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LESSON 1
THE DEVELOPMENT OF FOOD SERVICE INDUSTRY
Learning Objectives:
At the end of the lesson the student will be able to:
a. Name some factors that have influenced the growth and status of the
foodservice industry.
b. Trace the history of school food service.
c. Classify the foodservice establishments.
d. Identify the foodservice used in schools; and
e. Cite the advantages and disadvantages each type of foodservice.
Have you ever wondered what's served in a prehistoric cave for dinner? Or how did
the early presidents have dinner at the White House? Food history is interesting, ever-
evolving and a reflection of the world's social and economic times we live in.
In the early days, when the world was plagued by war, food had to be carried along
the warriors. As one country conquered, the victors brought with them their favorite foods.
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 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 defines in its broadest sense to mean all
establishments where food 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. Foodservice that are operated in schools, colleges, and
universities, hospitals. Nursing home and other health care setting are also included.
The History and Development of Foodservice Industry Presented in Module
1. Module 1 is intended to give the reader an idea and appreciation for, foodservices as they
are today. The background information should be special interest to those who already
are or preparing managers of foodservice operation.
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Figure 1 Figure 2 McDonald’s today
McDonald’s today
Dated back in the Middle Ages foodservice organization in operation it has been
believed originated in food habits, customs and traditions of the people that characterize the
civilization. Foodservice organization has established a well-organized form as early as
feudal times. It revealed in the most countries contribute with the development of the food
habits and customs: Great Britain, France, Germany, and, Sweden. From those countries
showed with their custom of social events characterizes there was no traditions preventing
the 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 foods to various groups. These people
consume meat or a number of other protein foods originating from different sources.
Because meat and other protein foods could not be transported without the risk of spoilage,
they require immediate food production in well-established kitchens and with good
supervision. These countries have contributed to the foodservice industry growth.
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 on the evolution of institutional foodservice.
Figure 3 A free standing restaurant
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Religious Orders
Abbey that is usual in countryside particularly in England. It served not only the
brethren of the order, but also thousands of pilgrims who flocked to worship. The kitchen
measures 45 feet across at the Abbey of Canterbury, a favorite site of countless pilgrimages.
It also showed that the preparations of food in abbey are 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, the household of nobles. The
degrees of rank resulted in different food allowances within these groups. In providing foods
from those various needs rooted the strict cost accounting. The cost record most of 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
workman.
The royal household's diet was heavily reliant on meat and fish during Lent. Many
castles had their gardens where fresh vegetables, herbs, and fruits were served.
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 over flowed from inadequate table shelf space to the wooden plank
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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, the discovery of the causes of food spoilage in these noble houses
contributed to improved food storage and food preparation practices. Advances in
recognizing the laws of physics have culminated in the substitution of the open hearth with
iron stoves and various refinements to the kitchen appliances. A more practical configuration
of the facilities led to a reduction, which helped to alleviate disorder and cooperation.
B. 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 as look 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. The coffeehouse
was an early form of restaurant, which appeared in England in the m1600s. Back in the 18th
century. Approximately 3000 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 they’re from unscrupulous competition. This when a soup vendor created a soup
made of sheep’s foot and white sauce. He was brought to court ruled that this specialty dish
did not compete with any dish prepared by the Guild and the vendor was allowed to
continue. Because of the publicity, the vendor’s soup kitchen became famous and even the
king of France wanted to taste the specialty which created public commotion. The soup
vendor merchandised the soup as “le restaurant divine” The divine restaurant, from the Latin
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word "restore," meaning "restore." This brought us the word restaurant, which is a place for
health to recover.
The credit of the first restaurant in the US goes to Delmonico’s established in New
York City in 1827. The Delmico family operated nine restaurants until 1923. The restaurants
were known for lavish banquet and extensive menus of 371 dishes.
