Reference: Foodservice Management 10th ed by Palacio and Theis

2. 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

3. 1940
 “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

4. HISTORY AND DEVELOPMENT
OF
RESTAURANTS AND HOTELS

5. 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

6. Hotel Foodservice
 introduction of the European hotel plan
 À la carte foodservice

7. 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

8. French Cook Shops of France(16th-
18th century)
 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!

9. Cafeterias Born During the 1848 Gold
Rush
 Self-service
- people demanded speedy service

10. 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

11.  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

12.  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

13.  1934 – Thomas Carvel developed soft ice
cream
 1940 – franchising by Howard Dearing
Johnson
- Alice and Willard Marriott started Marriott
Corp.

14.  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

15.  1950
- coffee shops began to proliferate
 1950s
- Doughnot shop by William Rosenburg;
Dunkin’ Doughnuts

16.  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

17.  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

18.  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.”

19. The
READY-PREPARED
Foodservice System

20. Ready-prepared System
 Also known as cook/chill or cook/freeze
systems
 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

21. 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

22. Cook/freeze method
 Food is prepared and cooked by
conventional or other method, then frozen
for use at a later time

23. 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

24. Disadvantages
 The need for large cold storage and freezer
units
 Expensive equipment
 Structural and textural changes in frozen
foods
 Food safety is hardly controlled

25. 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