PS1 Ch1 (Use this one)

Report
Pro1- Chapter 1
August 19- August 29 2014
Food For Thought 8/19
• In your notebook make 2 columns
• On one side list 3 things you know about ProStart
• On the other side list 5 things you want to learn in
ProStart
• Discuss with your group- you will be sharing one want to
learn
• http://stream100.datausa.com/api/v1/embed/NRA/nraef/n
raef_prostart_main_final_youtube?forceProg=true
What is ProStart?
Agenda for 8/19:
• Expectations (and quiz over them)
• ProStart Notebook Cover (Why ProStart?)
• NRA Pocket Factbook (if time)
Class
Expectations
So Don’t pack up before
we are finished please 
You Must have a 65% or higher
in class to do extra credit
assignments
You lose 10% for each day
your work is late
I will try my best not to
give you homework on
weekends.
Come to class prepared
Check the Website Before
you ask me for work
Please do not ask me if we are
cooking- you will only cook
when you do a lab plan the
day before.
Why ProStart? Collage
• Directions: On the Cover of your Notebook create a poster using
drawings, pictures, collages, magazines, etc, that shows why you
are interested in ProStart.
• Your cover should answer the following questions through visual
representation:
• 1.Why are you interested in the foodservice or hospitality industry?
• 2.What would you personally like to gain from this class?
• 3.What are your future goals, and how can this class prepare you for
them?
• 4.Why did you sign up for this class?
Homework:
• Permission Slips due back ASAP
Food For Thought 8/20
• Please write the date, the full question, and your answer
• What is your favorite restaurant? Why?
• Agenda:
Chapter 1 Pre-Test
Go Over
ProStart Webquest in Computer Lab 160
8/25
• Food For Thought
• Read the article on Page 1 of the textbook
• What are 5 things Emeril says you need to be successful in
the industry?
• Agenda
• PowerPoint Notes on Section 1.1
• Crossword on the History of Food Service
• NRA Pocket Factbook?
Notes: 1.1
WHO HAS THE
BEST FOOD
HISTORY
KNOWLEDGE?!
One of America’s best-known culinary figures
isn’t a real person at all; she was created in
1921 by the company that would later become
General Mills. This figurehead had a radio
show and has updated her look several times.
Who is she?
A.
B.
C.
D.
Martha Stewart
Betty Crocker
Sara Lee
Aunt Jemima
Betty Crocker
Tang, an instant
orange “juice” that hit
supermarket in shelves
in 1959, became
popular when it:
A. Was served with airplane
breakfasts
B. Was approved by the FDA
C. Went to the moon.
D. Was included in school lunches
Went to the Moon
Ernest Hamwi is credited with an invention
conceived at the St. Louis World’s Fair in
1904. As the story goes, an ice cream
vendor ran out of cups, and Hamwi came to
the rescue, using his thin pastries to make:
A.
B.
C.
D.
Belgian waffles
Ice cream sandwiches
Ice cream cones
Crepes suzette
Ice Cream Cones
Which pasta dish was invented in Rome in
1914 and later became famous when
honeymooners Douglas Fairbanks & Mary
Pickford frequented the restaurant where it
was created?
A.
B.
C.
D.
Fettuccine Alfredo
Gnocchi
Spaghetti Os
Pasta Marinara
Fettuccine Alfredo
In 1985, the Coca-Cola Company
made a Major formula change,
but disappointed consumers
didn’t “Catch the Wave”, as the
new slogan suggested. The
change was:
A.
B.
C.
D.
Adding calories to Diet Coke
Removing the trace of cocaine that was in
the original formula
Reducing the amount of caffeine
Introducing New Coke
Introducing New Coke
Among the earliest fast-food
hamburger chains was this Kansas
establishment, which opened in
1921. Its name described the shape
of its building.
A.
B.
C.
D.
The Golden Arches
Fatburger
White Castle
Jack in the Box
White Castle
This native New Englander, who
can be seen on the Food Network
cooking the style of his adopted
city of New Orleans, exclaims
“Bam!” while kicking it up a notch.
A.
B.
