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Types of restaurant:

According to Donald Wade Quick serve Family Restaurant Buffet Restaurant Casual dining Fine dining

According to John R Walker

Quick service Family Chain or Independent Casual Fine dining Fast casual Steak house Seafood restaurant Ethnic Restaurant (Mexican Restaurant, Italian Restaurant, Chinese Restaurant) Theme Restaurant (movie themes, Hollywood themes) Chef-owned Restaurant Celebrity restaurant (celebrity owned restaurant) Centralized Home Delivery Restaurant
Source : The Restaurant from concept to operation, by John R Walker

HISTORY OF RESTAURANT DEVELOPMENT IN AMERICA:


Years location Highlights explanation The Tontine Coffee House opens And becomes the favorite hang-out of the group of speculative investors who later establish the New York Stock Exchange. Served truffles, cheese fondue, and delicious soup Delmonicos restaurant open, offering businessmen an elegant, hot meal at lunchtime. For almost an entire century, the Delmonico's restaurants set the standard for upscale dining in the country. During the Gold rush era thousands of people rush out to the California, a Chinese American named Norman Asing opened a restaurant called, The Macao and Woosung and charged $1 for an all-you-can-eat buffet.

New York 1794

The Coffeehouse and Commerce: America

Boston

French refugee opened a restorator

1827

New York

America Introduced to Fine Dining

1849

San Fransisco

First Chinese Restaurant in America

1868

Chicago

Luxury on the Railroads

1872

Rhode Island

The First Stage in the Evolution of the Diner

1876 1890

Topeka, Kansas New York

Respectable and Affordable Dining for Travelers The Ultimate in Gilded Age lavish

New York 1893 Chicago

The Culture of the Matre D' (head waiter)

Birth of the American Cafeteria

1898

New York

Cafeteria-Goer's Helper

George Pullman introduces the Pullman dining car. These cars provide a luxurious mobile restaurant for those railroad travelers who can afford it, complete with formally trained waiters and chefs. They feature menus that vary according to the fresh local produce available along the route. Walter Scott, a food vendor, decides to sell his product using a horse wagon. This helps Walter to save time for replenish the supplies during business hour. Fred Harvey opens his first restaurant at the Atchison, Topeka & Santa Fe railroad depot in Topeka. Louis Sherry opened his first restaurant, developed the art of catering The newly built Waldorf-Astoria hotel opens its lavish dining room. It is managed by Oscar Tschirky, who is the original high-profile matre d'htel, known for coddling famous favorite patrons and snubbing the less-than-glamorous John Kruger opens a self-service restaurant during World's Columbian Exposition which based on the Swedish smorgasbord. He chooses to call it a cafeteria (the Spanish word for coffee shop). William and Samuel Childs introduce the tray to make it easier for the customers in their selfservice restaurants to carry their meals to the tables. As an effect of the increasing number of Italian immigrants Lunch wagons have become so numerous that they block the city's streets, so a law is passed requiring them to be out of traffic by 10:00 a.m. In order to keep serving throughout the day, many wagon owners park their vehicles permanently in abandoned lots, and workers come to them. Walter Anderson opens a diner with a menu featuring hamburgers. By 1921, he is in search of a business partner to help him finance a fourth diner, so he joins forces with Edgar "Billy" Ingram. They name their enterprise White Castle.

1900

New York

Pizza Restaurant enters New York

1912

Rhode Island

The Diner Takes Its Place at the Side of the Road

1916

Wichita, Kansas

From Diner to Chain Hamburger-Joint

1920

USA

Chinese restaurants dotted the American landscape When Howard Johnson, who owns a small soda shop and newsstand in the town of Wollaston, is asked to open a second shop in Cape Cod, he hasn't got the funds. But he persuades a friend to open a restaurant using his specifications and serving his products. The idea works so well that he continues to expand his business in this way. By 1941, Johnson has an empire of 150 franchises in the eastern United States from New England down to Florida.

1925

Massachusetts

Birth of the First Great Restaurant Franchise

1926

Los Angeles

Road Restaurant Gimmicks (Grab attention)

The Brown Derby, a restaurant that is actually shaped like a hat, opens in Hollywood. Cobb salad was invented for the Brown Derby menu. The Rainbow Room opens at the top of the RCA Building at Rockefeller Center. At this deluxe supper club, the menu features dishes with a European elegance, and the dance floor is illuminated with flashing colored lights that are activated by the notes played on the organ that is the centerpiece of the orchestra. Victor Bergeron, opens a Polynesian-theme supper club named to Trader Vic's. The restaurant has a tiki room concept which is so ethnic Ernest Lessing Byfield opens the Pump Room (drinking places at spa)at the Ambassador Hotel. Henri Soul (who will open Le Pavillion in 1941) and Pierre Franey,introduce haute cuisine into the country during 1939 worlds fair. McDonalds and creates new concept, in which they only serve hamburgers, French fries, and milk shakes. And they also create drive thru system.

1934

New York

"Continental Cuisine" Comes to America

1936

Oakland, California

The Rise of the Theme Restaurant

1938

Chicago

Everyone is Welcome, but Some People are More Welcome than Others Haute Cuisine Arrives in America

1939

New York San Bernardino, California New York Miami Wichita

1948 1950 1952 1954 1958

The Invention of the "Fast Food" Concept Dunkin donuts open KFC Burger King Pizza Hut

Source http://www.foodtimeline.org/
John R Walker.2008.The Restaurant from concept to operation. Hoboken, New Jersey. John Wiley & son Inc.

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