Warm up 9-7

• ½ sheet of paper• 1. What are the 2 character types of Foodservice

Industry?• 2. List 4 commercial foodservice segments• 3. Take one answer from #2 and give description of it

with name of a company• 4. Where, what is name of your family’s favorite

restaurant, why?• 5. Put on front table & be ready for lesson on History of

foodservice

History of Hospitality Industry

• Section 1.3 • Outline growth of hospitality emphasizing it in

US

History of Hospitality Industry• The REAL beginning: • Ancient Greeks rarely dined out, although they enjoyed the social aspect of dining & often

got together for banquets *Lesche(LES-kee)-private club that offers food to members * Phantnai (FAAT-nay)- places that catered to travelers that brought their own food to have it

prepared on-site * Reclined while eating, had music & dancing *”Belief that pleasure was the purpose of life & achieved by self control, said Epicurus” where

Epicurean word came from (a person with refined taste for food & wine)www.epicurean.com www.epicurious.comhttp://www.epicurious.com/articlesguides/blogs/80dishes

http://www.epicurious.com/video/80-global-dishes/80-dishes-greece-lamb-and-eggplant-moussaka/43891313001

Hospitality History

• Roman meals were primarily served in the home• Romans desires for exotic foods & spices

increased trade, stretching the Roman Empire farther east and north

• Romans with power had banquets for friends, clients where lower status people were depended on for service to them

• Common foods: olives, figs, goat cheese, pork, fish, bread & wine

History of Hospitality Industry• The Middle Ages:• Landowners, who lived in relative comfort, held

large banquets almost every night• Travel was extremely dangerous. After the Moors

invaded Spain in 800AD, trade with the Far East and India came to a stop-including the shipment of spices and fine goods

SAY

•MARCO•?

Marco Polo

• Marco Polo (1254-1324), a trader and explorer from the Venetian Republic who gained fame for his worldwide travels, reintroduced foreign spices to Europe. His travels from Italy to China brought many Middle Eastern spices, such as curry and cardamom, to countries where they could not be grown successfully.

How did Marco Polo’s travel effect:

• How did this expand Europeans’ dining and fashion options?

• What effect might this have had on their political views?

Renaissance through the French Revolution

• Renaissance means “rebirth”• To show off their wealth noblemen had cooks to add large amount of

exotic spices in their foods which caused Venice to control the spice trade

• Haute cuisine- an elaborate & refined system of food preparation• Guilds- Associations of people with similar interests or professions

were organized• Cooking guilds- set many of professional standards traditions that

exist today• Cafe’ – a coffee house- later term refers to a smaller restaurant • Restorante- in 1765 Mr. Boulanger served hot soup for health-

restoring properties. He called his café’ a Restorante, the origin of our modern word restaurant

1765 World’s 1st restaurantA man named Boulanger began

serving hot soups called restaurers for health restoring in his café

Catherine Medici

• The change started Italy and carried to France when Catherine Medici married King Henry II in 1533.

• She brought her entire staff of cooks and their refined recipes for artichokes, spinach dishes, and ice cream to the French court.

• She introduced the French to the FORK.• Then many noble men carried their own silverware

to din out

1. How would the introduction of silverware affect the foods people consumed?2. Why might diners bring their own silverware with them when dining out?

Get in group of 3

• 1. Develop a Food Guild• 2. What is your theme?• 3. Develop 2 specialty foods you would serve in

your guild• 4. How would you advertise your guild• 5. Make a short oral & visual advertisement for

your guild of the 21st century • 6. Be creative, use color, attract us to your guild • 7. Present at end of class

Warm up 9-8Match left with correct right facts

• Catherine Medici Explorer• Marco Polo Restorante • Mr. Boulanger fork• Greek lesche• Roman café• Coffee House Strong spice use• Middle Ages Cooking Guilds • Renaissance Very little spice use

Colonial North America• As people immigrated to the New World for religious

freedom, cities along the East coast grew• Very few early-colonial Americans ever traveled or dined

out. Those people who did travel, stayed at inns, often sleeping together in the same large room and even sharing a singe bed. If travelers arrived after dinner had been served, they would have to go without

• As early as 1634, an inn in Boston called Cole’s offered food and lodging to travelers

• Tremont Inn, Boston offered private rooms with locked doors, Why was that significant for travelers?