Fast Food Restaurant
Fast- food operations had great impact on the food service industry. Fast food
restaurants standardized ready-to eats food and service. Fast food operations date back to
at last the 1920’s and 1930’s when A &W Root Beer (the first Fast food restaurant) Howard
Johnson franchised some of their units they concentrated mostly on Hamburgers. Some
leading fast-food chains in the world are given below. It’s interesting to note that all of them
are from the use, which established that they are the pioneer and leaders in this form of
service.
FAST FOODS PRODUCTS
Jollibee Ham Burger
Mc Donald Ham Burger
Greenwich Pizza
Max’s Restaurant Chicken
Kenny Rogers Chicken
Burger King Corp. Hamburger
Domino’s Pizza Pizza
Dunkin Donuts Doughnuts
Hardees Inc. Hamburger
Kentucky Fried Chicken Chicken
McDonald’s Corp. Hamburgers
Pizza Hut Pizzas and Pastas
Red Lobster Seafood
Taco bell Mexican Fast Foods
Wendy’s International Inc. Hamburgers
Institutional Catering
There are many institutional food service programs, but there are worth mentioning,
as they were, he original trailblazers of institutional catering.
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C. INDUSTRIAL CATERING
A young mill-operator from Scotland by the name Robert Owen may be called by the
father of Industrial Catering. In 1885, appalled by the exploitation of workers in the British
textile industry, he made it his mission to improve working conditions. One of his efforts was
to provide an “eating room” for his worker and their families. This created a great motivation
to his workforce who increased their productivity. Owen’s methods were so successful that
they spread throughout the world.
In the US, the textile industry, established in 1820, flourished along the Merrimack
River in Massachusetts. The cotton mills provided boarding houses to feed the workers as
an essential way of life. By 1890s other business sector adopted this practice of providing
lunchrooms. In the US cafeteria service was introduced in1902 by Plymouth Cordage
company, Plymouth, Massachusetts, by building special house with kitchen, cafeteria and
recreational facilities. A cafeteria has a counter offering precooked meals, which consumers
chose according to their budget, and eat by sitting in the free-sitting areas in the cafeteria.
Cafeteria service was found convenient especially when workforces had to consume their
meals within limited lunch breaks. Establishments found that self-help was quicker and the
prices were economical and flexible for their personal budgets. Today almost 75%
establishments provide cafeteria services. During and after World War 2 new types of
industrial catering developed. Today we have gourmet lunchrooms to vending machines, on-
site kitchen to outside catering contracts, food basket sale persons to franchised fast food
operations with premises.
D. HOSPITALS
Hospitals were already founded in India and Egypt, as far back as 600 BC. In early
Greece and Rome, the sick took shelter in temples that provided food for the patients and
the poor. The Hotel Dieu in Paris was the first hospital in Europe and was built in 600 AD.
The first hospital was founded in England in the year 1004 AD. Spanish
Explosion built the first hospital on the American continent. However, there is evidence that
Hispaniola's Spanish Government established the first hospital in Santo Domingo,
Dominican Republic, in 1503. The first US hospital to be incorporated was the Pennsylvania
Hospital, which received its charter in 1571 from Benjamin Franklin.
Only in the 1800s diet became essential for therapeutic purposes. The first dietitian
and founder of the modern hospital can be attributed to Florence Nightingale. Food
preparation in the US was the responsibility of the cook. Only when the nutrition was
recognized for the purpose of health recovery, did the hospitals look at specialist to prepare
diet foods.
The Dietetic Association was established in 1917, and was led by dieticians as a
major programmer of institutional catering, especially in the Armed Forces, prisons, schools,
and hospital.
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E. SCHOOLS
Though schools existed in early times, there is no record of school food
programs. Rugby, Eton, and Harrow evolved from religious institutions of the Middles
Ages. They did not have any noted food service programs.
Oxford (founded in the 12th Century) and Cambridge (in the 13th
Century) provide lodging but not food at the university level. Students had to make do with
the locals.
