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ORIGIN OF FOOD SERVICE INDUSTRY CLASSIFICATIONS OF FOOD SERVICE FACILITIES

Restaurant Two Categories


• The earliest type of restaurants were Coffeehouses Commercial Foodservice
which appeared in England in mid-1600’s • Establishments that are committed to earn profit
• The term restaurant began in 1765 in Paris through the sale of the food and beverages
• A soup vendor named Boulanger created a soup from • The king in this category is the restaurant
sheep’s foot and white wine sauce Institutional Catering
• He was brought to court by the guild for alleged • Provides volume of food and beverage service to
competition, however the court ruled that the soup did institutions such as factories, business houses, schools,
not compete with any dish prepared by the guild military, railway, airline, etc.
• Because of the publicity, the soup became famous that • Mostly subsidized by the federal government
even the King of France wants to taste it
• Boulanger sold the soup as “le restaurant divin”
meaning the divine restoratives INSTITUTIONAL CATERING

• It came from the Latin word “resturare” meaning to There are many institutional food service programs,
restore but three are worth mentioning, as they were the original
trailblazers.
• This gives us the word restaurant, which is a place to
restore health Industrial Catering

• The first restaurant based in US is Delmonicos, • Robert Owen, a young mill operator from Scotland –
established in NYC in 1827 “Father of Industrial Catering”

• Family operated nine restaurants until 1923 • In 1815, he wanted to improve the working
condition of his employees, he provided an
• Known for lavish banquets and extensive menu “eating room” for them
of 371 dishes
• By 1890, other business sectors adopted this practice
• In 1912, Fred Harvey was the first big operator of providing lunchrooms to their employees
• Dozens of large hotels • In US, Plymouth Cordage Company, in Massachusetts,
• 65 railway restaurants introduced cafeteria service in 1902. They built a house
• 60 dining cars with a kitchen, cafeteria and recreational facilities.

• John R. Thompson was another early chain operator by • A cafeteria ha a counter offering pre-cooked meals,
1926 which diners choose according to their budgets and eat
by sitting in free-sitting areas.
• He controlled 126 self-service restaurants in
the Midwest and South Hospitals

Fast Food Franchise Operation • In India and Egypt, hospitals were known as early as
600 BC
• Dated back in 1920’s and 1930’s when A&W Root beer
(first fast food restaurant) and Howard Johnson • In early Greece and Rome, the sick took refuge in
franchised some of their units. temples that provided food for the patients and the
poor
• Concentrated mostly on hamburgers
• Hotel Dieu, the first hospital in Europe located in Paris
• Notably, most of the famous fast food chain is from US built in 600 AD
which entails that they are the pioneers and leaders in
this form of service • Only in 1800’s that the emphasis on therapeutic diet
became important in hospitals.
Examples: A&W (Hamburgers), Dairy Queen (Ice Cream),
Pizza Hut (Pizza & Pasta), Dunkin Donuts (Doughnuts), • Florence Nightingale, the person who can be credited
Kentucky Fried Chicken (Chicken), Red Lobster (Seafood), as the first dietician and creator of modern hospital
Taco Bell (Mexican) • The title “Dietician” was created during the Home
Economics Conference held on Lake Placid, NY in 1899
• Dietetic Association was founded in 1917 which led d. Customers are presented with a bill at the
dieticians to be an important part of Institutional conclusion of service (guest check)
Catering Programs
Schools 3. Ethnic Restaurant
• Though schools existed in early times, there was no a. An operation that specializes in foods
record of school food program associated with particular culture
• At Oxford University, they provided lodging but no b. Use high quality of ingredients and prepared
food finest of foods
• It was in 1800 that food service in American colleges c. Motifs, menu design, staff uniform are
started and spread informally across the US university important
structure
d. Price range can be from budget to elevated
• In 1935, the US Congress made the federal fund
available to subsidize school food programs Examples: Cabalen (Filipino), PF Chang’s (Chinese),
Sakae Sushi (Japanese)
• In present time, fast food franchises have entered
university premises in a big way 4. Specialty Restaurant
a. One that features food of a particular type
such as sandwiches, pasta, pancakes, etc.
COMMERCIAL FOODSERVICE
Examples: IHOP (Pancakes), Aunt Annie’s (Pretzels),
Establishments, like restaurants, that are committed to Pancake House (Pancakes), Subway (Sandwiches)
the sale of food and beverage
5. Fine Dining Restaurant
Different Types of Restaurant Ownership
a. Those that emphasizes high-quality foods,
1. A restaurant may be a licensed part of a hotel expertly prepared and professionally served
operation
b. Most are prepared from fresh ingredients but
2. An independent business entity under individual some were from convenience foods
ownership or management
c. Most formal and most expensive
3. A chain restaurant that s a part of multi-unit
organization d. Service is a particularly important element