Industrial Revolution*During the Industrial Revolution, people moved to the city to find work in the growing number of factories to earn a better living.*People needed to live close enough to the factory to walk to work, go home for lunch, and leave again for dinner.*As cities became business hubs, dining and lodging establishments opened up to serve the needs of workers and employers.*With the invention of the railroad in 1825, inns, taverns, and foodservice facilities located near railway stations began to grow.

The Gilded Age

• 19th century , high society dined out, they did so in style so that they could be seen in elegant surroundings.

• California Gold Rush, people hit the jackpot wanted to enjoy fine dining

• Meeting the demand to feed so many people working the Gold mines caused clever restaurateurs to develop:

• Cafeteria, an assemble-line process of serving food quick and cheap without need of extra servers.

Enlightenment of Gilded Age

• Scientific revolution known as the “Enlightenment” changed knowledge and how it was obtained and accepted.

• Scientist relied on information from direct observation and mathematical logic

• This concept was measured in production and profit, adopted by American industrial leaders.

• Workers worked long hours at low wages while profits for owners rose.

Louis PasteurScientist during Gilded Age

• Developed the process of pasteurization:Which made milk safer to drink by heating it to a

certain temperature to destroy harmful bacteria.

Nicolas AppertScientist during Gilded Age

• Discovered a way to can food to keep it fresh and safe to eat.

• He is known as “the father of canning”

Nurse Florence Nightingale

• Argued that health was dependent on appropriate diet, surroundings, activity, and hygiene

Warm up 9-12

• Answer on paper & turn in1. Why did we make Greek and Colonial American food

Friday?2. From the reading Fri., what item did most women have

in their kitchens that looked like a pot?3. Why was the kettle dangerous in a house?4. Cornmeal is ground?5. Johnnycake recipe used 1 c of milk. Milk cost $2.00 per

quart. How many cups of milk were left in the quart and what is the cost of 1 cup?

ChefMarie-Antoine Careme

• Abandoned as a child and found work as a kitchen boy

• He defined the art of fine cuisine• “King of Chefs, and the Chef of Kings"[2] was an

early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the "high art" of French cooking: Paris. Carême is often considered as one of the first, internationally renowned celebrity chefs.

http://www.enotes.com/food-encyclopedia/careme-marie-antoine

Georges August Escoffier

• He organized his kitchens by the brigade de cuisine system, with each section run by a chef de partie.

• Escoffier was France's pre-eminent chef in the early part of the 20th century.

• Escoffier also simplified professional kitchen organization, as he integrated it into a single unit from its previously individualized sections that operated autonomously and often created great wasted and duplication of labor.

• Known as “King of the Kitchen”http://www.worldculinaryinstitute.com/A_escoffier.html

Chef Georges August Escoffier*Established exact rules of conduct and dress for chefs*Chefs dress neatly and worked quietly.*He organized and defined the role of workers in the professional kitchen. *The kitchen brigade system, assigns certain responsibilities to kitchen staffExample: Expediter who takes orders from servers and calls out the orders to the various production areas in the kitchen.

The Gilded AgeDelmonico’s Restaurant Fine Dining

http://en.wikipedia.org/wiki/Delmonico's•1920---First restaurant in America to allow patrons to order from a menu à la carte, as opposed to table d’hôte. It is also claimed to be the first to employ a separate wine list.[

citation needed].

Delmonico’s RestaurantCooks preparing a meal and supplies

20th Century US• 1921 White Castle Rest.---1st quick service rest. (tiny thin hamburgers)• 1930 Depression era fine restaurants and hotels closed• 1940-US employment all time high• Eating out became as common as eating at home, especially

for lunch • WWII, 1940s, lodging industry prospered as people traveled for

war related reasons• After WWII 1940-1950 quick service segment industry grew• 1960 commercial air travel became popular and builders built

hotels and restaurants around the airports

20th

• 1970 rapid growth of chains changed the face of industry.

