Historians tell us the genesis of food service dates back to ancient times.Street vendors and public cooks (caterers) were readily available in Ancient Rome.

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The restaurant, as we know it today, is said to have been a byproduct of the French Revolution.

Modern food service is a product of the Industrial Revolution.

Advances in technology made possible mass production of foodstuffs, quick distribution of goods, safer storage facilities, and more efficient cooking appliances.

Advances in transportation (most notably trains, automobiles, trucks) also created a huge demand for public dining venues.

Religious orders and royal households were among the earliest practitioners of quantity food production...

Records show that the food preparation carried out by the abbey brethren reached a much higher standard than food served in the inns at that time...The royal household, with its hundreds of retainers, and the households of nobles, often numbering as many as 150 to 250 persons, also necessitated an efficient foodservice...Another thought to ponder: how military foodservice impacted civilian industry."Foodservice organizations in operation in the United States today have become an accepted way of life, and we tend to regard them as relatively recent innovations.However, they have their roots in the habits and customs that characterize our civilization and predate the Middle Ages.Certain phases of foodservice operations reach a well-organized from as early as feudal times...