BY: MRLG

Hospitality – defines as the ability to make people

comfortable , warm and secure of a place; giving them a
genuine and remarkable service and guest experience.

comes from the latin word “hostis” which means

“friendliness to guests” or welcome with warm and care.

Service – the idea of being helpful or offering a favor

Comes from the latin word “servitium” meaning “act of

serving”

HOSPITALITY INDUSTRY- comprises of business that

provide accommodation, travel, food and beverage and
entertainment to the traveling public.
One of the fastest growing sectors of the economy
of our time today. • A multi-billion dollar
enterprise.

Diverse enough for people to work in different

areas of interest and still be employed within the
industry.

Hospitality business are open 365 days a year and

twenty-four hours a day. • It depends heavily on
shift work (morning and afternoon)

Has a graveyard shift (starts from 10:00 pm and

until 6:00 am) • Produce guest satisfaction

Products of the hospitality business are intangible

and perishable.
HISTORY OF
FOOD  Ancient Greeks rarely dined out, although they
enjoyed the social aspect of dining and often got
SERVICE together for banquets.
 Romans’ meals were primarily served in the
INDUSTRY home.

GLOBALLY  Romans’ desires for exotic foods and spices

increased trade, stretching the Roman Empire
GREECE AND farther east and north.

ROME:
HISTORY OF  On the European continent, Charlemagne
established rest houses for pilgrims in the 8th
FOOD century .
 The sole purpose of several orders of the
SERVICE knighthood was to protect pilgrims and provide
hospitality on their routes.
INDUSTRY  As travels and travelers increased during the
middle ages, so did the number of wayside inns
GLOBALLY in Europe.

MEDIEVAL  As the quality of the inns improved, more people

began to travel. Many of the wealthy travelers
TIMES: had demands of the inns being upgraded.
  A la carte dining was practically unknown until
HISTORY OF the nineteenth century, these households
practiced what might be called discriminatory
FOOD feeding where different meals were served to
persons of different rank.
SERVICE  Despite this medieval host who naturally knew
INDUSTRY nothing of germs and sanitation, forks or finger
bowls, set forth their own rules for public
GLOBALLY suppers , few of which would seem out of place
today.
MEDIEVAL  In the late sixteenth century , a type of eating
place for commoners called an ordinary began
TIMES to appear in England. These places were taverns
serving a fixed price, fixed menu meal at a long
(CONT.): common table.
HISTORY OF  During the 16th century two exotic imports
began to influence the culinary habits of western
FOOD Europe : coffee and tea.

SERVICE  Tea developed much more slowly than coffee as

a common beverage and attain widespread use
most notably in England- and there not even
INDUSTRY until the mid-nineteenth century.

GLOBALLY  By 1675, Venice had dozens of coffee houses,

including the famous Café Florian on the piazza
COFFEE San Marco. • Coffee was generally served in a
dish or a small bowl, a little larger than todays
coffee cup, without a handle.
HOUSE:
HISTORY OF
FOOD  As the colonies grew from scattered settlements
to towns and cities, more and more travellers
SERVICE appeared, along with more accommodations to
serve them.
INDUSTRY  The local inn/tavern/ordinary in the colonies
soon became a gathering place for residents, a
GLOBALLY place were they could catch up on the latest
gossip, keep up with current events, hold
EIGHTEENTH meetings, and conduct business.

CENTURY:
HISTORY OF  French revolution helped to change the culinary
FOOD history. France which is now a nation that awaits
with bated breath the Michelin’s annual selection
SERVICE of three star restaurants had only one restaurant
worthy of that rating two hundred years ago.
INDUSTRY  The Tour d ’Argent opened in 1533, and for over
two centuries it was unique.
GLOBALLY  Only the traiteurs or canteens were allowed by
THE FRENCH law to sell cooked meat to the public, and they
were limited to cooking for banquets.
REVOLUTION:
 HISTORY OF
 M. Boulanger, “ the father of the modern
FOOD restaurant,” sold soups at his all night tavern on
the Rue Bailleul and called these soups
SERVICE restorantes- the origin of the word restaurant.

INDUSTRY  In 1784, during a 5 year period as an envoy to

France, Thomas Jefferson acquired a taste for
GLOBALLY French cuisine.
 He later enticed a French chef. This act
FRENCH stimulated interest in French cuisine and enticed
U.S. tavern owners to offer better quality and
REVOLUTION( more interesting food.

