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The Hotel & Catering Industry: Unit 1..a Contd

The document discusses the history and evolution of the catering and hotel industry. It traces the development from basic inns and medieval banquets to the standardization of French cuisine by Escoffier. Modern developments include nouvelle cuisine, molecular gastronomy, and influential international chefs. Key factors that influence cuisines are also examined such as geography, ingredients, religion, and culture. Popular world cuisines and notable Indian regional cuisines are also highlighted.

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Yash Sankhla
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71 views

The Hotel & Catering Industry: Unit 1..a Contd

The document discusses the history and evolution of the catering and hotel industry. It traces the development from basic inns and medieval banquets to the standardization of French cuisine by Escoffier. Modern developments include nouvelle cuisine, molecular gastronomy, and influential international chefs. Key factors that influence cuisines are also examined such as geography, ingredients, religion, and culture. Popular world cuisines and notable Indian regional cuisines are also highlighted.

Uploaded by

Yash Sankhla
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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THE HOTEL & CATERING

INDUSTRY
Unit 1..a…contd
GROWTH OF CATERING INDUSTRY
 Basic F&B in Inns

 Banquet Function of Medieval Europe

 Unprofessional Approach upto Mid 1800’s

 Marie Antoine Carême  was a French chef and an early


practitioner and exponent of the elaborate style of cooking
known as grande cuisine, the "high art" of French cooking.
Carême is often considered one of the first internationally
renowned celebrity chefs

 Courses of Menu
 Georges Auguste Escoffier  was a famous French chef, 
restaurateur and culinary writer who popularized and
updated traditional French cooking methods.
He worked in partnership with hotelier César Ritz. The
two rose to prominence together at the Savoy in London
serving the elite of the society.
“King of Chefs and Chef of Kings”
• Simplified & modernized Careme’s elaborate and ornate
style
• Codified recipes of 5 mother sauces & updated
traditional French cooking methods
• Published – Le Guide Culinaire
 Larousse Gastronomique - is an encyclopedia of 
gastronomy.The majority of the book is about 
French cuisine, and contains recipes for French dishes
and cooking techniques.
The first edition (1938) was edited by Prosper Montagné,
with the collaboration of Dr Alfred Gottschalk,with
prefaces by each of author-chefs Georges Auguste
Escoffier and Philéas Gilbert 
GASTRONOMY

Gastronomy is the study of the relationship between food


 and culture, the art of preparing and serving rich or
delicate and appetizing food, the cooking styles of
particular regions, and the science of good eating.

One who is well versed in gastronomy is called


a gastronome, while a gastronomist is one who unites
theory and practice in the study of gastronomy. Practical
gastronomy is associated with the practice and study of
the preparation, production, and service of the various
foods and beverages, from countries around the world.
CUISINE
A cuisine is a style of cooking characterized by distinctive 
ingredients, techniques and dishes, and usually
associated with a specific culture or geographic region.
Regional food preparation traditions, customs and
ingredients often combine to create dishes unique to a
particular region
A cuisine is primarily influenced by the ingredients that are
available locally or through trade,as well as influenced
by religious food laws
 1950’s onwards American took forward the catering …
• Colonel Harland David Sanders - best known for
founding fast food chicken restaurant chain 
Kentucky Fried Chicken (also known as KFC) – Yum –
(KFC,Pizza Hut ,Taco Bell) 
• McDonald's Corporation is an American fast food
 company, founded in 1940 as a restaurant operated by 
Richard and Maurice McDonald
NOUVELLE CUISINE

It refers to a trend of opinion that appeared in France in the


1960s. 

A modern style of cooking that avoids rich, heavy foods &


emphasize the freshness of the ingredients &
presentation of the dishes. They are more lighter and
more delicate than “Haute Cuisine – Cuisine Classic “

It was popularized by the food critic Henri Gault, who


invented the phrase, and his colleagues André Gayot
 and Christian Millau in a new restaurant guide, the 
Gault-Millau, or Le Nouveau Guide
MOLECULAR GASTRONOMY

Molecular gastronomy is a subdiscipline of food science


 that seeks to investigate the physical and chemical
 transformations of ingredients that occur in cooking. Its
program includes three areas, as cooking was recognized
to have three components: social, artistic, and technical.
The term "molecular and physical gastronomy" was coined
in 1988 by Hungarian physicist Nicholas Kurti and
French physical chemist Hervé
TECHNIQUE-CONCEPT CUISINE 
Chef Ferran Adrià, inspired by the notion that “creativity
is not copying” sought to explore other culinary
avenues. Gradually he began to experiment with new
techniques for preparing and presenting food, he
subjected potential ingredients to rigorous
experimentation and scientific analysis as a means of
creating novel dishes that produced unexpected
sensations.
BASIC CUISINE OF INDIA
o Aryan & Dravidian influence
o Mughal
o Portuguese
o French
o English
FAMOUS CHEFS
 International
Chef Gordon Ramsay, Chef Anthony Bourdain , Chef Jamie
Oliver , Chef Bobby flay , Chef Ferran Adria, Chef Thomas
Keller

 India
Padmashri Chef Imitiaz Qureshi
Padmashri Chef Sanjeev Kapoor
Chef Manjit Singh Gill, Chef Satish Arora, Chef Hemant
Oberoi, Chef Kunal Kapoor, Chef Ranveer brar , Chef Vikas
Khanna, Chef Hari Nayak
INFLUENCING FACTORS -CUISINE
 Geographical
 Availability of Ingredients

 Religion & Food Laws


BETTER KNOWN CUISINES
International well established International Upcoming

 French ..Continental  Lebanese


 Chinese  South American
 Oriental..Japanese,Thai  Korean
 Mexican  Balkan
 Italian  Scandinavian
 Mediterranean  Vietnamese
 Spanish

 Turkish

 Indian
BETTER KNOWN INDIAN CUISINE
Culture/Heritage Regional

 Mughalai  North Indian


 Hyderabadi Punjabi,Kashmiri,
 Awadhi Rajasthani,Goan
 Satvik  South Indian

 Pari & Jain Chetinaad,Malabari,


RESTAURANT RATINGS
 Ratings identify restaurants according to their quality,
using notations such as stars or other symbols, or
numbers. Stars are a familiar and popular symbol, with
scales of one to three or five stars commonly used.
Ratings appear in guide books as well as in the media,
typically in newspapers, lifestyle magazines and webzines
 Notable guides are - Michelin Guide
Gault Millau, Forbes Travel Guide, Miele Guide,
Kingfisher Explocity Food Guide,Times Food Guide

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