Mrs. Terry Claudine_terry@allenisd.org

1. Mrs. Terry Claudine_terry@allenisd.org

2. Bellwork - What do you think the first restaurants were like?

3. Food Service Overview - Annual Sales = $550 Billion Dollars Employment = more than 13 million people • Top 3 casual-dining finishers 6/25/2012: • Nation’s Restaurant News - • U.S. SYSTEMWIDE SALES: • APPLEBEE'S: $4.43 BILLION • OLIVE GARDEN: $3.59 BILLION • CHILI'S GRILL BAR: $3.56 BILLION

4. Two segments of the food service industry: Commercial Restaurant – There are many types of restaurants, including quick-service, fine-dining, casual, theme restaurants, buffets and cafeterias Foodservice(20% of food industry) – This segment prepares and serves food in support of some other establishment’s main function or purpose Ex) Schools and universities, military, health care, business and industry and clubs

5. The Big Picture – The Hospitality Industry Travel and Tourism– all the services people need and will pay for when they are away from home Tourism – travel for recreational, leisure, or business purposes. Transportation – airplanes, trains, charter services, buses, cars, ships Hospitality – Everywhere tourists go, they need a place to stay and a place to eat FOOD SERVICE is a KEY sector in the hospitality industry!

6. Restaurants • Restaurant is derived from the French word Restaurer, which means to restore.

7. Ancient restaurants in Europe • People ate together in large groups 12,000 years ago. • Food was sold in public market places 7,000 years ago. • Greek and Roman banquets occurred 2,500 years ago. • By the 1500’s, quantity food was produced primarily in religious institutions, and wealthy persons employed chefs. • Before the 1600’s, persons living along trade routes were the first hospitality entrepreneurs as they opened their houses to travelers. • Separate eating places began in Europe in the mid-1700’s.

8. A crude cutting tool from the Buttermilk Creek site in central Texas. Because flint shatters into razor-sharp blades, edges deliberately made like this one, including the gouged-out concave at the bottom, would have made excellent cutting and grooving blades for making bone or wooden tools, or for cutting hides and meat. Read more here: http://www.kansas.com/2011/03/24/1777651_a1777608/artifacts-in-texas-may-rewrite.html#storylink=cpy • http://www.independent.co.uk/news/science/humans-partied-12000-years-ago-2066138.html

9. History of Restaurants • 16th Century • Guilds: All food offered and prepared outside of the home was sold by Guilds. • Guilds were a group of cooks who prepared and sold certain food items. http://medievaleurope.mrdonn.org/guilds.html

10. GUILDS

11. History of Restaurants • Therewere separate Guilds for meat, poultry and pies, breads, sauces and stews, and those who organized feasts. • Each Guild had a monopoly on their particular food.

12. History of Restaurants • Inns and Taverns mainly provided sleeping accommodation and alcohol. • When food was served at the Inn it would be obtained from the appropriate Guild and brought to the Inn where guests were served family style at communal tables.

13. Shoulder to Shoulder with Strangers

14. History of Restaurants • 18th Century • Paris 1765 • Monsieur Boulanger, a tavern keeper, opened the first restaurant. He advertised his special dish, sheep feet in white sauce. • He prepared food at his tavern for customers who came in primarily to eat.

15. http://www.culinarytimeline.com/ Scroll over the dates for an interesting array of pictures and facts – 1671~ WOW

16. U.S. first restaurant The first restaurant in the United States was Delmonico's Restaurant, which was opened in 1827 by brothers Giovanni and Pietro Delmonico.  More precisely, the brothers opened an ordinary cafe in 1827 and then, in 1830, opened the "restaurant francais“ in the building next to their cafe.

17. History of Restaurants • Paris 1782 – Other Restaurants opened • Antoine Beauvilliers offered wealthy diners a menu listing all dishes. The wait staff served patrons at small, individual tables in an elegant setting.

18. La Grande Taverne de Londres “the first to combine the four essentials of – an elegant room, smart waiters, a choice cellar, and superior cooking.”

