FOOD

SERVICES
 FOOD SERVICE
Food service refers to the
preparation, handling, packaging,
and distribution of food, beverage,
and related services by an
establishment.
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 THE DEVELOPMENT OF FOOD
INDUSTRY
- In the early days, when the world was
plagued by war, food had to be carried
along by the warriors. As one country
was conquered, the victors brought with
them their favorite food.When people
first traveled away from their homes,
whether for warfare, banter, worship, and
adventure, they<< hadNext
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-Down through the ages, foodservice
has been an accompaniment of travel
whether by land, by water, or by air.
The growth of railways brought about
railroad and dining stations. The travel
by water required the provision of food
for both crew and passengers. As town
cities grew in population, eating places
were established.
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-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 restaurants/hotels
or motels, and department store dining
rooms, coffee shops, family restaurants,
and fast-food outlets. Food service that is
operated in schools,
<< colleges,
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 EARLY DAY
HISTORY OF
FOOD
SEVICE
ORGANIZATI
ONS
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The history of food service dates back to
ancient civilizations, where the need to
feed people in communal or mobile
settings laid the foundation for today's
industry.

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1. Ancient Beginnings
In Mesopotamia and Egypt, food
service emerged in marketplaces
where bakers and brewers sold bread
and beer. Taverns and inns provided
food and drink to travelers. In ancient
Greece, symposiums were private
communal dining events, while street
vendors sold food in urban areas.
2. Roman Innovations
The Romans introduced thermopolia,
early fast-food stalls selling ready-to-
eat meals, and cauponae, inns offering
food, drink, and lodging. These were
crucial for travelers and lower-class
citizens without cooking facilities.
3. Medieval Developments
In medieval Europe, inns, taverns,
and monastic guest houses offered
simple, hearty meals and served as
social hubs. Monasteries, especially,
played a role in standardizing food
service, providing meals and shelter
to travelers and pilgrims.
4. The Birth of Restaurants
The concept of a restaurant began in
the Song Dynasty China, where
establishments served a variety of dishes
from a menu. In 18th-century Paris, the
modern restaurant emerged, evolving
from places serving restorative broths to
full-service establishments offering
diverse menus.
 Examples of Early Food
1. Thermopolia inService
Ancient Rome
-Archaeological finds like Pompeii reveal
food stalls with counters and jars for hot
food, similar to modern fast-food setups.
2. Monastic Hospices in Medieval Europe
-Monasteries provided simple meals in
communal dining halls to travelers and the
poor.
3. Song Dynasty Restaurants in China
-Early restaurants in Kaifeng offered
menu-based dining, becoming social
hubs in urban areas.
EVOLUTION
OF THE
PRESENT-
DAY FOOD
 -The food service industry is a dynamic
landscape, constantly evolving to meet the
changing demands of consumers and the
ever-shifting global culinary scene.
 -once associated with
convenience and quick
bites. Food trucks have
become a symbol of
culinary innovation.

2. CASUAL DINING
REDEFINED
-The concept of casual
dining has evolved
beyond fast-food chains
and restaurants to
embrace a more
3. FUSION OF CULTURES
-A global connectivity of
today's world has
influenced culinary trends,
leading to a fusion of
flavors and techniques.

4. TECHNOLOGY
INTEGRATION
-This technological
evolution not only
 EVOLUTION OF FOOD SERVICE
(from past to present-day)

FROM FORMAL TO INFORMAL

-food service has evolved from being formal
and structured to being informal and relaxed.

FROM ISOLATED TO SOCIAL

-Food services has evolved from being a
solitary experience to being more social and
communal
FROM TRADITIONAL TO INNOVATIVE
-This includes incorporating global
flavors, using locally sourced and
sustainable ingredients, and
experimenting with new cooking
techniques.

FROM BUFFET TO A LA CARTE

-This allows for a more personalized
experience and greater flexibility in menu
 FOOD
SERVICE
ESTABLISHM
ENT
(rara & yayang)
is any place
where food and
beverages are
prepared and
served to
customers.

