Pro1- Chapter 1 August 19- August 29 2014. Food For Thought 8/19 In your notebook make 2 columns On one side list 3 things you know about ProStart On

Pro1- Chapter 1August 19- August 29 2014

Food For Thought 8/19

• In your notebook make 2 columns • On one side list 3 things you know about ProStart• On the other side list 5 things you want to learn in

ProStart

• Discuss with your group- you will be sharing one want to learn

What is ProStart?

• http://stream100.datausa.com/api/v1/embed/NRA/nraef/nraef_prostart_main_final_youtube?forceProg=true

http://stream100.datausa.com/api/v1/embed/NRA/nraef/nraef_prostart_main_final_youtube?forceProg=true



Agenda for 8/19:• Expectations (and quiz over them)• ProStart Notebook Cover (Why ProStart?)• NRA Pocket Factbook (if time)

Class Expectations

So Don’t pack up before we are finished please

You Must have a 65% or higher in class to do extra credit assignments

You lose 10% for each day your work is late

I will try my best not to give you homework on weekends.

Come to class prepared

Check the Website Before you ask me for work

Please do not ask me if we are cooking- you will only cook when you do a lab plan the day before.

Why ProStart? Collage

• Directions: On the Cover of your Notebook create a poster using drawings, pictures, collages, magazines, etc, that shows why you are interested in ProStart.

• Your cover should answer the following questions through visual representation:• 1.Why are you interested in the foodservice or hospitality industry?• 2.What would you personally like to gain from this class?• 3.What are your future goals, and how can this class prepare you for

them?• 4.Why did you sign up for this class?

Homework:

• Permission Slips due back ASAP

Food For Thought 8/20• Please write the date, the full question, and your answer• What is your favorite restaurant? Why?

• Agenda:

Chapter 1 Pre-Test

Go Over

ProStart Webquest in Computer Lab 160

8/25• Food For Thought

• Read the article on Page 1 of the textbook• What are 5 things Emeril says you need to be successful in

the industry?

• Agenda• PowerPoint Notes on Section 1.1 • Crossword on the History of Food Service• NRA Pocket Factbook?

Notes: 1.1 WHO HAS THE BEST FOOD HISTORY KNOWLEDGE?!

One of America’s best-known culinary figures isn’t a real person at all; she was created in 1921 by the company that would later become General Mills. This figurehead had a radio show and has updated her look several times. Who is she?

A. Martha StewartB. Betty CrockerC. Sara LeeD. Aunt Jemima

Betty Crocker

Tang, an instant orange “juice” that hit supermarket in shelves in 1959, became popular when it:

A. Was served with airplane breakfasts

B. Was approved by the FDAC. Went to the moon.D. Was included in school lunches

Went to the Moon

Ernest Hamwi is credited with an invention conceived at the St. Louis World’s Fair in 1904. As the story goes, an ice cream vendor ran out of cups, and Hamwi came to the rescue, using his thin pastries to make:

A. Belgian waffles

B. Ice cream sandwiches

C. Ice cream cones

D. Crepes suzette

Ice Cream Cones

Which pasta dish was invented in Rome in 1914 and later became famous when honeymooners Douglas Fairbanks & Mary Pickford frequented the restaurant where it was created?

A. Fettuccine AlfredoB. GnocchiC. Spaghetti OsD. Pasta Marinara

Fettuccine Alfredo

In 1985, the Coca-Cola Company made a Major formula change, but disappointed consumers didn’t “Catch the Wave”, as the new slogan suggested. The change was:

A. Adding calories to Diet CokeB. Removing the trace of cocaine that was in

the original formulaC. Reducing the amount of caffeineD. Introducing New Coke

Introducing New Coke

Among the earliest fast-food hamburger chains was this Kansas establishment, which opened in 1921. Its name described the shape of its building.

A. The Golden ArchesB. FatburgerC. White CastleD. Jack in the Box

White Castle

This native New Englander, who can be seen on the Food Network cooking the style of his adopted city of New Orleans, exclaims “Bam!” while kicking it up a notch.

A. Jasper WhiteB. Emeril LagasseC. Paul PrudhommeD. Bobby Flay

Emeril Lagasse

In 1982, less than a decade after moving to the United States, Wolfgang Puck opened Spago in West Hollywood, where he served his trademark smoked duck pizza. Where is he from?

A. PekingB. AustriaC. NaplesD. Germany

Austria

Lombardi’s, the first American pizzeria, opened in 1905 in which city?

A. New York

B. Chicago

C. Denver

D. Connecticut

New York

Which dessert was created in the 1950s and named after a customer of Brennan’s restaurant in New Orleans?

A. Bananas Foster

B. Angel food cake

C. Charlotte

D. Napolean

Bananas Foster

Chapter 1

Welcome to the Restaurant and Foodservice Industry

Why do people eat out?