19. History of Restaurants • The French Revolution 1789 – 1799 : • Guilds and their monopolies were abolished. • Well-trained chefs who worked in the aristocracy’s private kitchens opened their own restaurants.

20. Early 19th Century • More restaurants opened serving a wider selection of items and catering to a diverse clientele. History of Restaurants In the early 1800s, vendors sold hot gingerbread, tea rusks, oysters, apple pie, ice cream, hot ears of corn, beans in syrup, and clams from street carts. One of the cries for clams went: “Here's clams, here's clams, here's clams today, They late came from Rockaway. They're good to roast, they're good to fry, They're good to make a clam pot pie. Here they go.”

21. Reported Putnam's Monthly in 1853: "It may be said that nearly half the people in New-York dine out every day in the week but Sunday."

22. History of Restaurants • Grande Cuisine – meals consisting of dozens of courses of elaborately and intricately prepared, presented, garnished and sauced foods. • Antonin Careme was the prestigious chef who perfected Grande Cuisine.

23. All the changes that took place in the world of cooking during the 1700s led to, for the first time, a difference between home cooking and professional cooking. One the greatest chef of the period following the French Revolution, Marie-Antoine Carême (1784–1833).  Known as the “King of Chefs” AND the “Chef of Kings”

24. History of Restaurants • Late 19th Century • Restaurants opened in the Americas and throughout Europe.

25. Bill the Hot Dog Man's indoor restaurant There was a very great increase in prosperity in Europe during this period, which gradually reached all classes and all areas, and considerably changed the patterns of eating. HOT DOGS Hot dogs began as sausages sold in buns. They were first sold from carts by German immigrants on the streets of New York City in the 1860s. The bun replaced a plate and made the hot dog easier to carry and eat. Sauerkraut was provided as a relish on the hot dog.

26. History of Restaurants • London 1898 – Auguste Escoffier refined Grande Cuisine to create Cuisine Classique or Classic Cuisine. • Classic Cuisine is the simplification of flavours, garnishes, and fussy procedures of Grande Cuisine.

27. Georges Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods

28. History of Restaurants • 20th Century • Nouvelle Cuisine: • The rejection of overly rich and complicated dishes. The emphasis was on healthy eating, fresh ingredients of the highest quality and simple cooking methods.

29. Nouvelle Cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation.

30. History of Restaurants • Fernand Point was the chef who began the movement toward lighter and more simply prepared foods.

31. Fernand Point was a French restaurateur and is considered to be the father of modern French cuisine. Even if certain guests make a “frown soup,” always keep a smile. One must be able to withstand a disagreeable remark.  Strong spirits hold no grudges.  --Fernand Point 

32. History of Restaurants in the UNITED STATES- • Taverns and inns became popular in cities during the 1800’s. • Most luxurious dining was offered by large hotels. • By the late 1800’s, public eating places were almost everywhere and offered a wide variety of food items. • One of the first restaurant chains was that of Fred Harvey (Kansas) in the mid-1870’s.

33. Frederick Henry Harvey was an entrepreneur who developed the Harvey House lunch rooms, restaurants, souvenir shops, and hotels, which served rail passengers on the Atchison, Topeka and Santa Fe Railway

34. History in USA cont • By 1920, numerous eating places were located near major highways. • In the 1940’s, frozen foods became popular. • McDonald’s restaurant chain began in the 1950’s. • In the 1970’s, wines increased in popularity. • The “modern” restaurant era began in the early 1980’s as Americans began to eat out more frequently.

36. Assignment – Please Email me the followingclaudine_terry@allenisd.org • Choose a restaurant (not fast food) that you have been to recently. How would you describe its cuisine? • Describe the food and how it was prepared. • Describe typical menu choices, including an appetizer, entrée, beverage and dessert. • Describe the ambiance of the restaurant, the style of table, the lighting, etc. • Describe the majority of the clientele. • What else is particular about the restaurant you have chosen?