Different Types of Foodservice Facilities e. Many offer expensive menus

1. Fast Food Restaurants Examples: Restaurant 5 (Discovery Suites),


Aubergine (Global City), Mabuhay (Manila Hotel)
a. Those that serve foods which there is little or
no waiting 6. Limited Menu Restaurant

b. Customers wait in line for access to counter at a. Those that offers inexpensive, easily prepared,
which they odder food from very limited menu easily served food for people in a hurry

c. Food is prepared and packed ahead of time b. Food quality, menu prices and ambiance can
vary considerably
d. Menu prices are relatively low
7. Chain Restaurant
e. High degree of standardization
a. Those that are linked in some ways –
2. Table service Restaurant ownership
a. Guests are seated and served at tables b. Their menu items range from pizza to steak
b. They may give printed menus or food may be and from hamburgers to seafood
selected from an equivalent device, such as c. Menu prices, service and food quality may vary
chalkboard considerably
c. The orders are conveyed to the kitchen, where d. The ambiance is typically the same from one
food is prepared unit to another
Examples: McDonald’s, Greenwich, Burger King
a. Refers to a wide variety of service organization,
public or private that attend to one or another
of many possible public need

8. Theme Restaurant
a. A restaurant designed around a particular 14. Business and Industry Foodservice
theme such that the theme is used or reflected
in every element of the establishment’s a. Those that provide food during break hours for
ambiance employees of particular firms in their offices or
factories
b. Menu items and service are typically closely
linked to the theme and the atmosphere 15. Airline Catering

c. Food quality and menu prices vary a. Provide food prepared and packaged for
considerably service by an airline crew during flight

Examples: Medieval Time (Medieval Era), Hard b. Food is prepared at a central facility, called as
Rock (Rock Music), Johnny Rockets (50’s Diner) commissary (centralized kitchen)

9. Family Restaurant
TABLEWARE AND SERVICE WARE
a. One that caters to family groups
b. Offers wide variety of menu items
Hollowware
c. Low to moderate menu prices
d. The ambiance tends to be informal; they are
Tableware used in table setting and table service to enhance
cheerfully decorated
presentation.
Examples: Aristocrat, Max’s Restaurant
• Water pitchers
10. Cafeterias • Sauceboat
• Sugar and cream containers
a. Those that permits guests to see the foods
• Salt and pepper shakers
available and make selections from among • Flower vases
those displayed
b. Impose greater degree of self-service
c. Food portions are individually plated and
Dishware/ Chinaware/ Dinnerware
priced
Examples: Goldilocks
Dishes used in serving and eating food, including plates and
11. Buffet Restaurants or Smorgasbord bowls. It may be made of earth ware, stoneware, porcelain, glass, and
a. Self-serve operation – “eat all you can” durable plastics, such as melamine.

b. Selections of varied foods are attractively • Bread and butter plate


• Show plate (Charger)
displayed on platters, in bowls and in chafing
• Salad plate
dish
• Soup plate and Underliner
c. Set priced is usually charged for each person • Soup bowl
• Consommé cup
Examples: Buffet 101, Dads, Yakimix
• Dinner plate
12. Catering • Dessert plate
• Fish plate
a. Preparing of food to groups of people gathered
• Cup and saucer
for a specific purpose
• Demitasse cup
b. Hotel – banquet department • Demi saucer
• Cereal bowl
Examples: Tamayo’s
13. Institutional Foodservice
• Pilsner
• Glass jiggers and shot glasses are mini-tumblers

