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• Roman era, there were some establishments that offered sausage or roast meat, bread and a cup of wine.
• The forerunner of the modern restaurant that provides hot food and drink developed in Rome.
• The royal families of Europe introduced cutlery, table linen, crystal glasses, new foods such as turkey and potato, and the roadside tavern.
• The most famous ordinary in London was the Castle and Lloyd's
• 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.
• FAMILY OR COMMERCIAL RESTAURANTS-A family-style restaurants offer a wide menu of "meat and potato" selections with a price range that appeals to an average family income; they are normally located near a residential area and a highway.
• GOURMET RESTAURANTS-They generally require a higher initial investment than other types of restaurants because they

  require an expensive ambience and decor.
• ETHNIC RESTAURANTS-They feature the food of a specific region or country. The decor usually has an ethnic motif.
•   FAST-FOOD RESTAURANTS-They have increased in the past 20 years as people have become more mobile. A well-trained staff is required for franchise fast-food operation in which the franchisor sets standards of service and food quality must be maintained at all times.
• DELI SHOPS-A small shop that sells high-quality foods, such as types of cheese and cold cooked meat, often from other countries.
• BUFFET RESTAURANTS-They are established on a completely self-service basis. The food buffet is usually an "all you can eat" hot and cold food for one price.
• TRANSPORTATION RESTAURANTS- Several restaurants are generally found along auto and bus transportation routes.
• 3 types of franchising are franchised restaurants, franchises, and regional franchise.
• Franchised restaurants -are a major component of the food service industry, particularly in the fast-food sector.
•   Franchises -are beneficial to the franchisees because they provide operational, training, layout, and design assistance, location assistance, managerial expertise, group purchasing power.
• REGIONAL FRANCHISE - allows a franchisee to develop multiple outlets within a specific geographical area.
• 3 TYPES OF RESTAURANT PROFITABILITY SUCH AS FOOD COST PERCENTAGE , GROSS PROFIT, AND LABOR COSTS.
• FOOD COST PERCENTAGE -is often used to measure a restaurant's marketing success. It is determined by dividing the food cost for a period by the sales for that same period and then multiplying it by 100.
• GROSS PROFIT -is the selling price of an item less its food cost.
•   LABOR COSTS -are controlled by expressing them as a percentage of sales on a daily, weekly, or monthly basis and comparing the actual cost with the standard desired.
• MENU- is the basic planning document for a successful restaurant. Several aspects of the

  restaurant's operation depend on the menu.
• The MENU contains what the restaurant offers, the range of offerings, as well as the selling prices.
• AIRLINE CATERING OR In-flight catering service -deals with in-flight meals served to the passengers boarding the flight. These meals are prepared by catering companies and are served to passengers via trolley.
• AIRLINE CATERING COMPANIES IN THE PHILIPPINES

  1.  MacroAsia Catering Services

  2.  Miascor Catering Services

  3.  Global Catering Services Corporation
• FOOD QUALITY-The main problem of airline companies is to cook the meal on the ground and serve it several hours later in an extraordinary dry cabin atmosphere.
• In 1992, airline passengers were served a sandwich and coffee from a vacuum flask on a flight from London to Paris.
• LOGISTICS-To produce hot meals, the airline companies have to prepare specifications for recipes, ingredients, cooling method and temperatures, and labor for each shift.
• AIRPLANE GALLEYS -The first airplane galley was designed in 1936 by Douglas for its DC-3. Meals prepared on the ground were kept hot or cold in insulated containers on the aircraft.
• FLIGHT KITCHENS -The first airline flight kitchen was opened in the late 1930s near Washington D.C. Hoover Field Airport by a gentleman named Marriott.