Community or with servants. American schools were patterned after in the American
schools were established in the American Colonies. Food services began in the American
colleges in 1800 and spread informally across the University System. The US Congress first
made federal money available for school food. Subsidies in 1935. Federal funding continues
to the present day. For rising children, the focus is on nutrition. Today Fast-food chains
penetrated a significant way University premises.
F. FOODSERVICE ESTABLISHMENT
COMMERCIAL ESTABLISHMENT
Restaurant Central
1. A restaurant is a commercial establishment that is dedicated to selling food and
drink. Restaurants can be classified additionally by ownership:
2. A restaurant can be a licensed part of hotel service, through which sales contribute to
the hotel's sales efficiency.2. An independent business entity under individual
ownership and management.
3. A chain restaurant that is a part of a multi-unit ownership organization offers
standardized menus, décor, type of service, and marketing strategy. A restaurant
provides tables and chairs for customers to eat meals prepared by an attached
kitchen. The restaurants are equipped with crockery, cutlery, linen, and décor, which
may vary in quality and concept in keeping with the establishment's objectives.
Types of Restaurants are:
1. Coffee shop: a term borrowed from the US, distinguished by its rapid service. The
food is cooked from the kitchen. The chef makes complete and nutritious meals and
arranges them on a tray. The menus at the coffee shop are relatively light and plain.
There are set portion sizes. In a coffee shop, the atmosphere is relaxed, which
means visitors may come in casual wear. It serves as a possibility for multipurpose
dining.
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FIGURE 1 STARBUCKS COFFEE ARANETA CENTER QUEZON CITY
2. Specialty restaurant: In such a restaurant, the entire atmosphere and décor are
geared to a particular theme commonly related to regional cuisine, Chinese, Indian,
Polynesian, Japanese, and French restaurants are all geared to the specialty food
they offer.
An Indian restaurant, for example, would, therefore, have an Indian motif on
the walls, Indian artifacts, and costumes of the serving staff, piped Indian music,
crockery, cutlery, and glassware that give a total Indian experience.
3. Grill Room: This is a restaurant that specializes in grilling various meats, fish, and
poultry. The distinctive feature of this restaurant style is a glass partition that divides
the kitchen from the seating area so that the guest can see their choice of grill
preparation. Grill rooms are relaxed and can have long tables and chairs, with a
distinctly American decor.
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FIGURE2 THE CHIKA-AN IS LOCATED ON OSMENA STREET NEAR GOLDEN COWRIE, WHICH ALSO PROVIDES US
REASONABLE FILIPINO CUISINE.
4. Dining Rooms: Dining rooms are operated by smaller hotels, motels, resorts, inns,
clubs, or heritage hotels. Smaller hotels may find that having more than one place to
eat is cost-effective. The dining room is typically built for residents of hotels or club
members who can bring their guests along. The dining room specializes in spreading
a decent buffet or selecting two menus of hotel tables.
DiningRooms
Inter-Continental Manila'srestaurants and
bars offer gourmets and gourmands, a wide selection
of food and wines to suit every taste and match the
occasion. 3food festivals a year are one of the hotels
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5. Discotheque: It is a restaurant designed for you. To dance mainly to recorded
music. The music is guided by a skilled and experienced disk jockey (DJ), which
creates or responds to the guests' moods. It is a restaurant designed for you. To
dance mainly to recorded music. The music is guided by a skilled and experienced
disk jockey (DJ), which creates or responds to the guests' moods. Special lighting
and dance floor are essential to the discotheque. A feature of the discotheques is a
bar, which also offers light meals and fingerpicking snacks. Discotheques in hotels
permit only formal, casual clothing, while independent ones allow casuals.
6. Night Clubs: It is available primarily for dinner, dance, and live entertainment during
the night. The decor is luxurious, while fine linen and silver crockery make up the
service. Night clubs only allow for formal wear, and some go as far as insisting on
black tie. Live performances or cabarets are an essential feature that promotes
popular performers.
