This document provides an overview of the origins and evolution of the global food service industry from ancient Greece and Rome to modern times. It traces how establishments serving food developed from banquets and inns in ancient civilizations to coffee houses in the 16th century to restaurants and various food service facility types in the 18th century onward. The document also categorizes and describes different types of primary and secondary food service facilities that exist today.

1. CAFETERIA AND CATERING MANAGEMENT
FSM 311
INTRODUCTION TO THE FOOD SERVICE INDUSTRY
Origins of the Food Service Industry
GREECE AND ROME
 Ancient Greeks rarely dined out, although they enjoyed the social aspect of dining and often
got together for banquets.
 Roman’s meals were primarily served in the home.
 Roman’s Empire father exotic foods and spices increased trade, stretching the Roman Empire
father east and north.
MEDIEVAL TIMES
 On the European continent, Charlemagne established houses for pilgrims in the 8th century.
The sole purpose of several orders of the knighthood was to protect pilgrims and provide
hospitality on their routes.
 As travels and travellers increased during the middle ages, so did the number of wayside inn in
Europe.
 As the quality of the inns improved, more people began to travel. Many of the wealthy
travellers had demands of the inns being upgraded.
 A la carte dining was practically unknown until the nineteenth century, these households
practiced what might be called discriminatory feeling where different meals were served to
persons of different rank.
 Despite this medieval host who naturally knew nothing of germs and sanitation, forks or finger
bowls, set forth their own rules for public suppers, few of which would seem out of place today.
 In the late sixteenth century, a type of eating place for commoners called an ordinary began to
appear in England. These places were taverns serving a fixed price, fixed menu meal at a long
common table.
COFFEE HOUSE
 During the 16th century two exotic imports began to influence the culinary habits of western
Europe: coffee and tea
 Tea developed much more slowly than coffee as a common beverage and attain widespread
use most notably in England-and there not even until the mid-nineteenth century.
 By 1675, Venice had dozen of coffee houses, including the famous Café Florian on the piazza
San Marco.
 Coffee was generally served in a dish or a small bowl, a little larger than today’s coffee cup,
without a handle.
EIGHTEENTH CENTURY
 As the colonies grew from scattered settlements to town and cities, more and more travellers
appeared, along with more accommodations to serve them.
 The local inn/ tavern/ ordinary in the colonies soon became a gathering place for residents, a
place where they could catch up on the latest gossip, keep up with current events, hold
meetings, and conduct business.
THE FRENCH REVOLUTION
 French revolution helped to change the culinary history, France which is now a nation that
awaits bated breath the Michelin’s annual selection of three star restaurants had only one
restaurant worthy of that rating two hundred years ago.
 The Tour d’ Argent opened in 1533, and for over two centuries it was unique.
 Only the traiteurs or canteen were allowed by law to sell cooked meat to the public, and they
were limited to coking for banquets.
 M. Boulanger, “the father of the modern restaurant”, sold soups at his all night tavern on the
Rue Bailleul and called these soups restorantes-the origin of the word restaurant.
 In 1784, during a 5 year period as an envoy to France, Thomas Jefferson acquired a taste for
French cuisine. He later enticed a French chef. This act stimulated interest in French cuisine
and enticed U.S. Tavern owners to offer better quality and more interesting food.
NINETEENTH CENTURY
CHAPTER 1

