs related to diet and nutrition
across different civilizations and time periods
Civilizations and Time Periods
Diet and cuisine have undergone enormous changes from
ancient times to today. The basic diet of the ancient era
consisted of cereals, legumes, oil, and wine. These staples
were supplemented by vegetables and meat or fish, along with
other items, such as honey and salt. During the Middle Ages,
poor people consumed meager diets that consisted of small
game supplemented with either barley, oat, or rye, while the
During the Industrial Revolution, diets became more varied,
partly because of the development of refrigeration and other
forms of food preservation. In the contemporary era, many
people have access to a wide variety of food that is grown
locally or shipped from far-off places.
Hunters and Gatherers
Human beings lived as hunters and gatherers until the
invention of agriculture. Following a nomadic lifestyle, early
people hunted, fished, and gathered fruit and wild berries,
depending on their location and the availability of wild plants
and wild game. To aid their constant quest for food, humans
developed weapons and tools, including spears, nets, traps,
fishing tackle, and the bow and arrow.
The Beginning of Agriculture
About ten thousand years ago, people began to cultivate crops
and domesticate livestock in Mesopotamia, an area of the
world that is known today as the Middle East. Agriculture
flourished in this region due to the fertile floodplain between
the Euphrates and Tigris Rivers, and early crops included
wheat, barley, and dates. The development of agriculture not
only enriched the diet of these early people, it also led to the
birth of civilization as farmers began to settle into sizable,
stable communities.
One of the most fertile regions of the ancient world was
located along the Nile River Valley in ancient Egypt. The rich
soil yielded several harvests per year. Common crops were
barley, wheat, lentils, peas, and cabbage, along with grapes,
which were used to make wine. Even poor Egyptians ate a
reasonably healthy diet that included fish, vegetables, and
fruit. However, meat was primarily a privilege of the rich.
Popular seasonings of this era included salt, pepper, cumin,
coriander, sesame, fennel, and dill.
• The emergence of agriculture was one of the most pivotal
transformations in human history. Humans and their ancestors
lived as hunters and gatherers for more than a million years,
populating the world.
• Domesticated plants and animals are also the linchpins of
agricultural economies, and the differences in these artifacts of
cultural selection and their natural environs contributed to the
incredible variation in human cultures—and not just in food—
but in the course of world history.
• It is worth noting that agriculture emerged independently in
several different parts of the world, most famously in the
Middle East in an area known as the Fertile Crescent, but also
in China, Africa, the Andes, Mexico, and eastern North
America. In all of these areas, agriculture and surplus food is
linked to the emergence of increased social complexity,
including settled villages and social inequality.
Meals Determined Social Status
In ancient Rome, differences in social standing affected the
diet. For people of all socioeconomic classes, breakfast and
lunch were typically light meals that were often consumed in
taverns and cafes. However, dinners were eaten at home and
were taken much more seriously. Wealthy senators and
landowners ate meals with multiple courses, including
appetizers, entrees, and desserts. Rich Romans also held
extravagant dinner parties, where guests dined on exotic foods,
such as roasted ostrich or pheasant. In contrast, people of the
lower classes ate mostly bread and cereals.
Social status determined the kinds of food that people
consumed in many other parts of the world as well. In ancient
China, emperors used their wealth and power to hire the best
chefs and acquire delicacies, such as honey, to sweeten food.
Dishes of the ancient era included steamed Mandarin fish, rice
and wheat noodles, and fried prawns. Imperial cuisine also
included improved versions of dishes that were consumed by
the common people, such as soups and cereals.
The Medieval Era
The eating habits of most people during the Medieval Era
depended mainly on location and financial status. In the feudal
system of Europe, the majority of the population could not
afford to flavor their food with extravagant spices or sugar. In
addition, transporting food was either outrageously expensive
or out of the question due to the inability to preserve food for a
long period of time. As a result, the common diet consisted of
either wheat, meat, or fish, depending on location. The typical
diet of the lower classes was based on cereals and grains,
porridge, and gruel. These staples were supplemented with
seasonal fruits, vegetables, and herbs. Wine, beer, and cider
were also common, and were often safer to drink than the
unsanitized, untreated water.
The Crusades
During the Medieval Era, soldiers from Europe waged war
over religion in the Middle East in military campaigns that
came to be known as the Crusades. Upon their return, the
crusaders brought back new foods and spices, exposing
Europeans of the Middle Ages to unusual flavors. Cooking
with exotic spices, such as black pepper, saffron, and ginger,
became associated with wealth because they were expensive
and had to be imported.
Food Preservation in the Past
During the Medieval and Renaissance eras, most meals
consisted of locally grown crops because it was extremely
difficult to transport food over long distances. This was mostly
due to an inability to preserve food for long periods. At that
time, food preservation consisted mostly of drying, salting,
and smoking. Pickling, which is also known as brining or
corning, was another common practice and involved the use of
fermentation to preserve food.
The Modern Era
The modern era began in North America and Europe with the
dawn of the Industrial Age. Before that period, people
predominantly lived in agrarian communities. Farming played
an important role in the development of the United States and
Canada. Almost all areas of the country had agrarian
economies dictated by the harvesting seasons.
In the 1800s, society began to change as new machines made
it easier to cultivate crops, and to package, ship, and store
food. The invention of the seed drill, the steel plow, and the
reaper helped to speed up planting and harvesting. Also, food
could be transported more economically as a result of