FIGURE 3 BARS, RESTAURANTS, CLUBS, HOTELS, AND COFFEE SHOPS LINE
“SMALLVILLE," ILOILO'S MOST POPULAR NIGHTSPOT
7. Food Bars: This collective name includes casual snack bars, milk bars, kiosks,
frozen yogurt, theater counters, etc. A counter for people to consume food at these
food bars essentially display their wares in refrigerated or heated glass counters
(based on the food they serve). The customer chooses their items and goes to a
cashier who will supply them with the items in a paper plate or container—the limited
seating places in the shop itself.
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8. Fast Food Restaurants: Fast food restaurants have virtually taken over the concept
of western dining. Food restaurants are equipped to serve food at affordable prices.
The guest pays cash and delivers the food immediately. The restaurant is informal,
with wooden or plastic tables and chairs. Such a restaurant can operate in limited
space and have small kitchens to finish the semi-prepared food elsewhere in central
kitchens. The essential features are standards preparations, Standard portion sizes,
standard décor, friendly waiters cum cashiers, and brightly colored interiors. The
American has made this into fine art and franchised their expertise all over the world.
Who hasn’t heard of McDonald's, Hardees, Burger King, Kentucky Fried Chicken,
Jollibee, etc.?
9. Food Courts: The fast-food operations were arising from the advent of mega malls.
Foodservice investors found that malls attracted significant numbers of the local
population and that the number of "footfalls" was enticing enough to justify the
establishment of eating places. Mall management was intended to give shoppers a
complete experience by setting up eating Cineplexes and play centers for children
and a shop. They noticed that food courts fit well to give under one roof to the public
under complete experience. The food court quickly became a meeting place and
dining area for people. The food court is a dedicated eating place where many fast-
food franchises will employ food stands to set up their operations.
10. Cafes are casual restaurants found and entertainment districts. Café means coffee in
French, and cafes were opened in response to the famous Food court. It is the
country's largest Food-court covering almost the entire Building basement with the
widest and most food options, from local to foreign cuisine— coffeehouses of
London. They are initially meant to serve either coffee or tea. It also included house
wines as well as a limited range of snacks. Some cafés made menus for lunch and
dinner. Cafes have limited seating for anyone who would like to take a quick bite to
rest. Cafes have big windows for eaters looking out into the street.
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11. Cafeterias: In institutional catering, cafes are located. For ease and least hassle,
industrial canteens, army messes, residential colleges, etc. follow this service form.
Food seen on counters. Prices are shown on large menu panels. Diners pick the
items by budget. Trays and simple utensils are put at the start of the counter. The
eaters ask the attendants behind the counter.
12. Bars: Bars are where liquor is sold and consumed. In Europe, they are called inns,
while they were called "pubs and taverns in the UK." Bars have to license to serve
liquor as they have to follow strict laws and rules like closing time, serving underage
persons, observing dry days, etc. Bars may be private one's store found in hotels,
clubs, and officers' messes for the restricted public; or public ones found in the city.
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G. INSTITUTIONAL CATERING
Institutional catering is an enormous business that is huge with volume.
1. Industrial catering applies to food services in factories and company homes.
2.
Hospitals and nursing homes are essential recipients of institutional catering
services. These services concentrate mainly on supplying balanced foods
monitored by certified dietitians to patients who cannot actively pursue healthy
food sources.
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3. School food services are popular during the day at school.
School food programs are popular in full-day school schedules are boarding schools.
Some governments, like in North America fund, such programs by providing national
subsidies. Food is nutritious and planned by dietitians who know the kind of food for
growing children.
There are two types of College / University food services.
In the overall fee structure, residential hostels that build in meal costs and
those that allow licensed operators to open facilities to serve teachers,
administrative staff, and students. Universities today have their food courts to
provide a variety of cuisine for the students.
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Stores and Restaurants on Campus and Off.
Four canteens serve hot meals, refreshments, and
light snacks to the Lasallian community.
SPS Student Lounge
The SPS Student Lounge, also known as Marco
Polo Canteen, is located on the second floor of
Brother Connon Hall.
