HM110Notes3

HM110Notes3 - Introduction to Foodservice(Materials from the E-Reserve Material Spring 2009 Foodservice Industry(Introduction to Foodservice

Info iconThis preview shows pages 1–14. Sign up to view the full content.

View Full Document Right Arrow Icon
Introduction to Foodservice (Materials from the E-Reserve Material) Spring 2009
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Foodservice Industry (Introduction to Foodservice, Optional Text) Early history of foodservice organizations Religious and Royal Households Development of present-day foodservice Restaurants Colleges and universities School foodservice
Background image of page 2
Foodservice Industry Development of present-day foodservice Clubs and other social organizations Hospitals Nursing homes and other health care centers Retirement residences and adult communities Industrial and business foodservice Transportation companies
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Foodservice Industry Status of foodservice today Factors affecting growth Trends in foodservice Challenges facing the industry
Background image of page 4
A Fact Foodservice directly employs more than 11.7 million people in the U.S. and is the largest employer of ethnic groups, minorities, women, workers with disabilities, and entry-level workers.
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Early History of Foodservice Organizations One of the first R&D Facility during Ottoman Empire Well-run kitchens appear in Europe Certain phases of foodservice operations reached a well-organized form as early as feudal times in the following countries: Great Britain France Germany Sweden These countries have had the most influence on the development of American food customs.
Background image of page 6
Development of Present-Day Foodservice Restaurants The impact of travel Stagecoach travel in colonial America Hotel foodservice New food types been introduced to US with immigrations
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Development of Present-Day Foodservice Restaurants continued The impact of the automobile Soda fountains and coffee shops Fast food starts in 1941
Background image of page 8
Development of Present-Day Foodservice Restaurants continued McDonald’s arrives 1950s bring coffee shops Innovative marketing in the ’60s and ’70s Economic downturn of the ’80s Concerns of the ’90s and beyond Impact of the Baby Boom generation
Background image of page 9

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Development of Present-Day Foodservice Colleges and universities Twelfth century hostels Colonial residence halls Twentieth century changes Cafeteria service Other trends in residence hall dining
Background image of page 10
Development of Present-Day Foodservice School foodservice Early beginnings (1849) Knowledge of nutrition (1900s) Impact of the world wars Impact of major legislation National School Lunch Act of 1946
Background image of page 11

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Development of Present-Day Foodservice School foodservice continued 1980s enrollment decline School foodservice switched from subsidized to self-supporting through centralized food production Management of school foodservice Clubs and other social organizations
Background image of page 12
Development of Present-Day Foodservice Hospitals Eighteenth century “Mush and Molasses” menu
Background image of page 13

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 14
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 10/08/2011 for the course HTM 110 taught by Professor Staff during the Spring '11 term at S.F. State.

Page1 / 48

HM110Notes3 - Introduction to Foodservice(Materials from the E-Reserve Material Spring 2009 Foodservice Industry(Introduction to Foodservice

This preview shows document pages 1 - 14. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online