• Celebrations, traveling, try different foods, don’t want to cook, socializing, enjoy the food, relaxing

How many Americans eat out?• 60% eat out at least once a week• 45% eat out 1-2 times a week• 18% eat out 3 or more times a week

WHAT ABOUT YOU?!44

Overview of the Restaurantand Foodservice Industry

Annual sales of over $550 billion dollars. More than 945,000 restaurant and foodservice operators. Employs more than 13 million people (9%) Over 57% of restaurant and foodservice managers are women. Approximately 25% of eating-drinking establishments are owned

by women, 15% by Asians, 8% by Hispanics, and

4% by African Americans. The industry expects to continue to grow over the next decade,

with 14.8 million jobs by 2019. 45

Characteristics of the Restaurant and Foodservice Industry:

1.1 Chapter 1 | Welcome to the Restaurant and Foodservice Industry

The Restaurant andFoodservice Industry

• The commercial segment makes up almost 80 percent of the restaurant and foodservice industry.• Examples: Restaurants, catering and banquets, retail, stadium, and airline

and cruise ships.

• The noncommercial segment represents about 20% of the foodservice industry.

• The noncommercial segment prepares and serves food in support of some other establishment’s main function or purpose.• Examples: Schools and universities, military, health care, business and

industry, and clubs.46

The restaurant and foodservice industry can be divided into 2 major segments: Commercial and Noncommercial.


The Big Picture: TheHospitality Industry

• Travel & tourism is the combination of all of the services that people need and will pay for when they are away from home.

• Hospitality refers to the services that people use and receive when they are away from home.

• Tourism is travel for recreational, leisure, or business purposes, and it has become a popular global leisure activity.

• Everywhere tourists go, they need places to stay and places to eat. Foodservice is a key sector in the hospitality industry.

47

Hospitality is part of the travel and tourism industry.


The History of Hospitality and Foodservice

48


Romans Dining in public was undignified, so

most meals were served in the home. Desire for exotic foods & spices

expanded the Roman Empire. With power came increased wealth,

which they lavishly spent on banquets for friends, clients and others.

Marcus Apicius took great effort to obtain the most exotic foods for his feasts. He wrote one of the earliest cookbooks called De Re Coquinaria. Recipes are still used today.

Ancient Greeks• Rarely dined out, although they

enjoyed the social aspect of dining and often got together for banquets.

• People brought their own food, such as grapes, olives, bread from barley dried fish, cheese & wine to clubs.

• Meals nourished the souls as well as the body. Ate reclined on couches, enjoyed music, poetry & dancing during the meal.

• Epicurus lead the idea that the purpose of life was pleasure & it was achieved through restraint & balance. An Epicurean is now referred to a person with a refined taste for food & wine.

• Ancient Nordic Myths included the belief that trees & rivers were sacred & couldn’t be tampered with. Christianity changed this & trees were removed & water diverted for agricultural purposes.

• Feudalism: you work for someone, get proceeds & protection from the land owner.

• Land owners held large banquets almost every night. The purpose was to eat. People ate with fingers and knives. No plates, trenchers (stale bread) were used & eaten at the end of the meal or thrown to the dogs.

• Travel was extremely dangerous. After the Moors invaded Spain in 800 AD, trade with the Far East and India came to a stop— including the shipment of spices and fine goods.

The Middle Ages (800-1700)

49

The History of Hospitalityand Foodservice (cont.)

• Herbs & spices were introduced to flavor food.• Use of spices showed off wealth. • Merchants in Venice had a monopoly on the spice trade.• European explorers went looking for spice routes… America was

discovered.• Haute Cuisine was created - an elaborate &refined system of food

preparation. A higher style of eating started in Italy (Catherine de Medici) & moved to (married King Henry II) France. Forks, Ice Cream, etc…

• Coffee from Africa.1st coffee house opened in Oxford England in 1650. Women were welcome.

• By 1800 – 500 restaurants were open in Paris! 50

The Renaissance 1700-1765


51


• The Renaissance through the French Revolution:• During the Renaissance, world travel and international trade

greatly improved the European way of life. • Guilds, or associations of people with similar interests or

professions, were organized.• Cooking guilds established many of the professional standards

& traditions that exist today.• In 1765, a man named Boulanger began serving hot soups

called restaurers (meaning restoratives) for their health-restoring properties. He called his café a restorante, the origin of our modern word restaurant.

The History of Hospitalityand Foodservice

52


• Colonial North America (1634)• As people immigrated to the New World, cities along the

East Coast grew.• 1634, an inn in Boston called Cole’s offered food & lodging

to travelers.• Very few early-colonial Americans ever traveled or dined

out. Those people who did travel, stayed at inns, often sleeping together in the same large room & even shared a bed. If travelers arrived after dinner had been served, they didn’t eat.

