1. Food Service Industry Restaurant History

2. Food Service Origins

3. Auguste Escoffier’s Culinary Revolution Born 1846, France served as commis (steward) and apprentice to French chefs became master chef developed kitchen brigade system of commercial kitchen management revised complicated Medieval menu into 7 courses

4. Early American Hotels with fine restaurants Waldorf-Astoria, NY City Palace Hotel, San Francisco Willard Hotel, Denver Parker House, Boston 2 fine restaurants- Peacock Alley & Oscars- today, Hilton now called Sheraton Palace wide variety of game and beef; first open to unescorted women first to present a la carte menu

5. Hotel Menu Pricing American Plan--3 meals included in room rate European Plan--guests billed separately for meals

6. Other Early American Influences on Food service Riverboats--Mississippi and Ohio Rivers-- Delta Queen still operates out of New Orleans Railroads--late 1800’s and early 1900’s- complete American plan menus offered in dining cars

7. Evolution of 20th Century American Restaurant

8. Glossary Restaurant-derived from restaurer, “to restore or refresh” Truffles-potato shaped fungi that grow underground Vomitorium-Roman facility for vomiting so guest could eat more Cuisine-manner or style of cooking Commis-kitchen steward Apprentice-learns by practical experience Kitchen brigade-Escoffier management