finals lec1

• rome era, forerunner for restaurants
• 1200s - public cook shops were opened in london which offered precooked take-out food
• european royal families, introduced cutlery, table linen, crystal glasses, turkey & potato
• 16th century - british inns and taverns began to serve one meal a day at a fixed time and price known as the "ordinary," and dining rooms were called the "ordinaries"
• castle and lloyd's - most famous ordinary in london, meeting place for merchants and ship owners
• 17th century - ordinaries became fashionable clubs and gambling places, as well as center for political activities
• late 18th century - word "restaurant" was used for a paris dining room serving light dishes
• "frances tavern," famous tavern in New York
• 1834 - "delmonico's" opened in new york
• early 1900s - several events that were significant to the food industry occured
• 1904 - "hamburger" was first served at the st. louis world's fair
• roy allen & frank wright - first root beer stand
• 1960s - fast-food establishments emerged
• most popular cuisines:

  • french
  • chinese
  • mexican
  • japanese
• types of restaurants:

  1. family or commercial restaurants
  2. coffee shops
  3. cafeterias
  4. gourmet restaurants
  5. ethnic restaurants
  6. fast-food restaurants
  7. deli shops
  8. buffet restaurants
  9. transportation restaurants
• family or commercial restaurants

  • offer a wide menu of "meat and potato" selections with a price range that appeals to an average family income
  • serve beer and wine if they have a liquor license
• coffee shops

  • characterized by a fast-food service
  • usually located in an office building or shopping mall
  • peak hours: lunch and coffee breaks
• cafeterias

  • usually located in shopping centers and office buildings
  • self-service
  • limited menus of soups, entrees, desserts, and beverages
  • often require a large preparation area
• gourmet restaurants

  • generally require a higher initial investment than other types of restaurants because they require an expensive ambience and decor
  • cater to those who want a higher standard and are willing to pay the price
• ethnic restaurants

  • feature the food of a specific region or country
  • decor usually has an ethnic motif
• fast-food restaurants

  • increased in the past 20 years as people have become more mobile
  • menu is limited with low prices
• deli shops

  • provide delicatessen food service, combining traditional delicatessen cold meats and cheese with takeout sandwiches, salads, and similar items
  • have limited sitting capacity
  • usually located in shopping areas or office buildings
• buffet restaurants

  • established on a completely self-serve basis
  • "all you can eat"
• transportation restaurants

  • generally found along auto and bus transportation routes
  • also found at bus, rail, and air transportation buildings, as well as on transportation vehicles as trains and ships
  • some cater to tour groups
• franchising

  • major component of food service industry, particularly in the fast-food sector
• food cost percentage - often used to measure a restaurant's marketing success
• gross profit - selling price of an item less its food cost
• break-even point - the point at which business will make neither a profit or loss
• menus

  • basic planning document for a successful restaurant
• airline catering

  • airline companies spend billions of dollars every year for food purchases
  • short trips, cheaper
  • longer trips, more expensive
• airplane galleys

  • 1936 by douglas for its DC-3
• flight kitchens

  • 1930s near Wchington D.C Hoover Field airport by Marriott
  • Eastern Airlines, Marriott In-Flight Service