FOODSERVICE INDUSTRY

FOUNDATIONS

The first McDonald’s hamburger stand opened in San Bernardino in 1948. There are now over 32,000 McDonald’s worldwide. This is just one of many
success stories in the foodservice industry. Where did it all start? To talk about the history of foodservice, we must first start with the history of food. Did you ever wonder what was served for dinner in a prehistoric cave? Or, how the early presidents dined in the White House? What the pioneers ate on their stagecoach treks to the West? Who invented Jell-O® and why? The history of food is fascinating, ever evolving, and a mirror of the social and economic times of the world in which we live. Because food is the product of the foodservice industry, the food timeline  is an important way with which to begin our discussion of the foodservice industry.
Compare the variety of foods available just 100 years ago to that sold today. The dramatic increase in both fresh and processed foods may be attributed to those who work in the foodservice industry. Perhaps no other industry is as pervasive and touches the lives of all of us on a daily basis as the foodservice industry. Those employed in the industry—from research and development scientists, food technologists, farmers, processors, manufacturers, distributors, suppliers, and truckers to those who work in office, plant, and school cafeterias, hotels, hospitals, 17,000 BC prehistoric food and diet (water, salt, shellfish and fish, eggs, rice) correctional facilities, military, and in-flight foodservice—can be very proud of the invaluable service they provide to us.

The statistics underscore the size and scope of the industry. Ranked number one among private sector employers, foodservice directly employs more than 12.5 million people. One third of all adults in the United States have worked in the foodservice industry at some time during their lives. Foodservice is the largest employer of ethnic groups, minorities, women, workers with disabilities, and entry-level workers. The millions of jobs provided and created by the industry, the training and teaching of responsibility and skills, and the opportunities provided to develop self-esteem and for promotion to management and ownership combine to make this industry an exciting, rewarding, and dynamic career choice.
There are over 925,000 foodservice locations in the United States, with sales over $511 billion annually. Almost 54 billion meals are eaten in restaurants and school and work cafeterias each year. The restaurant industry’s share of the food dollar was 25 percent in 1955, compared with 47.5 percent today. The National Restaurant Association Fact Sheet describes the magnitude of this industry.
Today the foodservice industry is defined in its broadest sense to mean all establishments where food is regularly served outside the home. Such establishments include formal restaurants, hotel or motel and department store dining rooms, coffee shops, family restaurants, specialty and ethnic restaurants, and fast-food outlets.
Foodservices that are operated in schools, colleges, and universities; hospitals, nursing homes, and other health care settings; recreational facilities; transportation companies; the military; correctional facilities; office buildings and plants; convenience stores, supermarkets, service delis, and department stores; and community centers and retirement residences are also included.
The history and development of organizations within the foodservice industry presented in this chapter are intended to give the reader a perspective on, and an appreciation for, foodservices today. The background information should be of special interest to those who already are, or are preparing to become, managers of foodservice operations.
Why study the history of the industry? As George Santayana so wisely said, “Those who cannot remember the past are condemned to repeat it.” History not only can provide people with an opportunity to learn from past mistakes, but also can show which of the seeds that were sown blossomed into successes and why. The systems approach to management is introduced in Chapter 2. This concept is based on the idea that complex organizations are made up of interdependent parts (subsystems) that interact in ways to achieve common goals. Application of the systems concept is made to foodservice organizations, beginning in this chapter and continuing in each of the subsequent chapters of the book.
Managers face decisions about how to organize foodservice departments for the efficient procurement, production, distribution, and service of their food and meals. Many options are available based on the type of food purchased, where the food is prepared in relation to where it is served, the time span between preparation and service, and the amount and kind of personnel and equipment required.
Foodservices with similar characteristics are grouped as particular types of production or operating systems. Each of the four types of foodservice operating systems found in the United States today is described with its identifying features, advantages, and disadvantages. The typical foodservice organizations that use each type are also identified. This description should provide a basis for managers to decide on the type of operation suitable for a particular situation.
The information in the succeeding chapters is basic to the successful operation of all types of foodservices, whatever their philosophies and objectives. Despite the numerous types of foodservices in operation in the United States today, the fact that they are more alike than they are different should be emphasized. All are concerned with providing good, safe food to meet the specific needs and desires of people served outside the home and to operate in a financially sound manner. In Part 1, the stage is set by providing the reader with a picture of the history of the foodservice industry and its current status and trends, followed by a discussion of the systems approach and the various types of foodservice production systems in use today.

The fundamental aspects of managing a foodservice are presented in Part 2, including the critically important topics of food safety, Hazard Analysis and Critical Control Point (HACCP), cleaning, sanitation, safety, and the menu. The technical aspects of operating a foodservice are discussed in Part 3. These include purchasing, receiving, storage, inventory, production, and service. The focus of Part 4 is management of the physical facilities, including design and layout, equipment and furnishings, energy conservation, solid waste management, and environmental safety. In the final section, the organization and management of foodservice operations are discussed. Although the authors believe that the sequence is a logical one in which to study foodservice, each chapter is designed to stand alone; therefore chapters may be read in any order.

