Welcome to

Hospitality and
Tourism Industry
FUNDAMENTALS OF FOOD
SERVICE OPERATIONS

Ms. Emmery P. Balbas, MBA, LPT

 HOSPITALITY:

OVERVIEW
OF THE
a) it is the act of kindness in
HOSPITALITY welcoming and looking after the
basic needs of guests or strangers,
AND mainly in relation to food, drinks,
and accommodation.
TOURISM
INDUSTRY
b) “the generous reception and
gracious entertainment of strangers
or guests.” The term hospitality
comes from the word hospice, “a
place of refuge for travelers.”
 The act of travelling away from home to visit a
particular place for sightseeing, touring, visiting
friends and relatives, engage in various sports,

TOURISM: participate in a convention, business conference,

study or seek medical attention and any other
reasons

OVERVIEW OF THE HOSPITALITY AND TOURISM INDUSTRY

Travel and Tourism Industry: All businesses that cater to the
needs of the traveling public.

Hospitality Industry: Refers primarily to businesses that provide

accommodations and foodservices for people when they are
away from their homes.

OVERVIEW OF THE HOSPITALITY AND TOURISM INDUSTRY

Scope of the Hospitality and
Tourism
Common Dynamics of
the Two Industries
◦ Delivery of services and products

◦ Customer and guest impressions

are critical

◦ Fascinating and ever-changing

field

◦ Can be very rewarding ( have

found their way to other fields)
Pineapple Tradition
The Pineapple tradition started when the sailors
of the past era, returned to their homes and
the villagers place the sign of their comeback.

The Crown of the pineapple symbolizes that

the “Service” is the integral part of the
hospitality industry.

The so called eyes of the pineapple symbolizes

that the industry is a diverse industry and that it
has many branches or sectors.
Hospitality Through the
Ages…
During the Middle Ages and Renaissance, Inns and
Taverns were crude places for weary travelers to get
some rest and a drink.
Inns and Taverns- are the early type of accommodation
or hotel.
“Hotelsgarni”- These were large houses that rented out
rooms by the day, week, or month, Around 1760, the
word “hotel” was introduced in London.
FOOD SERVICE INDUSTRY;
Café or Coffeehouse – early type of restaurant appeared in England at Mid 1600s

In 1765, a soup vendor named Monsieur Boulanger, opened a tavern to sell his soups. Touted to be nutritious health
restorers, these soups were called “le restaurant divine from the Latin word “restorante” meaning (restorative),
presumably meaning “to restore lost energy.”

The soup is a hot dish of sheep’s trotters (feet) or sheep’s fat in a white sauce that had been prepared on the premises.

Monsieur Boulanger

Accredited by establishing the word RESTAURANT

TWO GUILDS THAT OPPOSED BOULANGER

Chaine de Traiteurs (“caterers” from the

French verb traiter, “to treat”)

Chaine de Rotissiers

France- is the home of world’s

Gastronomy
Marie-Antoin Careme
Grande Cuisine – or so-called
HAUTE CUISNE, were meals
Marie-Antoin Careme -(1783-
consisting of dozens of courses, acknowledge as the master of
1833), Known as the ‘chef of
intricately prepared, served like French grand cuisine
kings and the king of chefs,”
a choreographed ballet, and
elaborately displayed.

His goal are lightness, grace, He made the ROUX- a

He classified SAUCES
order & cleanness thickening agent

L’Art de la cuisine au XIXe

Hollandaise, Veloute, siecle (1833) en compasses not
5 mother sauces Bechamel,Espagnole and only his life’s work, but
Tomato based summarizes hundreds of years
of culinary growth.
Julienn’s Resturator – First American Restaurant in Boston
- the owner is Jean- Bapteste Gilber Paypalt

Delmonicos - the First Famous American Restaurant, own by Swiss Brothers

namely Pietro and Giovanni Delmonico
- the restaurant opened in 1827 at William Street, New York City
-the first modern restaurant, that you could order what you want instead
of what is prepared. With 9 nine restaurants and 371 dishes.

❖Charles Ranhofer - the chef of the Delmonicos

- was the first internationally renowned chef of an American
restaurant.
- he his best known for his book THE EPICUREAN, the
encyclopedia of cooking.
AUGUST ESCOFFIER - (1846-1935) hesimplified flavors, dishes, and garnishes,
introducing classic cuisine.
• - he took the Carame’s fussy and elaborate procedures and refined them with less ingredients, perfect
balance, and simplicity.
• His contributions are the following:

He made the Le Guide culinaire (1903 regarded as the cook’s bible.

