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. 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. 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. 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. 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. 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.
9. 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”.
10. 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. “
11. 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.
12.
13. 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.
14.
15. 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.
16.
17. 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.
18. 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.
19. 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
20.
21. 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.
