1 / 19

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

vala
Download Presentation

Y1.U1.1 Welcome

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  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

More Related