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Historians tell us the genesis of food service dates back to ancient times.
Street vendors and public cooks (caterers) were readily available in Ancient Rome.
The royal household, with its hundreds of retainers, and the households of nobles, often numbering as many as 150 to 250 persons, also necessitated an efficient foodservice...
In providing for the various needs, strict cost accounting was necessary, and here, perhaps, marks the beginning of the present-day scientific foodservice cost accounting..." ---West and Wood's Introduction to Foodservice, June Payne-Palacio & Monica Theis, editors [Prentice-Hall: Upper Saddle River NJ] 9th edition, 2001 (p.
The restaurant, as we know it today, is said to have been a byproduct of the French Revolution.
Modern food service is a product of the Industrial Revolution.
According to the current edition of Larousse Gastronomque (p.
194-5), the first cafes (generally defined as places selling drinks and snacks) was established in Constantinople in 1550.
Essentially in places where alcoholic begerages were sold, placesewquipped to serve simple, inexepensive dishes either cooked on the premises or ordered from a nearby inn or food shop, along with wine, beer, and spirits, which constituted the bulk of their business.They were highly regulated establishments that sold restaurants (meat based consommes intended to "restore" a person's strength) to people who were not feeling well.Cook-caterers (traiteurs) also served hungry patrons. The history of these two professions is historically connected and often difficult to distinguish.Religious orders and royal households were among the earliest practitioners of quantity food production...
Records show that the food preparation carried out by the abbey brethren reached a much higher standard than food served in the inns at that time...Medieval travelers dined at inns, taverns, monestaries and hostelries.