FFO MIDTERM CHAPTER 1

Cards (92)

  • The foodservice industry provides millions of meals a day in a wide variety of types of operation. 
  • Food can include a wide range of styles and cuisine types.
  • Beverages include all alcoholic and non-alcoholic drinks.
  •  Alcoholic beverages include wines and all other types of alcoholic drink such as cocktails, beers and cider, spirits and liqueurs.
  • Food can be classified by country, for example, traditional British or Italian
  •  Food can be classified by type of cuisine, for example, oriental; or a particular specialty such as fish, vegetarian or healthy food.
  •  Non-alcoholic beverages include bar beverages such as mineral waters, juices, squashes and aerated waters 
  • The food service industry encompasses all of the activities, services, and business functions involved in preparing and serving food to people eating away from home.
  • The food service industry includes all types of restaurants from fine dining to fast food. 
  • The food service industry also includes institutional food operations at locations such as school and hospitals, as well as other specialty vendors such as food truck businesses.
  • The history of foodservice is closely associated with travel. Throughout history merchants have traveled extensively to trade with other nations or tribes.
  • There were also the religious pilgrimages to places of worship. Invariably, in the different places of destination, food and lodging have been provided to the travelers.
    • In the middle ages, the beginnings of food service was evident in the dining rooms of posting houses of the Romans, as well as the Inns and Taverns of the English people. 
  • The majority of food service businesses do not have research and development laboratories.
  • At present, the innovations in equipment design and layout, packaging and service techniques are of a defensive or reactive nature.
  • Defensive innovations include faster and better preparation methods, improved temperature control, even heating, energy and labor savings, less waste, better sanitation, faster service and flexibility. 
  • Developments in offensive or pro-active innovation, which can radically change current practices, are rare.
  • RESTAURANT, REIMAGINED - Twenty years ago, there were 2 options for delivery: pizza or Chinese food. Today there’s no limitation, thanks to third party delivery services such as DoorDash, GrubHub, pabitbit, food panda, Uber Eats and more.  Data in Second Measure reported U.S. restaurant delivery sales grew 52 percent year-over-year in May 2019. 
  • WORK : WHERE TO GO FOR FRESH FOOD OPTION - As work life has evolved, so has workplace dining. These days, good food options at work are necessary for recruiting and retention, especially in our competitive, low-unemployment economy. 
  • BYTE SUPPLIES  - “a tiny market in your office,” by providing self-serve refrigerators they stock daily with grab and go fresh food options, available to workers 24/7. The tech makes it easy to administer: just swipe your card, open the fridge to access salads, drinks, and more, which show up on your credit card bill.
  • EAT CLUB - It calls itself a “virtual café” that delivers fresh, hot meals to the office, packaged individually so everyone gets to eat what they want. For workplaces that don’t offer food, an employer can outsource restaurant runs to them, with billing that allows the company to subsidize the meals.
  • ZERO CATER  - It offers something similar to third party restaurant delivery, with a focus on corporate customers, not consumers. Their app connects workplaces to local food businesses, and they help coordinate delivery of the food, set up, on-site service, and clean-up.  
  • RE-IMAGINING MENU AND PACKAGING FOR DELIVERY - Of course the other piece of the puzzle is packaging. Companies are working diligently to solve the problem of fried food beyond even French fries. 
    • Anchor Packaging’s Crisp Food Technologies containers utilize a patented “convection cross-flow design that relieves moisture and condensation while maintaining food temperature.” They claim that independent studies by retailers and restaurants show that the temperature and texture of fried foods fare better in their containers during a 30-minute delivery. 
  • GREEN KITCHEN AND PACKAGING - An enterprising employee on McDonalds’ sustainability team connected the iconic brand to his former employer, Ford, for an all-American solution. Ford will use coffee chaff, a by-product of coffee bean roasting, to make auto parts. McDonalds is also working on an evolved paper straw, after the backlash that their first attempt drew, in part for not being recyclable.
  • SELFSERVICE 2.0 AND GRAB AND GO - A somewhat obvious solution is back of house automation, and chain operators like McDonalds have spent millions developing and implementing solutions like their automated smoothie and McCafe drink machines, in other words, robots. 
  • The Canterbury Inn had a kitchen measuring 45 feet in diameter, which provides food not only for the monks but also for the pilgrims who came to the abbey to worship.
  • Food service became a necessity because in the Royal Households of England, numerous guests (150-200) were received daily.
  • Royal Households of England - A systematic recording of its expenses was made and compiled in the Northumberland Household Book
  • Northumberland Household Book was considered the first known record book of scientific food cost accounting. 
  • In England during the industrial revolution, Robert Owen provided meals at nominal prices in an effort to improve the working conditions of the workers in his mill.
  • Owen’s feeding program was so successful that it spread throughout the civilized world
  • Robert Owen has been known as the father of modern industrial catering
  • Florence Nightingale is an English nurse, pioneered in hospital food service during the Crimean War. 
  • Florence Nightingale has been called the first hospital dietitian in the modern sense
  • A noted chef named Alexis Soyer helped Florence in the establishment of a hospital diet kitchen. 
  • 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 16th century, coffeehouses were established in the United States of America.