HISTORY OF RESTAURANT IN EUROPE

French baguette

Italian pasta

European cuisine, or alternatively western cuisine, is a generalised term collectively referring to

the cuisines of Europe[1] and other Western countries,[2] including (depending on the definition) that
of Russia,[2] as well as non-indigenous cuisines of the Americas, Oceania, and Southern Africa, which derive
substantial influence from European settlers in those regions. The term is used by East Asians to contrast with
Asian styles of cooking,[3]analogous to Westerners' referring collectively to the cuisines of East Asian
countries as Asian cuisine. When used by Westerners, the term may sometimes refer more specifically to
cuisine in Europe; in this context, a synonym is Continental cuisine, especially in British English.

Grilled steak
Home fried potatoes

The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguish
Western cooking from cuisines of Asian countries[4]and others. Compared with traditional cooking of Asian countries,
for example, meat is more prominent and substantial in serving-size.[5] Steak and cutlet in particular are common dishes
across the West. Western cuisines also put substantial emphasis on grape wine and on sauces as condiments,
seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat
used in Western cooking). Many dairy products are utilised in the cooking process, except in nouvelle
cuisine.[6] Cheeses are produced in hundreds of different varieties, and fermented milk products are also available in a
wide selection. Wheat-flour bread has long been the most common source of starch in this cuisine, along
with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans and
their diaspora since the European colonisation of the Americas, particularly in Northern Europe. Maize is much less
common in most European diets than it is in the Americas; however corn meal (polenta or mămăligă), is a major part of
the cuisine of Italy and the Balkans. Although flatbreads (especially with toppings such as pizza or tarte flambée), and
rice are eaten in Europe, they do not constitute an ever-present staple.Salads (cold dishes with uncooked or cooked
vegetables with sauce) are an integral part of European cuisine.
Formal European dinners are served in distinct courses. European presentation evolved from service à la française, or
bringing multiple dishes to the table at once, into service à la russe, where dishes are presented sequentially. Usually,
cold, hot and savoury, and sweet dishes are served strictly separately in this order, as hors d'oeuvre(appetizer) or soup,
as entrée and main course, and as dessert. Dishes that are both sweet and savoury were common earlier in ancient
Roman cuisine, but are today uncommon, with sweet dishes being served only as dessert. A service where the guests are
free to take food by themselves is termed a buffet, and is usually restricted to parties or holidays. Nevertheless, guests
are expected to follow the same pattern.
Historically, European cuisine has been developed in the European royal and noble courts. European nobility was usually
arms-bearing and lived in separate manors in the countryside. The knife was the primary eating implement (cutlery), and
eating steaks and other foods that require cutting followed. In contrast in the Sinosphere, the ruling class were the court
officials, who had their food cut ready to eat in the kitchen, to be eaten with chopsticks. The knife was supplanted by
the spoon for soups, while the fork was introduced later in the early modern period, ca. 16th century. Today, most
dishes are intended to be eaten with cutlery and only a few finger foods can be eaten with the hands in polite company.
HISTORY OF RESTAURANT IN UNITED STATES

Apple pie, along with baseball, is one of a number of American cultural icons.

A sirloin steak dinner served with sauteed onion, potato fries, broccoli florets, cut carrots, and whole snow peas,
then garnished with chives

American cuisine reflects the history of the United States, blending the culinary contributions of
various groups of people from around the world, including indigenous American Indians, African
Americans, Asians, Europeans, Pacific Islanders, and South Americans. Early Native Americans utilized
a number of cooking methods in early American cuisine that have been blended with early European
cooking methods to form the basis of what is now American cuisine. The European settlement of the
Americasintroduced a number of ingredients, spices, herbs, and cooking styles to the continent. The
various styles of cuisine continued expanding well into the 19th and 20th centuries, proportional to the
influx of immigrants from many different nations; this influx nurtured a rich diversity in food
preparation throughout the country.
When the colonists came to the colonies, they farmed animals for clothing and meat in a similar
fashion to what they had done in Europe. They had cuisine similar to their
previous Dutch, Swedish, French and British cuisines. The American colonial diet varied depending on
the region settled. Commonly hunted game included deer, bear, bison, and wild turkey. A number
of fats and oils made from animals served to cook much of the colonial foods. Prior to the Revolution,
New Englanders consumed large quantities of rumand beer, as maritime trade provided them
relatively easy access to the goods needed to produce these items: rum was the distilled spirit of
choice, as the main ingredient, molasses, was readily available from trade with the West Indies. In
comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet;
the growing season was longer.
During the 18th and 19th centuries, Americans developed many new foods. During the Progressive
Era of the late 19th and early 20th centuries, circa 1890s–1920s, food production and presentation
became more industrialized.
One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into
completely new cooking styles. A wave of celebrity chefs began with Julia Child and Graham Kerr in
the 1970s, with many more following after the rise of cable channels such as the Food
Network and Cooking Channel in the late 20th century.
 HISTORY OF RESTAURANT IN PHILIPPINES

