Martha Stewart Betty Crocker Sara Lee Aunt Jemima

1. One of America’s best-known culinary figures isn’t a real person at all; she was created in 1921 by the company that would later become General Mills. This figurehead had a radio show and has updated her look several times. Who is she? Martha Stewart Betty Crocker Sara Lee Aunt Jemima

2. Among the earliest fast-food hamburger chains was this Kansas establishment, which opened in 1921. Its name described the shape of its building. The Golden Arches Fatburger White Castle Jack in the Box

3. Tang, an instant orange “juice” that hit supermarket in shelves in 1959, became popular when it: Was served with airplane breakfasts Was approved by the FDA Went to the moon. Was included in school lunches

4. In 1985, the Coca-Cola Company made a Major formula change, but disappointed consumers didn’t “Catch the Wave”, as the new slogan suggested. The change was: Adding calories to Diet Coke Removing the trace of cocaine that was in the original formula Reducing the amount of caffeine Introducing New Coke

5. Ernest Hamwi is credited with an invention conceived at the St. Louis World’s Fair in 1904. As the story goes, an ice cream vendor ran out of cups, and Hamwi came to the rescue, using his thin pastries to make: Belgian waffles Ice cream sandwiches Ice cream cones Crepes suzette

6. Which pasta dish was invented in Rome in 1914 and later became famous when honeymooners Douglas Fairbanks and Mary Pickford frequented the restaurant where it was created? Fettuccine Alfredo Gnocchi Spaghetti Os Pasta Marinara

7. Chapter One Welcome to the Restaurant and foodservice industry! Prostart year 1

8. Overview of Foodservice and Restaurant Industry $550 billion dollars annually More than 945,000 foodservice and restaurant operators More than 13 million people employed (9% of the job market)

9. Restaurants • Quick Service (Fast Food) • Fine-Dining • Casual • Theme Restaurants • Buffets • Cafeterias • Catering & Banquets • Menu chosen by host of the event • Caterers may have their own facility or cater off-site • Off-site catering involves preparing the food in one location and taking it to the event location • Retail • Eaten in the store or taken home • Grocery stores, Convenience stores, specialty shops • Vending Machines • Stadiums: • Food in stands to luxury suites • Airline and Cruise Ships • Airlines offer snacks to 7-course meals on transatlantic flights • Cruise ships offer food 24/7 ranging from quick-service to elegant fine-dining The Restaurant and Food Service Industry Commercial Restaurant & Foodservice Segment Noncommercial Foodservice Segment

10. Schools and Universities • Provide on-campus food services to students and staff • Military Bases and ships • Provide food services to personnel • Also offered at clubs; i.e. Officers Club • Healthcare • Hospitals, long-term range care offer foodservices • Business and Industries • Convenience to employers • Benefit to employees in manufacturing or service industries • Clubs and Member-based facilities • Includes golf clubs, city, alumni, and athletic clubs • Offered as a convenience to its members • Brings in additional revenue • Business done in two ways • Contract Feeding • Self-Operators The Restaurant and Food Service Industry Commercial Restaurant & Foodservice Segment Noncommercial Foodservice Segment

11. Average sales over $1 million dollars • Travel and Tourism definition • The combination of all of the services that people need and will pay for when they are away from home • Tourism defined • Travel for recreational, leisure, or business purposes • In 2005, tourism was the 1st, 2nd, and 3rd largest employer in 29 states • 7.3 Million people to take care of 1.19 billion trips took within the United States The BIG Picture: The Hospitality Industry Travel and Tourism Transportation Hospitality

12. Hospitality is defined as • The services that people use and receive when they are away from home • Three Segments of Hospitality • Foodservice • Hotels • Restaurants • Retail Establishments • Lodging • Hotels • Motels • Resorts • Event Management • Stadiums • Expositions • Trade shows The BIG Picture: The Hospitality Industry Travel and Tourism Transportation Hospitality

13. In the 1800s, the invention of the railroad help transport people faster to more places • By the 1920s-people traveled by car • 1950s- commercial airlines • Today's transportation • Airplanes • Trains • Charter services • Buses • Cars • Ships The BIG Picture: The Hospitality Industry Travel and Tourism Transportation Hospitality

