Research
PART I: AN OVERVIEW OF FOOD AND BEVERAGE MANAGEMENT
CHAPTER 1:THE FOOD SERVICE INDUSTRY
The food service industry is vast, encompassing every type of food service operation that provides meals to people away from their homes. It can be divided into two basic segments: commercial and institutional operations. Commercial operations (freestanding restaurants, hotel dining rooms, coffee shops, fast-food restaurants, and ice cream stands) seek to maximize profits. Institutional operations (schools, healthcare facilities, businesses, prisons, military installations, and leisure operations such as sports arenas and movie theaters) seek to minimize expenses while paying attention to providing nutritious meals.
A. Food Service Origins
Hotel Restaurants
Inns in Ancient Times
By the time of the Roman Empire, inns were commonplace. Along with sleeping accommodations and food, many inns also provided alcoholic beverages and entertainment for their guests.
The Roman Catholic Church
In the Middle Ages the Roman Catholic Church maintained monasteries, and other religious houses which were rest areas for travelers. In effect, the church operated the first hotel chain.
English Inns
They were located in large towns, at major crossroads, at ferry landings, and along well-traveled roads. Inns provided necessary services for travelers. Some inns were actually private homes with one or two extra bedrooms. Others were large buildings with as many as 20 or 30 rooms.
American Inns
The evolution of inns and taverns in the United States was similar to the English pattern. In America lodging and food service accommodations followed travel routes.
Hotels at present Large modern hotels were constructed in nearly every large city in the United States. Community events and special occasions often centered on the hotel and its food and beverage operations. Today, hotel restaurants are integral part of the profit plan at many properties. Prime hotel space
CHAPTER 1:THE FOOD SERVICE INDUSTRY
The food service industry is vast, encompassing every type of food service operation that provides meals to people away from their homes. It can be divided into two basic segments: commercial and institutional operations. Commercial operations (freestanding restaurants, hotel dining rooms, coffee shops, fast-food restaurants, and ice cream stands) seek to maximize profits. Institutional operations (schools, healthcare facilities, businesses, prisons, military installations, and leisure operations such as sports arenas and movie theaters) seek to minimize expenses while paying attention to providing nutritious meals.
A. Food Service Origins
Hotel Restaurants
Inns in Ancient Times
By the time of the Roman Empire, inns were commonplace. Along with sleeping accommodations and food, many inns also provided alcoholic beverages and entertainment for their guests.
The Roman Catholic Church
In the Middle Ages the Roman Catholic Church maintained monasteries, and other religious houses which were rest areas for travelers. In effect, the church operated the first hotel chain.
English Inns
They were located in large towns, at major crossroads, at ferry landings, and along well-traveled roads. Inns provided necessary services for travelers. Some inns were actually private homes with one or two extra bedrooms. Others were large buildings with as many as 20 or 30 rooms.
American Inns
The evolution of inns and taverns in the United States was similar to the English pattern. In America lodging and food service accommodations followed travel routes.
Hotels at present Large modern hotels were constructed in nearly every large city in the United States. Community events and special occasions often centered on the hotel and its food and beverage operations. Today, hotel restaurants are integral part of the profit plan at many properties. Prime hotel space