C.
D.
Jasper White
Emeril Lagasse
Paul Prudhomme
Bobby Flay
Emeril Lagasse
In 1982, less than a decade after
moving to the United States,
Wolfgang Puck opened Spago in
West Hollywood, where he
served his trademark smoked
duck pizza. Where is he from?
A.
B.
C.
D.
Peking
Austria
Naples
Germany
Austria
Lombardi’s, the first
American pizzeria,
opened in 1905 in which
city?
A.
B.
C.
D.
New York
Chicago
Denver
Connecticut
New York
Which dessert was created in
the 1950s and named after a
customer of Brennan’s
restaurant in New Orleans?
A.
B.
C.
D.
Bananas Foster
Angel food cake
Charlotte
Napolean
Bananas Foster
Chapter 1
Welcome to the
Restaurant and
Foodservice Industry
Why do people eat out?
• Celebrations, traveling, try different foods, don’t
want to cook, socializing, enjoy the food, relaxing
How many Americans eat out?
• 60% eat out at least once a week
• 45% eat out 1-2 times a week
• 18% eat out 3 or more times a week
WHAT ABOUT YOU?!
44
Overview of the Restaurant
and Foodservice Industry
Characteristics of the Restaurant and Foodservice Industry:





Annual sales of over $550 billion dollars.
More than 945,000 restaurant and foodservice operators.
Employs more than 13 million people (9%)
Over 57% of restaurant and foodservice managers are women.
Approximately 25% of eating-drinking establishments are owned
by women, 15% by Asians, 8% by Hispanics, and
4% by African Americans.
 The industry expects to continue to grow over the next decade,
with 14.8 million jobs by 2019.
45
1.1
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
The Restaurant and
Foodservice Industry
The restaurant and foodservice industry can be divided into 2 major
segments: Commercial and Noncommercial.
• The commercial segment makes up almost 80 percent of the
restaurant and foodservice industry.
• Examples: Restaurants, catering and banquets, retail, stadium, and airline
and cruise ships.
• The noncommercial segment represents about 20% of the
foodservice industry.
• The noncommercial segment prepares and serves food in
support of some other establishment’s main function or purpose.
• Examples: Schools and universities, military, health care, business and
industry, and clubs.
1.1
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
46
The Big Picture: The
Hospitality Industry
Hospitality is part of the travel and tourism industry.
• Travel & tourism is the combination of all of the services that
people need and will pay for when they are away from home.
• Hospitality refers to the services that people use and receive
when they are away from home.
• Tourism is travel for recreational, leisure, or business purposes,
and it has become a popular global leisure activity.
• Everywhere tourists go, they need places to stay and places to
eat. Foodservice is a key sector in the hospitality industry.
47
1.1
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
The
•
History of Hospitality
and Foodservice
Ancient Greeks
Rarely dined out, although they
enjoyed the social aspect of dining
and often got together for banquets.
• People brought their own food, such
as grapes, olives, bread from barley
dried fish, cheese & wine to clubs.
• Meals nourished the souls as well as
the body. Ate reclined on couches,
enjoyed music, poetry & dancing
during the meal.
• Epicurus lead the idea that the
purpose of life was pleasure & it
was achieved through restraint &
balance. An Epicurean is now
referred to a person with a refined
taste for food & wine.
1.1
Romans
 Dining in public was undignified, so
most meals were served in the
home.
 Desire for exotic foods & spices
expanded the Roman Empire.
 With power came increased wealth,
which they lavishly spent on
banquets for friends, clients and
others.
 Marcus Apicius took great effort to
obtain the most exotic foods for his
feasts. He wrote one of the earliest
cookbooks called De Re Coquinaria.
Recipes are still used today.
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
48
The History of Hospitality
and Foodservice (cont.)
The Middle Ages (800-1700)
• Ancient Nordic Myths included the belief that trees & rivers were
sacred & couldn’t be tampered with. Christianity changed this &
trees were removed & water diverted for agricultural purposes.
• Feudalism: you work for someone, get proceeds & protection from
the land owner.
