Food and beverage presentation

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History of the Food Service Industry
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12th Century

• Food catering establishment which may be
  described as restaurants were known.

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1153 AD

• Ma Yu Chings Bucket Chicken House, wa
  established in Keifeng, China and is still
  serving up meals today.

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1725

• Sobrino de Botin in Madrid, Spain is the oldest
  restaurant in existence today.

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• The term restaurant first appeared in the 16th
  century, meaning a food which restores and
  referred specially to a rich, highly flavored
  soup. It was applied to an establishment in
  around 1765 founded by a Parisian soup seller
  named Boulanger.

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1782

• Grand Taverne de Londres (The Great Tavern of
  London), is the first restaurant in the form that
  became standard (customer sitting down with
  individual portions at individual tables,
  selecting food from menus, during fixed open
  hours). It was founded in Paris by a man named
  Antoine Beabilliers, a leading culinary writer
  and gastronomic authority who achieved a
  reputation as a successful restaurateur and later
  wrote what became a standard cook book IArt de
  cuisinier.

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• George Auguste Escofier popularized and updated
  traditional French cooking methods. He organized
  his kitchen by brigade system, with each section
  run by a chef de partie. He also replaced the
  practice of service a la francaise (serving all
  dishes at once) with service a la russe (serving
  each dish in oprder printed on the menu).

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• During the Napoleonic Era, the very leading
  restaurant which was lavishly decorated, and
  boasted a menu with extensive choices of soups,
  fish and meat dishes and scores of side dishes
  was the Le Grand Vefour, still in business in the
  21th century .

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• In the 19th century, the most illustrious of all
  the restaurants in Paris was the Café Anglais
  (the English Coffee Shop) on the Boulevard de
  Italiens.

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1794

• Julliens Restarator was the first restaurant in
  the United States, opened in Boston. Service a la
  francaise.

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1891

• The YMCA of Kansas City , established what food
  industry historians consider the first cafeteria.

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1936

• The drive-in restauran tconcept. The first
  drive-in restaurant opened in Glendale,
  California.

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1954

• Ray Croc was the pioneer of the fast-food
  industry with his world wide McDonalds
  enterprise.

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Food Service Establishments
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• Chain Restaurants
• are those linked by some common identifiable
  characteristic such as their products, their
  ownership, or their physical appearance.

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• Fast-food establishments
• quick service restaurant consist of diverse
  operation facilities whose slogan is quick
  food. These establishments are those that serve
  food for which there is little or no waiting.

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• Ethnic Restaurant
• is one that specialized in food associated with
  particular culture. The majority of ethnic
  restaurant are independently owned or operated.

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• Specialty Restaurant
• feature a particular kind of food that is usually
  theme related.

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• Fine Dining Restaurant
• is one where a good selection of menu items is
  offered generally at least fifteen or more
  different entrees cooked to order, with nearly
  all the food being made on the premises from
  scratch using raw or fresh ingredients.

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• Theme Restaurant
• are a combination of specialty and other types
  of restaurant.

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• Cafeteria
• is a foodservice establishment that permits
  customer see the food available and to make
  selections from among those displayed.

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• Catering
• is preparing and serving food to a group of
  people gathered for a specific purpose, such as
  meeting or weddings.

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History of Bar and Beverage Industry
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Golden Age of Greece

• Establishments known as phatnai served traders,
  envoys and government officials from a variety of
  regions.

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Early American settlers

• They brought the traditon of the English pub over
  the Atlantic Ocean and invented the American
  tavern.

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1634

• The first tavern opened in Boston and was called
  Coles.

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1880

• Gov. Willem Kieft grew tired of entertaining
  Dutch Colonial guests in his home, so he opened a
  tavern to accomodate them.

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1950-1980

• Peoples interest in bars centered great deal
  aroudn television.

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Types of Bar and Beverage Establishments
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Beverage-Only Bar

• It serves beverage alone with no food serve
  beyond snacks.

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Bar/Entertainment Combination

• This bar offers drinks and a range of
  entertainment.

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• Lobby bar
• Coffees shop
• Cocktail Lounge/Piano bar
• Restaurant Bar
• Disco bar/Night club
• Videoke Bar
• Poolside bar
• Mini bar

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Taverns

• A place of business where people gather to drink
  alcoholic beverages and, more than likely, food
  is served.

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Public House

• A drinking establishment which served alcoholic
  drinks especially beer that can be consumed on
  the premises, usually with a set up like home.

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Beer Garden

• An open air area where alcohol is legally served.

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Importance of Food and Beverages Industry