Republic of the Philippines

TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES

College of Industrial Education
Ayala Boulevard cor. San Marcelino St. Ermita, Manila 1000
Telefax (02) 523-2293, Tel Nos. (632) 521 – 4063, Website: http://www.tup.edu.ph

Name: Angelica B. Alejandro Date: March 6, 2021

Section: BSIE-HE/3A Prof. Dorothy Manalansan

ASSIGNMENT NO. 1

1. Where did the word restaurant originated?

Based, on what I have learned, last meeting the word “Restaurant”

originated in France, simply because Monsieur Boulanger, who sold soup at his
all-night tavern on the Rue Bailleul, he called these soup restorantes
(restoratives) the origin of the word Restaurant. However, the Restaurant from
the French restaurer, to restore fist appeared in 16 th century, meaning “a food
which restores” and referred specially to a rich, high flavored soup.

Ever since the Middle Ages the word restaurant had been used to describe
any of a variety of rich bouillons made with chicken, beef, roots of one sort or
another, onions, herbs, and, according to some recipes, spices, crystallized
sugar, toasted bread, barley, butter, and even exotic ingredients such as dried
rose petals, Damascus grapes, and amber. In order to entice customers into his
shop, Boulanger had inscribed on his window a line from the Gospels: "Venite ad
me omnes qui stomacho laboratis et ego vos restaurabo." (Come to me, all who
labour in the stomach, and I will restore you). He was not content simply to serve
bouillon, however. He also served leg of lamb in white sauce, thereby infringing
the monopoly of the caterers' guild. The guild filed suit, which to everyone's
astonishment ended in a judgment in favor of Boulanger. This led to the use of
the word restaurant to describe such shops.
 Republic of the Philippines
TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES
College of Industrial Education
Ayala Boulevard cor. San Marcelino St. Ermita, Manila 1000
Telefax (02) 523-2293, Tel Nos. (632) 521 – 4063, Website: http://www.tup.edu.ph

2. Who are some of the people responsible in the introduction of the different
restaurant concepts?

• Chefs – work with other kitchen staff to ensure that your kitchen runs effectively,
and they have to be experts at ensuring food quality and maintaining kitchen
equipment. Other duties and responsibilities that every good Chef has include:
Ensure that all dishes are cooked well and presented in an aesthetically pleasin g
way, oversee food preparation, checkin g that all kitchen staff are performing their
duties, monitor equipment quality and order new equipment as needed, help the
restaurant determine how much food and supplies need to be ordered and Train
new kitchen staff

• Coordinators – are the one who coordinates on the different aspects of

greetings and advising customers, delivering F&B service to satisfy customer
expectations, fostering positive customer relations and dealing with customer
inquiries and complaints.

• Manager – Restaurant Managers ensure restaurants run smoothly and

efficiently. They seek to provide customers with pleasant dining experiences th at
live up to brand standards. Their efforts, which include effectively managing
employees, are ultimately geared towards safeguarding the profitabili ty of the
restaurant.

3. What are the reasons for success of some of the pioneers in the industry?

As a student, based on what I’ve learned, pioneers in that they innovate

new products/services, create new processes, open new markets, or organize
new industries. And the reasons for success of some of the pioneers in the
industry, the first reason they develop a clear vision because if they do that,
they’re easily commit success. Then the second reasons they know how to
manage cash creatively, or learn to "bootstrap" and lastly, they’re able to
persuade others to commit to the venture using social skills to make their
business always be the best, not the first because If you think you have a
solution to an unaddressed problem, chances are high that you’re not alone.
Technology is evolving all the time, and startup founders have to move quickly to
position themselves as industry leaders.
 Republic of the Philippines
TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES
College of Industrial Education
Ayala Boulevard cor. San Marcelino St. Ermita, Manila 1000
Telefax (02) 523-2293, Tel Nos. (632) 521 – 4063, Website: http://www.tup.edu.ph

4. In the local setting, who contributed to the development of Philippines’

food service industry

• Tony Tan Caktiong, is the Chairman of Jollibee Foods Corporation (JFC), the
undisputed leader in the Philippines fast food industry. He started business with
two ice cream parlors in 1974, and created Jollibee in 1978. Jollibee instantly
became a household name in the Philippines due to its delicious product and
quality services it provides its customers. However, Tony Tan Caktiong has a
greatest contribution to the development of Philippines food service industry
because Jollibee Foods Corporation is a Multi-Branded Restaurant Company
with dominant market share leadership in the Philippines and rapidly growing
businesses in different foreign countries in Asia, North America and the Middle
EAST.

• Kenneth Sytin and his brothers, who are opted to enter the restaurant industry.
There, business had as many as 13,000 customers a month and was dubbed
"the fastest growing grill in town."

• Maximo Gimenez, a Stanford University Educated Teacher. A few came to his

nearby house for a drink or two, until they insisted that they pay for their drinks.
This was the start of what is the Max’s Restaurant today. And until now as times
goes by Max’s Restaurant are still contributing to the development of Philippines
food service industry.

• Gerry Apolinario, is the owner of Gerry’s Grill who had a way of enjoying
delicious food with friends and relatives. In this, he dreamed of a place of such
pleasant ambiance which he would share with them. After gathering his folk for
organizing, Gerry’s Grill was opened on Valentine Day in 1997. Since then, the
restaurant business rapidly expanded.

• Dennis Nakpil and Dennis Mariano Jr. thought of creating a restaurant that
emphasizes certain Philippines traditions. Their principle was “bringing the
BARRIO into the metropolis.” Thus, they opened one in Quezon City 1991, They
named it Dencio’s Dencio is a Philippine variant od Dennis, the name of the two
founders. Since then, the restaurant business rapidly expanded and grow.