2.  By the early 1800’s, the English had begun to borrow the concept of the restaurant from their
French neighbors. In 1856, Antoni Crème published La Cuisine Classique. This was the
beginning of the A la carte menu.
 The American used their special brand of ingenuity to create something for everyone by 1848.
 The famous Delmonico’s was at the top of the list of American restaurants for a long time they
were known as the only expensive and aristocratic restaurant in the United States.
TWENTIETH CENTURY
 By the turn of the century, more people were working and therefore eating out more, especially
for lunch.
 During World War II in the 1940’s, the lodging industry prospered a people traveled for war-
related reasons.
 After World War II, in the 1940’s and 1950’s, the quick-service segment of the industry grew
quickly.
 In the 1960’s, commercial air travel became popular, and builders focused on land near
airports as the new place to situate hotels, motels, and foodservice facilities.
Food Service Facilities
 A place where food or drink is prepared for sale or service on the premises or elsewhere
 Any operation where food is served to or provide for the public, with or without charge
 This includes restaurants, coffee shops, cafeterias, short order cafes, luncheonettes, taverns,
lunchrooms, places which manufacture retail sandwiches, soda establishments and similar
facilities by whatever name called.
TYPES OF FOOD SERVICE INDUSTRY
1. BISTRO
 Often a smaller establishment, with check tablecloths, bentwood chairs, cluttered décor and
friendly informal staff.
 Tends to offer honest, basic and robust cooking.
2. BRASSERIE
 Large, styled room, with a long bar
 Normally serving one-plate items
 Service by waiters, often in traditional style of long aprons and black waistcoats.
3. NEW WAVE BRASSERIE
 Gastrodome
 Slick modern interior design, coupled with similar approaches to contemporary cuisine and
service
 Busy, bustling, often large and multileveled
4. COFFEE SHOP
 Similar to brasserie-style operation, often themed
 May be open all day and serve all meal types from breakfast through to supper
5. FIRST CLASS RESTAURANT
 Tend to be formal fine dining restaurant with classical preparation of food and offer in a high
level of table (silver or plated)
 Often associated with classic/haute cuisine.
6. RESTAURANT
 Term used to cover a wide variety of operations
 Price, level and type of service, décor, style, cuisine and degree of choice varies enormously
across the range of operation
 Service ranges from full table service to assisted service such as in carvery-style operations
7. ETHNIC RESTAURANT
 Indian, Oriental, Asian, Spanish, Greek, Italian, Creole and Cajun
 Tends to reflect ethnic origin
8. THEMED RESTAURANT
 Often international in orientation
 Themes such as jungle, rainforest or music/opera, where waiting staff perform as well as serve
9. INTERNATIONAL DESTINATION RESTAURANT
 Often Michelin-starred fine dining restaurants, offering a distinctive personality, cuisine,
ambiance, beverages and service
 Usually table service at various levels but mostly personal and attentive
 Expensive but value laden
10.HEALTH FOOD AND VEGETARIAN RESTAURANTS
 Increasing specialization of operation into vegetarianism and/or health foods (though
vegetarian food is not necessarily healthy), to meet lifestyle needs as well as dietary
requirements
11.CAFETERIA
 Primarily self-service with customer choosing selection from a counter or counters in varying
designs and layouts
 Originally developed for the industrial feeding market but now seen in a variety of sectors
12.POPULAR CATERING AND FAST FOOD OUTLETS
 Developed from table service teashops and cafes through to steakhouses, and now
incorporating snack bars, kiosks, diners, takeaway and cafeterias, with modern-day burger,
chicken and fish concepts, and with ethnic foods also being incorporated
 Meeting the needs of all-day meal taking and also the need for “grab and go” service,

