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Y1.U1.1 Welcome

Y1.U1.1 Welcome. Overview/History. Intro. Foodservice Industry Annual sales 550 billion 945,000 restaurants Employs 13 million people (9% workforce) 57% of managers are women 25% establishments owned by women 15% by Asians 8% by Hispanics 4% by African-Americans

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Y1.U1.1 Welcome

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  1. Y1.U1.1 Welcome Overview/History

  2. Intro • Foodservice Industry • Annual sales 550 billion • 945,000 restaurants • Employs 13 million people (9% workforce) • 57% of managers are women • 25% establishments owned by women • 15% by Asians • 8% by Hispanics • 4% by African-Americans • Projected growth: 14.8 million jobs by 2019

  3. 2 Segments Commercial 80% (profit) Non-Commercial 20% (service to) Schools Military Health Care Businesses Clubs Contract Feeding: operates food service for companies in mfg., or service industry Self-Operators: Hire their own staff

  4. Travel and TourismHospitality IndustryRestaurantfoodservice • Travel & Tourism: combination of all the services that people need and will pay for when they are away from home. • Annual sales of over 1 trillion • Tourism is travel for recreation, leisure, business • Employs 7.3 million people to take care of 1.19 billion trips (2005) • Airplane, Bus, Car, Charter Service, Ship, Train • Hospitality: services people use and receive when they are away from home • Hospitality segments • Foodservice: Hotel, Restaurant, Retail establishment • Lodging: Hotel, Motel, Resort • Event Management: Stadium, Exposition, Trade Show

  5. History Greece & Rome (300-400 B.C.) • Ancient Greeks rarely dined out but did enjoy the social aspects of dining: • Lesche: (LES-kee) private clubs offered food to members • Phatnai: (FAAT-nay) establishments that catered to travelers, traders and visiting diplomats • Epicurean: (ep-ih-KUR-ee-an) movement named after Epicurus, believed that pleasure was the purpose of life and was achieved through self-control and balance, a person with refined taste for food and wine • De Re Coquinaria (On Cooking) By Marcus Apicius Live to eat

  6. History Middle Ages (475-1300) • Eat to live • Developed farming society • Moors invaded Spain, blocked spice • 1095 Pope Urban II

  7. Revived interest in Greek & Roman • Venice-Spices • Beginning of haute cuisine: (hotekwee-ZEEN) elaborate and refined system of food preparation • 1533 Catherine de Medici married King Henry II of France and brought cooks, artichokes, spinach, ice cream, forks and haute cuisine • 1650: first coffeehouse (café), Oxford England • Guilds: association of people with similar interests or professions, started in Middle Ages and organized around 1700- Chaine de Rotissieres, Chaine de Traiteurs • 1765: M. Boulanger served restaurers (soup) ristorante → restaurant → First restaurant History Renaissance (1400-1700’s)

  8. Settlers pushing West, stagecoach routes established, need for meal and a place to sleep→Coaching or staging inns sprung up • 1634, Cole’s, an inn in Boston offered food and lodging History Colonial North America (1600-1700’s)

  9. Cloth→Cottageindustries→Factories→ • Overcrowding→Lunch→Carts→Diners • 1794: City Hotel, NYC, first building designed as a hotel in U.S. • 1828: Tremont House, Boston, first grand hotel in U.S. • Nicolas Appert (1749-1841) invented canning • Louis Pasteur (1822-1895) invented pasteurization History Industrial Revolution (1750-1800’s)

  10. Industrial leaders very rich, workers long hours, low wage • Rich ate in style: Delmonico’s, Astor House • Dinners up to 18 courses were not uncommon • 1848→Gold Rush→sudden growth of new residents struggled to stay afloat→Cafeteria→ assembly line process of serving food cheap & quick without the need of servers History Guilded Age (1850-1900’s)

  11. Defined the art of grand cuisine • “cook of kings and the king of cooks” • Born just before French revolution, poor, abandoned, started as cook’s helper, ended up chef to Prince de Tallyrand (George IV), Tzar Alexander I, and Baron de Rothschild • Considered confectionary the main branch of architecture, pieces montées • Standardized use of roux, perfected recipes, devised a system for classifying sauces (4), popularized cold cuisine, designed kitchen equipment, tools and uniforms • Died at 49 “by the flame of his genius and the coal of the spits” History Guilded Age (1850-1900’s) ( Marie-Antoine Crême 1784-1883 Le Maitred’hotel français (1822) Le Pâtissier royal Parisian (1825) L’Art de la cuisine française aux XIXe siècle (1833) 5 volumes.

  12. Classical cuisine: a refinement of grand cuisine (simpler, kind of) • Worked in the finest grand hotel kitchens in Europe (Savoy, Paris – Carlton, London) • Simplified flavors, dishes and garnishes • Categorized 5 grand sauces • Established exact rules of conduct and dress, brigade system, introduced expediter (aboyeur) who takes orders and calls them out to various production areas History 20th Century (1900-1999) Georges August Escoffier 1846-1935 Le Livre des menus (1912) Ma cuisine (1934) Le Guide Culinaire(1903) 5000 recipes still in use.

  13. Nouvelle Cuisine • Trend toward more naturally flavored, lighter, more simply prepared • Natural flavors, shortened cooking times, innovative combinations • “a béarnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.” • Trained Paul Bocuse History 20th Century (1900-1999) Fernand Point 1897-1955 Ma Gastronomie(1969)

  14. Lighter, Healthier dishes that still reflected classical French flavors • L’Auberge du Pont de Collognes History 20th Century (1900-1999) Paul Bocuse 1926- Paul Bocuse’s French cooking (1977) Paul Bocuse: The Complete Recipes (2012) + 10 others

  15. Popularized French cuisine and techniques • Many TV shows, many cookbooks History 20th Century (1900-1999) Julia Child 1912-2004 Mastering the Art of French Cooking (1961) + many others

  16. Chez Panisse (1971) • Dishes that used only seasonal, local products at the height of freshness • Sustainable agriculture History 20th Century (1900-1999) Alice Waters 1944- Chez Panisse Menu Cookbook (1982) The Art of Simple Food (2007) + many others

  17. His contributions has fostered professionalism and innovation strengthening the system for chef apprentices and certification • Established Chefs’ Apprenticeship, Certification and Master Chefs’ Certification Program in mid-70’s • President CIA 1980-2001 History 20th Century (1900-1999) Ferdinand Metz 1941- The American Bounty Sampler (1968) The 1984 Culinary Olympics Cookbook (1985) + others

  18. Turn of the century U.S. was booming, large lunch demand: Child’s, Schrafft’s, Savarin • 1921: First White Castle • Depression: many fine hotels and restaurants close • WWII: Lodging prospered • 50’s & 60’s: growth of fast food and chain restaurants History 20th Century (1900-1999)

  19. Entrepreneurs

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