All about the history of Food Service Management., Study notes of Food Science and Technology

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BULACAN STATE UNIVERSITY | COLLEGE OF EDUCATION

Cafeteria and

Catering

Management

FSM

MARILOU S. PAGSIBIGAN

FOODSERVICE A LOOK INTO THE HISTORY Lesso n 01

OBJECTIVES: At the end of the session, the students will be able to: 1.Discuss the development of foodservice from the earlier days to the present;

2. Identify historical events and their effect on food and the food service industry;
3. Explain the evolution of present-day foodservice;
4. Share insights regarding the foodservice as a growing industry, and
5. Demonstrate effective listening skills as they listen to other students’ presentations.

From the beginning…. The history of Food service

is closely associated with travel.

The Early practitioners of quantity food production were those in the religious orders and royal households.

Canterbury abbey- a favorite site of pilgrimages

• (^) The kitchen measures 45 feet wide.
• (^) * It showed the preparation of food in abbey are much higher than in the inns.
• (^) * The strong sense of stewardship brought the

Royal Households and Noble House Holds

EVOLUTION OF THE PRESENT DAY FOODSERVICE

Provision of board and lodging has long been a practice in colleges and universities. *Several changes in foodservice took place in the U.S. *Until world war II, colleges provided a separate mess hall for men and women. Students were trained in the social graces in addition to satisfying their dietary needs.

School Foodservice

• (^) It was also offered to encourage greater school attendance. Parents and civic- minded people worked together to provide school children with an economical lunch.
• (^) * In 1849 , canteens for school children were established.
• (^) * In 1855, Victor Hugo started school feeding in England. He provided school children with well-prepared luncheon in his own residence. Consequently, school food service started in the United States.

Hospitals were no exception in the present trend of providing meals.

• Dietetics , as one of the services offered, had its beginning during the Crimean War.
• Florence Nightingale- an English Nurse, pioneered the establishment of a diet kitchen which provided sanitary and nutritious meals for the sick and wounded soldiers.

Changes and Innovations:

• (^) 1. European hotel plan which offered a separate charge for board and lodging.
• (^) 2. Restaurant concept which has been traced to have originated from the shops of France.
• (^) 3. Cafeteria which was set up to simplify commercial foodservices. A type of self- service which came into existence

• (^) 4. Automat- first opened in Philadelphia in 1902

by Horn and Hardart. It was patterned after a

waiterless restaurant in Berlin where coin

operated machines were used.

• (^) 5. Fast food concept of the 1960’s patterned

after a western chain of hamburgers went

public.

• (^) “ Food on the Move ” is a major part of today’s

foodservice provided by airlines, trains and

cruise ships.