4. Airline catering may be cluster into Flight catering and Airport Catering. Flight catering
is a specialized food program for airlines passengers, flight stewards, pilots and airport
staff/workers.
5. Ship Catering is just like hotel catering. The problem in cruise liners is the need to store
and store the right amount of supplies and raw materials between ports to ensure
passengers have food available during their journey. Cruise liners have full silver service
with waiters and gourmet meals.
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6. Military catering covers the entire armed forces and paramilitary forces.
The armed forces cover the army, Air Force, and the Navy with their respective
administrative wings. Paramilitary forces would include the Border Security Forces,
Home Guards, etc. Food is provided in messes separately for soldiers,
noncommissioned officers, and officers.
7. Parks and Resorts offer an excellent opportunity for food catering programs. Such
options may come in various facilities from restaurants, mobile vans, vending machines,
kiosks, and dining rooms. Camps in remote areas need specialized planning and
execution as much as the food is from the local flora and fauna.
8. Railway Catering is a broad and challenging food program. They may be classified into
railway terminal and in-transit service. Catering at terminals consists of a range of
facilities, including takeaway foods, fast food restaurants, waiter service restaurants,
vending machines, self-service cafeterias, kiosks, and mobile food trolleys the train
window. In-transit service can vary from passengers' fresh foods at their seats by
carefully planning supply points end-route.
9. Prison Dining Is another problem as prisoners need to is serve safe and balanced food
to prevent the disease from spreading in a small prison campus. Prisons have their
catering systems, supervised for sanitation and hygiene.
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10.Youth hostels provide food for the students on the move. They provide wholesome and
nutritious food to a growing age group who are always hungry. These hostels need food
programs to feed many students at a time.
11.Clubs are those establishments that offer food and beverage in addition to the primary
purpose of the club, to members who have to pay a subscription fee to maintain their
membership. Non-members may be permitted provided they accompany a member.
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H. THE HISTORY OF SCHOOL FOOD SERVICE
The first school lunches in Munich were served in 1790. Germany by Benjamin
Thompson, an American-born physicist, also known as Count Rumford; Thompson had
spent his early days in New England, but during the Revolutionary American Battle, he had
grown distrustful in the American Battle royalist 1784 and left for England. Thompson
established the Poor People's Institute in Munich, which employed both adults and children
to make uniforms for the German army. They were fed and dressed for their work, and the
children taught reading, writing, and arithmetic. Years later, Thompson would feed sixty
thousand people a day from his London soup kitchen. Benjamin
Thompson has pioneered the systematic feeding of the poor. He is credited with
bringing the potato into the European poor 's diet. Inventing the double boiler, kitchen range,
baking oven, pressure cooker, drip the coffee machine, which are the precursors to the
steam jacketed kettle, compartment steamer, and commercial ovens used today for school
food programs. In the UK, the significant improvement from the introduction of school meals
in the 19th Century. In 1941 the first National School Meals Program was launched in the
UK. The Policy determines the, but it can be nutritious, as most cuisines do. You cannot see
food, except for berries and yogurt. Occasionally fried food is used but in strict moderation.
Popular dishes range from Asian men, tom yam, and ma PO tofu, to Western foods like
spaghetti, stew, and chowder clam.
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Philippines
In the Philippines, school
meals seem rather bland, consisting
mainly of rice, meat, and gravy.
(Galvez 2018) said the Education
Department (DepEd) required
canteens in public schools to be safe
both in their food and finances. One of
the aims of a 19-page order issued by
the DepEd is removing financial
conflicts between principals and teachers over canteen operations. In 1996 the department
turned over the running of canteens in public schools to teacher cooperatives to provide
teachers an additional income source. Another goal of the order is to "eliminate malnutrition
that affects the students' academic performance." The declaration authorizes the principal to
audit a canteen run by the teacher cooperative's financial report and to ensure that 20
percent of their earnings are returned to school to cover the school's costs. The order also
requires schools with more than 500 students to have more than one canteen to promote
competition and increase service standards. Adunna (2013) addressed the need for an
enhancement mechanism along with the canteen management. The line to boost not only
the sales but also the efficacy of its operations.
