TLE 1STQ - FOOD

EARLY FOOD SERVICE, 19TH-20TH CENTURY, 21ST CENTURY

timeline

ANCIENT TIMES, MEDIEVAL PERIOD, EARLY MODERN PERIOD, 18TH CENTURY

the four periods of the early food service

ANCIENT TIMES

roman thermopolium, places of worship (temples), places of nobility (palaces)

MEDIEVAL PERIOD

guilds, inns, taverns

EARLY MODERN, ISTANBUL, 1555, OTTOMAN EMPIRE

what period is this? : first coffeehouse was set in in the year during the

BOULANGER, 1765

first public restaurant was by __ in the year

GRAND TAVERNE DE LONDRES, 1782

precursor to modern restaurant was named _ in the year

1789

restaurants gained acceptance with the French Revolution in the year _

18TH CENTURY

boulanger, grand taverne de lonres, and restaurants gaining acceptance with the french revolution took place during the _

TRANSPORTATION

early 1800s

REFRIGERATION

mid 1800s

BENJAMIN FRANKLIN, E. HOYT, 1823

invented a wood cooking stove patented by __ in the year ___

DELMONICO'S, 1831

first fine-dining restaurant in NYC that sold hamburgers was named ____ in the year ___

ESCOFFIER

father of 20th century | brigade de cuisine, service a la russe

CAREME

founder of classical cuisine | French haute cuisine, mother sauces

LATE 19TH AND EARLY 20TH CENTURY

concept of fine dining in restaurants and hotels developed

BILLY INGRAM, WHITE CASTLE, 1921

_ launched a family-owned restaurant that introduced quick hamburger dining called in the year __

MID 20TH CENTURY

fast food chains popularized quick and affordable meals

POST WW2

globalization, industrialization of food production

1980

introduction of microwave ovens and new food products

TECHNOLOGICAL ADVANCEMENTS

contactless ordering, automation, data analytics

SUSTAINABILITY AND ETHICAL SOURCING

awareness of environmental and social impacts

GLOBALIZATION AND FUSION

fusion of cuisines, international brands

21ST CENTURY

technological advancements, sustainability and ethical sourcing, and globalization and fusion all took place during _

QUICK SERVICE, FULL SERVICE, FAST CASUAL

three service styles

QUICK SERVICE

counter/drive thru

FULL SERVICE

table service

FAST CAUSAL

somewhere in between

QUICK SERVICE

! identify: fast food

QUICK SERVICE

! identify: food trucks

QUICK SERVICE

! identify: concession stands

QUICK SERVICE

! identify: pop-up

QUICK SERVICE

! identify: ghost

FULL SERVICE

! identify: casual

FULL SERVICE

! identify: contemporary casual

FULL SERVICE

! identify: fine dining

FULL SERVICE

! identify: buffet

FAST CASUAL

! identify: fast casual

FAST CASUAL

! identify: cafe

FAST CASUAL

! identify: specialty drink

FAST FOOD

QSR; menu is prepared very quickly | mass produced

FOOD TRUCK

order and pay at window | online order-and-pay options to speed up service

CONCESSION STAND

small space for service counter & kitchen area | mobile carts | kiosks

POP-UP

temporary | test out a menu |

GHOST

without a storefront | online ordering only

CASUAL

guests are seated and waited on by server staff | comfortable seating | comfort foods

CONTEMPORARY CASUAL

more elevated theme, trendy menu, picture-worthy décor | top choice for younger

FINE DINING

peak formality & price | dress code | special occasions| items you wont eat everyday

BUFFET

self-serve food stations | large quantities for flat price

FAST CASUAL

fast-food + healthier menu | build-your-own | order, payment, pickup at counter

CAFE

drink-heavy menu

SPECIALTY DRINK

customizable drinks | little to no seating

ENRANCE, DINING AREA, BAR AREA, RESTROOMS, OUTDOOR SEATING

areas in the front of the house

ENTRANCE

first impression | host station | waiting area

DINING AREA

where guests eat

BAR AREA

serving drinks | additional seating

RESTROOMS

accessible from the dining area

OUTDOOR SEATING

alternative dining experience

KITCHEN, STORAGE, DISHWASHING AREA, STAFF AREA, RECEIVING AREA, SERVICE AREA

areas of the back of the house

KITCHEN

heart of the restaurant

STORAGE

dry and refrigerated storage | wine cellar

DISHWASHING AREA

cleaning dishes

STAFF AREA

break room | changing area| office space

RECEIVING AREA

food and supplies are delivered and checked

SERVICE AREA

prepared meals are organized and plated

ADMINISTRATIVE SUPPORT, MANAGERS, LOGISTICS, KITCHEN STAFF, SUPPORT STAFF

all careers

ADMINISTRATIVE SUPPORT

business side of the restaurant | scheduling | hiring | organize paper and order supplies

MANAGEMENT

culinary establishment | finances | permitting|repairs | upgrading appliances

LOGISTICS

package | order | deliver supplies | equipment and food safety reqs. abt food storage

KITCHEN STAFF

back of the house | food preparation & presentation

SUPPORT STAFF

front of the house | work directly with customers