• Last few decades, lifestyles moved steadily toward busier households that no longer have a dedicated daily food preparer.

• Large restaurant chains lead way for full service restaurants match the growth of quick service

Chef Fernand Point

• Father of modern French cuisine• Created lighter sauces and use regional

ingredients

Chef Julia Child

• Popularized French cuisine and techniques with the American public

• Wrote Mastering the Art of French Cooking• Practical recipes for the everyday cookhttp://www.youtube.com/watch?v=OP08hW602U

Chef Paul Bocuse

• Trained by Chef Fernand Point• Created lighters, healthier dishes that still

reflected classical French flavors and traditions.

• Dedicated himself to training of young chefs

Chef Alice Waters

• Restaurant owner and chef, “Chez Panisse” in Berkely, CA

• Provide dishes that used only seasonal, local products at the height of freshness and quality

• Menu changes everyday• She was at the forefronts of sustainable

agriculture in foodservice and has influenced countless chefs

Chef Ferdinand Metz

• Certified Master Chef• President of Culinary Institute of America• Leader of Culinary US Olympic team—gold • His training of chefs has fostered

professionalism and innovation and strengthen the system for chef apprentices and certification

Chef Project• Chef Fernand Point• Chef Julia Child• Chef Ferdinand Metz• Chef Alice Waters• Chef Paul Bocuse• Research each chef you picked with team members• Prepare a group oral presentation with visuals• Incorporate noteworthy parts of their lives and their

dishes• Handouts

Chef Project• Chef Fernand Point• Chef Julia Child• Chef Ferdinand Metz• Chef Alice Waters• Chef Paul Bocuse• Research each chef you picked with team members• Prepare a group oral presentation with visuals• Incorporate noteworthy parts of their lives and their

dishes• Handouts

Entrepreneurs in the Foodservice Industry

• 1837-Delmonico Brothers- opened restaurant in Manhattan, NY- 1st restaurant chain

• 1876—Fred Harvey- Harvey House Rest. serves to the needs of people riding the new transcontinental railroad.

• 1872-- Walter Scott-- Selling dinners from a horse drawn wagon to workers outside their factories (later became the diner)

Entrepreneurs in the Foodservice Industry

• 1921- Roy Allen and Frank Wright (A&W root beer) sold rights for people to sell their soda

• 1921- Walter Anderson and E.W. Ingram –open 1st -White Castle- 1st chain of quick service hamburger rest. With a consistent product from unit to unit

• 1935- Howard Johnson franchising rest. using a standardized design and menu intended on making traveling customers feel welcome

Entrepreneurs in the Foodservice Industry

• 1954-Ray Kroc- with McDonald brothers franchise their small hamburger. Ray bought out the brothers. His McDonald’s marketing techniques and emphasis on consent, family- centric operations are keys to his success

• 1957-Joe Baum-opened a themed rest. “Twelve Caesars” in NY city. 1st sophisticated theme rest.

Entrepreneurs in the Foodservice Industry

• 1958-Frank Carney- Pizza Hut- 1st quick service rest. to NOT include hamburger

• 1966- Norman Brinker- Steak & Ale rest. –full service for middle class customer

• 1968-Bill Darden- Red Lobster-affordable prices and full service. Later started Olive Garden, Bahama Breeze and the Capital Grille

Entrepreneurs in the Foodservice Industry

• 1971- Zev Siegel, Jerry Baldwin, and Gordon Bowker -open Starbucks . Largest coffee house company in the world

• 1971- Richard Melman –founder of- Lettuce Entertain you Enterprise- rest. Types: quick serve, casual, & fine dining—Big Bowl

• 1977-Ruth Fertel- Ruth’s Chris steak house- 1st national fine dining chain