1. By: Roy B. Cabarles
Introduction to Food and Beverage
Industry
HPC 106 – FUNDAMENTALS IN FOOD SERVICE OPERATIONS

2. 01
Discuss the history of food service
operations,
Learning Outcomes
02
0
04
At the end of this module, student can:
01
02
02
Discuss and describe the development in
food service industry,
03 Differentiate the types of restaurants.
Identify existing food service
establishments in the Philippines.
04

3. What is Food Service Industry

4. Food Service Industry
• 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. This includes all types of restaurants
from fine dining to fast food.
• The food service industry encompasses any
establishment that serves food to people outside
their homes. This includes carryout operations,
cafeterias, university dining halls, catering and
vending companies, hotels and inns, and rehab and
retirement centers.

5. “Eating is one of life’s
pleasures and pride-so is cooking
and serving good food to others”

6. Lesson 1. History of the Food and Beverage
Industry

7. History of the Food and Beverage Industry
• 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.

8. History of the Food and Beverage Industry
• The food service industry has a long and
distinguished history in Greece and Rome. In ancient
Greece, dining was an important social event.
Guests would recline on couches or sit at communal
tables to share food and conversation. Wealthy
citizens would even have private dining rooms.
• Elite families would hire professional cooks and
waiters to provide them with fine meals. Ancient
Greeks were also the first to serve wine with their
meals. Romans adopted Greek dining customs,
adding their own twists.
GREECE AND ROME

9. In Ancient Greece and Ancient Rome, thermopolia (singular
thermopolium) were small restaurant bars that offered food and
drinks to customers.
GREECE AND ROME
History of the Food and Beverage Industry

10. A typical Thermopolis had little L-shaped
counters in which large storage vessels were
sunk, which would contain either hot or cold
food.
GREECE AND ROME
History of the Food and Beverage Industry

11. History of the Food and Beverage Industry
Their popularity was linked to the lack of
kitchens in many dwellings and the ease
with which people could purchase prepared
foods. Furthermore, eating out was
considered a very important aspect of
socializing.
GREECE AND ROME

12. History of the Food and Beverage Industry
On the European continent, Charlemagne
established rest houses for pilgrims in the 8th
century.
MEDIEVAL TIMES

13. History of the Food and Beverage Industry
• As travels and travelers increased during the middle ages, so did the
number of wayside inns in Europe.
• As the quality of the inns improved, more people began to travel.
Many of the wealthy travelers had demanded of the inns bending
upgraded.
• A la carte dining was practically unknown until the nineteenth
century, these households practiced what might be called
discriminatory feeding where different meals were served to persons
of different ranks.
MEDIEVAL TIMES

14. History of the Food and Beverage Industry
• As travels and travelers increased during the middle ages, so did the
number of wayside inns in Europe.
• As the quality of the inns improved, more people began to travel.
Many of the wealthy travelers had demanded of the inns bending
upgraded.
• A la carte dining was practically unknown until the nineteenth
century, these households practiced what might be called
discriminatory feeding where different meals were served to persons
of different ranks.
MEDIEVAL TIMES

15. History of the Food and Beverage Industry
• Despite this medieval host who naturally knew nothing of germs and
sanitation, forks or finger bowls, set forth their own rules for public
suppers, few of which would seem out of place today.
• In the late sixteenth century, a type of eating place for commoners
called an ordinary began to appear in England. These places were
taverns serving a fixed price, fixed menu meal at a long common
table.
MEDIEVAL TIMES

16. History of the Food and Beverage Industry
• The Tour d'Argent was first opened as an inn
back in 1582 with the idea of catering to the
aristocrats of the time, and by the early
1600's it had become so popular that duels
were even fought just to get a table and
savor the delicacies on offer!
• Numerous dignitaries and royalty came to
eat at the Tour d'Argent including such
notable names as King Louis XIV, Philippe
d'Orleans, and the Duke of Morny,
THE FRENCH REVOLUTION
The Tour d’Argent

17. History of the Food and Beverage Industry
THE FRENCH REVOLUTION
Monsieur Boulanger • He opened the very first restaurant in Paris in
1765 Which served a single dish - sheep’s
feet simmered in a white sauce
• “the father of the modern restaurant”
• The term restaurant (from the French
restaurer, to restore) first appeared in the
16th century, meaning “a food which
restores”. And referred specifically to as a
rich high flavored soup.