• Coaching inns- on stagecoach routes


53


• The Industrial Revolution (1825)• People moved from the country to the city to find work in the

factories to earn a better living.• People needed to live close enough to the factory to walk, go

home for lunch, & leave for dinner.• As cities became business hubs, dining & lodging

establishments opened to serve the needs of workers & employers.

• Railroad- 1825- facilities (inns, taverns, & foodservice) near stations grew.

• Cooks designed horse-drawn kitchens on wheels & drove them to factory entrances to sell food! Soon there were too many, so cities forced diner carts off the streets. They found permanent locations- these are the diners of today!


54


The Gilded Age (late 1800’s/ 19th century) Workers were subjected to long hours & low wages, while profits for

owners continued to rise. In the late 19th century, high society dined out in style so they could be

seen in elegant surroundings. Delmonico’s opened, up to 18 courses!! As a result of the California gold rush (1848–1855), people who hit the

jackpot wanted to enjoy the fine dining they knew existed in New York with their new wealth.

For the thousands of less fortunate, meeting the demand to feed them was nearly impossible. Clever restaurateurs developed the cafeteria, an assembly-line process of serving food quickly & cheaply without the need for servers.

The chef uniform was developed by Careme. White to represent cleanliness.


55


• The 20th Century:• More people were working & eating out more, especially for

lunch.• White Castle (quick-service) opened in 1921 (pic above)• During World War II(1940s), the lodging industry prospered

as people traveled for war-related reasons.• After World War II (1940s &1950s), the quick-service

restaurant segment grew quickly.• In the 1960s, commercial air travel became popular, &

builders focused on land near airports as the next new place to situate hotels, motels, & foodservice facilities.


56


• The 20th Century (continued):• Driving & the interstate freeway increased the # of hotels &

quick-service restaurants• The rapid growth of national chains from the 1970s to today

changed the face of the industry. “Eating out” became as common as eating at home—simply for convenience.

• In the last few decades, lifestyles have moved steadily toward busier households with no one home to cook. Large restaurant chains lead the way for full-service, casual dining restaurants, matching the growth in the quick-service sector.

• The Food Network began in 1993

8/26• Food For Thought

• Do #3 and 4 on Page 32

• Agenda:

PowerPoint Notes Section 1.2

Activity 1.3- Chef Research

Types of Establishments• Restaurants prepare and serve meals to customers. These types of

business opportunities are available in restaurants.• Corporate groups- Brinker International (Chili’s, Maggianos, etc.)• Chains- Wendy’s, McDonalds, Noodles & Company• Franchisee/franchisor- let others purchase name & product- Jimmy

Johns, Which Wich• Independents/entrepreneurs- one of a kind!

• Many customers look to organizations that review establishments and show ratings to decide where to dine:

• The Zagat Survey is a consumer-based guide that rates restaurants on four qualities: food, décor, service, and cost.

• The Michelin Guide is a rating system best known in Europe. Restaurants are rated from one to three stars. 59


Types of Establishments (cont.)

• Caterers provide foodservice for everything from special events in private homes to large-scale events such as golf tournaments, weddings, or corporate dinners.

• Caterers can be found in catering departments within hotels, independent catering companies, and restaurants.

60


Types of Establishments (cont.)• Retail foodservice opportunities are found in businesses

that offer home meal replacements and ready-made dishes.

• At stadiums or sports arenas, thousands of people with foodservice needs want service quickly.

• Foodservice is provided by servers, walking vendors, cooks, and cashiers.

• Stadiums also have corporate suites that offer superior service and food.

• Stadiums typically have contract feeders, a unique venue with managers who specialize in managing stadium events.

61



• A convention is a gathering of people, all of whom have something in common.

• Expositions are large shows, open to the public, that highlight a particular type of product or service.

• Trade shows are shows restricted to those involved in the industry being featured.

• A convention, exposition, or trade show can have a major impact on the local economy of its host city. People attending these events eat in the city’s restaurants, shop in its stores, & stay in its hotels.

• These events are good sources of jobs in catering, customer service, and contract foodservice. 62

Convention centers are specifically designed to house large-scale special events such as conventions, expositions, and trade shows.



• Many people make national or state parks their travel destination.

• Many parks offer high-quality accommodations, ranging from campgrounds to hotels, as well as a wide variety of restaurants.

• Most of the guest facilities in national parks are managed by private companies.

63

The national park system is operated by the National Park Service, which is part of the U.S. Department of the Interior.



• The popularity of theme parks as tourist destinations has had a major affect on all hospitality industries.

• Quality of food & service is very important in this setting, as food is a major part of the guests’ experience.

