HPC 121 NOTES

UNIT 1 FOODSERVICE INDUSTRY

HISTORY OF FOODSERVICE
History of foodservice - closely associated with travel. Merchants have traveled to trade with other
nations/tribes.
Middle Ages – beginnings of foodservice industry was evident in dining rooms of poating houses of romans
and the inns/taverns of English people
Canterbury inn – had a kitchen in 45 diameter, provides food for monks and pilgrims
Royal households of England – numerous guests (150-200) were received daily. Its systematic recording of
expenses was compiled in Northumberland household book
Northumberland Household book – first known record book of scientific food cost accounting
Robert Owen – father of modern industrial catering. Provides meals at nominal prices to improve the
working conditions of workers in his mill.
Florence Nightingale – pioneered in hospital foodservice during the Crimean war. She has been called as the
first hospital dietitian in the modern sense.
Alexis Soyer – helped Florence nightingale in the establishment of a hospital diet kitchen
Victor Hugo – an Englishman who started formal school feeding program in England.
In the 16th century, coffee houses were established in USA
Boulanger – a Frenchman who opened the first restaurant in Paris, France on 1765

Greece and Rome

Thermopolia – small restaurant-bars that offered food and drinks to customers. It has alittle L-shaped
counters in which large storage vessels were sunk which would contain hot/cold food.
 Eating out was considered a very important aspect of socializing.
 In Pompei, 158 thermopolia have been identified across the whole town area

Hangzhou – a cultural, political, and economic center during china’s Song dynasty. 12 th century

Ma Yu Ching’s bucket chicken house – established in Kaifeng, China an considered as the world’s oldest
operating restaurant that opened in 1153 AD during the Jing Dynasty.

Sobrino de Botin – has the official title of world’s oldest restaurant given by Guinness book records since
there’s no documents to prove that Ma Yu Ching’s bucket chicken house is the oldest one. It is located in
Calle de los Cuchilleros 17, in Madrid, Spain. Established in 1725, world’s oldest eatery.

Francisco Goya – he worker at Sobrino de Botin while he was waiting to get a place at Madrid.

Specialty of Sobrino – cochinillo asado or roast suckling pig.

Restaurant – (from French, restaurer), 1st appeared in 16th century, means a food which restores, refers
specifically to a rich flavored soup.

 It was 1st applied to an eating establishment by a Parisian soup seller, Boulanger

 Grand Taverne de Londres (the great tavern of London) – first restaurant in the form that became the
standard. Founded in 1782, by a man named Antoine Beauvilliers.

Antoine Beauvilliers – a leading culinary writer and gastronomic authority.

L’ Art du cuisine – standard cook book written by antoine.

 Restaurants became a commonplace in French after the French revolution broke up catering guilds.

George Auguste Escoffier – cook of kings and the kings of cook, a very fascinating figure with panache. Born
in middle of 19th century. Created the hierarchy of the kitchen “Brigade de Cuisine”. French chef, restaurer,
culinary writer who popularized traditional frenvh cooking methods. One of the most important leaders in
the modern french cuisine

Antoine Careme – founder of French Grande Cuisine

Chef de partie – a cook who is incharge of one area of a restaurant’s kitchen

 Service a la francaise – serving all dishes at once

 Service a la russe – serving each dish in thr order printed on the menu

Table d’hote – menu offering a complete meal with limited choices at a fixed price

A la carte menu – all items are separate, meaning you have to order it individually.

Le Grand Vefour – absorbed by a neighboring business in 1869 but still in business in the 21 st century.

Café Anglais – most illustrious restaurant in Paris in the 19 th century

Julien’s restarator – first restaurant in the USA in 1794

 Service a la russe – introduced to france by Russian prince Kurakin in 1810



Beginnings of foodservice in the Philippines

 Foodservice existed as early as time of the barangay system
 The Chinese were the forerunners of the developmental rudiments of the commercial type of
foodservice

982 AD - Earliest recorded date of Chinese-Philippines trade

 A letter of a civil servant of king Phillip II of Spain that the “Parian” Chinese community had many
eating houses

Kari-kari – elaborate stew could be bought at cheap prices. Such eating places came to be known as karihan.
The Spaniards later called it as “carinderia”

Panciterias – Chinese operated eatiries that usually serve noodles

Cafeteria – americans modified the foodservice system, it started with the public school feeding program in
1906.

