Historical Development of

the Food Service Industry

Chef Carlo Erik E. Castaneda

HM 110 (Quantity and Quality Food Production &
Service)
June 29, 2009
Food Service Industry

The food service industry is

a major component of the
global economy
Every year billions of
dollars are spent by
governments to ensure
food security for their
citizens
In the tourism industry,
food has become a
significant aspect of the
tourist’s experience of a
destination
 Food Service Industry

Restaurants Cafeterias

Farmers/
Catering
Food Producers

Food Service
End Consumers
Distributors
 The history of food
preparation is as old as
man’s history
 Prehistoric humans did not
have the refrigerator,
therefore food rotted
often
 Thus, it became extremely
important for them to live
where they could hunt,
collect and eat food.
 Around 500,000 BC,
Neanderthals developed
the "tame" flame, and thus
cooking was developed
 Roasting was probably the
first method to be used to
cook meats
 The development of
agriculture in the Neolithic
Period changed humanity
forever
 The advent of civilization
as we know it, has made
food preparation a more
delicate and complex
process
 17th and 18th Century

 The earliest food service

establishments began as
public houses
 These gathering places
provided primarily beer to
their patrons but did serve
a limited choice of food
 By the 1700s, taverns had
become more abundant
 New York City was home to
the Tavern Kitchen that
regularly sent meals to
George Washington's
quarters nearby
 19th Century

 Food service changed

dramatically in the next
century with the transition
from the public house-style
taverns to full service
restaurants
 The public now had a
variety of commercial
eateries from which to
choose
 The choices ranged from
fine dining to cafeterias, to
even something as simple
as a soda fountain drink
20th Century
 At the start of the 20th
century, lunch wagons had
become so numerous that in
some areas they blocked city
streets
 Later on, in the United States,
these mobile food providers
soon became parked and the
American diner was born
 Restaurant franchises then
began to emerge
 The fast food business concept
soon started with Richard and
Maurice McDonald who pared
down their old menu from 25
items to only hamburgers,
French fries and shakes
Food Service Industry Today
 Food service worldwide has grown
to a multi-trillion dollar per year
business that includes agriculture,
transportation, wholesale trade
and food manufacturing
 Food stores and food service
establishments provide food
products, prepared food and meals
to consumers
 Food stores, which encompass
supermarkets, convenience stores
and specialized food stores account
for 82 percent of all food sold in
retail stores
 Food service organizations,
including both sit-down and
fast food restaurants,
cafeterias and other related
institutions account for 84
percent of prepared food and
meals sold
END OF PART ONE
Kitchen Organization
101

A Place for Everything and

Everything in its Place
Upper Cupboards
 Keep glasses and mugs on
the lowest shelves for easy
reach
 Large bowls for prep work
and regular serving platters
make more sense on higher
shelves
 Special occasion items (rarely
used) like vases or fancy
serving dishes on the highest
shelves
 Lower Cupboards

 Accessibility is the key

to using lower
cupboards to their full
advantage
 Store larger items that
are used a few times a
month at the back and
everyday items in front
 Keep plastic containers
and matching lids
together
Freezer
 Group similar foods
together in the freezer
 Use sturdy containers
that are easy to stack
 Label the food with the
date they were added
to the freezer and
 Rotate the items so the
oldest ones are in front
to ensure that
everything gets eaten
before freezer burn sets
in.
 Counters
 First and foremost,
clear the clutter
 Only keep appliances
that are frequently
used on display
 Store tall cooking
utensils, such as
spatulas and tongs, in a
decorative pitcher or jar
close to the stove for
easy access
 Save a little space in
drawers for extra items
Drawers
 Keep cutlery together
with a washable tray that
separates the utensils by
kind
 Larger gadgets, such as
potato peelers or garlic
presses, are easy to find,
so they can float freely in
the open area of the
drawer
 Deep drawers are ideal for
pots and pans because of
higher vertical space
 Small plastic organizing
trays are a great way of
grouping like items
together, such as birthday
candles, balloons and
tape to wrap presents
Fridge
 Keep condiments all
together and easy to reach
in the racks on the inside of
the door
 Products that get used
several times a day, such as
juice or water, should be
front and center on the top
shelf
 Store other foods in clear,
stackable containers to
make the most of your
space, while still being able
to identify what you have
 Finally, to avoid an
overcrowded fridge, purge
foods that are past their
prime once a week
 Pantry
 Take a good look and
Has your pantry toss out anything that
become a land of has not been used for
forgotten food? several months to a
year
 Organize shelves by
meal:
 A dessert shelf for
baking supplies and
pudding mixes
 A breakfast shelf for
cereal and peanut butter
 A lunch shelf for canned
tuna and granola bars
 A dinner shelf for pasta
and canned veggies
 Golden Rules of Kitchen
Organization
Let’s sum it  Store things where you
up, shall we? use them
 Group like items together
 Store most frequently
used items in the most
accessible places
 Declutter yearly
 Keep small kitchen items
in containers, see-
through bins if possible,
with neat, easy-to-read
labels
 Clean as you go
STAFFING PATTERNS
 STAFFING PATTERNS
 There is no kitchen organization that
is set in stone
 Organizational structures are based
on needs and the situation
 Experimenting with different
arrangements is essential in
determining the best organizational
setting in the kitchen
 Typical Restaurant Staffing Pattern
Owner