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 TYPES
OF
RESTAUR
ANTS
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COFFEE SHOP
- A concept
borrowed from the
United States and
distinguished by its
quick service. Food
is pre-plated from
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SPECIALTY
RESTAURANT
- In such restaurant,
the entire Atmosphere
and décor are geared
to a particular theme
related to regional
cuisine, Chinese,
Indian, Polynesian,
Japanese and French<< Next
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GRILL ROOM
-This is a restaurant
that specializes in
grills of different
meat, fish and
poultry.
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 DINING ROOM
-Dining rooms are found
in smaller hotels,
motels, resorts, inns,
clubs, or heritage hotels.
Smaller hotels may find
it economical to have
more than
one eating place.
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DISCOTHEQUE
-It is a restaurant
which is principally
meant for dancing to
recorded music. The
music is driven by a
qualified and
experienced disc
NIGHT CLUBS
-It is principally
open at night for
dinner, dance and
live entertainment.
The décor is lavish
while service is
elaborate with fine
linen and silver
Food bar
This collective name
to cover informal
snacks bars, milk
bars, kiosks, frozen
yoghurt,theatre
counter, etc. It is a
counter at which
people eat food.
FAST FOOD
RESTAURANT
Fast food restaurant
have practically taken
over the modern
dining experience. Fast
food restaurant are
ready to serve food
at reasonable rates.
The guest pays cash
 FOOD
COURTS
The variant to fast food
operations brought about
by the emergence of
mega malls. Investors in
the food service found
that malls attracted the
local public in large and
that the number of
“footfall” was attractive
enough to warrant
 CAFES
These are casual
restaurants found in
entertainment districts.
Cafe means “Coffee” in
french and cades were
opened in response to
the popular coffee
 CAFETERIAS
Cafeterias are found
in institutional
catering,
Industrial
canteen,army
messes, residential
colleges, etc. adopt
this type of service
 BARS
Bars are places
where liquor is
sold and
consumed . In
Europe, they are
called inns, while
in the UK they are
 INSTITUTI
ONAL
CATERING
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 1.Industrial
Catering
- Refers to food
programs in the
factories and
corporate houses.

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 2. Hospital
and Nursing
- Are Homes
major beneficiaries of
institutional catering.The
main focus of these
programs is to provide diet
food supervised by qualified
dietitians, to
-patients, who are unable to
actively seek
<< -alternative sources of food.
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 3. School
Food programs are popular in
full day school schedules and
boarding schools.
Some governments, like in
North America, fund such
programs by providing national
subsidies.

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 5. Canteen
The school canteen serves
snacks during mid-morning
recess and lunch at
noontime. Students who bring
their own lunch may eat in the
canteen. The
motto “Clean as You Go"
(CLAYGO) is strictly observed.

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 6.
College/University
Food programs are of two types. The
residential hostels which build in meal cost
in the total fees structure and those that
permit licensed operators to open facilities
to serve faculty, administrative staff and
students. Today, universities have their own
food courts to offer students a choice of
cuisine.

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7. Airline Catering
● FLIGHT CATERING is a specialized food
program for passengers on board planes.

● AIRPORT CATERING involves outlets that are

self-service, vending machines and licensed
bars.

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 8. Ship Catering
Is almost like catering in a hotel.
The challenge
in cruise liners is the ability of
stocking and storing the right
quantity of
provisions and raw materials
between ports to ensure that food
is available
to passengers during their voyage.

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9. Military
Catering
Military Catering covers the
entire armed forces and
paramilitary forces.
Paramilitary forces would
include
the Border Security Forces,
Home guards, etc.

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10. Team Parks
and Resort
Theme Parks and Resort such
opportunities may
come in a wide variety of
facilities from restaurants,
mobile van, vending machines,
kiosks, and dining room.

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11. Railway
Catering
Is a large and challenging food
program. They may
classified into railway terminal and in-
transit service.

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 12. Prison
Catering
Prison Catering is another challenge
as inmates
have to be fed nutritious and
wholesome food so as
to avoid the spread of disease in a
limited prison
campus.

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 13. Youth Hostels
Youth Hostels provide wholesome
and nutritious
food to growing age group who are
always hungry.
These hostels need food programs
to feed a number
of students at a time.

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 14. Clubs
Clubs are those
establishments that offer food
and beverage in addition to
the main purpose of the club,
to members who have to pay
a subscription fee to
maintain their membership.

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 FOOD
SERVICE
SYSTEM
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-A food service system is a specific way
that food is prepared and provided to
consumers. Each system is benefitted by
the use of food safety and quality
software, which ensures the product they
serve is not only safe to consume but
also meets regulatory standards.
 4 TYPES OF FOOD SERVICE
SYSTEMS
● FULL SERVICE RESTAURANT
● QUICK SERVICE RESTAURANT
● CAFETERIAS
● CONTRACT FOOD SERVICE

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 FULL-SERVICE
RESTAURANT
- Full-service restaurants
offer a complete dining
experience, including
table service, a full
menu, and a variety of
ambiance options. In
addition to the full
menu, many full-service
Quick Service
Restaurants (QSRs)
- These restaurants
focus on fast and
convenient service,
typically offering a
limited menu of items
that are prepared
quickly and served to
 CAFETERIA'S
- Cafeteria food
service systems offer
a self-service option,
with customers
selecting food items
from a buffet-style
setup.
 CONTRACT FOOD
SERVICE
- This type of food
service system
provides food
services to
institutions such
as schools,
THANK YOU
FOR
LISTENING!!
REPORTERS:
LEADER: REFERENCES:
BAGSICAN, VINCENT H.
MEMBERS: ● https://www.studocu.com/ph/document/batangas-
state-university/bachelor-of-secondary-education/

1. DAKULA, ARMINA J. module-3-food-service-industry-autosaved/

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3. LEON, NURHAIDA I.
4. MAGTAGAD, NORSAMER D.
5. MUSTAFA FAISAL J.
6. SAGARIO, KENNETH JOHN
7. PALERO, EDISON
8. LORETE, JHOMEL M.