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the Patissiers, Rotisseurs, Charcutiers] and created a hungry, middle-class customer base who relished the ideals of egalitarianism (as in, anyone who could pay the price could get the same meal).

Entrepreneurial French chefs were quick to capitalize on this market. Boulanger, 1765 "In about 1765, a Parisian 'bouillon seller' named Boulanger wrote on his sign: 'Boulanger sells restoratives fit for the gods'...

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.

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 French Revolution launched the modern the restaurant industry.

He introduced the novelty of listing the dishes available on a menu and serving them at small individual tables during fixed hours." ---Larousse Gastronomique, (p. France was the birthplace of what we now call the restaurant..happened toward the end of the eighteenth century.

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.

Medieval travelers dined at inns, taverns, monestaries and hostelries.

Colonial America continued this tradition in the form of legislated Publick Houses.

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