Martha Stewart Betty Crocker Sara Lee Aunt Jemima
description
Transcript of Martha Stewart Betty Crocker Sara Lee Aunt Jemima
MARTHA STEWART
BETTY CROCKER
SARA LEE
AUNT JEMIMA
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. THE GOLDEN ARCHES
B. FATBURGER
C. WHITE CASTLE
D. JACK IN THE BOX
Among the earliest fast-food hamburger chains was this Kansas establishment,
which opened in 1921. Its name described the shape of its building.
A. WAS SERVED WITH AIRPLANE BREAKFASTS
B. WAS APPROVED BY THE FDA
C. WENT TO THE MOON.
D. WAS INCLUDED IN SCHOOL LUNCHES
Tang, an instant orange “juice” that hit supermarket in shelves in
1959, became popular when it:
A. ADDING CALORIES TO DIET COKE
B. REMOVING THE TRACE OF COCAINE THAT WAS IN THE
ORIGINAL FORMULA
C. REDUCING THE AMOUNT OF CAFFEINE
D. INTRODUCING NEW COKE
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. BELGIAN WAFFLES
B. ICE CREAM SANDWICHES
C. ICE CREAM CONES
D. CREPES SUZETTE
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. FETTUCCINE ALFREDO
B. GNOCCHI
C. SPAGHETTI OS
D. PASTA MARINARA
Which pasta dish was invented in Rome in 1914 and later became famous when honeymooners
Douglas Fairbanks and Mary Pickford frequented the restaurant where it was created?
WELCOME TO THE RESTAURANT AND FOODSERVICE INDUSTRY!
PROSTART YEAR 1
Chapter One
$550 BILLION DOLLARS ANNUALLY
MORE THAN 945,000 FOODSERVICE AND RESTAURANT OPERATORS
MORE THAN 13 MILLION PEOPLE EMPLOYED (9% OF THE JOB MARKET)
Overview of Foodservice and Restaurant Industry
The Restaurant and Food
Service IndustryCommercial
Restaurant & Foodservice
Segment
Noncommercial Foodservice Segment
Restaurants Quick Service (Fast Food) Fine-Dining Casual Theme Restaurants Buffets Cafeterias
Catering & Banquets Menu chosen by host of the event Caterers may have their own facility or cater off-site Off-site catering involves preparing the food in one
location and taking it to the event location Retail
Eaten in the store or taken home Grocery stores, Convenience stores, specialty shops Vending Machines
Stadiums: Food in stands to luxury suites
Airline and Cruise Ships Airlines offer snacks to 7-course meals on
transatlantic flights Cruise ships offer food 24/7 ranging from quick-
service to elegant fine-dining
Schools and Universities Provide on-campus food services to students
and staff Military Bases and ships
Provide food services to personnel Also offered at clubs; i.e. Officers Club
Healthcare Hospitals, long-term range care offer
foodservices Business and Industries
Convenience to employers Benefit to employees in manufacturing or
service industries Clubs and Member-based facilities
Includes golf clubs, city, alumni, and athletic clubs
Offered as a convenience to its members Brings in additional revenue
Business done in two ways Contract Feeding Self-Operators
The Restaurant and Food
Service IndustryCommercial
Restaurant & Foodservice Segment
Noncommercial Foodservice
Segment
The BIG Picture: The Hospitality
Industry
Travel and Tourism
Transportation
Hospitality
Average sales over $1 million dollars
Travel and Tourism definition The combination of all of the services that
people need and will pay for when they are away from home
Tourism defined Travel for recreational, leisure, or
business purposes
In 2005, tourism was the 1st, 2nd, and 3rd largest employer in 29 states 7.3 Million people to take care of 1.19
billion trips took within the United States
The BIG Picture: The Hospitality
Industry
Travel and Tourism
Transportation
Hospitality
Hospitality is defined as The services that people use and receive when
they are away from home
Three Segments of Hospitality1. Foodservice
1. Hotels2. Restaurants3. Retail Establishments
2. Lodging1. Hotels2. Motels3. Resorts
3. Event Management1. Stadiums2. Expositions3. Trade shows
The BIG Picture: The Hospitality
Industry
Travel and Tourism
Transportation
Hospitality
In the 1800s, the invention of the railroad help transport people faster to more places By the 1920s-people traveled by car 1950s- commercial airlines
Today's transportation Airplanes Trains Charter services Buses Cars Ships
The History of Hospitality and
Foodservice
Ancient Greece and Rome
(400BC-300BC)
