Religious orders and royal households were among the earliest practitioners of quantity food production...Records show that the food preparation carried out by the abbey brethren reached a much higher standard than food served in the inns at that time...Beauvilliers, 1782 "However, the first Parisian restaurant worthy of the name was the one founded by Beauvilliers in 1782 in the Rue de Richelieu, called the Grande Taverne de Londres.

Historians tell us the genesis of food service dates back to ancient times.

Street vendors and public cooks (caterers) were readily available in Ancient Rome.

According to the current edition of Larousse Gastronomque (p.

194-5), the first cafes (generally defined as places selling drinks and snacks) was established in Constantinople in 1550.

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.With the exception of inns, which were primarily for travelers, and street kitchens...where in Europe at that time could one purchase a meal outside the home?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.Medieval travelers dined at inns, taverns, monestaries and hostelries.Colonial America continued this tradition in the form of legislated Publick Houses.Another thought to ponder: how military foodservice impacted civilian industry.