STI College Cotabato

Bachelor of Technology and Livelihood Education Major in Home Economics

Development of Food Service Industry

Berdon, Earl Jane

Laranjo, Mary Joy
Mastura, Bai Sandra
Omar, Jasmine
 OBJECTIVES
• Name some factors that have influence the growth and status of food service
industry.
• Trace the history of school food service.
• Classify the food service establishments.
• Identify the food service used in schools
• Cite the advantages and disadvantages each type of food service.
THE DEVELOPMETENT OF FOOD SERVICE INDUSTRY

In the early days, when the world was plagued by war, food had to be
carried along the warriors. As one country conquered, the victors brought with
them their favorite foods.

food service industry defines in its broadest sense to mean all establishments
where food regularly served outside the home. Such establishment includes
restaurant, hotel or motel, and department store dining rooms, coffee shops, family
restaurants, and fast-food outlets. Foodservice that are operated in schools, colleges,
and universities, hospitals. Nursing home and other health care setting are also
included.
THE HISTORY AND THE DEVELOPMENT OF FOOD SERVICE
INDUSTRY
b. EARLY DAY HISTORY OF FOODSERVICE ORGANIZATIONS

Dated back in the Middle Ages foodservice organization in operation it

has been believed originated in food habits, customs and traditions of the
people that characterize the civilization. Foodservice organization has
established a well-organized form as early as feudal times.

The early practitioners of quantity food production were those in the

religious orders and royal households. Even though the kind of foodservice
was different from the kind of what we have today, it marked on the
evolution of institutional foodservice.
 RELIGIOUS ORDERS

Abbey that is usual in countryside particularly in

England. It served not only the brethren of the order,
but also thousands of pilgrims who flocked to
worship. The kitchen measures 45 feet across at the
Abbey of Canterbury, a favorite site of countless
pilgrimages. It also showed that the preparations of
food in abbey are 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
The royal households, with its hundreds of
retainers, the household of nobles. The degrees
of rank resulted in different food allowances
within these groups. In providing foods from
those various needs rooted the strict cost
accounting. The cost record most of often cited
Northumberland Households 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 workman.
c. EVOLUTION OF THE PRESENT-DAY FOODSERVICE
The food industry has two categories:

1. Commercial Establishment which are committed to earn profit.

The restaurant is king in this category.

2. Institutional Catering that provides to institutions such as factories, business houses,

schools, military, prisons, railways, airlines, etc. Many institutional programs are
subsidized by the government. Let as look the origin of each.
 RESTAURANTS
Restaurants make huge part of the foodservice business and create extensive employment.
Restaurant may be independent or part of hotel operations. The coffeehouse was an early form
of restaurant, which appeared in England in the m- 1600s. Back in the 18th century.
Approximately 3000 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 they’re from
unscrupulous competition.
 FAST FOOD RESTAURANTS
FAST FOODS PRODUCTS
Jollibee Ham Burger
Mc Donald Ham Burger
Greenwich Pizza
Max’s Restaurant Chicken
Kenny Rogers Ckicken
Burger King Corp. Hamburger
Domino’s Pizza Pizza
Dunkin Donuts Doughnuts
Hardees Inc. Hamburger
Kentucky Fried Chicken Chicken
McDonald’s Corp. Hamburgers
Pizza Hut Pizzas and Pastas
Red Lobster Seafood
 INSTITUTIONAL CATERING

There are many institutional food service programs, but there are worth
mentioning, as they were, he original trailblazers of institutional catering.
 d. INDUSTRIAL CATERING

A young mill-operator from Scotland by the name Robert Owen may be called
by 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 working conditions.
One of his efforts was to provide an “eating room” for his worker and their families.
This created a great motivation to his workforce who increased their productivity.
Owen’s methods were so successful that they spread throughout the world.
 e. HOSPITALS

Hospitals were already founded in India and Egypt, as far back as 600 BC. In
early Greece and Rome, the sick took shelter in temples that provided food for the
patients and the poor. The Hotel Dieu in Paris was the first hospital in Europe and
was built in 600 AD. The first hospital was founded in England in the year 1004 AD.
Spanish Explosion built the first hospital on the American continent.
 f. 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
Middles Ages. They did not have any noted food service programs. Oxford
(founded in the 12th Century) and Cambridge (in the 13thCentury) provide lodging
but not food at the university level. Students had to make do with the local
Community or with servants.
 g. FOOD SERVICE ESTABLISHMENT
COMMERCIAL ESTABLISHMENT