18. History of the Food and Beverage Industry
• The first and the oldest restaurant operation in the united state was
opened in Boston (Jullien’s Restarator) in 1794 and Unim Oyster
House has been opened since 1826.
• Most restaurant continue on the standard approach of providing a
shared meal on the table to which customers would then help
themselves (service a la francaise, commonly called “family style”
restaurants) something which encouraged them to eat rather quickly.
• Salad bars first appeared in the late 1960’s in mid-rise restaurants
like steak and Brew, featuring bon fide salad fixings to keep
customers busy and happy until the real food came.
THE AMERICAN REVOLUTION

19. History of the Food and Beverage Industry
NINETEENTH CENTURY
• By the early 1800s, the English had begun to borrow
the concept of the restaurant from their French
neighbors. In 1856, Antoni Crème published La
Cuisine Classique. This was the beginning of the a la
carte menu.
• The Americans used their special brand of ingenuity
to create something for everyone by 1848.
• The famous Delmonico’s was at the top of the list of
American restaurants for a long time as they were
known as the only expensive and aristocratic
restaurant in the United States.

20. History of the Food and Beverage Industry
TWENTIETH CENTURY
• By the turn of the century, more people were working
and therefore eating out more, especially for lunch.
• During World War II in the 1940s, the lodging industry
prospered as people traveled for war-related reasons.
• After World War II, in the 1940s and 1950s, the quick-
service restaurant segment of the industry grew
quickly.
• In the 1960s, commercial air travel became popular,
and builders focused on land near airports as the next
new place to situate hotels, motels, and food service
facilities.

21. The Beginning of Food Service
Industry in the Philippines

22. The Beginnings of Foodservice
in the Philippines
• In the Philippines, food service
existed as early as the time of the
barangay system.
• The datu had to feed his people
including the slaves or alipin.
Hence, it required the service of
food in great quantities.

23. The Beginnings of Foodservice
in the Philippines
• The Chinese were the forerunners of the
developmental rudiments of the
commercial type of food service.
• The earliest recorded date of the Chinese-
Philippine trade is 982 A.D. Traders with
valuable merchandise came to Luzon from
Fookien, Southern China. Though the
Chinese peddlers, the Filipinos came to
know of varieties in dining pleasures.

24. The Beginnings of Foodservice
in the Philippines
During the Spanish period, Chinese food
became popular that they were no longer
peddled by ambulant vendors but were served
under more permanent structures.

25. The Beginnings of Foodservice
in the Philippines
• The natives set up eating places
usually at the back of public
markets. Here, portions of Kari-Kari
(an elaborate stew) could be readily
bought at cheap prices.
• Thus, such eating places came to be
known as karihan. the Spaniards
later called it as criteria.

26. The Beginnings of Foodservice
in the Philippines
On the other hand, the Chinese-operated eateries which came to be
known as panciterias since they usually serve pancit (noodles).

27. The Beginnings of Foodservice
in the Philippines
• The Americans modified the food service system
when they introduced the concept of the
cafeteria. It started with the public school
feeding program in 1906 when attempts were
made to remedy the poor nutrition of children
• The American teachers put up cafeterias to
demonstrate the value of proper diet to the
students. The cafeteria was a laboratory of the
home economics courses which also served
meals to both students and the faculty.

28. The Beginnings of Foodservice
in the Philippines
• From then on, many concepts and practices have been introduced by
other countries which have contributed to the development of food
service in the Philippines. Changes have taken place with increasing
speed due to many factors like modern technology; new legislations;
and urbanization.

29. Several Filipino specialty
restaurants have endured the
test of time in the past
decades.

30. Aristocrat Restaurant
• It has been serving “food fit for the royalty” for more
than 80 years. Best known for its chicken barbecue
with peanut sauce and java rice, Aristocrat has become
a Filipino family favorite for decades. The restaurant’s
humble beginnings date back to the 1930s when
Asiang Reyes decided to open a mobile canteen in
Luneta to sell sandwiches filled with adobo, fish fillet,
and her other Pinoy specialties. The old car of the
suitor of Teresita, Asiang’s eldest daughter who is more
popularly known as Mama Sita for her contributions to
the local food industry, was used as the mobile
canteen. At that time, Luneta was a popular place for
picnics so many hotdog trucks were also in the park.

31. Barrio Fiesta
• Since 1952, Barrio Fiesta has provided the Filipino
people with the authentic taste of true Filipino cuisine.
It must have taken a lot of courage when Sixta
Evangelista Ongpauco, founder of Barrio Fiesta,
decided to turn her home on what was then Highway
54 (now Epifanio de los Santos Avenue or Edsa) in
Caloocan City, Philippines, into the first Filipino fine
dining restaurant, with a menu made up almost
entirely of native delicacies, Like the Filipino tradition it
has been named after, Barrio Fiesta was, for a whole
generation of Filipinos, a place for festivities,
celebrations and the gathering of families and friends.