• Land owners held large banquets almost every night. The purpose
was to eat. People ate with fingers and knives. No plates, trenchers
(stale bread) were used & eaten at the end of the meal or thrown to
the dogs.
• Travel was extremely dangerous. After the Moors invaded
Spain in 800 AD, trade with the Far East and India came to a
stop— including the shipment of spices and fine goods.
49
The Renaissance 1700-1765
•
•
•
•
Herbs & spices were introduced to flavor food.
Use of spices showed off wealth.
Merchants in Venice had a monopoly on the spice trade.
European explorers went looking for spice routes… America was
discovered.
• Haute Cuisine was created - an elaborate &refined system of food
preparation. A higher style of eating started in Italy (Catherine de
Medici) & moved to (married King Henry II) France. Forks, Ice
Cream, etc…
• Coffee from Africa.1st coffee house opened in Oxford England in
1650. Women were welcome.
• By 1800 – 500 restaurants were open in Paris!
50
The History of Hospitality
and Foodservice (cont.)
• The Renaissance through the French Revolution:
• During the Renaissance, world travel and international trade
greatly improved the European way of life.
• Guilds, or associations of people with similar interests or
professions, were organized.
• Cooking guilds established many of the professional standards
& traditions that exist today.
• In 1765, a man named Boulanger began serving hot soups
called restaurers (meaning restoratives) for their healthrestoring properties. He called his café a restorante, the origin
of our modern word restaurant.
51
1.1
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
The History of Hospitality
and Foodservice
• Colonial North America (1634)
• As people immigrated to the New World, cities along the
East Coast grew.
• 1634, an inn in Boston called Cole’s offered food & lodging
to travelers.
• Very few early-colonial Americans ever traveled or dined
out. Those people who did travel, stayed at inns, often
sleeping together in the same large room & even shared a
bed. If travelers arrived after dinner had been served, they
didn’t eat.
• Coaching inns- on stagecoach routes
52
1.1
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
The History of Hospitality
and Foodservice (cont.)
• The Industrial Revolution (1825)
• People moved from the country to the city to find work in the
factories to earn a better living.
• People needed to live close enough to the factory to walk, go
home for lunch, & leave for dinner.
• As cities became business hubs, dining & lodging
establishments opened to serve the needs of workers &
employers.
• Railroad- 1825- facilities (inns, taverns, & foodservice) near
stations grew.
• Cooks designed horse-drawn kitchens on wheels & drove
them to factory entrances to sell food! Soon there were too
many, so cities forced diner carts off the streets. They found
53
permanent locations- these are the diners of today!
1.1
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
The History of Hospitality
and Foodservice (cont.)
 The Gilded Age (late 1800’s/ 19th century)
 Workers were subjected to long hours & low wages, while profits for
owners continued to rise.
 In the late 19th century, high society dined out in style so they could be
seen in elegant surroundings. Delmonico’s opened, up to 18 courses!!
 As a result of the California gold rush (1848–1855), people who hit the
jackpot wanted to enjoy the fine dining they knew existed in New York
with their new wealth.
 For the thousands of less fortunate, meeting the demand to feed them was
nearly impossible. Clever restaurateurs developed the cafeteria, an
assembly-line process of serving food quickly & cheaply without the need
for servers.
 The chef uniform was developed by Careme. White to represent 54
cleanliness.
1.1
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
The History of Hospitality
and Foodservice (cont.)
• The 20th Century:
• More people were working & eating out more, especially for
lunch.
• White Castle (quick-service) opened in 1921 (pic above)
• During World War II(1940s), the lodging industry prospered
as people traveled for war-related reasons.
• After World War II (1940s &1950s), the quick-service
restaurant segment grew quickly.
• In the 1960s, commercial air travel became popular, &
builders focused on land near airports as the next new
place to situate hotels, motels, & foodservice facilities. 55
1.1
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
The History of Hospitality
and Foodservice (cont.)
• The 20th Century (continued):
• Driving & the interstate freeway increased the # of hotels &
quick-service restaurants
• The rapid growth of national chains from the 1970s to today
changed the face of the industry. “Eating out” became as
common as eating at home—simply for convenience.
