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Beginning and History on Food and Beverage

The beginnings were the banquets and feasts enjoyed by the ancient Greeks and Romans.
In 1500 the people dining had become unpopular; the food wasproduced in religious institutions.
France was the first establish that had haute cuisine, by improving on many basic food preparation and service that had been developed earlier in several Europeancountries including Italy and Spain.
The public dining room that came ultimately to be known as the restaurant originated in France, and the French have continued to make major contributions to therestaurant's development. The first restaurant proprietor is believed to have been one A. Boulanger, a soup vendor, who opened his business in Paris in 1765.
In 1600 the people who travel along popularroutes principally for religious purposes and others travelled for pleasure became the first hospitality entrepreneurs as they opened their houses to travelers.
The Catholic Church became in thefirst multiunit hospitality organization because offered modestly priced sleeping rooms and meal.
In the largest European cities began to serve coffee and alcoholic beverages and some food.
Estimated inParis existed more than five hundred restaurants because the Industry grew when the people evolved to meet their needs.
In the United States the numbers of taverns increased and became popularduring the 1800; however taverns typically admitted only gentlemen and menus limited.

The first “luxury” restaurant to open its doors in Paris was La Grande Taverne of London, founded in 1782 byAntoine Beauvilliers. He was later to write a cookbook that became a standard work on French culinary art. According to the rotund gastronomist Brillat-Savarin, Beauvilliers’ opened an establishment, wasthe first to offer the four essentials of a fine restaurant: “an elegant room, smart waiters, a choice cellar, and superb cooking.”

In major cities offered luxurious dinners, in others places had...