14. 400 B.C. through 300 B.C. Ancient Greece • Rarely dinned out • Got together socially for banquets, at private clubs and other establishments • Private clubs called “lesche (LES-kee)” • Meals were considered a time to nourish the soul and body • People ate while reclining on couches, listening to music, poetry and dancing Ancient Rome • Settled around the Mediterranean Sea • Meals served in the home • Desired exotic foods and spices which increased trade • Rome became wealthy and spent money lavishing their friends and those in the lower social standing The History of Hospitality and Foodservice Ancient Greece and Rome(400BC-300BC) The Middle Ages Renaissance - French Revolution Colonial North America Industrial Revolution The Gilded Age The 20th Century

15. 417 A.D.-1300 A.D. • People moved from a nomadic group of hunting and gathering to that of a farming community • This change was religion • Feudal society where landowners lived in relative comfort • Unlike the banquets of the Greeks and Romans, the medieval dinner had one purpose: to eat • Travel was extremely dangerous • The next 200 years, Europe was isolated from the rest of the world until 1095 A.D. The History of Hospitality and Foodservice Ancient Greece and Rome The Middle Ages(417-1300) Renaissance - French Revolution Colonial North America Industrial Revolution The Gilded Age The 20th Century

16. Renaissance 1500 A.D -1700 A.D. • French Revolution 1789 A.D.-1799 A.D. • The use of exotic spices increased the spice trade between Venice and India • Haute Cuisine was developed • Coffee houses introduced women to public establishments and made it appropriate to eat in public • Guilds in France were developed to increase the state’s control on the economy • Guilds could control their own specialties preventing others from making and selling the same items • Two cooking guilds were the “roasters” and “caterers” • 1765 the restorante was invented; origin of our modern word restaurant • After the French Revolution, within 30 years, Paris had over 500 restaurants. The History of Hospitality and Foodservice Ancient Greece and Rome The Middle Ages Renaissance - French Revolution(1500-1700; 1789-1799) Colonial North America Industrial Revolution The Gilded Age The 20th Century

17. 1600-1700s • First colonist were city dwellers and not trained to farm • Boston and New York were centers of trade • 1634, Cole’s tavern in Boston opened • Offered food and lodging to travelers; hospitality industry is born • However, once colonists settled down they rarely traveled more than 25 miles from their home The History of Hospitality and Foodservice Ancient Greece and Rome The Middle Ages Renaissance - French Revolution Colonial North America(1600-1700) Industrial Revolution The Gilded Age The 20th Century

18. 1750-1890s • Cottage Merchants-families that lived and worked together to make goods • Wool and linen for cloth • Factories sprouted up near large cities • Opened by orphan children; England outlawed such practice • Merchants turned back to farming • People migrated to cities to work at factories • Lead to overcrowding and unsanitary conditions • Horse and Buggy public transportation • Business hubs • Lodging • Dining for workers to go from work to lunch and work to dinner quickly • Railroad invention 1825 • Inns, taverns, and foodservice facilities grew The History of Hospitality and Foodservice Ancient Greece and Rome The Middle Ages Renaissance - French Revolution Colonial North America(1600-1700) Industrial Revolution(1750-1890) The Gilded Age The 20th Century

19. 1850-1890s • Enlightenment-scientific revolution • Concepts were measured in profit and production • Low pay for workers, BIG pay for industrial leaders • High society dined out in style • Restaurants with 18 course meals were not uncommon • Gold Rush of 1848 • Those who struck rich wanted to experience the fine dining of high society • More fine restaurants quickly opened; yet most couldn’t stay afloat • Cafeterias opened to serve food quickly and cheap without servers • In the 1800s, the chef uniform was redesigned to white to symbolize cleanliness and different sizes of hats to show the ranks of chefs and cooks The History of Hospitality and Foodservice Ancient Greece and Rome The Middle Ages Renaissance - French Revolution Colonial North America(1600-1700) Industrial Revolution The Gilded Age(1850-1890) The 20th Century