32. Cabalen
• a casual – fine dining restaurants known for authentic Capampangan dishes
and different Filipino specialties, originating from Pampanga . was first
started in 1974 in San Fernando, Pampanga as a small Bahay Pasalubong
Restaurant selling specialty food dishes, then grew into a restaurant called
“Ituro Mo, Iluto Ko”. In 1986, the first Cabalen Eat-all-you-Can, Eat-all-you-
Want Restaurant was opened in West Avenue, Quezon City that ushered the
expansion to more outlets. Gradually it became the most popular buffet
restaurant in the Philippines.
• For 26 years, the Cabalen chain of restaurants has been the standard for
excellent Filipino cuisine. Combining the freshest ingredients and the most
stringent quality control, Cabalen has kept its patrons coming back for more
through the consistency in Taste and Quality of its dishes served in the
buffet. Balikbayans and regular patrons say that dining at a Cabalen
Restaurant will make you feel the authentic traditional home-cooked food
the Kapampangan way that you have not experienced for a long time in a
very reasonable priced buffet. This is why Cabalen is every family’s all-time
and leading buffet favorite for 25 years now.

33. Jollibee
• In 1975, Tony Tan Caktiong and his family opened a Magnolia ice
cream parlor in Cubao, Quezon City. Upon request from customers,
the outlet later started selling hot meals and sandwiches. The family
decided to turn the ice cream parlor into Fast Food Restaurant,
which became the first Jollibee outlet in 1978, when food goods
became more popular than ice cream. Jollibee was initially called
"Jolibe," but changed its name to "Jollibee." Management
consultant Manuel C. Lumba advised the family on the strategy
shift. 5.From the humble ice cream as parlor, Jollibee has become
one of the biggest fast-food chains in the world with 1,655 stores
worldwide and total sales of more than US$1 billion. As of March,
2008, JFC has 1,466 stores in the Philippines namely, Jolli bee (627),
Red Ribbon Bakeshop (194), and ManongPepe’s (4)

34. Lesson 2. The Restaurant .

35. Lesson 2. The Restaurant
• It is a retail establishment that serves
prepared food to customers. Service is
generally for eating on premises, though the
term has been used to include take-out
establishments and food delivery services.
The term covers many types of venues and a
diversity of styles of cuisine and service.
Restaurant

36. Different Types of Restaurants
Fine Dining Casual Dining
Fine dining restaurants are
full-service restaurants with
specific dedicated meal courses.
The décor of such restaurants
features higher-quality
materials, with establishments
having certain rules of dining
that visitors are generally
Contemporary Casual
A casual dining restaurant is a
full-service concept with a
laid-back, comfortable, family-
friendly ambiance and an
affordable menu;
Recently, contemporary casual
restaurants have emerged. These
types of eateries are modern and
trendy with a distinct brand.
Many follow eco-friendly
protocols and serve unique,
healthy food options featuring
fusion cuisine.

37. Different Types of Restaurants
Family Style Fast Casual
Some family-style restaurants
only feature shareable platters.
Other restaurants offer a
family-style option along with
the option for individual
dishes.
Fast Food
There is a rising number of fast
casual restaurants that cater to
people looking for a quick bite
that's healthier than fast food
but more affordable than sit-
down, casual restaurants.
A fast food restaurant, also
known as a quick service
restaurant (QSR) within the
industry, is a specific type of
restaurant that serves fast food
cuisine and has minimal table
service.

38. Different Types of Restaurants
Buffet Pop-Up Restaurant
Buffets allow guests to
customize their dining
experience by providing an
array of options to choose
from. Some are referred to as
"All You Can Eat" restaurants.
Ghost Restaurant
Pop-up restaurants, bars, and stands
are a new trend that allows owners,
chefs, and guests to try new food
and restaurant concepts and
creations. Pop-up restaurants can be
anything from a beer garden only
open for the summer to a sit-down
restaurant in an unconventional
Ghost restaurants are also known
as virtual restaurants or
delivery-only restaurants. They
have more flexibility to alter
their menus, as they don't need
to change physical copies and
only need to update their online
websites.

46. References • history_of_food_service_industry1_14_09_2018_00_40.ppt.pdf.
• Payne-Palacio, J.,& Theis, M. (2016). Foodservice management:
Principles and practices. Pearson.
• https://ctb.ku.edu/en/table-of-contents/structure/hiring-and-
training/job-
descriptions/main#:~:text=Selection%20criteria%20for%20a%20
position,and%20personal%20attributes%20and%20traits.
• https://gvacpas.wordpress.com/2013/12/26/human-resource-
management-system-the-philippine-201-files/
• https://www.algonquincollege.com/hr/best-practices-form-
selection-committee/
• https://www.lexology.com/library/detail.aspx?g=cd04c62c-1e09-
46d7-bdbb-02e6491aff87

47. Lecture Quiz #1

48. Lecture Quiz #1

49. Lecture Quiz #1
Part 3. CREATIVE WRITING
Instruction: This is a test of your writing skills. Write your answer below each question.
Your essay will be evaluated based on your ability to analyze, evaluate, explain and support
your ideas, and your logical reasoning. Refer to the rubric for your reference.
1. In your own words/understanding define the food service industry.
2. Select Two types of restaurants. Compare and discuss the difference between the
two.
3. What Makes a Restaurant Successful?

50. Thank
You Very
Much!