• Dishes can be matched to the theme of the park, and the venue’s design might also contribute to the larger theme.

64

Modern theme parks offer a full array of entertainment features that create an overall atmosphere of fun.



• Shopping malls and plazas offer quick-service and casual-dining restaurants.

• Department stores are a major segment of the retail industry. Foodservice opportunities in these stores include cafes, cafeterias, and full-service restaurants.

• Large discount chains form another segment of the retail industry. Cafeteria-style and quick-service operations are popular additions to these stores.

65

In recent years, shopping areas have become a major destination for travelers in the United States and other countries.



• Monuments are typically either structures built to memorialize something or someone, or structures recognized for their historical significance.

• Concessions, restaurants within the monuments or associated with them, are common foodservice opportunities.

• Zoos offer a wide range of foodservice options, including concessions, fine dining, and casual dining.

• The growing need for health-care services is likewise bringing about growth in foodservice opportunities in hospitals, long-term care facilities, and assisted-living facilities.

• Foodservice in health-care facilities requires special attention to the dietary needs of patients.

66



• Schools & universities often use “satellite”, or commissary feeding, which is when one kitchen prepares food that is then shipped to other locations to be served.

• More than a million meals are prepared in military kitchens each day.

• Food is critical to maintaining a positive and peaceful atmosphere in correctional facilities. Well-prepared food at minimal cost is the challenge.

67


Career Pathways

• Front-of-the-house employees serve guests directly. These positions include: managers, assistant managers, banquet managers, dining room managers, hosts/ hostesses, cashiers, bar staff, serving staff, and busers.

• Back-of-the-house employees work outside the public space. These positions include: chefs, line cooks, pastry chefs, dishwashers, bookkeepers, storeroom clerks, purchasers, dietitians, and menu planners.

68


Why People Travel• Leisure travelers go to a place for relaxation, entertainment,

education, adventure and sport, and social and family events.• Business travelers go to a specific place for the purposes of

sales, negotiations, training, or other types of business related to their jobs.

• Cultural tourists visit other lands to observe, learn about, and live among people whose cultures are different from their own.

• Environmental tourists visit places in order to enjoy their natural beauty. These tourists often enjoy photography, hiking, biking, mountain climbing, camping, and canoeing.

• Recreational tourists usually look for places where they can swim, lie in the sun, ski, play golf or tennis, see shows, and so on.

69


Ticket Out the Door

• Activity 1.5

8/27Food For Thought

Do Activity 1.6 on your own paper (in your notebook)

Agenda

PowerPoint Section 1.3 (Last Section in Chapter 1)

Page 51 #1-3

Page 64 #1-4

Types of Lodging Operations

• Luxury properties are hotels that offer top-of-the-line comfort and elegance.

• Full-service properties cater to travelers in search of a wide range of conveniences.

• Economy lodging offers clean, low-priced lodging to traveling salespeople, senior citizens, and families with modest incomes.

• All-suite properties offer apartment-style facilities.• Resorts feature extensive facilities for vacationers who are looking

for recreational activities and entertainment.• Bed and breakfasts cater to guests looking for quaint, quiet

accommodations with simple amenities. 73

Lodging properties are classified by the level of service provided, the rates charged, the amenities offered, or any combination of these or other factors.


Ratings Organizations

• The American Automobile Association’s (AAA) Tour Book is the most widely recognized rating service in the United States.

• The Tour Book uses a diamond system in judging overall quality:1. Functional accommodations that comply with minimum standards; meet

basic needs of comfort, privacy, cleanliness, and safety.

2. Noticeable enhancements over properties in terms of decor and/or quality of furnishings.

3. Marked upgrade in services and comfort, with additional amenities and/or facilities.

4. Excellent properties offering a high level of service and a wide variety of amenities and upscale facilities.

5. Exceptional establishments providing the highest level of luxury and service.

74

To distinguish one lodging property from another, several organizations rate the quality of lodging establishments.


Lodging Careers

• Customer contact positions include: front office, food & beverage (F&B), or concierge.

• The front office has four main responsibilities:1. Check-in

2. Reservations

3. Information

4. Checkout

• Behind-the-scenes positions include: housekeeping, accounting & financial, security, engineering, & facility management.

75


Classwork:Questions on Chapter 1• Page 51 #1-3• Page 64 #1-4


• Page 68 #1-10

Agenda for 8/28:

Test Review Game (Test on Chapter 1 tomorrow)


• Tell Me 3 things you learned in this chapter• Take 5 Minutes to review for the test if needed

Agenda for 8/29:

Chapter 1 Test

Documents

Pro1- Chapter 1 August 19- August 29 2014. Food For Thought 8/19 In your notebook make 2 columns On one side list 3 things you know about ProStart On