Experience indicates a canteen is a small enterprise, with strong management and
marketing activities. As in any company, to be effective and competitive requires good
management practices.
Accounting and financial processes Workers are familiar with food safety,
occupational health, and safety practices and comply with applicable legal requirements.
The school canteen can operate under various management structures, depending on the
individual features and school needs.
The 2013 DepEd stressed that only nutrient-rich foods such as root crops, noodles,
rice, and maize products. It is sold in seasonal native preparations, fruits and vegetables,
and fortified food products labeled rich in protein and energy vitamins, and minerals in the
school canteen. Beverages shall include milk, shakes, and seasonally prepared juices from
fruits and vegetables. Sales of carbonated drinks, herbal or chemically colored sugar juices,
processed foods, and other items that could affect the child's health and that the Sangkap
Pinoy seal does not carry and the BFAD approval has not been granted is forbidden. Iodized
salt shall be used to prepare cooked foods in a controlled quantity to ensure that the
clientele's iodine requirement is met and to prevent iodine deficiency. It must control the use
of monosodium glutamate. A fair markup price shall be permitted for all goods in the
canteen, provided that the retail price for sale does not exceed the prevailing local rates.
FNRI-DOST (2013), Filipino Nutrition Recommendations revised and coordinated by the
(FNRI-DOST), an interagency and multidisciplinary technical community. Mendoza (2009),
sanitation plays a significant role in every foodservice system. Standard sanitation practices
are necessary to achieve better health for employees and particularly for customers,
because they are the reasons, we set up a food institution.
Johannes (2013; 39) addressed the need for school canteens to provide
inexpensive, sanitary, healthy foods. Such as fresh milk, fresh fruits, fresh drinks, cooked
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root crops, high-calorie indigenous recipes, and similar canteens with personal food handling
in the canteen to train food handlers, obtain a health certificate from the Municipal/City
Health Department and observe hygiene. Operational activities must be directed towards the
wellbeing of the students, teachers, and the entire school.
I. THE FOODSERVICE SYSTEM
Today the foodservice industry is becoming more competitive and rising rapidly. In
the Philippines, amid several calamities that may have slowed the country's economic
growth, the foodservice industry is a noticeable industry that does not appear to be affected.
Overall, many factors influence the foodservice industry's growth and status, such as socio-
economic patterns, demographic shifts and changing eating habits, and expectations of
people's family meals. On the other hand, this has also strengthened the spending
capacities of the family. More people can afford to dine out, and more women join the
lunchtime customers.
All of these and many more have influenced the foodservice industry.
Managers/operators must keep themselves attuned to societal trends and must possess the
ability to make necessary changes in their operations to be more competitive. The four
major types of foodservice systems each system differs in:
Where is the food cooked, and where it is being served?
1. The period between preparation and service.
2. Purchased food sources.
3. Keep approaches cooked foods.
4. The level and type of labor and equipment needed.
The Four types of foodservice systems are the conventional,
commissary, ready prepared, and assembly serves.
1. CONVENTIONAL. The conventional method has generally been used over the
years, as the name suggests. Menu items are prepared in the same kitchen facilities
where the meals are served and held for a brief period, either hot or cold, before serving
time. In previous years, all the planning, including cooking, took place at the premises,
and food was made from simple ingredients.
Over the years, a modified conventional system evolved because of labor shortages,
high labor costs, and new forms of food availability. To reduce time and labor costs, food
service managers began to purchase some foods with "built-in" work. Foods from butcher
shops that cut meats from prime cuts and bakeshops are all gone from most "conventional"
kitchens. Meats are now purchased ready for cooking or portion controlled; bread and
several bakery products are purchased from a commercial bakery or prepared from
mixtures; or cane shapes, all of which are pre-washed, prêt rimmed, propelled, sliced,
frozen, or cane-shaped. In traditional foodservice schemes, foods with varying degrees of
processing are still used.
