Food Service
FOOD SERVICE CUSTOMER SATISFACTION AND SERVICE STRATEGIES
A Research Paper Presented to
The Faculty of English Department
College of Hospitality and Institutional Management
Our Lady of Fatima University-Antipolo
Antipolo, Rizal
In Partial Fulfillment of the Requirements for the Course
Hotel and Restaurant Management
Villanueva, Jean
Postrero, Rica
Nava, Juan Francis
Cas, Byrne Ran
Navaja, Ireneaus
March 2015
Chapter I
INTRODUCTION
A. Background of the Study During the Middle Ages and Renaissance, Inns and Taverns were simple places for travelers to get some rest and a drink. Around 1600, the first coffeehouses opened in France and rapidly grow around Europe. Serving most beverages like cocoa, coffee, and wine, these were place for the locals to share conversation. “Hotelsgarni” began growing around France during the reign of Louis XV (1715-1774). These were large houses that rented out rooms by the day, week, or month. Around 1760, the word “hotel” was introduced in London. Up until the 18th century, inns and taverns only offered foods, drinks, and accommodations to travelers.
Early 19th century Paris was home to grande cuisine also known as haute cuisine, which were meals consisting of dozens of courses, intricately prepared, served like a choreographed ballet, and elaborately displayed. Known as the ‘chef of kings and the king of chefs’, Marie-Antoin Carẻme (1783-1833) was acknowledge as the master of French grand cuisine. As chef to diplomats and kings, he stated, in the preparation and presentation of food, his goal is “lightness”, “grace”, “order”, and “cleanness”. He made the use of roux, and created a system for classifying sauces. Carẻme’s most famous five-volume work on grande cuisine and his views on the profession, L’Art de la cuisine au XIXe siecle (1833) encompasses not only his life’s work, but summarizes hundreds of years of culinary growth.
According to historians, the first American restaurant is either
A Research Paper Presented to
The Faculty of English Department
College of Hospitality and Institutional Management
Our Lady of Fatima University-Antipolo
Antipolo, Rizal
In Partial Fulfillment of the Requirements for the Course
Hotel and Restaurant Management
Villanueva, Jean
Postrero, Rica
Nava, Juan Francis
Cas, Byrne Ran
Navaja, Ireneaus
March 2015
Chapter I
INTRODUCTION
A. Background of the Study During the Middle Ages and Renaissance, Inns and Taverns were simple places for travelers to get some rest and a drink. Around 1600, the first coffeehouses opened in France and rapidly grow around Europe. Serving most beverages like cocoa, coffee, and wine, these were place for the locals to share conversation. “Hotelsgarni” began growing around France during the reign of Louis XV (1715-1774). These were large houses that rented out rooms by the day, week, or month. Around 1760, the word “hotel” was introduced in London. Up until the 18th century, inns and taverns only offered foods, drinks, and accommodations to travelers.
Early 19th century Paris was home to grande cuisine also known as haute cuisine, which were meals consisting of dozens of courses, intricately prepared, served like a choreographed ballet, and elaborately displayed. Known as the ‘chef of kings and the king of chefs’, Marie-Antoin Carẻme (1783-1833) was acknowledge as the master of French grand cuisine. As chef to diplomats and kings, he stated, in the preparation and presentation of food, his goal is “lightness”, “grace”, “order”, and “cleanness”. He made the use of roux, and created a system for classifying sauces. Carẻme’s most famous five-volume work on grande cuisine and his views on the profession, L’Art de la cuisine au XIXe siecle (1833) encompasses not only his life’s work, but summarizes hundreds of years of culinary growth.
According to historians, the first American restaurant is either
References: Marketing Strategies for Fast Food Restaurants (A. Kara, E. Kaynak International of 1995) Predicting Customer Choice in Services using Discrete Choice Analysis (R Designing and Positioning Food Services for Multicultural Markets (R. Verma, ME. Pullinan, JC. Goodale 1999) Bamanuge, H Dopson L.R. Haes, D.K. (2011) F&B cost control 5th Edition, New Jersey, John Wiley and Sons, Inc.