Lodging Operation

• Food catering establishments described as restaurants were known since the 12th century in Hangzhou, China
• Ma Yu Ching's Bucket Chicken House was established in Kaifeng, China in 1153 AD and is still serving meals today
• In the West, restaurants as businesses dedicated to serving food emerged only in the 18th century
• The Sobrino de Botin in Madrid, Spain is the oldest restaurant in existence today, opened in 1725
• Restaurant


  (from the French restaurer, to restore) a food which restores
• The first restaurant in the modern form was the Grand Taverne de Londres founded in Paris in 1782
• George Auguste Escoffier


  • Popularized and updated traditional French cooking methods, elevated cooking to a respected profession, introduced discipline and organization in kitchens
• The most illustrious restaurant in Paris in the 19th century was the Café Anglais
• Service a la francaise

  Providing a shared meal on the table for customers to help themselves
• Service a la russe

  Customers given a plate with food already arranged, introduced to France by Russian Prince Kurakin in 1810s
• The YMCA of Kansas City established what is considered the first cafeteria in 1891
• Ray Kroc


  • Pioneer of the fast-food industry with McDonald's, did not found the chain but significantly expanded it from 1955
• The first McDonald's Happy Meal was regionally tested in St. Louis in 1977 and served nationwide in 1979
• Happy Meal


  A meal specially tailored for children, sold at McDonald's since 1979, typically includes a toy
• The original Happy Meal in 1979 cost $1 and contained a hamburger or cheeseburger, soft drink, fries, and cookies
• Foodservice establishments play an important role in fulfilling sociological needs for nourishment and social interaction
• Types of foodservice establishments

  • Chain restaurants
  • Fast-food
  • Table service
  • Ethnic
  • Specialty
  • Fine dining
  • Theme restaurants
  • Tops
  • Family restaurant
  • Cafeteria
  • Buffet
  • Catering
  • Airline catering
  • Takeout
• Chain restaurants


  • Linked by common identifiable characteristics like products, ownership, or physical appearance
• Fast-food/quick service restaurants


  • Serve food with little or no waiting, customers order at a counter from a limited menu
• Table service establishments


  • Customers are seated and served at tables, may be escorted by a host/hostess, order from a menu, served by waitstaff
• Ethnic restaurants


  • Specialize in food associated with a particular culture, often independently owned
• Specialty restaurants


  • Feature a particular kind of food that is usually theme related
• Fine dining restaurants


  • Offer a good selection of menu items, high quality food expertly prepared and professionally served, typically formal and expensive
• Theme restaurants


  • Combine a sophisticated specialty with a total experience to "wow" the guest
• Tops


  • Food and beverage operations located on top floors of hotels or tall buildings with panoramic city views
• Family restaurants


  • Cater to family groupings with a broad menu and informal setting
• Cafeterias


  • Permit customers to see and select food from a display, impose a greater degree of self-service
• Buffets


  • Characterized by a long table or counter with a selection of varied food attractively displayed
• Catering


  • Preparing and serving food to a group gathered for a specific purpose, can be on-premise or off-premise
• Airline catering


  • Providing food prepared and packaged for service by an airplane crew during a flight
• Takeout

  • Prepares food for consumption off premises, either fully prepared in advance or prepared when ordered
• Airline Catering is the business of providing food prepared and packaged for service by an airplane crew during a flight
• Airline Catering


  • Food is prepared by an airline catering organization at a central facility, called a commissary, where it is suitably packaged in serving containers
  • It is transported to planes in storage units that will keep food warm or cold, as required, until it is served
  • The storage units are stowed in specially designed units on the plane and served by flight attendants at appropriate times
• Takeout


  An operation that prepares food for consumption off premises
• Takeout establishments


  • Andok's Lechon Manok
  • Lapid Chicharon
• Types of foodservice arrangements

  • Table Service
  • Counter Service
  • Room Service
  • Self Service
  • Takeout or Delivery Service
• Table Service


  Servers normally take customers' orders selected from menus or their equivalent, then deliver the food to the customers seated at their tables
• Forms of Table Service

  • American service
  • Russian service
  • French service
  • English service
• Counter Service


  Customers are served food across a level surface called a counter. They may be either seated at the counter or standing, and they may consume the food at the counter or at some other location within the establishment
• Room Service


  Customers are situated away from a normal dining are, typically in a hotel room or a hospital room. Food is transported to the individual's room and "served"