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Typical consumers of the traditional method are smaller foodservice operations such
as independent restaurants, schools, universities, hospital and health care services,
specialized group homes, and in-plant employee feeding. Johannes (2013; 39) addressed
the need for school canteens to provide inexpensive, sanitary, healthy foods such as fresh
milk, fresh fruits, and new drinks cooked root crops, high-calorie indigenous recipes, and
similar canteens with personal food handling in the canteen to train food handlers, obtain a
health certificate and observe hygiene. Operational activities must be directed towards the
wellbeing of the students, teachers, and the entire school.
2. READY-PREPARED (Cook/chill or Cook /Freeze).
Foods are prepared at the premises in the ready prepared method, then chilled or
frozen and processed at some later time for use. So, food is "packed,"
In the cooked/freeze method, a blast freezer or cryogenic freezing system must be
available to freeze food quickly and thus prevent cell damage. Foods freezing may be pre-
plated, but more often they are stored in bulk, which requires less freezer storage space.
Please note that the ready-made entries and vegetables experience two heating
periods: first, when food is cooked, and second, after storage, to reheat them for customer
service.
Ready-prepared solutions have been built to compensate for the essential shortage
and high cost of qualified food service workers. It was also perceived as a way out of the
workload from day to day during each day as only some menu items are planned for
potential use on any given day.
3. COMMISSARY (Central Production Kitchen).
The commissary systems are identified as a large, central production kitchen with
centralized food procurement and distribution to service (satellite) units of prepared food
located in separate, remote areas for final preparation and service. This device was made
possible by creating massive, sophisticated equipment from the raw, unprocessed state for
preparing and cooking large quantities of food. Foodservice companies with multiple
operating divisions, often widely divided as in the big city school system, we're searching for
ways to simplify operations and minimize costs. The consequence is the commissary
method.
Frozen, frozen, or hot-held food can be stored in prepared food. Menu items may be
delivered in either of the following forms: bulk hot, bulk cold or frozen for reheating and
portioning in satellite serving units: or pre-portioned and pre-plated for distribution and
chilled or frozen before delivery. Airlines caterers, large city school systems, and franchised
or chain restaurant companies are familiar users of this scheme, supplying food for their
different outlets and selling businesses.
4. ASSEMBLY/ SERVE
The assembly method demands the processing of food on-site. This has contributed
to the use of the word "kitchen less kitchen." Fully prepared food is purchased, and only
storage, final assembly, heating, and serving are needed. Assembly/serve framework has
grown with the production of a number of high-quality frozen entries and other food items
that have recently appeared on the market. Foodservice managers who faced labor costs
and few qualified workers switched to this method are now using "single-use" disposable
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tableware, thus removing the need for a dishwasher. With the availability of frozen entrances
with a starch low in fat and sodium, several hospitals have started purchasing these
commercially made frozen entrances for their patient food service. They are then "vacuum
packed" onto the service plate and prethermalized with and eaten with IQF (individually fast-
frozen) vegetables.
These pop-out food products have resulted in the method being described as "pick,
pack, pop, and pitch." Besides the standard items on the production line, certain companies
are able to manufacture goods according to the recipes and preferences of the individual
customer. In addition to frozen foods, assembly/server systems are also beginning to be
used under vide, a food processing process in which Prethermalization is accomplished by
boiling the food in the vacuum packages in which they are stored.
The primary users of the assembly/server system are hospitals, yet some health care
institutions and restaurants also use it. Although foodservice of all classification can use
prepared entrée items, they have adopted them exclusively. Hotels and restaurants that
employed unionized chefs can be prohibited from using frozen entrees.
Written Task: Evolution of the Food Service
Write a summary on the evolution of the food service and school food service of
today.
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