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The French Revolution launched the modern the restaurant industry.

It relaxed the legal rights of guilds that [since the Middle Ages] were licensed by the king to control specific foods [eg.

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When cafes opened in France they also sold brandy, sweetened wines and liqueurs in addition to coffee.

The first modern-type cafe was the Cafe Procope which opened in 1696.

The royal household, with its hundreds of retainers, and the households of nobles, often numbering as many as 150 to 250 persons, also necessitated an efficient foodservice...

In providing for the various needs, strict cost accounting was necessary, and here, perhaps, marks the beginning of the present-day scientific foodservice cost accounting..." ---West and Wood's Introduction to Foodservice, June Payne-Palacio & Monica Theis, editors [Prentice-Hall: Upper Saddle River NJ] 9th edition, 2001 (p.

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.

5-6) While public eateries existed in Ancient Rome and Sung Dynasty China, restaurants (we know them today), are generally credited to 18th century France.

The genesis is quite interesting and not at all what most people expect.

According to the current edition of Larousse Gastronomque (p.

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