The Middle Ages
Renaissance - French Revolution
Colonial North America
Industrial Revolution
The Gilded Age
The 20th Century
400 B.C. through 300 B.C.
Ancient Greece Rarely dinned out Got together socially for banquets, at private
clubs and other establishments Private clubs called “lesche (LES-kee)”
Meals were considered a time to nourish the soul and body People ate while reclining on couches, listening to music,
poetry and dancing
Ancient Rome Settled around the Mediterranean Sea Meals served in the home Desired exotic foods and spices which
increased trade Rome became wealthy and spent money
lavishing their friends and those in the lower social standing
The History of Hospitality and
Foodservice
Ancient Greece and Rome
The Middle Ages(417-1300)
Renaissance - French Revolution
Colonial North America
Industrial Revolution
The Gilded Age
The 20th Century
417 A.D.-1300 A.D.
People moved from a nomadic group of hunting and gathering to that of a farming community This change was religion
Feudal society where landowners lived in relative comfort Unlike the banquets of the Greeks and Romans, the
medieval dinner had one purpose: to eat
Travel was extremely dangerous The next 200 years, Europe was isolated
from the rest of the world until 1095 A.D.
The History of Hospitality and
Foodservice
Ancient Greece and Rome
The Middle Ages
Renaissance - French Revolution(1500-1700; 1789-
1799)
Colonial North America
Industrial Revolution
The Gilded Age
The 20th Century
Renaissance 1500 A.D -1700 A.D. French Revolution 1789 A.D.-1799 A.D.
The use of exotic spices increased the spice trade between Venice and India
Haute Cuisine was developed Coffee houses introduced women to public
establishments and made it appropriate to eat in public
Guilds in France were developed to increase the state’s control on the economy Guilds could control their own specialties preventing
others from making and selling the same items Two cooking guilds were the “roasters” and “caterers”
1765 the restorante was invented; origin of our modern word restaurant
After the French Revolution, within 30 years, Paris had over 500 restaurants.
The History of Hospitality and
Foodservice
Ancient Greece and Rome
The Middle Ages
Renaissance - French Revolution
Colonial North America
(1600-1700)
Industrial Revolution
The Gilded Age
The 20th Century
1600-1700s
First colonist were city dwellers and not trained to farm
Boston and New York were centers of trade 1634, Cole’s tavern in Boston opened
Offered food and lodging to travelers; hospitality industry is born
However, once colonists settled down they rarely traveled more than 25 miles from their home
The History of Hospitality and
Foodservice
Ancient Greece and Rome
The Middle Ages
Renaissance - French Revolution
Colonial North America
(1600-1700)
Industrial Revolution
(1750-1890)
The Gilded Age
The 20th Century
1750-1890s
Cottage Merchants-families that lived and worked together to make goods Wool and linen for cloth
Factories sprouted up near large cities Opened by orphan children; England outlawed such
practice Merchants turned back to farming
People migrated to cities to work at factories Lead to overcrowding and unsanitary conditions Horse and Buggy public transportation
Business hubs Lodging Dining for workers to go from work to lunch and work to
dinner quickly Railroad invention 1825
Inns, taverns, and foodservice facilities grew
The History of Hospitality and
Foodservice
Ancient Greece and Rome
The Middle Ages
Renaissance - French Revolution
Colonial North America
(1600-1700)
Industrial Revolution
The Gilded Age(1850-1890)
The 20th Century
1850-1890s
Enlightenment-scientific revolution Concepts were measured in profit and production Low pay for workers, BIG pay for industrial leaders
High society dined out in style Restaurants with 18 course meals were not
uncommon Gold Rush of 1848
Those who struck rich wanted to experience the fine dining of high society
More fine restaurants quickly opened; yet most couldn’t stay afloat
Cafeterias opened to serve food quickly and cheap without servers
In the 1800s, the chef uniform was redesigned to white to symbolize cleanliness and different sizes of hats to show the ranks of chefs and cooks
The History of Hospitality and
Foodservice
Ancient Greece and Rome
The Middle Ages
Renaissance - French Revolution
Colonial North America
(1600-1700)
Industrial Revolution
The Gilded Age
The 20th Century(1900-1999)
1900-1999
More jobs meant more people eating out The Great Depression of the 1930s
Hotels and restaurants started to close Yet quick-service (Fast Food) restaurants were able to
open White Castle opened its doors in 1921
World War II Lodging industry grew After the war, 1940-1950 the quick-service industry grew
rapidly KFC and McDonalds opened its doors during World War II
The invention of the car made it possible for people to travel more and eat out at different places
1958 brought in commercial airlines and foodservice in the sky
The 20th Century
Famous Chefs
Marie-Antonie Careme
Georges August Escoffier
Marie-Antoine Careme Define the art of Grande Cuisine Born to a poor family in France in 1784.