developments in rail and refrigeration. These and other
changes ushered in the modern era and affected the production
and consumption of food.
Food Preservation in Modern Times
Technological innovations during the 1800s and 1900s also
changed the way we cultivate, prepare, and think about food.
The invention and refinement of the refrigerator and freezer
made it possible for people to store food for much longer
periods. This, in turn, allowed for the transportation of food
over greater distances. For example, oranges grown in Florida
would still be fresh when they arrived in Seattle.
Prior to refrigeration, people relied on a number of different
methods to store and preserve food, such as pickling. Other
preservation techniques included using sugar or honey,
canning, and preparing a confit, which is one of the oldest
ways to preserve food and involves salting meat and cooking it
in its own fat. To store foods for long periods, people used
iceboxes or kept vegetables, such as potatoes, onions, and
winter squash, in cellars during the winter months.
The Great Depression
During the Great Depression of the 1930s, the United States
faced incredible food shortages and many people went hungry.
This was partly because extreme droughts turned parts of the
Midwest into a Dust Bowl, where farmers struggled to raise
crops. Millions of Americans were unemployed or
underemployed and were forced to wait in long breadlines for
free food. This was also a period of incredible reforms, as the
government worked to provide for and protect the people.
Some important changes included subsidies and support for
suffering farmers.
World War II
Food shortages also occurred during World War II in the
1940s. At that time, people voluntarily made due with less to
ensure that soldiers training and fighting overseas had the
supplies they needed. To focus on saving at home, government
programs included rationing food (particularly meat, butter,
and sugar), while the media encouraged families to plant their
own fruits and vegetables in “victory” (backyard) gardens.
Contemporary Life
Today, agriculture remains a large part of the economy in
many developing nations. In fact, nearly 50 percent of the
world’s labor is employed in.
In the United States however, less than 2 percent of Americans
produce food for the rest of the population.
Also, most farms are no longer small-scale or family-owned.
Large-scale agribusiness is typical for both crop cultivation
and livestock rearing, including concentrated animal feeding
operations.
Conventional farming practices can include abuses to animals
and the land. Therefore, more and more consumers have begun
to seek out organic and locally grown foods from smaller-scale
farms that are less harmful to the environment.
Other changes also affect food production and consumption in
the modern era. The invention of the microwave in the 1950s
spurred the growth of frozen foods and TV dinners.
Appliances such as blenders and food processors, toasters,
coffee and espresso machines, deep fryers, and indoor grills
have all contributed to the convenience of food preparation
and the kinds of meals that people enjoy cooking and eating.
Diet Trends Over Time
Today, consumers can choose from a huge variety of dietary
choices that were not available in the past. In the western
world, especially in North America, food products are also
relatively cheap. As a result, there is much less disparity
between the diets of the lower and upper classes than in the
past. It would not be unusual to find the same kind of meat or
poultry served for dinner in a wealthy neighborhood as in a
poorer community.
Ancient Times
Before 10,000 BC, tribes in Denmark and islands off the cost
of Scotland cooked food in large kitchens and ate in large
groups.
Around 5000 BC, Swiss lake dwellers were known to have
dined in large groups.
Pictorial evidence in tombs and temples of ancient Egyptians
revealed their practices of preparing and serving food in large
quantities and selling of food by vendors in streets and market
places.
Ancient Chinese records shows that travelers ate and stayed in
roadside inn, and restaurants existed in large urban cities
where rice, wine and other food items were sold.
Ancient Greeks did much dining in public, with their social
lives centering on public feasts and banquets.
Romans loved feasting, and several emperors were so fond of
lavish banquets that they overspent the country’s money.
Emperor Lucullus loved giving lavish banquets and luxurious
dining, hence the term lucullan to mean lavish.
Ancient Rome had tabernas from which word tavern
originated, which were small restaurants serving food and
wine:
Apicius, Roman epicure, wrote the first cookbook entitled
“Cookery and Dining in Imperial Rome” and described the
Roman Feast as consisting of three courses, namely:
 the gustatio;
 b. meats & vegetables of different kinds;
 c. fruits and sweets
Middle Ages
Quantity food production was practiced by monks or friars in
the monasteries and abbeys.
Mastercraftsmen, who later practiced food service, gained
knowledge of baking, wine and beer making and cooking from
communities. Famous liquors such as Grand Marnier,
Cointreau, Chartreuse, Benedictine were developed.
Eating was crude, but was slowly refined towards the end of
the middle ages, primarily due to French influence. Various
guilds arose to organize foodservice professionals, ex. Chaine
de Rotisserie (Guild of Roasters), chartered in Paris in the
12th century.
Guilds
Cooking guilds established many of the professional standards
and traditions that exist today. Two of the oldest cooking
guilds are the:
 Chaine de Rotissieres (roasters)
 Chaine de Traiteurs (caterers)
(King Henry II went against food service guilds to
continue his “restorantes”)
Middle Ages
Guilds developed into classic kitchen organizations.
• Chef’s tall hat (Toque) became a symbol of the
apprentice.
• Black Hat symbolized master chef
Early Renaissance - development of Haute Cuisine in France
The marriage of Henry II of France and Catherine de
Medici of Italy in 1533 was instrumental in the development
of French cuisine, the Medicis being great patrons of art, and
were known to serve the finest food and drink.
Introduced new refinements royal cookery and prepared
artistic banquets.
Ice cream was introduced to the French. Knives, forks and
spoons were used instead of fingers and daggers.
Trends towards fine foodservice was continued by Henry II’s
nephew, Henry IV who became known in history as great
gourmet.
The subsequent kings of France continued their interest in
food and dining, and eventually encouraged the development
