food service industry

* the restaurant industry that have today actually started at france

*food service industry employs more than 12 million people in U.S and its the largest employer of ethnic group , minorities , women , worker with disabilities and entry level workers

history of food service :
* well run kitchen appear in europe
- certain phases of food service operations reached a well organized form as            early as feudal times.

example pf first country
* great britain
* france
* germany
* sweden
( all of these country had the most influence the food in america )

religious order
- abbeys established the first detailed accounting system

royal and noble household
- almost all of the kitchen staff were male
- discovery of food spoilage led to improved practices in food safety

restaurants
- impact of travel
- stagecoach travel in colonial america
- hotel foodservice
- french cook shoops
- cafeterias born during the 1848
- automats appear in 1902 and the hamburger in 1904
- the impact of prohibition
- the impact of automobile
- soda fountains and coffee shops
- alice and willard start marriott corp
- the repeal of prohibition in 1933
- fast food starts in 1941
- mcdonald's  arrives
- 1905 bring coffee shops
- innovative marketing in the 60s and 70s
- economic downturn of the 80s
- concern of the 90s and beyond
- impact of the baby boom generations

colleges and universities
- tweifth century hostels
- colonial residence halls
- twentieth century changes
- cafeteria service
- other trends in residence hall dining

school foodservice
- early beginning ( 1849 )
- knowledge of nutrition ( 1900 )
- impact of then world wars
- impact of major legislation
   * national school lunch act of 1946
- 1980 enrollment decline
   * school food service switched from subsidized to self supporting
- management of school foodservice
- club and other social organization
- passage of the healthy,hunger free act of 2011

hospitals
- eighteenth century " mush and molasses " menu
- nineteenth century improvement
- the beginning of dietetics
   * florence nightingale established a diet kitchen in turkey during the crimean war ( 1854 - 1856 ) to provide nourishing food to the ill and wounded
- one hundred year improvement
  * centralized tray service
  * establishment of dietary department
- improve efficiency and revenues
- technological advances
- influence of legislation
- establisment of QA standards

nursing homes
- development of nursing homes
  * federal funds became available for nursing homes with the passage of the social security act in 1935
  * 1974 federal condition of participation regulations required the service of registered dietitians
- skilled nursing facilities
- intermediate care facilities

health care centers
- mental health facilities
- physical rehabilitation facilities
- day care centers
- senior citizen centers
  * meals on wheels

* retirement residences and adult communities
* industrial and businessnfoodservice
* transportation companies
  - airlines
  - trains
  - cruise ships

status of foodservice
- almost 50 percent of meal consumed are planned,prepared,and served outside homes

factors growth
- the changing status of women
- the increasing number of single person house hold and the potential for people living alone to eat out
- an increase in the asian and hispanic populations has led to a decrease in the number of meals eaten away from homes
- more office jobs and contract foodservice in office building
- the awakened interest in health and well being
- shortage of qualified foodservice personnel

trend foodservice
- what,when,all where we eat is of vital interest to those in the foodservice industry
- hyper busy lifestyle continue to promote imterest in convenience
- some major trends affecting various areas of the market
  * family value marketing
  * value pricing
  * multiple branding
  * cool\chill method
  * upscales menus
  * branding
  * benchmarking
  * satelliting
  * comfort foods
  * home meal
  * replacement
  * meal solution
  * display cooking
  * in house
  * management
  * contarct foodservice

challenges fancing the industry
- economy
- building
- recruitimg and retaining employees
- labor cost