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History of the food service industry


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History of the food service industry

  2. 2. Objectives: After the lesson, the student should be able to: 1.Discuss the history of the restaurant Industry; 2.Describe the development of the restaurant industry; 3.Identify the places that have important contributions to the rise of the restaurant industry; and 4.Cite the names of famous people who influence the restaurant industry.
  3. 3. HISTORY Food catering establishment which may be described as restaurant were known since the 12th century in Hangzhou, a cultural, political and economic center during China’s Song Dynasty. Ma Yu Ching’s Bucket Chicken House, was established in Kaifeng, China, in 1153 AD, and still serving up meals today. Hangzhou’s restaurants blossomed into an industry catering to locals as well. Restaurants catered to different styles of cuisine, price buckets, and religious requirements.
  4. 4. It is by some accounts the world’s oldest restaurant. It had been operational since 1153 and has survived numerous wars, invasions, and dynasty changes but still offers takeout food. As the name implies, this restaurant specialized in bucket chicken.
  5. 5. HISTORY In the West, even when inns and taverns were known for antiquity, these were establishments aimed at travelers, and in general locals would rarely eat there. 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. The Sobrino de Botin in Madrid, Spain is the oldest restaurant in existence today. It was opened in 1725.
  6. 6. Since there are no sufficient documents to prove that the Ma Yu Ching’s Bucket Chicken House is the oldest restaurant in the world, the official title was given by Guinness Book Records to Sobrino de Botín. This restaurant is located in Calle de los Cuchilleros 17, 28005 in Madrid, Spain. It was established in 1725 and recognized as the world’s oldest eatery. Part of the restaurant’s folklore has it that a young Francisco Goya worked there as a waiter whilst he was waiting to get a place at Madrid’s. Specialty of the Sobrino is cochinillo asado or roast suckling pig. Other signature dishes include sopa de ajo, an egg, poached in chicken broth, and laced with sherry and garlic, and the favorite pick-me-up with Madrileño revelers.
  7. 7. HISTORY The term restaurant (from the French restaurer) first appeared in the 16th century, meaning “a food which restores” and referred specifically to a rich highly flavored soup. It was first applied to an eating establishment at around 1765 founded by a Parisian soup-seller named Boulanger. The first restaurant in the form that became standard (customers sitting down with individual portions at individual tables, selecting food from menus, during fixed opening hours) was the Grand Taverne de Londres (the Great Tavern of London), founded in Paris in 1782 by a man named Antoine Beauvilliers, a leading culinary writer and gastronomic authority who achieved a reputation as a successful restaurateur and later wrote what became a standard cook book L’ Art du cuisiner.
  8. 8. HISTORY Restaurants became commonplace in Frenh after the French Revolution broke up catering guilds and forced the aristocracy to flee, leaving a retinue of servants with the skills to cook excellent food: while at the same time numerous provincials arrived in Paris with no family to cook for them. Restaurants were the means by which these two could be brought together and the French tradition of dining out was born. In this period the star chef, George Auguste Escoffier, often credited with founding class French cuisine, flourished, becoming known as the “Cook of Kings and the Kings of Cooks”.
  9. 9. Georges Auguste Escoffier was a very fascinating figure with panache (puh-nash) to match. Born in the middle of the 19th century, Escoffier’s life spanned almost 90 years though his influence to the cooking world has remained timeless. As a French chef, restaurateur, and culinary writer who created the methods of what we now consider traditional French cuisine, Escoffier notably created the hierarchy of the kitchen or better known as the “Brigade de Cuisine. “
  10. 10. PERSONALITY George Auguste Escofier, was a french chef, restauratuer and culinary writer who popularized and updated traditional French cooking methods. He is a near-legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier’s technique was based on that of Antoine Careme, the founder of French Grande Cuisine, but Escoffier’s contributions to cooking was to elevate it to the status of a respected profession, and to introduce discipline and sobriety where the brigade system, with each section run by a chef de partie.
  11. 11. FINE DINING RESTAURANT 1. La Grand Vefour (1869) still in the business in the 20 th Century 2. Café Anglais Restaurant then spread rapidly across the world, with the first in the United States (Jullien’s Restarator) opening in Boston in 1794. The modern formal style of dining, where customers are given a plate with the food already arranged on it, is known as Service a la russe, as it is said it have been introduced by French by the Russian Prince Kurakin in the 1810s, from where it spread rapidly to England and beyond.
  12. 12. CAFETERIA / DRIVE-IN RESTAURANT Cafeteria In 1891, the YMCA of Kansas City, established what food industry historians consider the first cafeteria. Drive-in Restaurant (Car Park Restaurant) The “drive-in restaurant” concept, where patrons are served food in their vehicles dates back to pre-World War II. The concept reached its height of popularity in the early 1950’s. The first drive-in restaurant opened in Glendale, California in 1936.
  13. 13. FAST FOOD Raymond Albert Kroc was the pioneer of the fast food industry with his worldwide McDonald’s enterprise (1954). An American entrepreneur, famous for significantly expanding the McDonald’s Corporation from 1955. He did not actually found the restaurant chain itself, however it was started by Richard and Maurince (Mac) McDonald in 1940. Dubbed the as Hamburger King, Kroc was included in the TIME MAGAZINE 100 list of the world’s most influential builders and titans of industry and amassed a $500 million fortune during his lifetime. Kroc was of Czech ancestry and was survived by his 3rd wife, Joan B. Kroc.
  14. 14. The McDonald's restaurant concept was introduced in San Bernardino, California by Dick and Mac McDonald of Manchester, New Hampshire. It was modified and expanded by their business partner, Ray Kroc, of Oak Park, Illinois, who later bought out the business interests of the McDonald brothers in the concept and went on to found McDonald's Corporation.
  15. 15. FAST FOOD The founder and builder of McDonald’s Corporation, proved himself an industrial pioneer no less capable than Henry Ford. He revolutionized the American restaurant by imposing discipline on production of hamburgers, French fries, and milk shakes. In 1977, the first McDonald’s Happy Meal was regionally tested in St. Louis. The first nationwide Happy Meal was served in 1979, part of a promotion called “Circus Wagon”. It cost one dollar and contained either a McDoodler stencil, a puzzle book, a McWrist wallet, an ID bracelet or McDonald land or cheeseburger, 12 oz of soft drink, a small order of French fries and
  16. 16. FAST FOOD Cookie Sampler”; i.e., a small portion of cookies. A Happy Meal is a meal specially tailored for children, sold at the fastfood chain McDonald’s since June 1979. A toy is typically included with the food, both of which are usually in a small box or paper bag with the McDonald’s logo.