of chefs and culinary personnel, as well as fine recipes.
King Louis XIV encouraged the development of good chef
schools.
King Louis XV advanced the science and the art of cooking
and his wife, Maria Leszczynsica (daughter of the famous
King of Poland) closely supervised the kitchen, set high
standards of food quality and served elaborate dishes.
After the French revolution, former servants of nobility used
their cooking skills in restaurants.
Restaurants were set up. In 1600, first coffeehouses (cafes)
were opened in France and eventually in great cities of
Europe. Coffee, cocoa & mild alcoholic beverages were
served. They were a place of gossip & latest news.
In 1760, Boulanger opened an eating place in France serving
soups believed to be highly nutritious which brought about the
cure for many ailments. Considered as “ health restorer”, the
place was called restaurer, & the enterprise known as
restorante, later on to be called restaurant.
Many coffeehouses were soon opened, following Boulanger’s
example. Soon, Paris had over 500 restaurants- considered as
the beginning of modern food service.
George Ernest Boulanger
Industrial Revolution - starting at the end of 18th Century.
• The industrial revolution brought about the middle class
composed of entrepreneurs, shopkeepers, industrialists and
financiers who began to dominate the social and economic life
in Europe. Great chefs were hired. Food was served in
exclusive establishment and dining become more popular.
Advancement of Science
Nicolas Appert, who discovered canning.
Golden Age of Cuisine – begun with the rise of Careme in
1800, one of the world’s most famous chef.
Marie-Antoine Careme
“When we longer have good cooking in the world, we will
have no literature, nor high and sharp intelligence, nor friendly
gathering, nor social harmony.”
 First Celebrity Chef
 Often called the Father of French Cuisie
 Founder and architect of French haute cuisine
 One of the most prolific food writers of the 19th
Century
 During his long career, he was chef for Talleyrand,
Czar Alexander I, George IV and Baron Rothschild
Golden Age of Cuisine – begun with the rise of Careme in
1800, one of the world’s most famous chef.
1. Careme- is credited for the following:
a. Introduced the concept of the progression of courses in a
dinner and the sequence of proper wines to accompany them;
b. Perfected the soup consommé.
c. developed many fine French sauces and dishes.
d. trained in a large number of famous chefs who eventually
worked in clubs and Restaurants.
Golden Age of Cuisine
Escoffier, another famous chef is known to have:
a. Perfected classical organization f workers in the kitchen,
and defined responsibilities of each other.
b. Written many articles and cookbooks invented Peach Melba
and Melba toast.
c. developed sound rules in quantity food preparation and
teamed with Cesar Ritz, a famous hotelier, in operating finest
hotel in Europe;
d. Simplified the menu.
Foodservice in the United States
1. Coffeehouses were known to operate in New York, Boston,
Philadelphia, and other key American Cities during colonial
times.
2. Institutional Feeding was practiced in orphanages, hospital,
prisons, and other establishments.
3. In the 19th century, hotels in the U.S. increased in number.
Famous chefs to Europe were brought to the U.S.
4. After the American Civil War, more hotels and restaurants
became operational.
Post War Expansion
1. Foodservices began to grow after the war often prompted by
the need for institutional feeding.
2. Big hotel chains were formed.
3. Eating out became part of the people’s way of life.
Fast Food Chains
Fast foods or the quick service concept was developed in
response to the needs of people who have fun to “eat and run.”
The development in the foodservice industry in the U.S. were
carried over to other countries, including the Philippines.
The Beginnings of Foodservice in the Philippines:
• In the Philippines, foodservice estimated as early as the time
of the barangay system. The datu had to feed his people
including the slaves or alipin . Hence, it required the service of
food in great quantities. Chinese were the forerunners of the
developmental rudiments of the commercial type of
foodservice. 982 AD – earliest recorded date of Chinese-
Philippine trade Through Chinese peddlers, the Filipinos came
to know of varieties in dinning pleasures.
• Chinese food became popular and served under more
permanent structure. Natives set up eating places usually at the
back of public market where portions of kari-kari (an elaborate
stew) could be readily bought. Karihan came to be known and
the Spaniards later called it as carinderia. Chinese operated
eateries which came to be known as panciterias since they
usually serve pancit (noodles).
American Period
• 1906 – Americans introduced the concept of cafeteria which
started with the public school feeding program which attempts
to the remedy of the poor nutrition of children. University
Foodservice at the University of the Philippines (UP) is an
example of school that adapted the American concept of
cafeteria.
• Dr. Presentacion T. Perez – chairman of the Dept. of Home
Economics, College of Educ. At UP in 1937; allotted a small
space in a classroom to be used as laboratory for food courses,
which was the beginning of the University Foodservice at UP.
• The birth of other types of foodservice such as the
commercial fast food centers, in-plant feedings, dinning rooms
in health care institution which picked up the concept of self
service.
• Irma P. Florentine – laid the foundations for modern
dietetics in the Philippines in hospital foodservice.
Restaurants that have endured the test of time in past
decades:
• Aristocrat Restaurant – considered as the first truly
Filipino restaurant that started operating in 1936 and it is still
in business.
• Max’s restaurant – well known for its tender, juicy and
crispy fried chicken since liberation time
• D&E Restaurant – used to be #1 in the sixties.
• Barrio Fiesta Restaurant – still capturing the spirit of the
fiesta
• Kamayan –Filipino restaurant that made eating with the
hands fashionable way back in 1977.
 The war resulted to the establishment of the first organized
dietary unit which was set up by Florence Nightingale in 1855
during the Crimean war.
 Industrial revolution gave rise to an increased number of
unemployed school children.
 In England and France, low-cost lunches were offered to
enourage school attendance.
 Foodservice was part and parcel of providing lodging. This
was common in Europe when wealthy men sponsored hostels
for students.