Filipino cuisine

A selection of dishes found in Filipino cuisine

Filipino cuisine (Filipino: Lutuing Pilipino/Pagkaing Pilipino) is composed of the cuisines of more
than a hundred distinct ethno-linguistic groups found throughout the Philippine archipelago.
However, a majority of mainstream Filipino dishes that compose Filipino cuisine are from the
cuisines of the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan (Cebuano, Hiligaynon
and Waray), Chavacano and Maranao ethno-linguistic groups. The style of food making and the food
associated with it have evolved over many centuries from their Austronesianorigins (shared
with Malaysian and Indonesian cuisines) to a mixed cuisine
of Indian, Chinese, Spanish and Americaninfluences, in line with the major waves of influence that
had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and
the local palate.[1]

Dishes range from the very simple, like a meal of fried salted fish and rice, to fish curry, chicken
curry, complex paellas and cozidos of Iberian origin created for fiestas. Popular dishes
include: lechón[2] (whole roasted pig), longganisa (Philippine sausage), tapa (cured
beef), torta (omelette), adobo (chicken or pork braised in garlic, vinegar, oil and soy sauce, or cooked
until dry), dinuguan (pork blood stew), kaldereta (meat stewed in tomato sauce), mechado (larded
beef in soy and tomato sauce), pochero (beef and bananas in tomato sauce), afritada (chicken or pork
and vegetables simmered in tomato sauce), kare-kare (oxtail and vegetables cooked in peanut
sauce), pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp
paste), crispy pata (deep-fried pig's leg), hamonado (pork sweetened in pineapple
sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring
rolls). Various food scholars have noted that Filipino cuisine is multi-faceted and is the most
representative in the culinary world for food where 'East meets West'.[3]

Definitions:

Restaurant Manager – Restaurant managers are responsible for overseeing the efficient running
and profitability of restaurants and for managing their employees. You'll need to be able to lead
as well as work as part of a team.

Assistant Restaurant Manager – Restaurant assistant managers run the staff when
the manager is not on duty. They direct other employees through their daily routines and interact
with customers to make sure that they have a satisfactory experience

Head Waiter – A dining-room attendant who is in charge of the waiters and the seating of customers

Station Head Waiter – A station head waiter is responsible for managing a particular section of
the restaurant carrying out similar functions in his own area to those of the maitre d'hôtel. Station
Waiter: A station waiter generally is in charge of group of about 5 tables or 20 guests.

Section Supervisor – Person in the first-line management who monitors and regulates employees
in their performance of assigned or delegated tasks. Supervisors are usually authorized to
recommend and/or effect hiring, disciplining, promoting, punishing, rewarding, and other
associated activities regarding the employees in their departments.
Station Walter – Waiters and Waitresses :: Job Description. Take orders and serve food and
beverages to patrons at tables in dining establishment. Check with customers to ensure that they
are enjoying their meals and take action to correct any problems. Communicate with customers
to resolve complaints or ensure satisfaction.

Assistant Station Waiter - Assistant waiter is responsible for providing general assistance
to waiters in the service of foods and beverages to passengers in restaurants and dining rooms
aboard the cruise ship. Requirements Previous experience in similar land-based or seagoing
position.

Waiter & Waitress - Providing excellent wait service to ensure satisfaction. Taking customer
orders and delivering food and beverages. Making menu recommendations, answering questions
and sharing additional information with restaurant patrons.

Apprentice – An apprentice is someone learning how to do a specialized job through on-the-job

training, under the guidance of an experienced colleague. ... This role involves tasks such as
adhering to workplace procedures, following health and safety guidance, updating training
records, and completing tasks to gain a qualification.

Carver – a person who carves wood, stone, ivory, coral, etc., especially professionally.

Wine Butler – a manservant having charge of the wines and liquors | the chief male servant of a
household who has charge of other employees, receives guests, directs the serving of meals, and
performs various personal services

Wine Waiter – Sommeliers or wine waiters manage the wine service in restaurants, wine bars,
cafés and hotels. Using their knowledge of wine, they help customers with their selection and,
depending on their level of responsibility, may choose the wines stocked by the restaurant or
bar.

Sommelier – Also known as a wine waiter, sommeliers posses in-depth knowledge and have a
great understanding of wine, of which their mastery can be put to good use in a variety of
settings. ... Most commonly described as a restaurant professional working with wines, the
term sommelier is also used by extension for sake, water or tea.

Cocktail Bar Staff – Bartenders prepare and serve beverages and food to customers. They mix
and garnish cocktails and non-alcoholic beverages and often follow or create cocktail recipes.
Add your bartender job duties to our bartender job description sample to create a custom
job listing for your business.

Bas Boy & Girl - Servers and bus staff spend the majority of their time in the dining room,
handling food and dishes, but specific duties vary slightly. Servers typically workdirectly with
the customers, starting with taking and entering orders.