Rest. Mgmt. Lesson 1.1

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​Welcome to Restaurant Management

The History of Restaurants

Lesson 1.1

• Inn

• popina

• table d'hote

• thermopolium

​Vocabulary

• identify the major events in the history of restaurants

• explain the impact of different cultures on restaurants and their significance within a community

​Learners can:

Lesson Overview

The word restaurant comes from the French word restaurer--to restore or refresh

​

​What do you think "the restorer" is?

Multiple Choice

What does Denis Diderot mean by "the restorer" in his quote?

• A type of restaurant

• A type of broth

• A cooking technique

• A historical figure

• In 1765, a man named M. Boulanger hung a sign on a building that read in French, "Come to me, those whose stomachs ache, and I will restore you."

• He focused on a good location: near the Louvre

​​First Restaurant

• Had a limited menu

  • chicken & sauce (like stew or soup)

• Was well-received

• Same concerns as now

  • taste, service, price, other's opinions

Boulanger's Restaurant

Multiple Select

Which of the following characteristics of Boulanger's restaurant did Denis Diderot mention in the quote? (2)

• its service

• the length of its menu

• other people's opinions

• its location

​Evolution of Restaurants

• Many people eat at restaurants today

  • eat in, take out, delivery

• Inns

  • were not a restaurant because they did not have a menu

    • cooked what they had

600 BCE-476 CE

476-1450 CE

​​1400-1600 CE

​Timeline of Restaurants

​table d'ôte

1775-1848 CE

1750 CE-Present

​Timeline of Restaurants

​A structure that offers guests public lodging, occasional meals, and entertainment. Inns served as communal meeting spaces. Many of the inns were located near temples with a lot of traffic and areas where people would frequently congregate to celebrate holidays.

Inn

a place where something hot is sold," was a shop where guests could buy prepared meals in the Greco-Roman era, more than 2,000 years ago. People without their own kitchens tended to frequent these locations. Resembled 'quick service food'

​​Thermopolium

"

​a style of wine bar typically frequented by slaves and members of the lower classes, was outfitted simply with stools and tables. In the main space, there was an L-shaped service counter where staff would offer guests food and beverages.

​​Popina

​Classical Era, 600 BCE-476 CE

Multiple Choice

Which of the following was most likely to have been placed near an ancient temple?

• a restaurant

• a popina

• a thermopolium

• an inn

• ​Traders, nomads, missionaries, warriors, and diplomats used the Silk Road.

• It connected China with the Middle East, Europe, and Asia.

• Major trade route for centuries transporting: fruits, veggetables, grains, spices

​

Middle Ages, 476-1450 CE

Multiple Choice

Which trade route was significantly important for exchanging region-specific spices and foods in Europe and Asia during the Middle Ages?

• Silk Road

• Amber Road

• Persian Royal Road

• Incense Route

​The table d'hôte, or "host table," a meal with a fixed price served at a communal table, emerged in the West. At the same time, Japanese chefs were developing fully immersive dining experiences. This kind of meal was consumed in public while friends and strangers mingled around a family-style spread.

​

Age of Discovery, 1400-1600 CE

​Street vendors, inns, taverns, pubs, and cafés served as gathering places for people from all social classes. For example, the White Horse Tavern in Newport, Rhode Island, offered food and, over time, evolved into a full restaurant. It is considered the oldest restaurant in the United States and a National Historic Landmark. In the early 1700s, it started offering drinks and became famous for its "businessman's lunch" menu. It is still open.

Multiple Choice

What is considered the oldest restaurant in the United States?

• the Brown Rooster

• O'Neil's Pub

• Ye Olde Union Oyster House

• thte White Horse Tavern

Age of Revolution, 1775-1848 CE

• ​First Restauranteur-M. Boulanger

• First Fine Dining Restaurant-Antoine Beauvilliers

  • La Grande Tavern de Londres

    • one of the 1st to target affluent patrons
      

Age of Revolution, 1775-1848 CE

• After French Revolution, many eateries sprang up in Paris

  • had a printed menu

  • eateries offered more choices
    

Multiple Choice

Which of the following is officially recognized as the earliest fine-dining restaurant?

• La Grande Taverne de Londres

• the Silk Road

• the White Horse Tavern

• the Blue Anchor

Modern Era, 1750 CE-Present

• America

  • first eateries were inns and bars

  • developed in frontier towns to serve businessmen & frequently included lodging
    

​Aristocrats from England and France introduced elegant dining, which included the use of china and white tablecloths, late in the nineteenth century. Waitstaff dressed in tuxedos. Diners ordered from a full menu while seated at individual tables. The first fine-dining establishment in America, Delmonicos 1827, was established in New York City in the nineteenth century.

Nineteenth Century

• The United States saw a flavor explosion due to a surge in migrant workers and immigrants.

• Diners first encountered:
  Chinese-American, Mexican, Italian restaurants.

• Chain restaurants & casual family dining-1960's
  
  

​​Twentieth Century

• ​Started in the 1950's

• 1950-1970--restaurants grew quickly

• staffing was fairly easy in fast food

  • asssmebly line

​​Fast Food/Chains

​Modern Era

Multiple Choice

Where was the first restaurant opened?

• France

• United States

• China

• Italy

Multiple Choice

Which term originated in inns where guests sat at a common table and paid a fixed price for a meal?

• cabaret

• table d'hôte

• smorgasbord

• a la carte

In this lesson, you learned about:

• the evolution of restaurants

• the impact of different cultures on restaurants and their significance within a community.​

​Summary

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Lesson 1.1