• In the last few decades, lifestyles have moved steadily
toward busier households with no one home to cook. Large
restaurant chains lead the way for full-service, casual dining
restaurants, matching the growth in the quick-service sector.
• The Food Network began in 1993
56
1.1
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
8/26
• Food For Thought
• Do #3 and 4 on Page 32
• Agenda:
PowerPoint Notes Section 1.2
Activity 1.3- Chef Research
Types of Establishments
• Restaurants prepare and serve meals to customers. These types of
business opportunities are available in restaurants.
• Corporate groups- Brinker International (Chili’s, Maggianos, etc.)
• Chains- Wendy’s, McDonalds, Noodles & Company
• Franchisee/franchisor- let others purchase name & product- Jimmy
Johns, Which Wich
• Independents/entrepreneurs- one of a kind!
• Many customers look to organizations that review establishments
and show ratings to decide where to dine:
• The Zagat Survey is a consumer-based guide that rates
restaurants on four qualities: food, décor, service, and cost.
• The Michelin Guide is a rating system best known in
Europe. Restaurants are rated from one to three stars.
59
1.2
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
Types of Establishments (cont.)
• Caterers provide foodservice for everything from special
events in private homes to large-scale events such as
golf tournaments, weddings, or corporate dinners.
• Caterers can be found in catering departments within
hotels, independent catering companies, and restaurants.
60
1.2
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
Types of Establishments (cont.)
• Retail foodservice opportunities are found in businesses
that offer home meal replacements and ready-made dishes.
• At stadiums or sports arenas, thousands of people with
foodservice needs want service quickly.
• Foodservice is provided by servers, walking vendors,
cooks, and cashiers.
• Stadiums also have corporate suites that offer superior
service and food.
• Stadiums typically have contract feeders, a unique venue
with managers who specialize in managing stadium events.
1.2
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
61
Types of Establishments (cont.)
Convention centers are specifically designed to house large-scale
special events such as conventions, expositions, and trade shows.
• A convention is a gathering of people, all of whom have something
in common.
• Expositions are large shows, open to the public, that highlight a
particular type of product or service.
• Trade shows are shows restricted to those involved in the industry
being featured.
• A convention, exposition, or trade show can have a major impact on
the local economy of its host city. People attending these events eat
in the city’s restaurants, shop in its stores, & stay in its hotels.
• These events are good sources of jobs in catering, customer service,
62
and contract foodservice.
1.2
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
Types of Establishments (cont.)
The national park system is operated by the National Park Service,
which is part of the U.S. Department of the Interior.
• Many people make national or state parks their travel
destination.
• Many parks offer high-quality accommodations, ranging
from campgrounds to hotels, as well as a wide variety of
restaurants.
• Most of the guest facilities in national parks are managed
by private companies.
63
1.2
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
Types of Establishments (cont.)
Modern theme parks offer a full array of entertainment features that
create an overall atmosphere of fun.
• The popularity of theme parks as tourist destinations has
had a major affect on all hospitality industries.
• Quality of food & service is very important in this setting, as
food is a major part of the guests’ experience.
• Dishes can be matched to the theme of the park, and the
venue’s design might also contribute to the larger theme.
64
1.2
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
Types of Establishments (cont.)
In recent years, shopping areas have become a major destination for
travelers in the United States and other countries.
• Shopping malls and plazas offer quick-service and casual-dining
restaurants.
• Department stores are a major segment of the retail industry.
Foodservice opportunities in these stores include cafes, cafeterias,
and full-service restaurants.
• Large discount chains form another segment of the retail industry.
Cafeteria-style and quick-service operations are popular additions to
these stores.
65
1.2
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
Types of Establishments (cont.)
• Monuments are typically either structures built to memorialize
something or someone, or structures recognized for their
historical significance.
• Concessions, restaurants within the monuments or
associated with them, are common foodservice opportunities.
• Zoos offer a wide range of foodservice options, including
concessions, fine dining, and casual dining.
