lA SHORT HISTORY OF FOOD SERVICE
1. Modern food service grew out of, and is primarily based in, the European tradition- (it began at 1973 on the French Revolution ended the monarchy system, spurring great chefs formerly employed in the houses of the nobility to open restaurants.
- The name is George Auguste Escoffier where, he simplified the menu and streamlined the organization of kitchen work into station or department, forming the basic for today’s kitchen system.
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