CONT):
  By the early 1800s, the English had begun to
HISTORY OF borrow the concept of the restaurant from their
French neighbors. In 1856, Antoni Crème
FOOD SERVICE published La Cuisine Classique. This was the
beginning of the a la carte menu.
INDUSTRY  The Americans used their special brand of
ingenuity to create something for everyone by
GLOBALLY 1848.
NINETEENTH  The famous Delmonico’s was at the top of the list
of American restaurants for a long time as they
CENTURY: were known as the only expensive and
aristocratic restaurant in the United States.
HISTORY OF  By the turn of the century, more people were
working and therefore eating out more,
FOOD especially for lunch.
 During World War II in the 1940s, the lodging
SERVICE industry prospered as people traveled for war-
related reasons.
INDUSTRY  After World War II, in the 1940s and 1950s, the
GLOBALLY quick-service restaurant segment of the industry
grew quickly. • In the 1960s, commercial air
TWENTIETH travel became popular, and builders focused on
land near airports as the next new place to
CENTURY: situate hotels, motels, and foodservice facilities.
TYPES OF
FOOD
SERVICE
 A hostess/ host is responsible for seating the
guests.
 Principles that a waiter must know:

 Food is served onto guest plate from left

 If food is pre-plated, then service is thru’ right
 Soups are served from right
 Ladies are always served first and rest are served
clockwise
 Fresh cutlery and crockery is served thru’ right
 Soiled plates are cleared from right
 Often regarded as “host service”/ “family style”
service.
 Host plays an active role.
 Usually found in coffee shops, family restaurants
etc.
 Process involves:
 Food is brought on platters by waiter, shown to host
for approval
 The waiter then places it on table
 Either host portions the food and serves to guest or
portions it and allows waiter to serve
 Usually the main dish is meat
 Vegs. and potatoes are placed in centre for guests to
help themselves while sauces are served by waiter
 Its not very common
 Usually seen at upscale clubs and restaurants
 Involves Personalized service
 The waiter has a fancy cart for carrying foods
 The table is already made and waiter just have to
serve carefully and neatly
 Sometimes foods are cooked in front of guests
 Advantages: Allows guests to see the food before
they decide Proportioned acc. To guest’s wish
Chance to make additions before it is serves
 Disadvantages: Cannot be opted for certain dishes
Time consuming Expensive Space required for
moving carts
 Guéridon means “ trolley”. The cooking is done on
Guéridon trolley. The waiter should be a showman
as well as a good cook, He should carve a joint,
fillet a fish, prepare coffees etc.
 Advantages: It is a visual display to customers An
opportunity for waiter to show his skills Helps
increase popularity of restaurant
 Disadvantages: More space required Safety
concerned Skilled staff required Expensive
Innovation of recipes required
 Fairly elaborate silver service much on lines of
French service with use of Guéridon trolley.
 Waiter pre-portions food (whole joints, fish)and
serves onto guest plate and places the plate in
front of the guest Display and presentation is of
concern
 Advantages: Only one waiter is required Elegant
and entertaining No extra space Guarantees equal
portions because food is pre-cut Gives personal
attention to guests
 Disadvantages: Initial big expense in silver
equipment Since one platter is used for serving
the last guest may see a less attractive display In
party’s the waiter must hold a heavy tray
 It is pre-plated from kitchen itself and is normally
found in restaurants with large guest turnover.
Portion is predetermined from kitchen the waiter
ensures accompaniments are already placed on
table with right table cover
 Advantages: • Saves time • fast • Cost efficient •
Nutrition information is easily accessed by
nutrition label in menu • Casual dining
 Disadvantages: • Choice of portion size cannot be
predetermined • Some ingredients can be
annoying to guests • High in fat and energy •
 All food is presented in silver dishes with
elaborate dressing.
 Before service, waiter ensures if the food is served
onto guest’s plate in a stylish manner.
 The waiter then picks the platter from hot plate
and presents it for host approval.
 Advantages: • Elegant • Faster than French service
• Hot food is served at table quickly
Disadvantages: • Skilled waiter is required •
Capital investment on silver platters
 Self service where food is displayed on tables. The
guest either takes his place a stack at the end of
each table or requests the waiter to serve him.
 Advantages: Food is displayed in an attractive
manner. Less service skill required. Servers can
attend to many guests at one time
 Disadvantages: Careless in handling food. Less
personal attention to guests.
 Menu is fixed and displayed on large board.
 Guests take the seats provided by the
establishment
 Industrial canteens, colleges, hospitals
 Advantages: Minimal staffs are required Does not
require any special equipment Last minute
changes can be made
 Disadvantages: Choices are limited Foods are not
prepared according to order.
 A 5 star international hotel should provide 24/ 7hrs
of service Highest level of service is considered 3
types of room services are as follows:

 Centralized room service

 Decentralized room service
 Mobile room service