Restaurant Central
1. A restaurant is a commercial establishment that is dedicated to selling food and drink. Restaurants
can be classified additionally by ownership:
2. A restaurant can be a licensed part of hotel service, through which sales contribute to the hotel's
sales efficiency.2. An independent business entity under individual ownership and management.
3. A chain restaurant that is a part of a multi-unit ownership organization offers standardized menus,
décor, type of service, and marketing strategy. A restaurant provides tables and chairs for customers
to eat meals prepared by an attached kitchen. The restaurants are equipped with crockery, cutlery,
linen, and décor, which may vary in quality and concept in keeping with the establishment's objectives.
 Types of Restaurants
Coffee Shop Food Bars

Specialty restaurant Fast Food Restaurants

Grill Room Food Courts

Dining Rooms Cafes

Discotheque Cafeterias

Night Clubs Bars

 h. INSTITUTIONAL CATERING
Institutional catering is an enormous business that is huge with volume.

1. Industrial catering
2. Hospitals and nursing 7. Theme Parks and Resorts
homes 8. Railway Catering
3. School food services 9. Prison Dining
4. Military Catering 10. Youth Hostels
5. Airline Catering 11. Clubs
6. Ship catering
 i. The History of Food School Service
The first school lunches in Munich were served in 1790. Germany by Benjamin Thompson, an
American-born physicist, also known as Count Rumford; Thompson had spent his early days in New
England, but during the Revolutionary American Battle, he had grown distrustful in the American
Battle royalist 1784 and left for England. Thompson established the Poor People's Institute in
Munich, which employed both adults and children to make uniforms for the German army. They were
fed and dressed for their work, and the children taught reading, writing, and arithmetic. Years later,
Thompson would feed sixty thousand people a day from his London soup kitchen. Benjamin
Thompson has pioneered the systematic feeding of the poor. He is credited with bringing the potato
into the European poor 's diet. Inventing the double boiler, kitchen range, baking oven, pressure
cooker, drip the coffee machine, which are the precursors to the steam jacketed kettle, compartment
steamer, and commercial ovens used today for school food programs.
 The History of Food School Service

In the Philippines, school meals seem rather bland, consisting mainly of rice, meat,
and gravy. (Galvez 2018) said the Education Department (DepEd) required
canteens in public schools to be safe both in their food and finances. One of the
aims of a 19-page order issued by the DepEd is removing financial conflicts
between principals and teachers over canteen operations. In 1996 the department
turned over the running of canteens in public schools to teacher cooperatives to
provide teachers an additional income source. Another goal of the order is to
"eliminate malnutrition that affects the students' academic performance."
 The Food Service System
Today the foodservice industry is becoming more competitive and rising rapidly.
In the Philippines, amid several calamities that may have slowed the country's
economic growth, the foodservice industry is a noticeable industry that does not
appear to be affected.
Overall, many factors influence the foodservice industry's growth and status,
such as socio-economic patterns, demographic shifts and changing eating habits,
and expectations of people's family meals. On the other hand, this has also
strengthened the spending capacities of the family. More people can afford to dine
out, and more women join the lunchtime customers.
The four major types of food service systems, each systems differs
in Where is the food cooked, and where it is being served?

1. The period between preparation and service.

2. Purchased food sources.
3. Keep approaches cooked foods.
4. The level and type of labor and equipment needed.
 The Four Types of Food Service Systems
1. Conventional. The conventional 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 or cold, before serving time. In previous years,
all the planning, including cooking, took place at the premises, and food was made from
simple ingredients.

2. Ready Prepared (Cook/Chill or cooked/ 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,
food is "packed,“ In the cooked/freeze method, a blast freezer or cryogenic freezing system
must be available to freeze food quickly and thus prevent cell damage. Foods freezing may be
pre-plated, but more often they are stored in bulk, which requires less freezer storage space.
 The Four Types of Food Service Systems
3. Commissary (Central Production Kitchen). 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. This device
was made possible by creating massive, sophisticated equipment from the raw, unprocessed
state for preparing and cooking large quantities of food.

4. Assembly / Serve. The assembly method demands the processing of food on-site. This has
contributed to the use of the word "kitchen less kitchen." Fully prepared food is purchased,
and only storage, final assembly, heating, and serving are needed. 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.
THANK YOU SO MUCH

Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5