OTHER FOODSERVICE ESTABLISHMENT

1. Mr. Joseph Horn & Mr. Frank Hardart launched their restaurant empire in 1888in a tiny 15 stool
lunchroom in central Philadelphia $1,000 borrowed from a family member and a recipe for coffee.

Thermopolium – first fast food restaurants operated by ancient romans

 According to John Mariani – American food historian “fastfood” was first coined by George Foster in 1848.

Bistros – offshoots of cafes, quick service

Larouse Gastronomique – he says that the first cafes was established in Constantipole in 1550.

J William Marriott – one of the earliest flight caterers

William Kahrl – manager of a new Marriott hot shoppe

Harvey House made its first appearance in 1876, Topeka. The first railroad operation

Salad bars – first appeared in the late 1960s in mid-rise restos like steak and brew.

Well-loved restaurants and their developers

A&W – Roy Allen & Frank Wright, 1919

Dairy queen – Thomas Carvel, 1934

Taco bell – Glen bell, 1962

KFC – Harland Sanders, 1930

Burger king – David Edgerton & james McLamore, 1955

Pizza Hut – Dan and frank carney, 1958

Dunkin donuts – William roseburg, 1950

TGI Friday’s – Allan Stillman, 1965

Wendy’s - Dave Tomas, 1969

Red Lobster – Bill Darden, 1968

Notable Restaurant in the Phillipines

Tony Tan Kings – opened a magnolia ice cream parlor with Jollibee as the original name.

Kenneth Sytin – opted to enter the restaurant industry, that led to the creation of Conggo grille in 1999. This
has been the fastest growing grill in town.

Maximo Gimenez – befriended American troops who came to his nearby house for a drink. This has been
the start of Max’s restaurant

Gerry Apolinario – Gerry’s grill that opened in valentines day in 1997.

Dennis Nakpil and Dennis Mariano Jr. – Dencio’s

EVOLUTION OF THE PRESENT DAY FOODSERVICE

2 categories of foodservice

Commercial establishment – committed to earn a profit

Institutional catering – provides institutions subsidized by the government

Restaurants

Early type of restaurants – coffeehouses which appeared in England in mid 1600s by the 18 th century (3000
coffee houses in London)

Restaurant we know today began in 1765 in Paris, France

“le restaurant divine” – soup made out of sheep’s foot and white sauce.

Delmonico’s First restaurant in US established in 1827, New York

Fast food restaurant

Fast food restaurants – standardized ready to eat food and service

A&W Root beer – first fastfood restaurant and Howard Johnson franchised some of its units

Institutional Catering – original trailblazers

Industrial catering

Robert Owen – father of industrial catering

Hospitals - Were known in india and Egypt as early as 600 BC

Hotel Dieu in Paris Built in 600 AD – first hospital in Europe

Pennysylvania hotel – first incorporated hospital in the US

Received its charter from Benjamin Franklin in 1571

*Diet for therapeutic purposes became important only in 1800.

Florence nightingale – first dietician and creator of modern hospital

*In 1917, the dietetic association was founded by dieticians as an important institutional catering
programmers

Schools

*There is no record of school food programs in the early times.

Rugby, Eton, and Harrow – evolved from religious institutions of the middle ages.

FOODSERVICE ESTABLISHMENT
Commercial establishments

Restaurant – a commercial establishment committed to the sale of the food and can be categorized by
ownership

1. Maybe licensed part of hotel operation

2. Independent business entity under individual ownership

3. a chain restaurant that is part of multi-unit ownership organization

Types of restaurant

1. Coffee shops – a concept borrowed from the US and distinguished by its quick service. Quite light and
simple, portion sizes are fixed and the atmosphere is informal. Guests come in casual wear

2. Specialty restaurant – entire atmosphere and decors are geared to a partivular theme normally related to
regional cuisine.

