Evaluation Of A Restaurant As A Public Eating House

1742 Words Apr 29th, 2015 7 Pages
TYPOLOGY REPORT
INTA3222: CRITICAL PERSPECTIVES 3:
CONSUMPTION
NAME: PATRICIA ADORABLE
NUMBER: 3460833
TUTOR: MIKE BERNARD

A restaurant is an establishment where refreshments or meals may be obtained by the public; a public eating house (Merriam-Webster, 2015). The initial notion of selling food for profit dates back to as far as the earliest civilisation. Restaurants were a place that people would come to eat, drink and socialise as recognised by the French Revolution. In the early to mid-18th century, only taverns and inns sold food and drink. There were no menus or even options to choose from, the choice of food that would be served on differing nights would be determined solely by the chef. The food they served mainly consisted of boiled or roasted meat broth, served without sauce or seasonal vegetables. The word ‘Restaurant’ itself derived from a French word that describes this particular boiled or roasted meath broth that they served. Overtime, restaurants developed an established concept that steered away from the traditional inns (which were usually located in the middle of the countryside, providing meals to travellers) and provided seating to customers at their own tables, and a menu from which patrons could choose their own dish. The definition of restaurant may be extended and brought under the broader concept of store as restaurants of every type and sub-type are strictly in the business of merchandising food. The same fundamentals of planning and…
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