Abandoned as a child and found work as a kitchen boy, worked his way up through the kitchen
Noted for refined recipes and trained chefsGeorges August Escoffier
Refined Grand Cuisine into Classical Cuisine
1898 Opened with Cesar Ritz, the London Savory Hotel
Categorized sauces into 5 grand (mother) sauces Named dishes after famous people or events
Noted for his code of conduct and dress for kitchen staff Kitchen Brigade system
Zagat Survey Michelin Guide
Consumer BasedRated on
Food Décor Service Cost
In book form or on the Internet
http://www.zagat.com/locations
European starting in the US
Rated 1-3 stars on Quality Mastery of Flavors Cooking Mastery Personality of Cuisine Value for Price Consistency http://www.michelintravel.c
om/michelin-guides/
Food Service Raitings
How does Foodservice Work?
Catering
Retail
Stadiums
Convention Centers
National and State Parks
Theme Parks
Shopping
Monuments, Museums, and Zoos
Catering Within hotels, independent
companies and restaurants
How does Foodservice Work?
Catering
Retail
Stadiums
Convention Centers
National and State Parks
Theme Parks
Shopping
Monuments, Museums, and Zoos
Retail Restaurants in department stores,
take-out sections in groceries
How does Foodservice Work?
Catering
Retail
Stadiums
Convention Centers
National and State Parks
Theme Parks
Shopping
Monuments, Museums, and Zoos
Stadium Large crowds, little time Junk food to fine dining
How does Foodservice Work?
Catering
Retail
Stadiums
Convention Centers
National and State Parks
Theme Parks
Shopping
Monuments, Museums, and Zoos
Convention Centers A convention is a gathering of
people who have something in common
Expositions (Expos) are large shows open to the public that highlight a particular type of product or service
Trade Shows are restricted to those that are involved in that industry being featured
How does Foodservice Work?
Catering
Retail
Stadiums
Convention Centers
National and State Parks
Theme Parks
Shopping
Monuments, Museums, and Zoos
National and State Parks Operated by the National Park
Service Yellowstone, Glacier, Sequoia,
Everglades, Yosemite, Grand Canyon
Natural wonders, camping, hiking, boating, swimming
How does Foodservice Work?
Catering
Retail
Stadiums
Convention Centers
National and State Parks
Theme Parks
Shopping
Monuments, Museums, and Zoos
Theme Parks Exhibits, rides, and other
attractions Foodservice, lodging, and
transportation Sometimes national chains are
featured inside the park (ex: McDonalds at Six Flags)
Fine Dining, Theme Restaurants
How does Foodservice Work?
Catering
Retail
Stadiums
Convention Centers
National and State Parks
Theme Parks
Shopping
Monuments, Museums, and Zoos
Shopping Malls and Outlet Malls
Quick Service – Casual Dining Mall of America
80+ food establishments Department Stores
Cafes or full service Discount Chains
Quick Service
How does Foodservice Work?
Catering
Retail
Stadiums
Convention Centers
National and State Parks
Theme Parks
Shopping
Monuments, Museums, and
Zoos
Monuments, Museums, and Zoos Monuments
Concessions, restaurants Museums
Fine Dining, cafeterias Zoos
Variety of food service
How does Foodservice Work?
Catering
Retail
Stadiums
Convention Centers
National and State Parks
Theme Parks
Shopping
Monuments, Museums, and Zoos
Additional Sectors: Health Services Schools and Universities Military Corrections Lodging
Front-of-the-house Back-of-the-house
Managers, assistant managers, banquet managers, maitre d’s, hostesses, bar staff, serving staff, busers.