Restaurant
Manager

Assist
Manager

Kitchen Service
Dishwasher Department Department

Part timer Trainee Desert

Cook 1 Cook 2

Trainee
Typical Kitchen Staffing Hierarchy

Executive Chef

Chef de Cuisine

Sous Chef

Expediter/
Announcer

Line Cooks

Dishwashers
 Key Positions and Responsibilities

 The manager of the kitchen responsible for

 Executive Chef supervision, creation of the menu, and the
business side of the kitchen
 This is the hands-on individual in charge of
 everything going on in the kitchen. The
Chef de Cuisine titles executive chef and chef de cuisine
may sometimes be used interchangeably
 The sous chef is second in line in the
 Sous Chef kitchen. A sous chef may be in charge of
the kitchen when the executive chef or chef
de cuisine is absent.
 This is the individual who serves as liaison
 Expediter or Announcer between the dining room and the kitchen.
The expediter announces orders as well as
checking dishes before they are taken into
the dining room.
 Chef de Partie or Line  Each of these chefs or cooks are in charge
of a particular portion of the kitchen’s
Cook service.
 A dishwasher washes dishes and pots and
empties the trash. This is one of the most
 Dishwasher demanding jobs in the kitchen and the least
glamorous.
 Many chefs would attest to the fact that the
dishwasher is the most important employee
in a restaurant, since the place will come to
a standstill if there are no clean plates or
pots.
 Line Cooks in the Traditional French Brigade
System
 Responsible for all sauces and sautéed items. This is
 Sauté Chef traditionally the top position among chefs de partie
 All of the fish dishes and the butchering and
 Fish Chef fabrication of the fish as well.
 The responsibility for all roasted and braised meats.
 This role may be combined with the roast chef and
 Roast Chef is responsible for all grilled foods.

 As the title implies, this position is responsible for all

 Grill Chef fried items.
 This chef is usually responsible for all the
 Fry Chef vegetables, soups, pastas, and starches. This is one
of the roles most likely to have other cooks
underneath the head chef.
 Vegetable Chef  A chef who may work in any area and fill in
wherever needed.
 Roundsman  His position is sometimes referred to as pantry chef
and is in charge of cold salads, appetizers, pates,
etc.
 Cold-Foods Chef  Responsible for butchering and fabricating meat
and poultry, but often leaves fish to the fish chef.
  Holds the responsibility for baked goods, pastries,
Butcher and sweets. This is another position that may have
several other cooks underneath the head chef.
 Pastry Chef
 Food Service Occupations
 Baker- someone who bakes and sells bread
 Bartender- They prepare standard mixed drinks and,

occasionally, are asked to mix drinks to suit a customer’s taste.

 Busboy- works in the restaurant and catering industry clearing
dirty dishes, taking the dirty dishes to the dishwasher, setting
tables, and otherwise assisting the waiting staff
 Butcher- someone who prepares various meats and other related
goods for sale.
 Carhop- a waiter or waitress who brings food to people in their
cars at drive-in restaurants. Usually the car hops worked on foot
but sometimes used roller skates.
 Cheese maker- a person who makes cheese
 Chef- The person in charge of all things related to the kitchen
usually including menu creation, management, scheduling, and
payroll of entire kitchen staff, ordering, and plating design

Chocolatier- someone who makes confectionery from chocolate
 Cook- a person that prepares food for consumption.
 Counter attendants- take orders and serve food at counters
 Cont’d Food Service Occupations
 Cup Bearer- an officer of high rank in royal courts, whose duty it was
to serve the drinks at the royal table. On account of the constant fear of
plots and intrigues, a person must be regarded as thoroughly
trustworthy to hold this position
 Food Stylist- The role of the food stylist is to make the food look
attractive in the finished photograph.
 Food taster-a person that takes food (or drink) to be served to
someone else to confirm that it is safe to eat and does not contain
toxins or poisons.
 Garde manger-meaning "keeper of the food" or pantry supervisor,
refers to the task of preparing and presenting cold foods
 Health Inspector- a public employee who investigates health hazards
in a wide variety of locations, then will take action to mitigate or
eliminate the hazards
 Nutritionist- a person who devotes professional activity to food and
preventive nutrition
 Retail Meat Cutter- is responsible to prepare standard cuts of meat
(including poultry and fish) to be sold in either a self-serve or specialty
counter
 Waiting staff- those who work at a restaurant or a bar attending
customers — supplying them with food and drink as requested
Domestic Kitchen Orientations/
Forms
 Single-file kitchen- (or one-way
galley) has all of these along one wall;
the work triangle degenerates to a line
 Double-file kitchen (or two-way
galley) has two rows of cabinets at
opposite walls, one containing the
stove and the sink, the other the
refrigerator
 L-kitchen- the cabinets occupy two
adjacent walls
 U-kitchen- has cabinets along three
walls, typically with the sink at the
base of the "U"
 Block kitchen (or island)- the stove
or both the stove and the sink are
placed where an L or U kitchen would
have a table, in a freestanding
"island", separated from the other
cabinets
END OF PART 2
There you
have it!