A Food Timeline

16,000 BC emmer grain and einkorn grain
10,000 BC agriculture begins (bread and beer)
 9,000 BC sheep and goats
 8,000 BC apples and lentils
 7,000 BC pork, beans, walnuts
 6,500 BC cattle domestication
 6,000 BC wine, cheese, maize, spelt, dates, broccoli, chickpeas, and lettuce
 5,000 BC chilies, olive oil, cucumbers, squash, avocadoes, taro, potatoes
 4,000 BC grapes, citron, citrus fruits, watermelon, popcorn, chicken domestication
 3,000 BC butter, palm oil, barley, peas, carrots, onions, garlic, spices, figs, soybeans, tea
 2,000 BC radishes, purslane, marshmallows, liquorice, carob
 1,500 BC peanuts, chocolate, horseradish
 1,000 BC pickles, peaches
   900 BC tomatillos
   850 BC celery
   600 BC cabbage
   500 BC sausage and artichokes
   490 BC pastries, appetizers, pasta, macaroni
   400 BC garden cress, beets, bananas
   200 BC asparagus
 1st century AD rice pudding, chestnuts, flan, cheesecake, haggis, French toast, omelets, strawberries, raspberries, capers, turnips, kale, ice cream, challah bread
 2nd century sushi
 3rd century lemons, tofu
 5th century pretzels
 6th century eggplant
 7th century spinach
 9th century coffee, cod
10th century loquats
11th century baklava, filo, corned beef, lychees
12th century breadfruit, okra
13th century ravioli, lasagna, pancakes, waffles, hamburgers
14th century kebabs, kiwi fruit, limes, gingerbread
15th century coconuts, Roquefort cheese, pork and beans, hot dogs, pineapples, marmalade
16th century pecans, papayas, cashews, Brussels sprouts, kohlrabi
17th century shortbread, cornbread, hominy doughnuts, coffee cake, cream puffs, èclairs, bagels, rum, croissants
18th century French fries, muffins, crackers, tapioca, casseroles, mayonnaise, tartar sauce, sandwiches, soda water, lollipops
1853 potato chips
1869 Campbell’s Condensed soup®
1872 Blackjack chewing gum®
1874 Ice cream sodas
1876 Premium soda crackers (later Saltines)®, Hires Root Beer®
1881 Pillsbury flour®
1886 Coca-Cola®
1888 Log Cabin syrup®
1889 Calumet Baking Powder®, McCormick spices®
1890 Knox gelatin®, Lipton tea®, peanut butter
1891 Fig Newtons®, Quaker Oats®, Del Monte®
1893 Cream of Wheat®, Good and Plenty®, Juicy Fruit gum®
1894 chili powder, Hershey bars®, Sen-Sen®
1896 shredded coconut, Triscuits®, Cracker Jacks®, Tootsie Rolls®
1897 Grape Nuts®, Jell-O®
1898 Graham crackers®, shredded wheat
1899 Wesson oil®
1900s Chiclets gum®, cotton candy, instant coffee
1910s Crisco®, Oreos®, fortune cookies, French dip sandwich
1920s Wonder bread®, Wheaties®, frozen foods, Kool-Aid®, po’boy sandwiches, Gerber’s baby food®
1930s Bisquick®, tacos, Fritos®, Spam®, Krispy Kreme®, Kraft macaroni and cheese®, canned sodas
1940s M&Ms®, Cheerios®, corn dogs, nachos, cake mixes, loco moco, Whoppers®, chicken fried steak, seedless watermelon
1950s American Tex-Mex, TV dinners, ranch dressing, smoothies, instant pudding, beefalo, Rice-a-Roni®, E tickets
1960s buffalo wings, Gatorade®
1970s Egg Beaters®, Jelly Bellies®, Egg McMuffin®
1980s Yukon gold potatoes, spaghetti squash
1990s FlavrSavr tomatoes®
2000s tear-free onions, breath strips, dipping chocolate, nutritionally balanced candy bars, all-natural juice drinks, flavored whipped toppings, Life Saver minis®, Oreos with chocolate creme filling®, energy drinks—and currently being considered: french fries with beef and cheese injected to simulate a cheeseburger taste, the McGriddle®

By June Payne-Palacio (Pepperdine University) and Monica Theis (University of Wisconsin–Madison) in the book 'Introduction of Foodservice' Pearson-Prentice Hall, Columbus, Ohio, U.S.A, 2009, Part One, p. 3-9. Adapted and edited to be posted by Leopoldo Costa.