The document provides a history of the global food service industry from ancient times to modern day. It discusses how restaurants originated in China in the 12th century and later developed in Europe during the Middle Ages and Renaissance. Key developments included the first recognized restaurant opening in Spain in 1725 and restaurants becoming common in France after the French Revolution. In the late 19th century, cafeterias and drive-in restaurants emerged, while fast food chains like McDonald's revolutionized the industry in mid-20th century. The document also briefly outlines the food service industry in the Philippines and different types of food service establishments.

1. HISTORY OF THE FOOD
SERVICE INDUSTRY

2. 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.
Objectives:

3.  Main purpose of eating was to nourish the body &
soul.
 Rarely dined out.
 Enjoyed the social aspect of dining.
 Often got together for banquets.
 Lesche: Private clubs that offered food to members
 Phatnai: Establishments that catered to travelers &
traders &visiting diplomats.
Ancient Greece

4. 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.
Middle Ages

5. 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.

6. 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.
RENAISSANCE- French
Revolution

7. 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.

8. 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.
HISTORY

10. 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”.
HISTORY

11. 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. “

12. 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.
PERSONALITY

14. 1. La Grand Vefour (1869) still in the business in the 20th 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.
FINE DINING RESTAURANT

16. 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.
CAFETERIA / DRIVE-IN RESTAURANT

18. 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.
FAST FOOD

19. 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.

20. 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
FAST FOOD

22. 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.
FAST FOOD

23.  Karihan- food stall at the back of public
market which serves Kari-kari(an
elaborate stew)
 Carenderia
 Panciteria- establishments that serves
Pancit
Foodservice Industry in the
Philippines

24.  Max’s Restaurant
 Cabalen
 Kamayan
 Aristocrat
 Bario Fiesta
Pioneer restaurants in the
Philippines

25. THE FOODSERVICE INDUSTRY

26.  Foodservice is defined as providing fully
prepared food for immediate
consumption on or off premises.
 Foodservice establishment refers to an
operation that stores, prepares, serves,
and vends food for human
consumption.
Foodservice defined

27. 1.Commercial Foodservice- refers to those
operating with the aim of earning profit.
2. Institutional Foodservice- operates
foodservice establishments within their
institutional boundaries,
3. Noncommercial Foodservice- operates
primarily for the convenience or welfare of
those served rather than primarily for profit.
CLASSIFICATION OF FOOD
SERVICE OPERATION

28. TYPES OF FOODSERVICE
ESTABLISHMENTS

29. Fast food restaurants or quick service
restaurants is 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.
FAST FOOD RESTAURANT

30. A table service establishment is
one in which customers are
seated and served at tables.
TABLE SERVICE RESTUARANT

31. An ethnic foodservice operation
is one that specializes in food
associated with a particular
culture.
Ethnic Restaurant

32. Specialty restaurants feature a
particular kind of food that are
usually themed related.
Specialty Restaurants

33.  A is one with a good selection of menu items
offered. This establishment emphasizes high
quality of food, expertly prepared and
professionally served. Such Restaurants are
typically among the most formal and most
expensive.
Fine Dining Restaurant

34.  Many theme restaurants are a combination of
sophisticated specialty and several other
types of restaurants. They generally serve a
limited menu but aim to wow the guest by a
total experience.
Theme Restaurant

35.  A cafeteria is a foodservice establishment that
permits the customer to see the food
available and to make selections from among
those displayed. Cafeterias impose a greater
degree of self-service on their customers than
most other establishments.
Cafeteria

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

37.  A takeout is an operation that prepares food
for consumption off premises.
Takeout

38. TYPES OF FOODSERVICE
ARRANGEMENTS

39.  Servers normally take customer’s orders
selected from menus or their equivalent, then
deliver the food to the customers seated at
their tables.
Table Service

40. 1. American service- food is dished into
individual plates and served to guests.
2. Russian Service- dishes are served from a
platter into a diner’s plate by a waiter.
3. French service- an elaborate style of service
where dishes are cooked tableside.
Forms of table service:

41.  Customers are served across a level surface
called a counter.
Counter Service

42.  Customers are situated away from a normal dining
area, typically in a hotel room.
Room Service

43.  Customers select food from an array of
displayed items; then carry the items, with or
without a tray, to some location in the
establishment to consume them.
Self Service

44. Takeout or Delivery Service