• The growing need for health-care services is likewise
bringing about growth in foodservice opportunities in hospitals,
long-term care facilities, and assisted-living facilities.
• Foodservice in health-care facilities requires special attention
to the dietary needs of patients.
1.2
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
66
Types of Establishments (cont.)
• Schools & universities often use “satellite”, or
commissary feeding, which is when one kitchen prepares
food that is then shipped to other locations to be served.
• More than a million meals are prepared in military
kitchens each day.
• Food is critical to maintaining a positive and peaceful
atmosphere in correctional facilities. Well-prepared
food at minimal cost is the challenge.
1.2
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
67
Career Pathways
• Front-of-the-house employees serve guests directly. These
positions include: managers, assistant managers, banquet
managers, dining room managers, hosts/ hostesses, cashiers, bar
staff, serving staff, and busers.
• Back-of-the-house employees work outside the public space. These
positions include: chefs, line cooks, pastry chefs, dishwashers,
bookkeepers, storeroom clerks, purchasers, dietitians, and menu
planners.
68
1.2
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
Why People Travel
• Leisure travelers go to a place for relaxation, entertainment,
education, adventure and sport, and social and family events.
• Business travelers go to a specific place for the purposes of
sales, negotiations, training, or other types of business related to
their jobs.
• Cultural tourists visit other lands to observe, learn about, and
live among people whose cultures are different from their own.
• Environmental tourists visit places in order to enjoy their natural
beauty. These tourists often enjoy photography, hiking, biking,
mountain climbing, camping, and canoeing.
• Recreational tourists usually look for places where they can
swim, lie in the sun, ski, play golf or tennis, see shows, and so on.
1.3
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
69
Ticket Out the Door
• Activity 1.5
8/27
Food For Thought
Do Activity 1.6 on your own paper (in your notebook)
Agenda
PowerPoint Section 1.3 (Last Section in Chapter 1)
Page 51 #1-3
Page 64 #1-4
Types of
Lodging Operations
Lodging properties are classified by the level of service provided, the
rates charged, the amenities offered, or any combination of these or
other factors.
• Luxury properties are hotels that offer top-of-the-line comfort and
elegance.
• Full-service properties cater to travelers in search of a wide range
of conveniences.
• Economy lodging offers clean, low-priced lodging to traveling
salespeople, senior citizens, and families with modest incomes.
• All-suite properties offer apartment-style facilities.
• Resorts feature extensive facilities for vacationers who are looking
for recreational activities and entertainment.
• Bed and breakfasts cater to guests looking for quaint, quiet
accommodations with simple amenities.
73
1.3
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
Ratings Organizations
To distinguish one lodging property from another, several organizations
rate the quality of lodging establishments.
• The American Automobile Association’s (AAA) Tour Book is the
most widely recognized rating service in the United States.
• The Tour Book uses a diamond system in judging overall quality:
1. Functional accommodations that comply with minimum standards; meet
basic needs of comfort, privacy, cleanliness, and safety.
2. Noticeable enhancements over properties in terms of decor and/or quality
of furnishings.
3. Marked upgrade in services and comfort, with additional amenities and/or
facilities.
4. Excellent properties offering a high level of service and a wide variety of
amenities and upscale facilities.
5. Exceptional establishments providing the highest level of luxury and
service.
74
1.3
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
Lodging Careers
• Customer contact positions include: front office, food &
beverage (F&B), or concierge.
• The front office has four main responsibilities:
1.
2.
3.
4.
Check-in
Reservations
Information
Checkout
• Behind-the-scenes positions include: housekeeping,
accounting & financial, security, engineering, & facility
management.
75
1.3
Chapter 1 | Welcome to the Restaurant and Foodservice Industry
Classwork:
Questions on Chapter 1
• Page 51 #1-3
• Page 64 #1-4
Food For Thought 8/28
• Page 68 #1-10
Agenda for 8/28:
Test Review Game (Test on Chapter 1 tomorrow)
Food For Thought 8/29
• Tell Me 3 things you learned in this chapter
• Take 5 Minutes to review for the test if needed
Agenda for 8/29:
Chapter 1 Test

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