• Cabalen – meaning townmate features Pampango dishes  In US, providing board and lodging for students was the
since the early 1980’s responsibilities of fraternities and sororities. Eventually this
responsibility shifted to the university.
• Cocktail lounges/ bars are Bistro Remedios, Larry’s Bar,
Gene Bistro and Bistro Lorenzo Refreshments parlors to name  Better roads and and consequent rise in travel was
a few, include the Dairy Queen, Magnolia kiosk and little responsible for the establishment of lodging houses for
Quiapo Carinderia type of foodservice include travelers. Meals were offered as part of the regular service.
Ambrosia,Andok’s and Baliwag’s.  Nowadays, aside from food, some exclusive social clubs
• In recent years, local and international fastfood chains have (country club, sports club) offer food and recreational, sports
been added to the census of foodservice capturing a significant an other facilities for club members.
portion of the Filipino clientele.

Jollibee

• 1975- Started a two-branch ice cream parlor, it later

expanded its menu to include hot sandwiches and other meals.

• 1978 -Jollibee Foods Corporation was incorporated with

seven outlets to fully explore the possibilities of a hamburger
concept. Thus was born the company that revolutionized the
fast food industry in the Philippines

• Jollibee 1984 -Jollibee reached the P500 million sales mark,

catapulting the company into the list of Top 500 Philippine
Corporations

• 1987 -The company joined the ranks of the Philippines' Top

100 Corporations 1989 - It then became the first Philippine
fast-food chain to break the P1 billion sales mark.

• More popular fastfoods of the western countries are

McDonald’s, Shakey's and Texas Chicken. Among the local
fastfoods, Jollibee is the country’s largest fastfood chains.it
has successfully penetrated the foreign market. It has stores in
China, Brunei, Indonesia, Dubai and USA.

Key Points:

 Providing food for people away from home has been

practiced since ancient times. Various types of
foodservice evolved in response to the needs of
individuals and/or groups a certain points in historical
times.

 It is believed that the ancient Greeks and Romans have

temples to care for the sick and food was served to workers
hired or forced to build monuments.

 Meals were served to people who joined pilgrimages and

those who belong to religious orders.

 Royals and noble households, because of the large number

of members, necessitated quantity food production.