3. especially for the leisure, industrial and traveling markets
13.PUBLIC HOUSES
 Licensed environment primarily for alcoholic beverages
 May be simply a serving bar with standing room for customers or may have more plush
surroundings incorporating the offer of a variety of foods
 These can range from simple plated dishes through to establishments offering restaurant
service (sometimes called Gastropubs)
14.WINE BARS
 Often a mixture of bar and brasserie-style operation, commonly wine themed, serving a variety
of foods
Classification of Food and Beverage facilities
 Food and beverages facilities vary from kiosks to luxurious fine dining facilities and thus come
in different forms and sizes. Food and beverages facilities could be best described as Catering
establishments, and it is an organization that provides food and beverages to its patrons r
clientele
PRIMARY CATERING FACILITIES
 These types of establishments are primarily concerned with the provision of food and beverage
services.
TYPES OF PRIMARY CATERING FACILITIES
1. HOTELS
 It provide accommodation and food establishments can also be found within a hotel (especially
in five star)
2. RESTAURANTS
 This is a establishment that is devoted to serve only food and beverages
a. Coffee Shops- basically, they offer coffee, snacks and often light meals through to supper
items.
b. Fast Food Restaurants (Quick Service Restaurants)- it caters people on the go, economical
and portable foods.
c. Casual Dining Restaurants (Bistros)- appearance and atmosphere provide an environment for
casual dining where foods are serve with waited table service.
d. Bars and Pubs- these establishments provide service with all types of alcohol and an
emphasis on beer and good music.
e. Fine Dining Restaurants- these types of establishments require highly skilled employees for
the superb service they offer, gearing up on ambiance, service and excellent food service.
3. OUTDOOR CATERING (Off-premises catering)
 It caters a large number of people at venue of their own choice, usually not within the
establishment’s premises.
SECONDARY CATERING FACILITIES
 This provision of food and beverages is part of another business, so this is a allied or support
system of the business itself.
TYPES OF SECONDARY CATERING FACILITIES
1. CLUB CATERING
 This refers to the provision of food and beverages to a restricted clientele
2. TRANSPORT CATERING
 Refers to the provision of food and beverages to passengers, before, during and after a
journey on different transport vehicles
a. AIRLINE CATERING- caters to airline passenger’s flight
b. RAILWAY CATERING- caters to railway passengers trains
c. SHIP CATERING- caters to passengers travelling by surface transport such as buses and
private vehicles
d. WELFARE CATERING- provision of food and beverages to people to fulfill a social need,
determined by a recognized authority
e. INDUSTRIAL CATERING- provision of food and beverages to people at work, in industries and
factories at highly subsidizing rates
f. LEISURE-LINKED CATERING- provision of food and beverages to people engaged in leisure
FOOD SERVICE OPERATIONS
 There are two types of food service operations. Commercial food service operations are
organizations that sell food solely to make profits while Non-Commercial food service are
organizations which serve food as a support role to other institutions such as hospitals and
schools. Fast food operations and restaurants are all examples of commercial food service
operations
Commercial Food Service Operations
 Sometimes referred to as market-oriented food service, is the largest and most recognizable
form of food service operation in the world, accounting for approximately 77% of food
expenditures outside of people’s homes.
 The main goal of commercial food service operations is to provide food and beverage to

4. customers for profit and create positive guest experiences. These operations include fast-food
and full service restaurants, bars and nightclubs, catering and banquet facilities, and recreation
and leisure outlets.
TYPES OF COMMERCIAL FOOD OPERATIONS
Catering and Banquets
 In the catering and banquet segment, the menu is chosen by the catering of an event for a
specified number of people. Caterers may have their own facility or may also be located in
another business, such as a hotel or a convention center, and provide food service to those
business customers.
Stadium
 The food offered at stadiums stretches from the peanuts in the stands to the fine dining in the
luxury suites. Some stadiums have privately run food service operations. However, most use
large-scale contractors to handle the business.
Airline and Cruise Ships
 In 2007, over 12 million passengers worldwide took cruises. Cruises offer 24/7 food service on
the ship. Options range from casual dining and buffets to elegant dinners to room service.
Food selection varies as well, from steak to vegetarian to children’s meals and pizza.
Non-Commercial Food Service Operations
 Is a cost-oriented enterprise that prepares and serves meals as a secondary support service to
educational institutions and other organizations. Non-Commercial food service accounts for
about 23% of food expenditures outside the home.
 Non-Commercial food service operations can be found in corporations, healthcare facilities,
schools, and military or government installations.
TYPES OF NON-COMMERCIAL FOOD SERVICE OPERATIONS
Schools and Universities
 Provide on-campus food services to students and staff.
Military bases and ships
 Provide food services to military personnel. Food is also offered at clubs, such as an officer’s
club.
Health Care Facilities
 Such as hospitals and long term care facilities (including nursing, homes and independent
living center for seniors, known as assisted living) offer food service.
Business and Industries
 Offer food service as a convenience to employers and benefits to employees in manufacturing
or service industries. (ex. Cafeterias, executive dining rooms, and vending machines)
Clubs and member-based facilities
 Also offer food service as a convenience to their members and sometimes as a way to help
provide the organization with additional funds.

5. ACTIVITY SHEET NO.1
Cafeteria and Café Management
Name: _________________________ Date: _________________
Course: ___________________
What is Cafeteria?
What is Café Management?
Give at least five (5) traits that you must possess when you work in a Cafeteria
1.
2.
3.
4.
5.
Picture out what is in your mind when you hear the word Cafeteria
Prepared by:
Jewelyn G. Baguio, LPT.