1940

Airline catering

- J. Willard Marriott’s “Hot Shoppes” began to supply box lunches to passengers on Eastern, American, and Capital airlines leaving Washington DC’s old Hoover Airport

“Food on the move”

- today’s major segment of the food industry provided by airlines, trains, and cruise ships

- changing fads and fluctuations in food preferences

- challenging because management must test the market to determine who the travelers are and what they want to eat

1940

HISTORY AND DEVELOPMENT OF

RESTAURANTS AND HOTELS

The Impact of Travel

evolution of public eating places was stimulated by people’s desire to travel

the need for places to stop for food and rest

monotonous menus and poor service

Hotel Foodservice

introduction of the European hotel plan

À la carte foodservice

French Cook Shops of France(16th-18th century)

They were licensed to prepare ragoûts, or stews, to be eaten on the premises or taken in inns or homes for consumption

Had êcritaeu, or menus, posted on the wall or by the door

Boulanger ‘s restaurant

The word “restaurant” comes from the French verb “restaurer”, which means “to restore” or “to refresh”

Venite ad me qui stomacbo laoratis et ego restaurabo vos

- Come to me all whose stomachs cry out in anguish, and I shall restore you!

French Cook Shops of France(16th-18th century)

Cafeterias Born During the 1848 Gold Rush

Self-service

- people demanded speedy service

Automats Appear in 1902 and the Hamburger in 1904

Automat

-cafeteria and vending

-declined after World War II

Hamburgers

-believed to have been served first at the St. Louis World Fair in 1904

- became the main menu staple of the fast food industry

1919 – the first A & W root beer stand was opened by Roy Allen and Frank Wright (pioneers of the franchise concept in the foodservice industry)

1920 - Musso-Franks Grill was founded

1925 – Howard Dearing Johnson opened Soda Fountains and Coffee Shops and had 100 franchises and 28 ice cream flavors by 1940

1933 – fine dining restaurants and deluxe supper clubs featuring live entertainment

1934 – Thomas Carvel developed soft ice cream

1940 – franchising by Howard Dearing Johnson

- Alice and Willard Marriott started Marriott Corp.

1941

-1st hotdog cart by Carl N. Karcher (Carl’s Jr.)

- Brothers Mo and Dick McDonald opened a restaurant with public exposed kitchen; McDonalds sold in 1961 to Ray Kroc

1950

- coffee shops began to proliferate

1950s

- Doughnot shop by William Rosenburg; Dunkin’ Doughnuts

1958 – Pizza Hut

1960s

- innovative marketing

- TGI Friday’s, Subway, Steak and Ale, Victoria Station and Wendy’s

1970s – ethnic foods, cooking shows, health foods, and vegetarianism

1980s

- environmental and solid waste disposal, health and nutrition mandates

1990s - PepsiCo Inc. acquired Taco Bell, Pizza Hut, and KFC

- Marriott as the U.S. largest contract foodservice company

Impact of the Baby Boom Generation

- as this generation raised on fast food matures, it continues to seek more sophisticated fast-food dining. Many foodservice trends that seemed to be new at the time are in reality, as Woodman (1984) said, “one more repeat in a cyclic phenomenon, wrapped up in a new language and viewed by a new generation.”

The

READY-PREPARED Foodservice System

Ready-prepared System

Also known as cook/chill or cook/freezesystems

Foods are prepared on site, then chilled or frozen, and stored for reheating at a later time

Separate time for preparation and service

Used by schools, supermarkets, ORSs, large restaurants

Cook/chill method

Food is prepared and cooked by a conventional or other method, then quickly chilled for use at a later time

Rethermalize – chilled or frozen foods are returned to eating temperature

Cook/freeze method

Food is prepared and cooked by conventional or other method, then frozen for use at a later time

Advantages

enhanced recruitment of new employees through offering staff a more normal work week and reasonable hours

Fewer skilled workers needed

Quality and quantity control

Improved nutrient retention

More balanced use of equipment

Lack of worry about delivery from the central production kitchen

Disadvantages

The need for large cold storage and freezer units

Expensive equipment

Structural and textural changes in frozen foods

Food safety is hardly controlled

Rationale

Peak demands for labor may be removed because production is design to meet future rather than daily needs

Fewer skilled employees can be trained to heat and serve menu items, thus reducing the number of highly skilled workers required by the system

A foodservice system based on ready-prepared products is contraindicated if additional expenditures for storage facilities, equipment and food inventory cannot be absorbed by the organization