20. 1900-1999 • More jobs meant more people eating out • The Great Depression of the 1930s • Hotels and restaurants started to close • Yet quick-service (Fast Food) restaurants were able to open • White Castle opened its doors in 1921 • World War II • Lodging industry grew • After the war, 1940-1950 the quick-service industry grew rapidly • KFC and McDonalds opened its doors during World War II • The invention of the car made it possible for people to travel more and eat out at different places • 1958 brought in commercial airlines and foodservice in the sky The History of Hospitality and Foodservice Ancient Greece and Rome The Middle Ages Renaissance - French Revolution Colonial North America(1600-1700) Industrial Revolution The Gilded Age The 20th Century(1900-1999)

21. Marie-Antoine Careme • Define the art of Grande Cuisine • Born to a poor family in France in 1784. • Abandoned as a child and found work as a kitchen boy, worked his way up through the kitchen • Noted for refined recipes and trained chefs • Georges August Escoffier • Refined Grand Cuisine into Classical Cuisine • 1898 Opened with Cesar Ritz, the London Savory Hotel • Categorized sauces into 5 grand (mother) sauces • Named dishes after famous people or events • Noted for his code of conduct and dress for kitchen staff • Kitchen Brigade system The 20th Century Famous Chefs Marie-AntonieCareme Georges August Escoffier

22. Food Service Raitings Zagat Survey Michelin Guide • Consumer Based • Rated on • Food • Décor • Service • Cost • In book form or on the Internet • http://www.zagat.com/locations • European starting in the US • Rated 1-3 stars on • Quality • Mastery of Flavors • Cooking Mastery • Personality of Cuisine • Value for Price • Consistency • http://www.michelintravel.com/michelin-guides/

23. Catering • Within hotels, independent companies and restaurants How does Foodservice Work? Catering Retail Stadiums Convention Centers National and State Parks Theme Parks Shopping Monuments, Museums, and Zoos

24. Retail • Restaurants in department stores, take-out sections in groceries How does Foodservice Work? Catering Retail Stadiums Convention Centers National and State Parks Theme Parks Shopping Monuments, Museums, and Zoos

25. Stadium • Large crowds, little time • Junk food to fine dining How does Foodservice Work? Catering Retail Stadiums Convention Centers National and State Parks Theme Parks Shopping Monuments, Museums, and Zoos

26. Convention Centers • A convention is a gathering of people who have something in common • Expositions (Expos) are large shows open to the public that highlight a particular type of product or service • Trade Shows are restricted to those that are involved in that industry being featured How does Foodservice Work? Catering Retail Stadiums Convention Centers National and State Parks Theme Parks Shopping Monuments, Museums, and Zoos

27. National and State Parks • Operated by the National Park Service • Yellowstone, Glacier, Sequoia, Everglades, Yosemite, Grand Canyon • Natural wonders, camping, hiking, boating, swimming How does Foodservice Work? Catering Retail Stadiums Convention Centers National and State Parks Theme Parks Shopping Monuments, Museums, and Zoos

28. Theme Parks • Exhibits, rides, and other attractions • Foodservice, lodging, and transportation • Sometimes national chains are featured inside the park (ex: McDonalds at Six Flags) • Fine Dining, Theme Restaurants How does Foodservice Work? Catering Retail Stadiums Convention Centers National and State Parks Theme Parks Shopping Monuments, Museums, and Zoos

29. Shopping • Malls and Outlet Malls • Quick Service – Casual Dining • Mall of America • 80+ food establishments • Department Stores • Cafes or full service • Discount Chains • Quick Service How does Foodservice Work? Catering Retail Stadiums Convention Centers National and State Parks Theme Parks Shopping Monuments, Museums, and Zoos

30. Monuments, Museums, and Zoos • Monuments • Concessions, restaurants • Museums • Fine Dining, cafeterias • Zoos • Variety of food service How does Foodservice Work? Catering Retail Stadiums Convention Centers National and State Parks Theme Parks Shopping Monuments, Museums, and Zoos

31. Additional Sectors: • Health Services • Schools and Universities • Military • Corrections • Lodging How does Foodservice Work? Catering Retail Stadiums Convention Centers National and State Parks Theme Parks Shopping Monuments, Museums, and Zoos

32. Foodservice Careers Front-of-the-house Back-of-the-house Managers, assistant managers, banquet managers, maitre d’s, hostesses, bar staff, serving staff, busers. Chefs, line cooks, pastry chefs, sous chef, dishwashers, menu planner, bookkeepers, dietitians.

