Rc

• Foodservice industry


  Provides millions of meals a day in a wide variety of types of operation
• Types of food


  • Traditional British
  • Italian
  • Oriental
  • Fish
  • Vegetarian
  • Health food
• Types of beverages


  • Alcoholic (wines, cocktails, beers, cider, spirits, liqueurs)
  • Non-alcoholic (mineral waters, juices, squashes, aerated waters)
• Foodservice industry


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

  • Fine dining restaurants
  • Fast food restaurants
  • Institutional food operations (schools, hospitals)
  • Food truck businesses
• History of foodservice


  1. Closely associated with travel

  2. Religious pilgrimages

  3. Dining rooms of posting houses of the Romans

  4. Inns and taverns of the English

  5. Dining in Royal Households of England

  6. Industrial revolution feeding programs

  7. Hospital foodservice pioneered by Florence Nightingale

  8. School feeding programs started in England
• Thermopolia


  Small restaurant-bars in Ancient Greece and Ancient Rome that offered food and drinks to customers
• Ma Yu Ching's Bucket Chicken House in Kaifeng, China is considered the world's oldest operating restaurant, first opening in 1153 AD
• Sobrino de Botín


  Restaurant located in Madrid, Spain, established in 1725 and recognized as the world's oldest eatery
• Part of the Sobrino de Botín's folklore has it that a young Francisco Goya worked there as a waiter
• Signature dishes of Sobrino de Botín

  • Cochinillo asado (roast suckling pig)
  • Sopa de ajo (egg poached in chicken broth, laced with sherry and garlic)
  • Favorite pick-me-up with Madrileño revelers
• Restaurant


  (from the French restaurer) first appeared in the 16th century, meaning "a food which restores"
• First restaurant in the form that became standard

  Grand Taverne de Londres, founded in Paris in 1782 by Antoine Beauvilliers
• Georges Auguste Escoffier


  • French chef, restaurateur, and culinary writer who created the methods of traditional French cuisine
  • Introduced the hierarchy of the kitchen or "Brigade de Cuisine"
  • Replaced service ä la francaise with service ä la russe
  • Introduced table d'hote and a la carte menus
• Le Grand Vefour, a leading restaurant of the Napoleonic era, is still in business in the 21st century
• The most illustrious of all restaurants in Paris in the 19th century was the Café Anglais (the "English Coffee Shop") on the Boulevard de Italiens
• What is the foodservice industry?

  The foodservice industry provides millions of meals a day in a wide variety of types of operation.
• Types of food and cuisine in the foodservice industry

  • Traditional British
  • Italian
  • Oriental
  • Fish
  • Vegetarian
  • Health food
• Types of alcoholic beverages in the foodservice industry


  • Wines
  • Cocktails
  • Beers
  • Cider
  • Spirits
  • Liqueurs
• Types of non-alcoholic beverages in the foodservice industry

  • Mineral waters
  • Juices
  • Squashes
  • Aerated waters
• Foodservice industry


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

  • Fine dining restaurants
  • Fast food restaurants
  • Institutional food operations (schools, hospitals)
  • Food truck businesses
• History of foodservice


  1. Merchants traveled to trade with other nations or tribes

  2. Religious pilgrimages to places of worship

  3. Dining rooms of posting houses of the Romans

  4. Inns and taverns of the English

  5. Dining rooms of the Royal Households of England

  6. Feeding program by Robert Owen in England during the industrial revolution

  7. Florence Nightingale's work in hospital foodservice during the Crimean War

  8. Victor Hugo's formal school feeding program in England

  9. Establishment of coffeehouses in the US in the 16th century

  10. First restaurant opened by Boulanger in Paris in 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
• Eating out was considered a very important aspect of socializing in Ancient Greece and Ancient Rome
• Food catering establishments which may be described as restaurants were known since the 12th century in Hangzhou, China during the Song Dynasty
• Ma Yu Ching's Bucket Chicken House, established in 1153 AD in Kaifeng, China, is considered the world's oldest operating restaurant
• 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 in the West
• Sobrino de Botín in Madrid, Spain, established in 1725, is recognized as the world's oldest eatery
• A young Francisco Goya worked as a waiter at Sobrino de Botín whilst waiting to get a place at Madrid's
• Restaurant


  (from the French restaurer) a food which restores, first applied to an eating establishment around 1765
• The first restaurant in the form that became standard was the Grand Taverne de Londres, founded in Paris in 1782 by Antoine Beauvilliers
• Restaurants became commonplace in France after the French Revolution broke up catering guilds and forced the aristocracy to flee
• Georges Auguste Escoffier


  A French chef, restaurateur, and culinary writer who created the methods of traditional French cuisine and introduced the hierarchy of the kitchen (Brigade de Cuisine)
• Escoffier replaced the practice of service à la française (serving all dishes at once) with service à la russe (serving each dish in the order printed on the menu)
• Table d'hôte menu


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


  Menu where all the items are separate, meaning you have to order each item
• The most illustrious of all restaurants in Paris in the 19th century was the Café Anglais (the "English Coffee Shop") on the Boulevard de Italiens
• The modern formal style of dining, where customers are given a plate with the food already arranged on it, is known as Service à la russe, as it is said to have been introduced to France by the Russian Prince Kurakin in the 1810s