Module 1
FOOD SERVICE INDUSTRY
OVERVIEW
The history and development of food service industry are presented in this module. This
module is intended to give the reader an idea and appreciation for foodservices as they are
today. The background information should be of special interest to those who are already
preparing food or managers of food service operations.
LEARNING OUTCOMES:
1. Name some factors that have influenced the growth and status of the food service
industry.
2. Trace the history of food service.
3. Classify the food service establishments.
4. To outline the organizational hierarchy of F&B service personnel
CONTENTS
The Development of Foodservice Industry
Did you ever wonder what was served for dinner in a prehistoric cave? Or how the early
presidents dined in the White House? The history of food is fascinating, ever evolving and the
mirror of the social and economic times of the world in live.
In the early days, when the world was plagued by war, food had to be carried along by
the warriors. As one country was conquered, the victors brought with them their favorite food.
When people first traveled away from their homes, whether for warfare, barter; worship and
adventure, they had the place to rest and eat. Down through the ages, foodservice has been an
accompaniment of travel whether by land, by water, or by air. The growth of railways brought
about railroad and dining stations. The travel by water required provision of food for both crew
and passengers. As town cities grew in population, eating places were established.
Today the foodservice industry is defined in its broadest sense, to mean all
establishments where food is 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. Food service that is operated in schools, colleges, and universities,
hospitals. Nursing home and other health care setting are also included.
Early Day History of Foodservice Organizations
Dated back in the Middle Ages, foodservice organization in operation had been
believed to be originated from food habits, customs and traditions of the people that
characterized the civilization. Foodservice organization had established a well-organized form
as early as feudal times. It revealed that the countries which contributed most in the
development of the food habits and customs were Great Britain, France, Germany and Sweden.
These countries showed with their custom of social characteristics and there was no traditions
preventing other people in participating in social meals. The economic status of people, as well
as the type of food eaten, also influenced the serving of food to various groups. These people
ate meat or variety of other protein food from various sources. Because meat and other protein
food could not be transported without the danger of spoilage, immediate food productions in
well-established kitchens and with good supervisions were required. These countries
contributed in the development of the food service industry.
HPC 3L Fundamentals in Food Service Operations
Jessa May A. Aumenta
, Module 1
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 the evolution of institutional food service.
Religious Orders
Abbeys are usual in the countryside, particularly in England. It served not only the
brethren of the order, but also thousands of pilgrims who flocked to worship. At Canterbury
Abbey, a favorite site of innumerable pilgrimages, the kitchen measures 45 feet wide. It also
showed that the preparations of food in the abbey were 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, belonged to the nobles. The
degrees of rank resulted in different food allowances within these groups. In providing food
from those various needs rooted the strict cost accounting. The cost record most 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 workmen.
The diet of the royal household was very dependent on meat and during Lent, on fish. Many
castles had their own gardens that provide fresh vegetables, herbs and fruits.
The present day manager would be appalled by the kitchens in these medieval
households in their disregard for sanitary standards in food storage, preparation, and handling.
A clutter, which overflowed from inadequate table shelf space to the wooden plank floors and
handled by children and nosed by dog, commonly comprised the background for the
preparation of elaborate creations for the table.
As time passed, discovery of the causes of food spoilage led to improved practices in
food storage and in food preparation in these noble houses. Advances in the understanding of
the laws of physics resulted in the replacement of open hearth with iron stoves and many
refinements to the kitchen equipment. A more convenient equipment arrangement led to a
reduction, helping to relieve disorder and confusion.
EVOLUTION OF THE PRESENT DAY FOODSERVICE
The food service 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 us look at 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. An early type of
restaurant was the coffeehouse, which appeared in England in mid-1600s. By the 18th century
there were approximately 3,000 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 them from
and white sauce. He was brought to court which ruled that this specialty dish did not compete
with any dish prepared by the Guild and the vendor was not allowed to continue. Because of
HPC 3L Fundamentals in Food Service Operations
Jessa May A. Aumenta
FOOD SERVICE INDUSTRY
OVERVIEW
The history and development of food service industry are presented in this module. This
module is intended to give the reader an idea and appreciation for foodservices as they are
today. The background information should be of special interest to those who are already
preparing food or managers of food service operations.
