evolution of school foodservice

1. VILLASORDA, JONNEL A April 26, 2022
BTLED HE 3B
Write a summary on the evolution of the food service and school food service of today.
In the Philippines, foodservice existed as early as the time of the barangay system.
The datu had to feed his people including the slaves or alipin. Hence, it required the
service of food in great quantities. The Chinese were the forerunners of the
developmental rudiments of the commercial type of foodservice. The earliest recorded
date of Chinese. Philippine trade is 982 A.D. Traders with valuable merchandise came to
Luzon from Fookien, Southern China. Though the Chinese peddlers, the
Filipinos came to know of varieties in dining pleasures. During the Spanish period,
Chinese food became popular that they were no longer peddled by ambulant vendors but
were served under more permanent structures. A letter of a civil servant to King Philip II
of Spain reported that the Chinese Community, “the Parian” had many eating houses
where the Sangley’s (Chinese) and the natives partook of their meals.
The formal school feeding program was started in England by an Englishman
named Victor Hugo. The American school feeding programs were patterned after Hugo’s
program. As opportunities for travel increased, so did the commercial foodservice grow?
In the 16century, coffeehouses were established in the United States of America. In Paris,
France, however, it was only sometime in 1765 that the first restaurant was opened by a
Frenchman named Boulanger. Then, with the advent of the 20thcentury, commercial
foodservice has become highly favored over the other types of foodservice systems.
The Americans modified the foodservice system when they introduced the concept
of cafeteria. It started with the public school feeding program in 1906when attempts were
made to remedy the poor nutrition of children. The American teachers put up cafeterias
to demonstrate the value of proper diet to the students. The cafeteria was a laboratory of
the home economics courses which also served meals to both students and the faculty.
The cafeteria concept was not limited to the schools. Other types of foodservice such as
the commercial fast food centers, in plant feedings, and dining rooms in healthcare
institutions picked up the concept of self service. It is expected that with the onset of
globalization and the effect of modern information technology in the Philippine foodservice
industry will become more diversified and definitely grow in magnitude.