33. What does the job entail? Manager Server Host/Hostess Executive Chef Sous Chef Line Cook

34. Leisure Why do people travel?? Business Job related travel Majority of guests for most hotels are on business Work space, telephones, computer work stations, meeting rooms, comfortable beds Consistency Entertainment, education and adventure Fun, shopping, dining, events, relaxing, family services, spa services, activities Location is important

35. Cultural and Historic Tourism Tours are available Paris France, Washington D.C., Colonial Williamsburg, Beijing China Learn about cultures – live among people

36. Environmental Tourism Natural Beauty Photography, hiking, biking mountain climbing, camping, canoeing Grand Canyon, Niagara Falls

37. Recreational Tourism Swim, lie in the sun, ski, play golf, play tennis, see shows, gamble Vail Colorado, Las Vegas Nevada, Miami Florida

38. Amenities Restaurants Parking Garages Boutiques Barber shops Dry Cleaners Florists Swimming pools Room service Cable Television Pay per view Bathrobes Gift shops Kitchens Computer modems Spa Recreational activities

39. Luxury Properties Top of the line, comfort & elegance Spacious rooms, well decorated, luxurious extras Ritz-Carlton & the Four Seasons

40. Full Service Properties • Cater to travelers in search of a wide range of conveniences. • Larger rooms, well trained staff Swimming pools, room service fitness centers, business services • Hyatt and Westin

41. Mid-priced Facilities Travelers who want comfortable, moderately priced accommodations. On premise food and beverage service, simple décor. Holiday Inn and Radisson

42. Economy Lodging Clean, low priced accommodations, traveling salespeople, senior citizens and families with modest incomes. Small staff, limited amenities, budget prices. Motel 6 & Travelodge

43. All Suite Properties Apartment style Sitting area, dining area, small kitchen Lots of room, especially for families Marriott Suites & Comfort Suites

44. Resorts Singles, families, couples, senior citizens Golf, tennis, scuba, swimming Destination – Mountains or Beach Club Med and Disneyworld Resorts

45. Bed and Breakfasts Quaint, quiet accommodations with simple amenities. Privately owned homes Serves Breakfast Owner usually lives on the property

46. Hotel Rating Organizations AAA Mobil Travel Guides 5 Diamond Rating Management, staff, housekeeping, maintenance, room décor, furnishings, bathrooms, guest services, facilities, soundproofing, security, parking, exterior appearance. 5 Star Rating Quality of building, furnishing, maintenance, housekeeping, overall service

47. Star Descriptions • Five Star Hotels: • These exceptional properties provide a memorableexperience through virtually flawless service and the finest of amenities. Staff areintuitive, engaging and passionate, and eagerly deliver service above and beyond theguests’ expectations. The hotel was designed with the guest’s comfort in mind, withparticular attention paid to craftsmanship and quality of product. A Five Star property is adestination unto itself. • Four Star Hotels: • These properties provide a distinctive setting, and the guestwill find many interesting and inviting elements to enjoy throughout the property.Attention to detail is prominent throughout the property, from design concept to qualityof products provided. Staff are accommodating and take pride in catering to the guest’sspecific needs throughout their stay. • Three Star Hotels: • These well-appointed establishments have enhanced amenities that provide travelers with a strong sense of location, whether for style or function. They may have a distinguishing style and ambience in both the public spaces and guest rooms; or they may be more focused on functionality, providing guests with easy access to local events, meetings or tourism highlights. • Two Star Hotels: • The Two Star hotel is considered a clean, comfortable and reliable establishment that has expanded amenities, such as a full-service restaurant. • One Star Hotels: • The One Star lodging is a limited-service hotel or inn that is considered a clean, comfortable and reliable establishment.

48. Property Management System PMS software Scheduling – rooms, spa services, restaurant reservations, event planning Database Maintenance – guest preferences, vendor information, housekeeping records Accounting and Sales – all financial transactions Works with Expedia and Orbitz