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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...In providing for the various needs, strict cost accounting was necessary, and here, perhaps, marks the beginning of the present-day scientific foodservice cost accounting..." ---West and Wood's Introduction to Foodservice, June Payne-Palacio & Monica Theis, editors [Prentice-Hall: Upper Saddle River NJ] 9th edition, 2001 (p.
Essentially in places where alcoholic begerages were sold, placesewquipped to serve simple, inexepensive dishes either cooked on the premises or ordered from a nearby inn or food shop, along with wine, beer, and spirits, which constituted the bulk of their business.
When cafes opened in France they also sold brandy, sweetened wines and liqueurs in addition to coffee.
The first modern-type cafe was the Cafe Procope which opened in 1696.
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.