Food and Beverage Administration

Is the largest department on board comprising of various areas working together to cater to our guest’s food and beverage needs.

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About Me

Prof. Radames Cintron: Me encanta compartir el conocimiento con los demás.

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Wine

Component of Travel

Close Look at Hospitality Industry

The Food Service Segment

Multi Unit Quick Service Restaurant

Cocking or Contaminating?

History of Restaurants in Europe

People ate together in large groups 12,000 years ago.

Food was sold in public market places 7,000 years ago.

Greek and Roman banquets occurred 2,500 years ago.

By the 1500’s, quantity food was produced primarily in religious institutions, and wealthy persons employed chefs.

Before the 1600’s, persons living along trade routes were the first hospitality entrepreneurs as they opened their houses to travelers.

Separate eating places began in Europe in the mid-1700’s.

History of Restaurants in United States

Taverns and inns became popular in cities during the 1800’s.

Most luxurious dining was offered by large hotels.

By the late 1800’s, public eating places were almost everywhere and offered a wide variety of food items.

One of the first restaurant chains was that of Fred Harvey (Kansas) in the mid-1870’s.

By 1920, numerous eating places were located near major highways.

In the 1940’s, frozen foods became popular.

McDonald’s restaurant chain began in the 1950’s.

In the 1970’s, wines increased in popularity.

The “modern” restaurant era began in the early 1980’s as Americans began to eat out more frequently.