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IV. LESSON PROPER

Based on the preliminary activities, what did you notice about it?
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CONGRATULATIONS!
You may now proceed to the lesson.

HISTORY OF THE FOOD AND BEVERAGE SERVICES

• In early history, there was much evidence that certain groups of people cooked together in big groups and that
the early inns provided a crude menu. In the Roman era, there were some establishments that offered
sausage or roast meat, bread and a cup of wine. The forerunner of the modern restaurant that provides hot
food and drink developed in Rome. Many of the early restaurants were in the cities, near temples and
government buildings. After the fall of the Roman Empire, the manors and castles provided food to large
numbers of people. The early inns provided bread and wine to travelers.
• In 1200, public cook shops were opened in London which offered precooked takeout food. The Royal families
of Europe introduced cutlery, table linen, crystal glasses, new foods such turkey and potato, and the
roadside tavern. In the sixteenth century, British inns and taverns began to serve one meal a day at a fixed
time and price and at a common table. The meal was known as ordinary and the dining rooms were called
ordinaries. The most famous ordinary in London was the Castle and Lloyd’s which was the meeting place
for merchants and ship owners. In the seventeenth century for a Paris dining room serving light dishes.
• In the United States, taverns and inns were very similar to those in England. A famous tavern in New York was
Fraunces Tavern. In 1834, the famous Delmonico’s was opened in New York. In the early 1900s, several
events that were significant to the food industry occurred. The hamburger was the first served in 1904 at the
St. Louis World Fair. The first root beer stand was founded by Roy Allen and Frank Wright.
• The Second World War brought many changes to the American public. People became richer, the automobile
made them more mobile, and they shifted to the suburban areas of cities. In the 1960s, fast-food
establishments emerged.
• At present, modern popular cuisine including French, Chinese, Mexican and Japanese have become common
in most cities. The role food plays in tourism may not be a direct an indirect attraction.
TYPES OF RESTAURANTS
1. Family or Commercial – It offer a wide of meat and potato selections with a price range that appeals to an
average family income. The serve beer and wine if they have a liquor license. The décor is bright. A
combination of counters, tables, and booths is common. Parking is necessary since customers usually
arrive by car. Family restaurants are normally located near a residential area and a highway.
2. Coffee Shops – It characterized by a fast-food service. The decor is simple, and prices are relatively low. Its is
usually located in an office building or shopping mall. The rent is high. The staff are often minimally trained.
The peak periods of a coffee shop are lunch and coffee breaks. Operating hours are formerly morning to
early evening. A takeout service may be offered.
3. Cafeterias – it usually located in shopping centers and office buildings. Self-service is typical with limited
menus of soups, entrees, desserts, and beverages. It often require a large preparation area. Fast service is
necessary to handle the traffic volume. The operating hours will depend on the location as school, office
building, airport or highway. Beer and wined may be offered.
4. Gourmet – It is generally require a higher initial investment than other types of restaurants because they
require expensive ambience and décor. They cater to those who want a higher standard and are willing to
pay the price. The prices are higher at gourmet restaurants because of the high investment required. The
menu and wines are carefully planned and the staff are highly trained.
5. Ethnic – It feature the food of a specific region or country. They can be Chinese or classical French cuisine.
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The décor usually has an ethnic motif. In order to be successful, ethnic restaurants must serve euthentic
cuisine of the region or country they’re featuring and those who prepare the food must be well-trained and
knowledgeable. Prices range from budget to high. Beer, sine and liquor may or may not be served. The
initial investment is high because of the décor and staff training.
6. Fast – food – It increased in the past 20 years as people have become more mobile. Franchising is common in
this type of restaurant. The menu is limited with low prices. Because of low prices, many customers
patronize fast food restaurants. It also operates for long hours and generally for seven days a week.
Alcoholic beverages are not offered. A well-trained staff is required for franchise fast-food operation in which
the franchisor sets standards of service and food quality that must be maintained at all times.
7. Deli shops – It provides delicatessen food service, combining traditional delicatessen cold meats and cheese
with takeout sandwiches, salads, and similar items. Some deli shops have limited seating capacity. They are
usually located in shopping areas or office building and re open from 9:00 AM to 5:00 or 9:00 PM. Capital
investment is low. It has a low labor costs because only one or two owners and employees are involved.
8. Buffet – It established on a completely self-serve basis. However, if liquor, beer, and wine are offered, table
and service for these beverages are provided. The food buffet is usually an “all you can eat” hot and cold
food for one price. Food preparation and service staff are kept to a minimum. The restaurants cater to the
family and therefore offer reasonable prices. They are open from 5:00 PM to 11:00 PM.
9. Transportation – There is a natural link between transportation and food service. Several restaurants are
generally found along auto and bus transportation routes. They are also found at bus, rail, and air
transportation, as well as on transportation vehicles as trains and ships.
FRANCHISING
• Franchised restaurants are a major component of the food service industry, particularly in the fast-food sector.
The reasons for the popularity of franchising in the restaurant industry are very similar in those in the hotel
industry. Franchises are beneficial to the franchisees because they provide operational, training, layout and
design assistance, location assistance, managerial expertise, group purchasing power, and mostly
importantly, the identification of a well-known brand supported by regional, national, and international
advertising and promotion. Franchised restaurants can easily get financing from lending institutions than
independents.
• In the early days of franchising, the common practice was to sell individual franchise rights for a single
restaurant. At present, a regional franchise was become popular with franchisees and franchisors. A
regional franchise allows a franchisee to develop multiple outlets within a specific geographical area. The
area could be a city, a state, a province, a major part of the country, or the whole country.
• Franchised restaurants include fast-food chains such as Mc Donald’s, Kentucky Fried Chicken, Pizza Hut,
A&W Root Beer and Burger King. They also include dine-in types of restaurants such as Wendy’s and Pizza
Inn and carry-out establishments like Orange Julius. The fast-food franchise is the common. Table -service
restaurants such as Denny’s Steak and Ale and Victoria Station, and buffet-style restaurant such as
Bonanza are also franchised. These table-service and fast-food restaurants have spread from the United
States to other countries throughout the world.