 Travelers or visitors account for 50% the sales at table service restaurants with an average per-person check of $25 and more  Travelers or visitors account for 20 to 25% the sales at table service restaurants with lower check sizes. Food and Beverage: Introduction

 Value Seekers  Service seekers  Adventurous Seekers  Atmosphere Seekers  Healthy Food Seekers. Tourists Segments in Restaurant Services

 Greeks  Roman  Ottoman  Middles Ages  Emigration to the new world Development of F&B Services

 Origin of restaurants  Marie-Antoine Carême: La Cuisine Classique  Savoy Hotel, London 1898  Caesar Ritz & George Auguste Escoffier  Origin of Cafés  Origin of Restaurants in America  Origin of other type of places to eat and drink Modern Food Services

 Menu Selection  Menu Design  Place & Tableware Setting  Plate Presentation  Service Guest Expectations

 Chef de Cuisine  Sous Chef  Chef Saucier  Chef Grillardin  Chef Entremétier  Chef Garde-manger  Chef Patissier Classical Kitchen Brigade