FFO LESSON 1

• The foodservice industry provides millions of meals a day in a wide variety of types of operation. 
• Food can include a wide range of styles and cuisine types. These can be classified by country, for example, traditional British or Italian; by type of cuisine, for example, oriental; or a particular specialty such as fish, vegetarian or healthy food.
• Beverages include all alcoholic and non-alcoholic drinks. Alcoholic beverages include wines and all other types of alcoholic drink such as cocktails, beers and cider, spirits and liqueurs.  Non-alcoholic beverages include bar beverages such as mineral waters, juices, squashes and aerated waters
• The food service industry encompasses all of the activities, services, and business functions involved in preparing and serving food to people eating away from home.
• The foodservice industry includes all types of restaurants from fine dining to fast food. 
• Food service industry also includes institutional food operations at locations such as school and hospitals, as well as other specialty vendors such as food truck businesses.
• The history of foodservice is 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.
• • Invariably, in the different places of destination, food and lodging have been provided to the travelers.
• In the middle ages, the beginnings of food service was evident in the dining rooms of posting houses of the Romans, as well as the 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.
• • Food service became a necessity because in the Royal Households of England, numerous guests (150-200) were received daily.
• A systematic recording of Royal Household of England's expenses was made and compiled in the Northumberland Household Book
• Northumberland Household Book was considered the first known record book of scientific food cost accounting
• • In England during the industrial revolution, Robert Owen provided meals at nominal prices in an effort to improve the working conditions of the workers in his mill.
• • Owen’s feeding program was so successful that it spread throughout the civilized world
• Robert Owen has been known as the father of modern industrial catering
• • Florence Nightingale is an English nurse, pioneered in hospital food service during the Crimean War. 
• Florence Nightingale has been called the first hospital dietitian in the modern sense because she was so efficient in organizing and managing the meals for the patients.
• A noted chef named Alexis Soyer helped Florence in the establishment of a hospital diet kitchen.
• The formal school feeding program was started in England by an Englishman named Victor Hugo
• The American school feeding programs were patterned after Hugo’s program.
• As opportunities for travel increased, so did the commercial foodservice grow.
• In the 16th century, coffeehouses were established in the United States of America.
• In Paris, France, it was only sometime in 1765 that the first restaurant was opened by a Frenchman named Boulanger.