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Certain phases of foodservice operations reach a well-organized from as early as feudal times...

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...

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...


Historians tell us the genesis of food service dates back to ancient times.Colonial America continued this tradition in the form of legislated Publick Houses.


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