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JOLLIBEE
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MCDO
 STARBUCKS
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KFC
Food Service Management
Development of Food Services

Restaurant
The word “restaurant” comes from the French verb
restaurer which means “to restore” or “to refresh”
Business persons travelling from country to country to
buy or sell their ware.
Places wherein to stop for food and rest
Historically the evolution of public eating places was
motivated by peoples desire travel, both for commercial
gain and spiritual enrichment
It was said that the origin of the restaurant concept was
traced to the cook shops of France. They were licensed to
prepare stews to be eaten on the premises or taken to
homes or inns for consumption
The cook shops had menus posted on the wall or at the
door to stimulate the interest of passersby
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CAFETERIA
Is a further step in the
simplification of restaurant food
service

Utilizes a self-service style

which began during the Gold
Rush days of 1849
Traced as an American
innovation, cafeterias have
known throughout the U.S.A
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Automat Soda
Fountains
- Had the combined - With the growing popularity
features of a cafeteria of automobile
and vending. transportation that caused
- Individual food items traffic in the highway.
were displayed in coin- - A & W Root Beer was
opened by Willard Mauriott
operated window cases
in Washington, D.C
which consumers made
- Another fellow, Howard
their selections Dearing Johnson of
- First opened in Massachusetts, opened a
Philadelphia in 1902 soda fountain, serving a trio
- After World War II, its of ice cream flavors. Later
popularity declined on he expanded quick
and competition with service items with hotdogs
and hamburgers
other types of food
- Johnson decided to open
service
more units and by 1940, he
had 101 franchises and 28
ice cream flavors
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Fast food and Coffee Shops
Start in 1941 as a quick service
operation featuring hamburgers and
chicken sandwiches.
Now fast-food place is air-conditioned
and carpeted with piped- in music, salad
bars, nutritional guides, and all-you-can-
drink beverages bars
In the 1950’s, coffee shops began to
proliferate particularly in Southern
California
Pizza hut opened in 1958
Domino’s and Little Caesar’s followed
within a few years
Clubs and Other Social
Organizations
 Clubs organized by persons with a
common interest have existed for
decades
 Membership dues and assessments in
some clubs provide funds to establish a
clubhouse or building that usually
includes food service facilities.
 In the Philippines, the noted clubhouse
are;
 Philippine Columbian Association at
Paco, Manila
 Manila Polo Club at Makati City
 Club Filipino at Greenhill, etc
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Industrial and Business Food
Services
 Providing food for employees and their
workplace has been necessary since early
times
 Prices for meals were nominal and below-
cost meals, as well as hot meals, were served
to the employees
 Food service must offer a variety of menu
selection at a reasonable price and must be
served in pleasant and clean surroundings
 Food services today in the Philippines is fast
changing and expanded rapidly
 It is conservatively estimated that meals
consumed nowadays are planned, prepared,
and served outside the home in a variety of
food establishments
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New Trends in Food
Service Industry

Food service operators who stay on

top of emerging trends have a better
chance of attracting and satisfying
consumers, thus beating the
competition and boosting sales. Here
are some revelations about on-going
researches with regards to the status of
food service industry.
1.More than fifty percent of all 5.The number one favorite of children
consumers visit the food service on are fried chicken, burger, spaghetti,
their birthdays to eat out, making and pizza
this the most popular occasion--- 6.In the fast food service, diet foods
followed by Valentine’s day and do not work, larger portions do
Mother’s day work, and value pricing is in
2.December is the most popular 7.Roughly half table service
month to eat out restaurant operators have a Website
3.Saturday is the most popular day of 8.Consumers expect the variety of
the week for dinning out food offered to be of highly quality,
4.Customers want increased variety of to retain their nutritive value, and to
food and beverages, speed of be served in the best condition and
service, and convenience manner possible.
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