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

2. 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

3. 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

4. Brigade System

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

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

7. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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.