3. Grill room – restaurants that specializes grills of diff. meat, fish, poultry.

4. Dining rooms – are found in smaller hotels, resorts, inns, clubs, or heritage hotels. Specializes in a good
buffet or a choice of two tables d’hotel menus

5. Discotheque – a restaurant which is meant for dancing to recorded music. Music is driven by a qualified
and experienced DJ. Also offers light meals and finger foods. Permit only casual clothing

6. Night clubs – open at night for dinner, dance, and live entertainment. Decors are lavish while service is
elaborate with fine linen and silver crockery.

7. Food bars – this collective name to cover informational snacks bars. A counter at which people eat food,
has refrigerated or heated glass counters

8. Fastfood restaurants – practically taken over the modern dining experience, it is a ready to serve foods at
reasonable rates

9. Foodcourts – the variant of fastfoods operations brought about by the emergence of mega malls

10. cafes – casual restaurants found in entertainment district. Café means coffee in french

11. Cafeterias – found in institutional catering, prices are displayed on menu boards and food is displayed in
the counter

12. Bars – where liquors is sold and consumed.

INSTITUTIONAL CATERING

- a huge business that is marked with volume

1. Industrial catering – food programs in the factories and corporate houses

2. Hospitals and Nursing homes – major beneficiaries of institutional catering. Provides diet food

3. Schools – food programs are popular in full day school schedule and boarding schools. Food is nutritious
and planned by dietitians

4. college/university – food programs are of two types: residential hostels and own food courts

5. Airline catering – classified into: Flight catering and Airprt catering

6. Ship catering – almost like catering in hotel.

7. Military catering – covers the entire armed forces and paramilitary forces.

8. Theme parks and resorts – offer great opportunity for food catering programs

9. Railway catering – large and challenging food program. Classified into: railway terminal and in-transit
service

10. Prison catering – another challenge as inmates have to be fed nutritious and wholesome food

11. Youth hostels – provide food for students on the move

12. Clubs – establishments that offer food and beverage in addition to the main purpose of the club.
Members pay subscription fee to maintain their membership

THE FOOD SERVICE SYSTEM

4 major tyoes of foodservice system varies in:

1. The place where food is prepared and where it is served

2. Time span between preparation and service

3. Forms of food purchased

4. Methods of holding prepared foods.

5. Amount and kind of labor and equipment required.

4 types of Food service:

1. Conventional - prepared with the same facility where meals are served

2. Commissary - large central production kitchen

3. Ready prepared - prepared, then chilled/freezed to be stored for later

4. Assembly / serve - kitchenless kitchen

SUPERVISIONS AND ORGANIZATIONAL HIERARCHY FOR RESTAURANT OPERATIONS

1. Food & Beverage Manager - compiling the menus to make sure that the required margins are achieved,
purchasing food & beverage items and staff recruitment and training.

2. Restaurant Manager - overall organization of the administration of food & beverage service areas, for the
business performance of their restaurant,maintaining high standards of food, service, and health and safety.

3. Head Waiter/Supervisor - Responsible for all the service staff in the restaurant and if service and clearing
is efficiently carried out, controls that each crew member and gives instruction whenever necessary.

4. Station/Captain Waiter - Responsible for the service of the station, or group of tables, takes the order and
carries out the service table of the station.

5. Waiter - Perform duties such as plate’s service of dishes and the service of sauces, sometimes assisted in
the simplest tasks by a trainee.

6. Commis/Trainee - Assistant of the Waiter 7. Wine Waiter - Responsible for the the service of all alcoholic
drinks to the tables.
8. Receptionist - Responsible to welcome and greet the customer at the entrance and escorts themto their
table.

9. Bartender-Prepares/services beverages

10. Barista - Responsible for the service of coffee.

3 members of the classical service

1. Busser - set up of station, service, clearing dishes, resetting the table

2. Server - sales representative

3. Captain - leader of the team

Customers - judge the restaurant, bar, or hotel not only by the quality of food and facilities, but also by the
kind of people who serve them. The service personnel reflect the image of company. They must therefore
carry themselves in professional manner to make a good impression.