Flatware/ Silverware/ Cutlery


Footed ware – refers to s style of glass in which the bowl sits
directly on a base or foot. Bowl and base may have a variety of
Generic term for all dining utensils; cutlery refers specifically shapes. Traditional footed glasses include the brandy snifter and
to knives. Many styles and compositions of metal, ranging from certain styles of beer glass. Today footed ware is also popular for on-
stainless to sterling silver, are used for flatware. The choice of the-rocks drinks and highballs. In fact, any type of drink can be served
flatware is dictated by the décor, style, menu, and pricing structure of in a footed glass of the right size.
the establishment.
• Brandy balloon
• Dinner spoon • Brandy snifter
• Dinner fork
• Dinner knife
• Salad fork Stemware – includes any glass having all three features –
• Salad knife bowl, foot, and stem.
• Fish fork
• Red wine glass
• Fish knife
• White wine glass
• Soup spoon
• All-purpose wine galss
• Steak knife
• Champagne flute/ tulip
• Butter spreader/ knife
• Champagne saucer
• Dessert spoon
• Cocktail glass
• Dessert fork
• Margarita glass
• Teaspoon
• Demitasse spoon
• Parfait spoon Mug - a tumbler with a handle or as a tall glass cup. It is
• Serving spoon usually used for serving beer.
• Serving fork
• Snail tongs
• Snail fork Service Trays and Stands
• Oyster fork
• Lobster pick
• Soup ladle Service Tray (Oval or Rectangular) – facilitates an easy
• Sauce ladle serving of several food items to a table at one time. When clearing
• Nutcracker tables, do not remove soiled plate with the flatware on top to avoid
accident. Tray containing soiled dishes must be covered with a service
towel before carrying it to the dishwashing area.
Glassware

Beverage Tray – usually round, used to serve drinks and


Glass items used as drinking vessels. Term used in catering must be carried at waist level with left hand, with palm placed under
industry to refer to all glasses whether made of glass (fully tempered the center of the tray.
or lead crystal or plastic) or plastic such as melamine.

Tray Jacks/ Stands – commonly used in banquet functions in


Types of Glassware an area of a restaurant where the waiter station is far from the table
to be served to allow the server to rest trays, serve food accordingly,
and clear tables properly. The collapsible frames may be plastic,
Tumbler – a flat-bottomed glass that is basically a bowl wood or metal.
without stem or foot. Its sides may be straight, flared, or curved.
Various sizes and shapes of tumbler are known by the names of the Linen
drinks they are commonly used for:
• Old-fashioned The term “linen” is still often used generically to describe a
• Rock glass class of woven and even knitted bed, bath, table, and kitchen textiles.
• Highball The name linen was retained because traditionally it was used for
• Collins many of these items.
• Cooler
• Zombie
inches of unfolded napkin to support the
standing fan.
d. Fold the napkin in half with the accordion folds
on the outside.
Types of Linens e. Grasp the unfolded corners where they meet
on the open end and fold them in diagonally,
tucking them under the accordion folds.
Tablecloth – a cloth used to cover a table. Typically, f. Open it and stand it up. A beautiful fan for a
tablecloths are made of cotton or other natural fibers or fabrics, beautiful dinner.
either man-made or synthetic. More expensive tablecloths are made
from silk or lace.
3. Sail
• Square (36”x36”/ 45”x45”/ 54”x54”/ 63”x63”/ 72”x72”/
83”x83”) a. Lay the napkin face-down in front of you.
• Rectangular (54”x72”/ 54”x96”/ 54”x110”/ 54”x120”) b. Fold the napkin in half and orient the open end
• Round (51”/ 60”/ 69”/ 72”/ 81”/ 87”/ 90”/ 120”/ 132”) towards you.
c. Fold the far-right corner diagonally to the
center of the side that is closest to you. The
Napkins – Cloth napkins may be purchased in a rainbow of edge of this flap should run down the center of
colors and a variety of fabrics, imprinted with custom designs and the napkin.
monograms, and can even come with matching tablecloths. However, d. Repeat the last step with the other side, folding
a high-thread-count, white, linen or linen-cotton mix damask napkin the far-left corner diagonally to rest right along
is still considered the zenith of elegance. side the previous fold.
e. Fold the napkin in half by bringing the center
seam up from the work surface and allowing
Cloth napkins come in several sizes. The theory evidently, is the ends to fall backwards. Smooth down the
that the more food and drink that is served, the bigger the napkin folds so it stands nicely.
must be to catch.
• Beverage Napkin – about five inches to each side. (5”x5”)
• Luncheon Napkin – is a couple of inches larger. (17”x17”) 4. Bishop’s Hat
• Dinner Napkin – larger still. (20”x20”/ 22”x22”) a. Lay the napkin face down in front of you.
b. Fold the dinner napkin in half so that the open
end is towards you.
Basic Napkin Folds: c. Fold the far-right corner diagonally towards
you, resting the point in the center of the side
closest to you.
1. Candle
d. Fold the near-left corner diagonally away from
a. Lay the napkin face down in front of you. you, resting it so that it lays right next to the
b. Fold the napkin in half diagonally. previous fold.
c. Orient the napkin so the open ends point away e. Flip the napkin over and orient it so it points to
from you. the far-left and to the near-right.
d. Fold the long side up just about an inch. Press f. Fold the bottom half of the napkin up and away
this fold down well or it will interfere with the from you, laying it so the far edges run on top
next step. of one other.
e. Starting at either end, tightly roll the napkin g. Reach underneath of the napkin and pull out
into a cylinder. Take care to roll it straight so it the flap on the right, making the near-side
will stand solidly. come to two points as seen in the picture.
f. Tuck the end of the roll into the base on the h. Gently roll the left half of the left triangle over
backside and stand it up. Put those matches and tuck its end underneath the right triangle.
down, it's not a real candle. i. Flip the napkin over, points pointing away from
you.

