Strand 3 Students will discuss the foodservice industry, history, evolution, trends, supply chains, and sustainability.

Standard 1: History Marie-Antoine Careme Master of the French Grande Cuisine *Grande Cuisine: An elaborate and time-consuming style of cooking popular in the early 1800s that was often practiced in the homes of the rich Implemented white chef coat and hats

Standard 1: History Auguste Escoffier Considered the father of modern cuisine During the late 1800s, he simplified, updated, and popularized classical French cooking methods and organized kitchen management using the brigade system *Brigade system: a large kitchen staff that uses a chain of command—each station has a leader and each leader reports to the head chef—to complete a task

Brigade System

Standard 1: History Julia Child Revolutionized American cooking through attending French cooking school. Created cookbooks and television shows.

Trends Can be influenced by government regulations and safety (Food Safety Modernization Act, foodsafety.gov)

Trends Trend cycle: Inception: originality in flavor, preparation, and presentation Adoption: trend grows by using simpler preparation and lower price points Proliferation: adjusted for mainstream appeal Ubiquity: reached maturity and can be found across the food industry

Trends Can be influenced by media and current events. Fads: (think Pokemon Go or Fidget Spinners) Media driven Hyper growth Retail catalyst Limited true need Trends are longer lasting and more impactful. Restaurant driven Organic growth Democratize-able Greater underlying need Food blogs can also influence trends

Cultural influences on the food service industry Religion/culture Health limitations (diabetes, heart disease, celiac disease, lactose intolerance, nut allergies) Personal factor (social class, mood/personality) Geography Age

Standard 2: Food industry segments Non-commercial: healthcare, education, military, charity, corrections Commercial: restaurants, caterers, lodging, travel, concessions, retail Types of restaurants: Quick service Full service Family dining Fine dining

Standard 3: Supply Chain Agriculture: grow the produce Farmers/ranchers Processing: transform the food product Caters to demands of consumers Reduces waste Increases shelf life Retailers and distributors Distributors are the link between producers, processors, and markets Generally buy in bulk Retailers advertise or exhibit products to consumers Small or large markets/supermarkets Hospitality: food service agency, restaurants, hotels Made to order service Consumers: purchase the goods or products

Standard 4: Sustainability *Sustainability: the adoption of practices that either preserve or improve the condition of Earth for future generations. Economic sustainability Food availability Reduce food waste

Assignment Read the article: “Why Should Anyone Care About Food Trends?” Create a life cycle for your own food trend! Illustrate the cycle with your group, and include one store/restaurant where people could eat/buy your food trend for each stage. Create THREE multiple choice/matching/True-False “test” questions about what we just learned.