HOSPITALITY
Is the act of receiving and providing for guests in a warm, welcoming,
and generous manner, ensuring their comfort and satisfaction.
HOSPITALITY INDUSTRY
Refers to the sector of the economy that includes businesses providing
services.
Key Sectors Under The Umbrella Of The Hospitality Industry
Accommodation Travel and Tourism Food & Beverage Events Recreation &
Services Entertainment
Hotels Airlines Conferences
Resorts Cruise lines Restaurant Convention Casinos
Hostel Travel Agencies Café Theme Parks
other lodging Tour Operator Bars Sports Events
services Catering Services Theaters
Food Delivery Attractions
Fundamentals in Food Service Operation
Refers to the core principles and processes of any business or organization
that involved in delivering food and beverage services to customers.
References:
1. Lashley, C. (2008). "Hospitality." In The SAGE Dictionary of Tourism Studies. SAGE
Publications Ltd.
2. Chon, K. (2019). Tourism and hospitality marketing: A global perspective. Routledge.
3. Jones, P., & Lockwood, A. (2004). The Management of Hotel Operations. Cengage Learning.
4. Johnston, R., & Clark, G. (2008). Service Operations Management: Improving Service Delivery.
Pearson Education.
5. Davidson, R., & Shlesinger, A. (2008). Food and Beverage Service. Elsevier.
6. Lobster, L. (1999). The Restaurant: From Concept to Operation. Wiley.
7. Schlosser, E. (2001). Fast Food Nation: The Dark Side of the American Meal. Houghton Mifflin
Harcourt.
8. https://www.scribd.com/document/432694415/History-of-Food-Service
FUNDAMENTALS IN FOOD SERVICE OPERATIONS – LEC 1
History of Food Service Industry
Ancient Civilizations:
• The practice of food provision for the public can be traced back to ancient Egypt, Greece, and
Rome, where street vendors and inns offered food to travelers and locals.
Medieval Period:
• Food services were primarily inns and monasteries, serving travelers and pilgrims.
• These places were the first forms of restaurant where guest could sit down to a meal outside their
homes.
18th Century:
• The modern concept of a restaurant began to emerge in France. (offer a menu of food for
customers to choose from and provide with their own table, cutlery and waiter).
• In 1765, a Frenchman named Monsieur Boulanger – “the father of modern restaurant” opened
the first restaurant in Paris. His establishment offering a choice of restorative broths, believed
capable of restoring one’s health.
• Restaurant taken from the French verb word restaurer meaning to restore or to refresh.
French Revolution:
• The Chefs to former nobility suddenly had no employment. Some stayed in France to open
restaurant and some went to other parts of Europe but many crossed the Atlantic to America.
• Restaurant then spread rapidly across the world.
Industrial Revolution (19th Century):
• Urbanization and technological advancements led to a boom in the food service industry.
• Railroads and steamships required catering for passengers.
• Hotels expanded their food services to meet the needs of travelers.
20thth Century Innovations:
• Fast Food Revolution - Chain restaurants like McDonald's (1940) and KFC (1952) revolutionized
fast food with standardized menus and operational efficiency.
• Globalization - Ethnic cuisines gained prominence as travel and migration increased.
• Technological Innovations - Introduction of refrigeration, microwaves, and food processing
improved food storage and preparation.
21thth Century:
• Digital platforms, health-conscious dining, and sustainability shape the modern industry. Delivery
apps and global cuisines dominate, while robotics and AI are integrated into operations.
FUNDAMENTALS IN FOOD SERVICE OPERATIONS – LEC 2
History of Food Service Industry in the Philippines
Pre-Colonial:
• The concept of communal eating and food sharing dates back to the pre-colonial period,
where early Filipinos practiced communal feasting during gatherings and rituals. With the
arrival of Chinese traders around the 2nd century AD, new culinary techniques and
ingredients, such as soy sauce, fish sauce, and stir-frying, were introduced.
Spanish Colonial Period (1565-1898):
• The Spanish introduced new cooking techniques and ingredients, significantly influencing
Filipino cuisine.
• Formal dining establishments began to emerge, catering to Spanish officials and the elite.
These included taverns, cafeterías, and eateries serving Spanish-Filipino dishes.
• The karinderia (small roadside eateries) originated during this period, providing
affordable meals for travelers and workers.
American Colonial Period (1898-1946):
• The introduction of American fast food concepts influenced dining culture. Cafeterias and
soda fountains became popular, particularly in urban areas.
• Restaurants serving Western-style food, including burgers, steaks, and sandwiches,
emerged in cities like Manila.
Post-War Era and Independence (1946-1970):
• Economic recovery after World War II led to the growth of restaurants and food businesses.
• Filipino-Chinese cuisine became more prominent, with the rise of eateries serving pancit
(noodles), dim sum, and other Chinese-inspired dishes.
• Turo-turo (point-point) eateries became popular, offering affordable, home-cooked meals
in buffet-style setups.
The Rise of Fast Food (1980-1990):
• The global fast-food industry expanded in the Philippines with the entry of McDonald’s,
Pizza Hut, and KFC.
• Local brands like Jollibee, Max's Restaurant, and Goldilocks thrived by adapting Western
concepts to Filipino tastes.
• The rise of malls brought food courts and expanded dining options for consumers.
Modernization and Diversification (2000s-Present):
• The food service industry diversified further with the entry of international cuisines,
including Japanese, Korean, Middle Eastern, and more.
• The café culture grew, driven by global chains like Starbucks and homegrown brands like
Bo's Coffee.
• Technology reshaped the industry with the rise of food delivery apps (e.g., GrabFood,
Foodpanda) and online ordering systems.
FUNDAMENTALS IN FOOD SERVICE OPERATIONS – LEC 3