ATTRIBUTES OF FOOD AND BEVERAGE SERVICE PERSONNEL

Professionalism is a quality projected in terms of:

1. Physical projection

2. Verbal projection

3. Conduct and behavior

A waiter or food service should also consider the following points on serving a guest:

• Dress

• Grooming

• Personal Hygiene

• Etiquette

• Customer satisfaction

• In the dining room

Unpleasant habits

1. Yawning

2. Grouping

3. Mannerisms like nail biting, cross arms and lip biting

4. Using sign language with unwanted facial expressions

5. Shouting, giggling, and horse playing

6. Daydreaming

7. Putting hands on pockets

 8. Leaning on walls, tables and chairs

9. Staring look

10. Chewing gum

11. Demand for tip

12. Counting tip in view of customers

13. Bluffing customers

14. Reading newspapers or magazines

15. Use of rude or insulting language

16. Leaving one’s station longer than necessary

Unit II. Hygiene, Safety, and Sanitation in the Restaurant Organization

Hygiene and Sanitation - are the foremost considerations in setting up and managing a food service
business. This can be done through knowledge of proper hygiene and sanitation even before the operation
starts.

Inter-related aspects of preparation and service that have to considered at the design stages so as to
protect the establishment from hazards:

A. Water

B. Clean surrounding

C. Sanitation supervisor

D. Proper food handling

E. Waste disposal

F. Cleanliness, Orderliness and Health of the workers in the Food service

G. Uniform or Clothes of the worker

Policy on infection control minimalist control minimally should address the ff.

Proper attire

Personal hygiene habits

Other personal hygiene habits

Cuts, Abrasions and Employee Illness

HACCP - (Hazard Analysis and Critical Control Point), was developed jointly by the Philsbury company, the
United States Natick Laboratories and National aeronautics and space administration in 1974, establishment
running the HACCP program ensures a standard of food safety that is recognized as the definitive
certification for safe food operations.
•Food Safety Hazards are cause by safety biological, chemical or physical agents. These agents can cause
injury or illness, if not controlled. This method also has other benefits of maintaining food quality and
managing food costs. HACCP works on Critical Control points (CCPs), which if controlled can eliminate health
risks.

7 principles of HACCP process

1. Conduct a hazard analysis

2. Identify critical control points

3. Determine the critical limits

4. Define monitoring procedure

5. Implement corrective action

6. Establish verification procedure

7. Create record keeping procedure

HACCP Terminologies

•Acceptable Level - Control Point: where this is a risk

•Critical control Point - Unacceptable risk Critical limit - the parameters within each physical, biological and
chemical risk must be controlled

•Deviation - Failure to control a critical risk.

•HACCP Plan - Formal written procedures for safety.

•Hazard - Unacceptable consumers risks.

•Monitoring - Planned sequence of observations and measurements to keep accurate record.

•Preventive Measures - to include, destroy, eliminate, or to reduce hazard.

•Risk - likely occurrence of hazards.

•Sensitive ingredient - any ingredient historically associated with a known microbiological hazards.

•Verification - means, methods, procedure and test to determine if the HACCP system is in compliance with
the HACCP plan.

Some hazards: glass, wood, stones, metal fragments, bones, plastics, choking, cute, infection, vomiting, food
poison, allergen outbreak, burns, death

Conduct hazard analysis: intrinsic factors, microbial content of the food, facility design, packaging, sanitation,
condition of storage, intended customer, staff hygiene

Critical control points: menu planning, purchasing, storing, preparation, cooking, holding, serving, cleaning

Critical limits: 41F to 140F is temp. danger zone, water, ph factor of acidity, chlorine, viscosity,

Monitoring CCP’s: track operation, provide written documentation

Corrective actions: documentation, correction, re-training, information program, close supervision

Verification: inspection schedules, review of HACCP plan, random sampling, review of records and deviation

Record keeping: HACCP plan, flow diagrams, hazard of each CCP, Critical limits