LEARNING OUTCOMES:
1. Name some factors that have influenced the growth and status of the food service
industry.
2. Trace the history of food service.
3. Classify the food service establishments.
4. To outline the organizational hierarchy of F&B service personnel
CONTENTS
The Development of Foodservice Industry
Did you ever wonder what was served for dinner in a prehistoric cave? Or how the early
presidents dined in the White House? The history of food is fascinating, ever evolving and the
mirror of the social and economic times of the world in live.
In the early days, when the world was plagued by war, food had to be carried along by
the warriors. As one country was conquered, the victors brought with them their favorite food.
When people first traveled away from their homes, whether for warfare, barter; worship and
adventure, they had the place to rest and eat. Down through the ages, foodservice has been an
accompaniment of travel whether by land, by water, or by air. The growth of railways brought
about railroad and dining stations. The travel by water required provision of food for both crew
and passengers. As town cities grew in population, eating places were established.
Today the foodservice industry is defined in its broadest sense, to mean all
establishments where food is 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. Food service that is operated in schools, colleges, and universities,
hospitals. Nursing home and other health care setting are also included.
Early Day History of Foodservice Organizations
Dated back in the Middle Ages, foodservice organization in operation had been
believed to be originated from food habits, customs and traditions of the people that
characterized the civilization. Foodservice organization had established a well-organized form
as early as feudal times. It revealed that the countries which contributed most in the
development of the food habits and customs were Great Britain, France, Germany and Sweden.
These countries showed with their custom of social characteristics and there was no traditions
preventing other people in participating in social meals. The economic status of people, as well
as the type of food eaten, also influenced the serving of food to various groups. These people
ate meat or variety of other protein food from various sources. Because meat and other protein
food could not be transported without the danger of spoilage, immediate food productions in
well-established kitchens and with good supervisions were required. These countries
contributed in the development of the food service industry.
HPC 3L Fundamentals in Food Service Operations
Jessa May A. Aumenta
, Module 1
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 the evolution of institutional food service.
Religious Orders
Abbeys are usual in the countryside, particularly in England. It served not only the
brethren of the order, but also thousands of pilgrims who flocked to worship. At Canterbury
Abbey, a favorite site of innumerable pilgrimages, the kitchen measures 45 feet wide. It also
showed that the preparations of food in the abbey were 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, belonged to the nobles. The
degrees of rank resulted in different food allowances within these groups. In providing food
from those various needs rooted the strict cost accounting. The cost record most 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 workmen.
The diet of the royal household was very dependent on meat and during Lent, on fish. Many
castles had their own gardens that provide fresh vegetables, herbs and fruits.
The present day manager would be appalled by the kitchens in these medieval
households in their disregard for sanitary standards in food storage, preparation, and handling.
A clutter, which overflowed from inadequate table shelf space to the wooden plank floors and
handled by children and nosed by dog, commonly comprised the background for the
preparation of elaborate creations for the table.
As time passed, discovery of the causes of food spoilage led to improved practices in
food storage and in food preparation in these noble houses. Advances in the understanding of
the laws of physics resulted in the replacement of open hearth with iron stoves and many
refinements to the kitchen equipment. A more convenient equipment arrangement led to a
reduction, helping to relieve disorder and confusion.
EVOLUTION OF THE PRESENT DAY FOODSERVICE
The food service 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 us look at 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. An early type of
restaurant was the coffeehouse, which appeared in England in mid-1600s. By the 18th century
there were approximately 3,000 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 them from
and white sauce. He was brought to court which ruled that this specialty dish did not compete
with any dish prepared by the Guild and the vendor was not allowed to continue. Because of
HPC 3L Fundamentals in Food Service Operations
Jessa May A. Aumenta
