Lesson 10

• Roman Era - start of F&B sector.
• In the 16th century, British inns and taverns began to serve one meal a day at a fixed time and price and at a common table.
• The meal was known as ordinary and the dining rooms were called ordinaries.
• The most common ordinary in London was the Castle and Loyd's which was the meeting place for merchants and shop owners.
• A famous tavern in New York was Fraunces Tavern,
• In 1834, the famous Delmonico's was opened in New York.
• The hamburger was first served in 1904 at the St. Louis World's Fair.
• The first root beer stand was founded by Roy Allen and Frank Wright.
• Types of food service establishments:

  Family or Commercial Restaurant - offers a wide menu or "meat and potato" selections with a price that appeals to an average family income.
• Types of food service establishments:

  Coffee shop - the decor is simple and price are relatively low. the peak periods are lunch and coffee breaks.
• Types of food service establishments:

  Cafeterias - are usually located in shopping center and office buildings.
• Types of food service establishments:

  Gourmet restaurant - they cater to those who want a higher standard and are willing to pay the price.
• Types of food service establishments:

  Ethnic restaurant - feature the food of a specific region or country.
• Types of food service establishments:

  Fast-food restaurant - the menu is limited with low price.
• Types of food service establishments:

  Deli shop - provide delicatessen food service, combining traditional delicatessen cold meats and cheese with takeout sandwich, salads and similar items.
• Types of food service establishments:

  Buffet restaurants - usually an "all you can eat" hot and cold food for one price.
• Types of food service establishments:

  Transportation restaurant - they are found at bus, rail, and air transportation buildings, as well as an transportation vehicles as trains and ships.
• Types of food service establishments:

  Tops - is a shorthand term used by some to refer to food and beverage operations located on the top floors of hotel.
• Types of food service establishments:

  Catering - is preparing and serving food to a group of people gathered for a specific purpose.
• On-premise - where food is prepared and served in their own halls.
• Off-premise - where the food is prepared in their own kitchen but served only on premises provided by the client.
• Types of food service establishments:

  Airline catering - is the business of providing food prepared and packaged for service by an airplane crew during a flight.
• The food is prepared by an airline catering organizations at a central facility, called a Commissary.
• Types of food service establishments:

  Takeout - is an operation that prepares food for consumption off premises.