Hospitality

 most diverse but specialized industry in the world.

 it is one of the largest, employing millions of people in a bewildering array of jobs around the
globe.

 Whatever the size of the foodservice operation, the variety of opportunities available is
endless.

 “The sky is the limit with foodservice”

 Food service skills have traditionally been taught through apprenticeship.

 Many colleges offer food service management programs , but 66% of people currently working
as servers and managers hold a high school diploma or less and were trained on the job.

The word “restaurant” and its etymology?

It was said to be credited to the famous Mounsieur Boulanger the father of the modern
restaurant, who sold soups at his all-night tavern on the Rue Bailleul.

he called this soups “restorantes” (restoratives) , which is the origin of the

The term “restaurant” came from the French restaurer, to restore meaning “a food which
restores” and referred specifically to a rich high flavoured soup.

1767 – Boulanger challenged the traiteurs (originally this word means traditional healer)
(restaurateurs) monopoly by creating a soup of sheep’s feet in a white sauce.

1782 – The Grand Tavern de Londres which is a

1st Luxury Restaurant, opened in the Rue de Richelieu (Paris).

1794 – The French Revolution literally caused heads to roll-so-much so that the chefs to the former
nobility suddenly had no employment.

– Restaurants then spread rapidly across the world, with the first in the United States , the
(Jullien’s Restarator) opening in Boston.

– One of the oldest restaurant (Union Oyster House) is also in Boston.

– Most restaurants continued on the standard approach of providing a shared meal on the
table to which customers would then help themselves (Service a la francaise or “family style”
restaurants) , something which encouraged them to eat rather quickly.
ESTABLISHMENT DEVELOPER/PIONEER YEAR OPENED

A&W Roy Allen and Frank Wright 1919

DAIRY QUEEN Thomas Carvel 1934

MC DONALD’S Mo and Dick Mcdonald 1940

TACO BELL Glen Bell 1962

KFC Harland Sanders 1930

BURGER KING David Edgerton & James McLamore 1955

PIZZA HUT Dan & Frank Carney 1958

DUNKIN’ DONUTS William Rosenburg 1950

TGI FRIDAY’S Allan Stillman 1965

WENDY’S Dave Thomas 1969

RED LOBSTER Bill Darden 1968

Notable Restaurants in the Philippines:

o Tony Tan Caktiong (JFC/ Jollibee Foods Company)

- His family opened a Magnolia Ice cream parlor from Bangkerohan Davao City to Cubao in 1975
with Jollibee as the original name.

- It became 1 of the biggest fast-food chains in the Philippines with 1,655 stores worldwide.

- As of 2011, it had a total of 2,510 stores worldwide.

o Kenneth Sytin and his brothers

- Congro Grille in 1999

- That year, the business had as many as 13,000 customers a month and was dubbed as the
“fastest growing grill in town”.

Maximo Gimenez

- In 1945, after World War II, American occupation troops stationed in Quezon City Philippines
were befriended by Maximo Gimenez, a Stanford University educated teacher.

- A few came to his nearby house for a drink or two, until they insisted that they pay for their drinks.
This was the start of what is the Max’s Restaurant today.

o Gerry Apolinario

- He dreamed of a place of such pleasant ambiance which he would share with his family and
friends.

- Gerry’s Grill was opened on Valentine’s Day in 1977.

- Their best selling dish is sisig.

o Dennis Nakpil & Dennis Mariano Jr.

- Thought of creating restaurants that emphasizes certain Philippine Traditions.

- Their principle was “bringing the Barrio into the metropolis”

- They named it “Dencio’s”

Food and Beverage Service

 A dynamic industry covering a wide range of job roles.

 Its facilities could be best described as a catering establishment.

Catering Establishment – is an organization that provides food and beverages to its patrons or clientle.
It has 2 types; Primary and Secondary catering establishment.

 Primary Catering Facilities – primarily concerned with the provision of food and beverage
services.

1) Hotels – its main purpose is to provide accommodation, but it also had the need for the
provision of food, beverage and other services.
 2) Restaurants – devoted to serving only food and bev.

a) Coffee Shops – offers coffee, snacks and often light meals (on- the- go
foods/meals)

b) Fast Food Restaurants – “quick service restaurants” (food is cooked by batch)

c) Casual Dining Restaurants – also called “bistros”( mid scale restaurant) a

d) Bars and Pubs – provide service of all types of alcohol

e) Fine Dining Restaurant - requires highly skilled employees for the superb
service they offer. Luxury type of restaurant. (elite market)

3) Outdoor Catering – also called “off-premise catering”, this means catering to a large number
of people at a venue of their choice

 Secondary Catering Facilities - the provision of F and B is part of another business.

1) Club Catering – refers to the provision of Food and Bev. to a restricted clientle (club members)

2) Transport Catering – provision of food and bev to passengers before, during and after a
journey.

a) Airline catering

b) Railway catering

c) Ship catering

d) Surface Catering

3) Welfare Catering – provision of food and bev to people to fulfill a social need, determined by a
recognizes authority

4) Industrial Catering – provision of food and bev to people at work, in industries and factories

5) Leisure-Linked Catering – provison of F and B to people engaged in leisure.

Different Positions in Food Service Operations;

 Food and Beverage Manager

- Responsible for the success of the food and beverage operations from business point of view.

 Restaurant Manager

- Responsible for the overall organization of the administration of F and B service areas.
  Head Waiter/Supervisor

- Responsible for all the service staff in the resto and for seeing that all the preparation, service
and clearing is efficiently carried out.

 Station/Captain Waiter

- Reaponsible for the service of the station, or group of tables.

- Takes orders an carries out the service at the table station.

 Waiter

- Plate’s service of dishes and the service of sauces, other cleaning and preparatory tasks.

 Commis/Trainee

- Assistant of the waiter that helps fetching and carrying items.

 Wine Waiter

- Responsible for the service of alcaoholic drinks to tables

 Receptionist

- Responsible to welcome and greet guests at the entrance and escorts them to their table.

 Bartender

- Prepares/services beverages according to prescribed standards.

 Barista

- Service of coffee.

Classical service;

1) Busser

- Set up the station

- Water, Tea and Coffee service

- Bread and Butter Service

- Clearing of soiled dishes, glasware and flatware

- Resetting of tables

2) Server – also called sales representatives.

- Their job consists of 3 major aspects:

a) Represent the operation to the public

b) Sell Foods and Bev. and the dining experience to the guests

c) Deliver what they promised (service skills)

3) Captain – primarily responsible for ensuring that the guests receive proper service, enjoy their
meal and want to return.

 Customers judge the restaurant, bar, or hotel not only by the quality of food and facilities, but
also by the kind of people who serve them.

Professionalism is a quality that is projected in terms of:

1) Physical Projection – appearance, poise, posture and body

language.

2) Verbal Projection – quality of speech, diplomacy and tact in the words and expression used,
including tone, volume and non-verbal projections.

3) Conduct and Behavior – practice of basic courtesy, tolerance for difficult guests, compliance to
service standards.