Review Exam 1: Chapter 1 The
Foodservice Industry
FS Industry facts - Answers-*2010 Industry Sales Projection = $580 Billion.
*44% of adults say restaurants are an essential part of their lifestyles.
*The overall economic impact of the restaurant industry is expected to exceed $1.5 trillion in 2010.
*The restaurant industry employs about 12.7 million people (9% of the U.S workforce).
*The restaurant industry has 49% of the food dollar.
*In a typical day in 2010 restaurant industry makes $1.6 billion in sales.
FS Definition - Answers-All establishments where food is regularly served outside the home. Ex: formal
restaurants, schools, collages, hospitals, military, supermarkets, and department stores.
FS Issues and Trends - Answers-Issues: microbiology, physics, & industrial engineering (improve how
food is produced). WWI & II impact foodservice operations. Legislation affect fine-dining & school food-
service programs. Increase in automobile travel-quick service, fast-food concepts. Restaurant starts as
new business in France. Pioneers introduce catering, meal plans for employees, canning, and the cafe.
Trends: *Sustainability- environmentally friendly practices and local sources for produce, meat, and
seafood.
*Nutrition-Improved nutrition, kids' meals, superfruits, half portions, and gluten-free/allergy.
*Simplicity & smaller portions-lower prices & good quality, simplier dishes & smaller portion sizes
*Locally produced wine & beer-combined with culinary/savory cocktails & artisan liquor.
*Liquid nitrogen freezing/chilling-most important, also braising, sous vide, smoking, and oil-poaching
confit.
, College - Answers-1st formal dining, host & waiter-separate halls. Now coeducational dining halls,
speedy informal cafeteria service. Variety of food options, emphasis of physical fitness & weight control.
Different menu selections, salad, pasta & vegetarian bars. Student union buildings & commercial fast-
food companies on campus' (college towns).
Schools - Answers-After WWI & II poor health of American draftees, implement & realize need of serving
nutritious school lunches at little to no cost. Increase in improvement in school lunchroom movement,
Fed donates surplus farm supplies to school lunch programs-a noon meal. National School lunch Act is
passed-give states grants-in-aid (must supplement) to provide food & facilities for school lunch
programs (non profit). Meet nutritional requirements-Type A (school meal pattern), only one now
served. Also, breakfast & special milk program.
Hospitals - Answers-Costs are justified by hospital foodservice using benchmarking statistics. Other
introductions to hospital foodservice are "Grab-and-go" food in the staff cafeteria, espresso bars, limited
patient menus, restaurant-style menus, comfort foods, and satelliting (selling food to other facilities).
Nursing Homes - Answers-Centralized tray service & mechanical dishwashing, using frozen foods. Pay
cafeterias for staff & employees & separate dining areas. Employ dietitians to administer dietary
departments & therapeutic dietitians for special diet supervision (usual practice) 20th century.
Participation Regulations (1974)-dietetic services, skilled nursing facility provides hygenic service that
meets daily (quotid) nutritional needs, meet special dietary needs, provide eatable & attractive meals.
Outside food management company can work if meet standards. Use part time or consultant RD's in
small nursing homes, full-time RD's in larger, skilled nursing homes. Must meet & administer dietary
service regulations. Personalized foodservice for patients.
Industry and Business - Answers-Noncommercial foodservices can either operate with in-house-
management or use a contract foodservice company. Returning to in-house-management provides the
opportunity to increase revenue, improve quality and control, and distinguish the operation in the
consumers' mind with a unique brand signature. Branding is the use of nationally or locally labeled
products for sale in an existing foodservice operation.
Chapter 2 The Systems Approach - Answers-...
Foodservice Industry
FS Industry facts - Answers-*2010 Industry Sales Projection = $580 Billion.
*44% of adults say restaurants are an essential part of their lifestyles.
*The overall economic impact of the restaurant industry is expected to exceed $1.5 trillion in 2010.
*The restaurant industry employs about 12.7 million people (9% of the U.S workforce).
*The restaurant industry has 49% of the food dollar.
*In a typical day in 2010 restaurant industry makes $1.6 billion in sales.
FS Definition - Answers-All establishments where food is regularly served outside the home. Ex: formal
restaurants, schools, collages, hospitals, military, supermarkets, and department stores.
FS Issues and Trends - Answers-Issues: microbiology, physics, & industrial engineering (improve how
food is produced). WWI & II impact foodservice operations. Legislation affect fine-dining & school food-
service programs. Increase in automobile travel-quick service, fast-food concepts. Restaurant starts as
new business in France. Pioneers introduce catering, meal plans for employees, canning, and the cafe.
Trends: *Sustainability- environmentally friendly practices and local sources for produce, meat, and
seafood.
*Nutrition-Improved nutrition, kids' meals, superfruits, half portions, and gluten-free/allergy.
*Simplicity & smaller portions-lower prices & good quality, simplier dishes & smaller portion sizes
*Locally produced wine & beer-combined with culinary/savory cocktails & artisan liquor.
*Liquid nitrogen freezing/chilling-most important, also braising, sous vide, smoking, and oil-poaching
confit.
, College - Answers-1st formal dining, host & waiter-separate halls. Now coeducational dining halls,
speedy informal cafeteria service. Variety of food options, emphasis of physical fitness & weight control.
Different menu selections, salad, pasta & vegetarian bars. Student union buildings & commercial fast-
food companies on campus' (college towns).
Schools - Answers-After WWI & II poor health of American draftees, implement & realize need of serving
nutritious school lunches at little to no cost. Increase in improvement in school lunchroom movement,
Fed donates surplus farm supplies to school lunch programs-a noon meal. National School lunch Act is
passed-give states grants-in-aid (must supplement) to provide food & facilities for school lunch
programs (non profit). Meet nutritional requirements-Type A (school meal pattern), only one now
served. Also, breakfast & special milk program.
Hospitals - Answers-Costs are justified by hospital foodservice using benchmarking statistics. Other
introductions to hospital foodservice are "Grab-and-go" food in the staff cafeteria, espresso bars, limited
patient menus, restaurant-style menus, comfort foods, and satelliting (selling food to other facilities).
Nursing Homes - Answers-Centralized tray service & mechanical dishwashing, using frozen foods. Pay
cafeterias for staff & employees & separate dining areas. Employ dietitians to administer dietary
departments & therapeutic dietitians for special diet supervision (usual practice) 20th century.
Participation Regulations (1974)-dietetic services, skilled nursing facility provides hygenic service that
meets daily (quotid) nutritional needs, meet special dietary needs, provide eatable & attractive meals.
Outside food management company can work if meet standards. Use part time or consultant RD's in
small nursing homes, full-time RD's in larger, skilled nursing homes. Must meet & administer dietary
service regulations. Personalized foodservice for patients.
Industry and Business - Answers-Noncommercial foodservices can either operate with in-house-
management or use a contract foodservice company. Returning to in-house-management provides the
opportunity to increase revenue, improve quality and control, and distinguish the operation in the
consumers' mind with a unique brand signature. Branding is the use of nationally or locally labeled
products for sale in an existing foodservice operation.
Chapter 2 The Systems Approach - Answers-...