Chefs, line cooks, pastry chefs, sous chef, dishwashers, menu planner, bookkeepers, dietitians.
Foodservice Careers
What does the job entail?
ManagerServerHost/HostessExecutive ChefSous ChefLine Cook
Business Leisure
Job related travelMajority of guests for
most hotels are on business
Work space, telephones, computer work stations, meeting rooms, comfortable beds
Consistency
Entertainment, education and adventure
Fun, shopping, dining, events, relaxing, family services, spa services, activities
Location is important
Why do people travel??
Cultural and Historic Tourism
Tours are availableParis France, Washington D.C., Colonial
Williamsburg, Beijing ChinaLearn about cultures – live among people
Environmental Tourism
Natural BeautyPhotography, hiking, biking mountain
climbing, camping, canoeingGrand Canyon, Niagara Falls
Recreational Tourism
Swim, lie in the sun, ski, play golf, play tennis, see shows, gamble
Vail Colorado, Las Vegas Nevada, Miami Florida
Amenities
RestaurantsParking GaragesBoutiquesBarber shopsDry CleanersFloristsSwimming poolsRoom service
Cable TelevisionPay per viewBathrobesGift shopsKitchensComputer modemsSpaRecreational
activities
Luxury Properties
Top of the line, comfort & elegance
Spacious rooms, well decorated, luxurious extras
Ritz-Carlton & the Four Seasons
Full Service Properties
Cater to travelers in search of a wide range of conveniences.
Larger rooms, well trained staffSwimming pools, room service fitness centers, business services
Hyatt and Westin
Mid-priced Facilities
Travelers who want comfortable, moderately priced accommodations.
On premise food and beverage service, simple décor.
Holiday Inn and Radisson
Economy Lodging
Clean, low priced accommodations, traveling salespeople, senior citizens and families with modest incomes.
Small staff, limited amenities, budget prices.
Motel 6 & Travelodge
All Suite Properties
Apartment styleSitting area, dining
area, small kitchenLots of room,
especially for families
Marriott Suites & Comfort Suites
Resorts
Singles, families, couples, senior citizensGolf, tennis, scuba, swimmingDestination – Mountains or BeachClub Med and Disneyworld Resorts
Bed and Breakfasts
Quaint, quiet accommodations with simple amenities.
Privately owned homesServes BreakfastOwner usually lives on the property
AAA Mobil Travel Guides
5 Diamond RatingManagement, staff,
housekeeping, maintenance, room décor, furnishings, bathrooms, guest services, facilities, soundproofing, security, parking, exterior appearance.
5 Star RatingQuality of building,
furnishing, maintenance, housekeeping, overall service
Hotel Rating Organizations
Star Descriptions
Five Star Hotels: These exceptional properties provide a
memorable experience through virtually flawless service and the finest of amenities. Staff are intuitive, engaging and passionate, and eagerly deliver service above and beyond the guests’ expectations. The hotel was designed with the guest’s comfort in mind, with particular attention paid to craftsmanship and quality of product. A Five Star property is a destination unto itself.
Four Star Hotels: These properties provide a distinctive
setting, and the guest will find many interesting and inviting elements to enjoy throughout the property. Attention to detail is prominent throughout the property, from design concept to quality of products provided. Staff are accommodating and take pride in catering to the guest’s specific needs throughout their stay.
Three Star Hotels: These well-appointed establishments
have enhanced amenities that provide travelers with a strong sense of location, whether for style or function. They may have a distinguishing style and ambience in both the public spaces and guest rooms; or they may be more focused on functionality, providing guests with easy access to local events, meetings or tourism highlights.
Two Star Hotels: The Two Star hotel is considered a
clean, comfortable and reliable establishment that has expanded amenities, such as a full-service restaurant.
One Star Hotels: The One Star lodging is a limited-
service hotel or inn that is considered a clean, comfortable and reliable establishment.
Property Management System
PMS softwareScheduling – rooms, spa services, restaurant
reservations, event planningDatabase Maintenance – guest preferences,
vendor information, housekeeping recordsAccounting and Sales – all financial
transactionsWorks with Expedia and Orbitz