1. CHAPTER 1 –WELCOME TO THE FOODSERVICE INDUSTRY

2. Chapter 1 Level 1 Learning Objectives Summary
In Section 1.1, you learned the following:
The foodservice industry is divided into two segments. The commercial segment makes up 80 percent of the industry and includes operations in restaurants, catering and banquets, retail, stadium, airlines, and cruise ships. The noncommercial segment includes schools and universities, the military, health care, business and industry, and clubs. There are five restaurant segments in the foodservice industry:
Family dining full-service restaurants provide serving staff and orders are taken while the patron is seated. The average per-person dinner is $10 or less.
Casual dining full-service restaurants provide serving staff and the order is taken while the patron is seated. The average per-person dinner is $10- $25.
Fine dining full-service restaurants provide serving staff and the order is taken while the patron is seated. The average per-person dinner is $25 or more.
Quick-service (fast food) restaurants provide foodservice where patrons generally order or select items and pay before eating. Food and drink can be eaten on premises, taken out, or delivered. The average per-person dinner is $3-$6.
Quick-casual restaurants serve freshly prepared, wholesome quality, authentic foods in a reasonably fast service format. The average per-person dinner is $7-$9.
The travel and tourism industry is comprised of transportation and hospitality services.
Throughout history, social and political events have impacted the hospitality and foodservice industry:
During the Renaissance, Catherine de Medici brought haute cuisine, sweet foods, and the use of silverware from Italy to France. The first café opened in which women were welcome, and eating in public became acceptable. Guilds formed, establishing many of the professional standards and traditions that exist today.
Scientific advancements in the 19th century included the discovery of pasteurization by Louis Pasteur and development of the process of canning by Nicolas Appert.
During the 20th century, the Depression caused many hotel properties to close. The first fast-food restaurant, White Castle, opened. During World War II, the lodging industry prospered. After World War II, other quickservice restaurants were opened. The 1950s and '60s saw growth in chain restaurants.
In Section 1.2, you learned the following:
Restaurant and foodservice opportunities include restaurants, banquets/catering, retail, stadiums, convention centers, national and state parks, theme parks, shopping areas, monuments, health services, schools and universities, the military, corrections, and lodging.
Table 1.6 p Types of Chefs in Brigade p.228
The front-of-the-house employees serve guests directly. Positions include managers, assistant managers, hosts/hostesses, cashiers, bar staff, serving staff, and busers. The back-of-the-house employees work outside the public space. Positions include chefs, line cooks, pastry chefs, dishwashers, bookkeepers, storeroom clerks, purchasers, dieticians, and menu planners. Back-of-the-house employees serve the servers and front-of-the-house employees.
Entry-level positions require little or no previous experience and usually lead to other positions with more responsibility. Entry-level positions in the foodservice industry include host/hostess, server, quick-service counter server, buser, prep cook, and dishwasher.
In Section 1.3, you learned the following:
The American Automobile Association's AAA TourBook® uses a diamond system in judging overall quality. It is the most widely recognized rating system in the United States.
The AAA judges management and staff, housekeeping, maintenance, room décor and furnishings, bathrooms, guest services and facilities, soundproofing, security, parking, and exterior appearance.
The Mobil Travel Guide rates thousands of properties using a five-star rating. It looks at the quality of the building and its furnishings inside, maintenance, housekeeping, and overall services. Fewer than 100 properties receive a five-star rating each year.
Lodging properties differ greatly depending on the needs of the travelers:
The front office is the heart of all lodging properties. It has four main responsibilities: check-in, reservation, information, and checkout

3. What are the total annual sales for the foodservice industry? (6)
550 Billion Dollars

4. What percentage of foodservice managers are women? (6)
57%

5. What segment of the industry consists of 80% of the business? (7)
The Commercial Segment

6. What are the types of businesses are in the Commercial Segment?
Restaurants
Catering and Banquets
Retail
Stadiums

7. What are the restaurant segments, definitions and average cost per person? (8)

8. What kind of restaurant requires the customer to pay before they receive their food? (8)
Quick Service

9. What segment of the industry consists of 20% of the business? (11)
Noncommercial

10. What are the types of businesses are in the non commercial segment?
Schools and Universities
Military
Health Care
Business and Industry (cafeterias, executive dining rooms and vending machines)
Clubs