He developed the BRIGADE SYSTEM- a system that distinguishes specific

responsibilities in the kitchen.

He created the first A LA CARTE menu, a single based order

• His career achievements:

revolutionizing and modernizing the menu, the art of cooking and the organization
of the professional kitchen.
• Germany's Kaiser Wilhelm II told Escoffier, “I am the Emperor of Germany, but you are the emperor of
chefs.”

AUGUST ESCOFFIER
 Cesar Ritz (1850-1918) Grand National- the largest Savoy Hotel – the hotel Carlton Hotel - the first
worked hard as an and most luxurious hotel in in London, Ritz acquired hotel in London that
apprentice to a hotelkeeper, Switzerland
and took management has bath in every room.
a handyman, and at
nineteen, a restaurant
manager.

Paris Ritz- the hotel

owned by Ritz and
Escoffier and refined
them in a more classical
features
Frederic Henry Harvey- in 1878 started the first
eating-house hotel establishments along
Kansas.
- Created the FIRST CHAIN restaurants in united
states.
- -Operated 12 hotels, 65 railway restaurants
and 60 dining cars

JOHN R. THOMPSON:
- Controlled 126 self-service restaurants in the
Midwest and South of America
SEGMENTS OF FOOD
SERVICE INDUSTRY
 Commercial
3 Segments of
Food Service
accdg to: NRA
Institutional

Military
National Restaurant
Association
A association that is responsible for the
welfare of restaurants, and accrediting the
restaurant for a certain rating that are
according to their international standards.
 COMMERCIAL FOOD SERVICE
*The commercial foodservice segment of the industry includes
any type of operation that sells food and/or beverage for a
profit, and is the largest category responsible for most of the
sales

*Consists of food and beverage businesses that compete for

customers
.
 1. Restaurant
2. Contract Food Service Management
3. Lodging Food Service
Categories of 4. Retail and Convenience Food Service
5. Recreational Food Service
Commercial 6. Mobile caterers/ Catering
Food Service 7. Vending Food Service
1. RESTAURANT
THE KING OF COMMERCIAL FOOD SERVICE
2. Contract Food
Service Management
Contract foodservice companies (also called
foodservice contractors) are companies that
specialize in operating a foodservice
department of an organization. Contract
foodservice companies make a profit, but
much of its activity is in the institutional
foodservice area such as those found in
schools, industrial and manufacturing plants.
3. Lodging/ Accommodation
Foodservice

5-star hotels Coffee shop, Fine dining restaurant/s, Specialty

restaurant, Bar, Coffee lounge/pastry counter, Conference &
banqueting, Outside catering, 24- hour full room service menu,
Executive lounge food & beverage services, In room guest amenities,
Mini bar, Nightclub, karaoke, cigar room, pool café, delicatessen,
Employee dining

4-star hotels Coffee shop, Specialty restaurant, Bar & lounge, Room
service (limited throughout the night), Guest amenities, Conference &
banqueting, Mini bar, Employee dining

Budget hotels Breakfast buffet, Bar, Vending machines, Employee

dining

Bed & breakfast Breakfast, Limited set menu available at set times on
request

Hostel Snack bar, Vending, Food prepared on request to take away

 ● Coffee shop
● Restaurant
● Fine dining
● Bar
● Lounge
F& B Outlets in ● Executive lounge
an
Accommodation ● Conferencing & banqueting
● Outside catering
● Room service
● Mini bar
● Guest amenities
● Employee dining
4. Retail and
Convenience Food
Service
Retail and convenience foodservice
is quite diverse. Some retail and
convenience foodservice includes
sports venues, supermarkets (deli
departments, meat and poultry
departments, seafood departments,
produce departments), and quick-
stop markets and gas stations.
5. Recreational
Food Service
The recreational foodservice consists of
Municipal convention centers, amusement
parks, expositions, roller and ice-skating
rinks, state and national parks, sports
stadiums, coliseums and arenas, concert
facilities, racetracks, carnivals and circuses,
botanical gardens, and zoos.
 Mobile Caterers consisting of trucks and
vans began soliciting factories and
6. Mobile construction sites during World War II.
They may be corporate owned, individually
Caterers/ owned, or partnerships. A corporation
Catering typically hires people to operate its trucks,
or may lease the truck to the individual,
who then earns a percentage of the profit
Catering is a provision of food and
service for a special event that
usually involves feeding a large
number of people at one time.