2. Fan
a. Lay the napkin face-down in front of you. 4. Lotus
b. Fold the napkin in half and orient the open end a. Open the napkin, and then fold all four corners
towards you. to the center, creating a square.
c. Fold the napkin like an accordion starting at b. Flip the napkin over, and fold the corners to
either narrow end. Leave one end with 2-3 meet at the center.
c. With a finger pressing down on the center of f. Fold the right corner diagonally towards you -
napkin, reach underneath and pull up the flap laying it down along the centerline of the
at each corner to create the lotus petals. triangle, making a new tip pointing towards
you.
g. Do the same with the left corner, fold it
6. Banana diagonally toward you and press it down next
a. Lay the napkin face down in front of you to the previous fold.
b. Fold the napkin in half diagonally h. Fold the two "wings" that you just made in
c. Rotate the napkin in a manner that the open folds 6 and 7 under so that you have your
end faces away from you original triangle shape back.
d. Fold the right end up to meet the far corner, i. Fold the triangle in half by bringing the center
ensuring the edge of this new fold lays on the seam towards you and allowing the ends to fall.
centerline j. This bird's almost ready to fly, but first you
e. Repeat the last step with the left side, folding must give it some feathers. While holding the
the left tip up to the far corner, creating a base firmly to keep your folds together, pull up
diamond shape with a seam running down the the four 'flaps' created by the napkin's corners.
center
f. Fold the bottom corner up towards the others
Table Skirting – defined as draping a table with a table cloth
and back down again.
(skirting cloth) in order to give the table a formal and elegant look.
g. Turn the napkin over.
Table skirts are often used at wedding receptions and press
h. Fold in one side. Fold in the other side and tuck
conferences.
it inside the first.
i. Turn the napkin over. Open it like a tube.
Spread apart the "peel", and stand it up Examples of Table Skirting:
• Diamond pleats
7. Pyramid • Pleated box
• Shirred pleat
a. Lay the napkin face down in front of you
• Single pleats
b. Fold the napkin in half diagonally
• Tulips
c. Rotate the napkin in a manner that the open
• Scallops
end faces away from you
• Butterfly
d. Fold the right end up to meet the far corner,
ensuring the edge of this new fold lays on the
centerline
e. Repeat the last step with the left side, folding
the left tip up to the far corner, creating a
diamond shape with a seam running down the
center
f. Turn the napkin over, keeping the open end
facing away from you
g. Fold the napkin in half by bringing the farthest
point of the diamond up and back to the
nearest point
h. Turn the napkin over again, this time keeping
the open end facing towards you
i. Fold the napkin along the center seam and you
have a neat, sturdy pyramid

8. Birds of Paradise
a. Lay the napkin face down in front of you.
b. Fold the napkin in half.
c. Fold the napkin in quarters.
d. Fold the napkin in half diagonally, creating a
triangle.
e. Orient the triangle so the open tip is facing
away from you.
CENTERPIECE
Small Centerpiece – centerpiece commonly used on small tables. (2 – 4 pax).

Tall Centerpiece - centerpiece used for large tables, usually round table. (8 – above pax)

Long Centerpiece – best utilized on setups done with long table.

Buffet Centerpiece – large arrangements found on buffet tables.

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