11. What segment of the industry provides food in support of other establishments’ main functions? (11
Noncommercial Segment

12. What are the services that people use and receive when they are away from home called? (12)
Hospitality

13. What were the private clubs that offered food to members on ancient Greece called? (14)
Lesche

14. What is an Epicurean? (15)
A person with a refined taste for food and wine.

15. Who wrote one of the earliest known cookbooks, De Re Coquinaria (On Cooking) (16)
Marcus Apicius

16. During the Renaissance period, what culinary contribution did Catherine de Medici make? (17)
She brought haute cuisine, sweet foods, and the use of silverware from Italy to France.

17. What are guilds? (18)
Associations of people with similar interests or professions

18. In 1765, Boulanger did what? (18)
He began serving hot soups called restaurers (meaning restorative) for their health restoring properties

19. During which historical period did production and manufacturing markedly increase? (19-20)
Industrial Revolution

20. What kind of industry was made up of families working in the home to produce goods? (20)
Cottage Industries

21. What was the significance of the City Hotel? (21)
It was the first building in the United States specifically designed as a hotel

22. Tell me about the impact Louis Pasteur had on the food industry. (22)
He developed a process called pasteurization which made milk safer to drink by heating it to a certain temperature to destroy harmful bacteria.

23. What did Nicolas Appert discover? (22)
He discovered a way to can food to keep it fresh and safe to eat. He is also know as “the father of canning.”

24. Who defined the art of grand cuisine? (24)
Marie-Antoine Careme

25. What contributions did Escoffier make to the industry that affects restaurants to this day? (24)
Developed the Kitchen Brigade System that organized and defined the rules
Designed the chef’s uniform
Introduced the expeditor who calls out orders to the various areas of the kitchen.

26. The Gilded Age in the United States was significant because it brought the first restaurant chains. What early nationwide chain did Fred Harvey open?

27. Tell me about the first quick service restaurant in the United States
Tell me about the first quick service restaurant in the United States. Include who, where and when. (25)
White Castle opened the first quick service restaurant in Wichita, Kansas. They served food that could be prepared and eaten quickly.

28. What significant thing happened in the 1940’s that caused the lodging industry to prosper? (26)
World War II

29. What started in Oxford, England in 1650? (27)
Coffeehouse

30. What significant thing did the Delmonico Brothers do in 1837? (29)
Opened the first restaurant chain

31. What is a consumer based guide that rates restaurants? (36)
Zagat Survey

32. Where would a company or organization go to host a large scale event
Convention Center

33. What are the large shows, open to the public, that highlight a particular type of product or service called? (38-39)
Expositions

34. Please list the people who would work in the Front of the House. (46)
Manager
Assistant Manger
Banquet Manager
Dining Room Manager
Maitre d’s
Host/Hostesses
Cashiers
Bar Staff
Servers
Bussers

35. Please list the people who would work in the Back of the House. (46)
Chefs
Line Cooks
Pastry Chefs
Dishwashers
Bookkeepers
Storeroom Clerks
Purchasers
Dietitians
Menu Planners

36. What is the name of the chef that makes bread and desserts? (46)
Pastry Chef

37. Who do the Back of the House people serve? (46)
They serve the “Internal Customers” who serve the guests.

38. Who is the highest ranking member of a culinary team? (48)
Executive chef

39. In the back of the house, which employee is responsible for creating recipes and preparing meals? (49)
Sous chef

40. What type of tourism includes visiting a place to enjoy its natural beauty? (56)
Environmental

41. What type of property offers top of the line comfort and elegance? (57)
Luxury

42. What are the 4 main responsibilities of the front office in lodging properties? (61)
Check in
Reservation
Information
Checkout

43. Name the 5 areas that Mobile Travel Guide evaluates in its reviews of lodging properties. (61)
Quality of the building\The furnishings
Maintenance
Housekeeping
Overall service

44. Please list examples of jobs in the foodservice industry and some of their responsibilities. (48-49)

46. What is the most widely recognized rating system in the United States for lodging establishments? (60)
AAA TourBook