Catering is often done for business

events and social events.

On
Catering can be divided premise
into 2 types: Off
premise
On premise catering takes place
at the caterer’s place of
business, such as a banquet hall
with a kitchen, hotel, or
restaurant.

Off premise catering occurs

when the event is help away
from the caterer’s place of
business, such as at churches,
country clubs, picnics,
businesses, and private homes.
7. Vending Food
Service
Vending foodservice operations continue to
grow in popularity among college and
universities, schools, and industrial plants.
Labor cost is very low and foods can be
obtained from purveyors, wholesalers, or
from other vending operators.
Institutional Food
Service
Institutional foodservice consists of
foodservice provided to customers in an
institution, such as a school, hospital,
Institutional foodservice includes: business
and industry (employee), schools, colleges
and universities, all health care, clubs,
correctional institutions, and community
centers.
 1. EMPLOYEE FOOD 2. SCHOOL FOOD SERVICE 3. TRANSPORTATION

Categories of SERVICE IN BUSINESS AND

INDUSTRY
/COLLEGE AND
UNIVERSITY FOOD
SERVICE
FOOD SERVICE

Institutional
Food Service

4. HEALTH CARE FOOD 5. CLUBS

SERVICE
1.Employee Foodservice
(Business and Industry

Employers that provide foodservice to their

employees in office buildings, manufacturing
plants, and other businesses, are referred to as
business and industry (B & I). Business &
industry foodservice (self-operated) is typically
“in-house” and does not focus on making a
profit, such as in-house employee or student
food programs. Twenty percent of business
foodservice is operated by the employer. The
other 80% is hired-out to contract
management companies.
Foodservice provided in a business for the
convenience of people who work at the
business, such as an employee cafeteria in an
office building or factory.
2. School/ University
Food Service
Consists of meals that are served to students
who attend school. It contributes to students
health and well being to help students learn
better.
3. Transportation
Food Service
Transportation foodservice can be
divided in 2 categories:
◦ Foodservice During Travel
◦ Airplane food, dining on long distance trains
and foodservice on cruise ships
◦ Foodservice in the Station
◦ Restaurants in airports and railroad stations.
Usually are quick serve, but some are not.
SEA Range from cafeteria-style snacks on short routes to fine dining
on cruise lines.
Normally transfer large quantities in short period of time.
AIR Range from purchased snack on budget airlines or gourmet set
menus for first-class passengers. The food is mass produced and
prepared off-site. The on-board catering is normally contracted
out to a specialist cater. Beverage can be range from trolley to
full

RAIL Range from fine dining to trolley service. Provide on-board kiosk
where customers can purchase a basic selection of hot and cold
food and beverages. Another common method is an on-board
trolley service, move from carriage to carriage. Fine dining is
offered in first-class long journeys.
4. Health Care Food
Service
Foodservice that takes place in hospitals,
nursing facilities, and assisted care residences.
Some are served in a customer’s room and
some are served in a dining hall.
It is important that the food served meets all
the calories and nutrients that a patient needs
to restore and maintain health.
Health care includes retirement homes,
nursing homes, extended care facilities, and
similar facilities. Health care operations are
similar to those in hospitals, but require
fewer modified diets. Food must be simple
and nutritious. The foodservice manager
must take care to balance soft and bland
diets with those can more normal, textured
food, and keep the menu interesting,
desirable, varied, and nourishing.
5. Clubs CLUBS CATER TO MEMBERS COUNTRY CLUBS
WHO USE THE FACILITIES FOR
ENJOYMENT, RELAXATION,
USUALLY HAVE
AND TO ENTERTAIN GUESTS, RECREATIONAL AND
AND TYPICALLY EMPHASIZE SPORTS FACILITIES SUCH
HIGHER-END FOOD AND AS GOLF COURSES,
SERVICE. SOCIAL CLUBS MAY
SERVE BREAKFAST, LUNCH, AND TENNIS COURTS, AND
DINNER. POOLS.
Military Food
Service
The sales included in the National Restaurant
Association’s classifications are those in
officers’ and noncommissioned officers’
(NCO) clubs and in military exchanges
(stores). The food served to military
personnel at posts and in other military units
is not included.
 THANK YOU!

Questions, Clarifications?