Republic of the Philippines

Commission on Higher Education

BUENAVISTA COMMUNITY COLLEHE
Cangawa, Buenavista, Bohol

COLLEGE OF HOSPITALITY MANAGEMENT

Bachelor of Science in Hospitality Management
Fundamentals in Food Service Operation
First Semester A. Y. 2021-2022

MODULE 1

OBJECTIVES:
1. Discuss the history of the restaurant industry.
2. Describe the development of the restaurant industry.

Historical Background of Food Service Industry

Introduction

The oldest stories explaining about the first encounters in the food and beverage service are
found in the Holy Book. The first was the story when Abraham entertained the angels in
Mamre.

Eating out has a long history. Taverns existed as early as 1700 B.C. The record of a public
dining place in Egypt in 512 B. C.

Ancient Romans were great eaters-out. Along the streets were a number of snack bars selling
bread, cheese wine, nuts, dates, figs and hot foods.

After the fall of Rome, eating out usually took place in an inn or tavern, but by the 1200 AD,
there were cooking houses on London , Paris and elsewhere in Europe, where cooked food
could be purchased but the places had no eating.

In 1650, an American named Pascal opened a cafe in Paris and a coffee shop in London. By
then, inns had progressed to taverns and drinking rooms, catering to all types of customers. Not
until the Industrial Revolution occured in England, were there signs of progress and new ideas
in the business of inn-keeping.
During the era from 1750 to 1820, English inns gained the popularity of being the first in the
world. Their early development was centered in and around London, where innkepeeers
increased services, maintained standards of cleanliness and, to some extent, catered to the
tourists.

The first restaurant is said to have been established in Paris caleed La Tour d’Argent. Other
restuarants and hotels were established in Europe and these were patronized mainly by the
aristocracy.

At the beginning of the 20th century, tyhe hotel industry was confronted with the challenge of
serving a new traveling population. Accommodation was required for traceling salesmen and
middle class travelers.

In the 1940’s, the term ‘hotel and catering industry’ was coined to include the economic
activites of undertakings, which aim to satisfy the demands for food and drink away from
home. And the rest is a continuing progress of the industry.

Chronology of Hotel and Restaurant

Ancient Period (500 B.C. – 500 A. D.)

1. Military mess hall of Spartan and Roman soldiers is where the private club started.
2. Food and drinks being offered in Greek inns located close to temples.
3. In the Middle East, there were Travelers’ stops fro caravans.
4. Restaurant with limited menu were part of the Roman inns.

Middle Ages (500 A.D. – 1300 A.D.)

1. Even monasteries gave free accommodation fro travelers; giving donations are encouraged.
2. Beer was served in Primitive inns in England.
3. Trade and travel became pupular due to the first crusades which began in 1095.
4. Roasts were being offered in public cookhouse in 1183.

Renaissance, 14th and 15th Century (Italy), 15th and 16th Century (England)

1. In the 1400’s London’s Westminster Gate was selling food.

2. Nothern Italy started operating Inns.
3. Gastronomic revolution was iniated when Catherine de Medici of Italy married Henry II of
France in 1533, bringing chefs with her for their wedding feast.
4. The first English Clib, Mermaid tavern, founded by Sir Walter Raleigh, was visited by
Shakespeare.
5. Fashionable fork was introduced by Henry III of France that inspired others to have diffrent
designs for other dining wares.
Early Modern, 17th and 18th Century (Europe)

1. 1645 – the first coffee hourse was set-up in Venice.

2. 1650 – England’s first coffe house was set up.
3. 1658 – Travelling was improved beacause of stage coaches in England.
4. 1669 – Hotels made their appearance in France.
5. 1760 – England used the ‘hotel’.
6. 1765 – Boulanger opened the first restaurant in Paris.
7. 1792 – Many big houses belonging to the upper classwere made available to the public after
the French revolution as their owners were beheaded.

Modern, 19th and 20th Century (Europre)

1. 1800 to 1833 – Marie Antonie Careme who was known to be a French food architect showed
La Grand Cuisine.
2. 1825 – Jean Anthelme Brillat-Savarin, a French lawyer and a politician who wrote La
Physiologie Du Gout.
3. 1841 – Thomas Cook, a known English businessman started his travel agency.
4. 1880 to 1900 – Caesar Ritz, a Swiss hotelier who sets the standard for luxury hotels managed
the Claridges, the Carlton and the Savory.
5. 1880 – 1935 – Georges Augute Escoffier, French chef, restuarateur, culinary writer, chef to
kings and the king of chefs, worked with the Ritz and wrote Le Guide
Culinaire in 1907, considered as the bible of cookery.
Activity #1

INSTRUCTIONS: Write your answer in a LONG BOND PAPER. Make sure your
penmanship is clear and readable. Submit your output on/before September 12, 2021 Sunday.
Post your answer in our Facebook Group in this subject.

Give at least two contributions per period.

Periods Contributions

Ancient Period

Middle Ages

Renaissance

Early Modern

Modern
Activity #2

ESSAY

INSTRUCTIONS: Write your answer in a LONG BOND PAPER. Make sure your
penmanship is clear and readable. Submit your output on/before September 12, 2021 Sunday.
Post your answer in our Facebook Group in this subject.

Question:

How do you describe the growing food service indusrty today in terms of its offering to their
clients? 50 points

Book Referrence: FOOD and BEVERAGE SERVICE MANAGEMENT, 3RD Edition,

By: Maria Lutgarda Manuela B. Punay, DBA

Prepared By:
Efren D. Nuera
Instructor