homa 102. lesson 1.1

• Food service industry

  Encompasses all of the activities, services, and business functions involved in preparing and serving food to people eating away from home
• Types of food service operations

  • Fine dining restaurants
  • Fast food restaurants
  • Institutional food operations (schools, hospitals)
  • Food truck businesses
  • Other specialty vendors
• History of food service

  Closely associated with travel
• Throughout history, merchants have traveled extensively to trade with other nations or tribes
• There were also the religious pilgrimages to places of worship
• In the different places of destination, food and lodging have been provided to the travelers
• Beginnings of food service in the Middle Ages

  • Dining rooms of posting houses of the Romans
  • Inns and taverns of the English people
• The Canterbury Inn had a kitchen measuring 45 feet in diameter, which provides food not only for the monks but also for the pilgrims who came to the abbey to worship
• In the Royal Households of England where numerous guests (150 to 200) were received daily, food service became a necessity
• A systematic recording of its expenses was made and compiled in the Northumberland Household Book which was considered the first known record book of scientific food cost accounting
• Robert Owen


  • Provided meals at nominal prices in an effort to improve the working conditions of the workers in his mill
  • His feeding program was so successful that it spread throughout the civilized world
  • Known as the father of modern industrial catering
• Florence Nightingale

  • Pioneered in hospital food service during the Crimean War
  • Organized and managed the meals for the patients
  • Called the first hospital dietitian in the modern sense
  • Worked with a chef named Alexis Soyer to establish a hospital diet kitchen
• The formal school feeding program was started in England by an Englishman named Victor Hugo
• Coffeehouses were established in the United States of America

  16th century
• First restaurant was opened in Paris, France by a Frenchman named Boulanger

  1765
• Thermopolia

  Small restaurant-bars in Ancient Greece and Ancient Rome that offered food and drinks to customers
• Thermopolia

  • Had little L-shaped counters in which large storage vessels were sunk, which would contain either hot or cold food
  • Their popularity was linked to the lack of kitchens in many dwellings and the ease with which people could purchase prepared foods
  • Eating out was considered a very important aspect of socializing
• In Pompeii, 158 thermopolia with a service counter have been identified across the whole town area
• Food catering establishments described as restaurants were known in Hangzhou, China during the Song Dynasty

  12th century
• Ma Yu Ching's Bucket Chicken House, established in Kaifeng, China in 1153 AD during the Jing Dynasty, is considered the world's oldest operating restaurant
• Hangzhou's restaurants blossomed into an industry catering to locals
• Restaurants catered to different styles of cuisine, price brackets, and religious requirements
• The American school feeding programs were patterned after Hugo's program
• In the West, even when inns and taverns were known from antiquity, these were establishments aimed at travelers, and in general locals would rarely eat there
• Restaurants, as businesses dedicated to the serving of food, and where specific dishes are ordered by the guest and generally prepared according to this order emerged only in the 18th century
• Sobrino de Botin, established in 1725 in Madrid, Spain, is recognized as the world's oldest eatery
• Cochinillo asado

  Roast suckling pig, a specialty of Sobrino de Botin
• Sopa de ajo

  An egg poached in chicken broth, laced with sherry and garlic, a signature dish of Sobrino de Botin
• Restaurant

  A food which restores, referring to a rich highly flavored soup, first appeared in the 16th century
• The first restaurant in the form that became standard (customers sitting down with individual portions at individual tables, selecting food from menus, during fixed opening hours) was the Grand Taverne de Londres founded in Paris in 1782
• Service à la francaise

  Serving all dishes at once
• Service à la russe

  Serving each dish in the order printed on the menu
• Table d'hote menu

  Menu offering a complete meal with limited choices at a fixed price
• A la carte menu

  Menu where all the items are separate, meaning you have to order it to have it
• Le Grand Vefour, a leading restaurant of the Napoleonic era, is still in business in the 21st century
• The most illustrious of all those restaurants in Paris in the 19th century was the Café Anglais (the English Coffee Shop") on the Boulevard de Italiens
• Julien's Restarator, opened in Boston in 1794, was the first restaurant in the United States
• Service a la russe

  The modern formal style of dining, where customers are given a plate with the food already arranged on it, said to have been introduced to France by the Russian Prince Kurakin in the 1810s
• In the Philippines, foodservice existed as early as the time of the barangay system
• The Chinese were the forerunners of the developmental rudiments of the commercial type of foodservice in the Philippines