Topic 1: INTRODUCTION TO THE SUBJECT "RESTORAN BUSINESS"

Plan:

1. Restaurant history
2. The role of restaurants in public catering enterprises
3. Goals and objectives of the subject "Restaurant Business"

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Each epoch has its own history. When we define a restaurant that provides the highest level of catering service, it is important to know when it appeared, how long it has been developing, who founded it, and how it continues to develop at the service level to this day. We can confidently say that its roots go back to ancient history, that is, to the era of the first hotels.

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• Most historians attribute this period to the emergence of the first hotel enterprises, which are the ancestors of modern hotels and restaurants. Such enterprises, "Taverns," are mentioned in ancient manuscripts. The Code of Hammurabi, the Babylonian king, written around 1700 BC, is one such manuscript.

In Ancient Greece, in the 1st millennium BC, taverns were an important element of social and religious life. Despite the fact that taverns have rooms for accommodating travelers, they are mainly intended for the provision of catering services, although the development of trade and related long-term trips required not only the organization of catering, but also the organization of overnight stays.

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The most developed network of caravanserais was located on the territory of the Roman Empire. Later, Marco Polo said that "caravanserais can stop here," and restaurants began to be built every 25 miles (40.22 km).

This was due to officials not stopping anywhere. Such buildings were created on the basis of documents, but there were also those who falsified such documents. At the time of Marco Polo's travels, the number of such buildings reached up to 10,000.

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• Some landowners built such buildings on their lands, and wealthy people began to come there. For this reason, wealthy individuals began building similar restaurants to increase and preserve their wealth. Such "entrepreneurship" belongs to Sequio Locato. Roman tractor driver S. Locato (40s BC) was a very busy person, so he dined in a restaurant. At that time, the owners of the building were deprived of many rights. In particular, they were not called up for military service and were deprived of the right to adopt children. In other words, he was removed from spiritual humanity. Those who engaged in this work were directly under suspicion.

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• Roman chefs considered their work to be of high quality. Platynsky, the head chef of Emperor Hadrian (118 - 138 BC), opened his own art academy. According to custom, gatherings were considered a sin, and only officials were permitted.

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• At that time, in turn, bathhouses also operated, where high-ranking officials rested. When Caligula ascended to the throne in 37 AD, the baths operated tirelessly. The bathhouse had separate rooms where feasts were held, and due to the intensification of such feasts, decisions were made to limit unnecessary expenses. After the fall of the Roman Empire, the concept of "Hospitality" intensified in the empire.

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• 10th-15th centuries. In the early Middle Ages, the provision of hospitality services to ordinary people was carried out by religious institutions. At that time, travelers' journeys were associated with royal palaces or churches. The main travelers were missionaries, pilgrims, and visitors to holy sites. Therefore, courtyards where travelers stopped were built near churches.

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• In Europe, Charles the Great built special houses for travelers as early as the 8th century. In one of these Ronseval-level houses, a very beautiful reception is organized for travelers. There was a hospital with free bread, a shoemaker's service, and beds for the sick. The food in the church was simple, but of higher quality than elsewhere.

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• In the Middle Ages, the number of people traveling increased somewhat. However, the travelers slept on the floor in one large room and ate whatever food they brought (mainly bread and porridge).

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• The descendants of the Romans are Italians. Representatives of the early Italian bourgeoisie, engaged in trade and crafts in southern Italy, laid the foundation for the development of European culinary art. By the second half of the 14th century, culinary art in Europe moved from Italy to France. Even the state supported the issue of preparing delicious food in France, and the French kings proved themselves as good organizers of cuisine.

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• In 1375, in France, Guillaume Tirel, the cook of Charles V, created the "1st Cookbook" in a single copy. This was a big step in the world of culinary art, demonstrating that it has reached such a high level. In the Vatican, the 1st Cookbook was created 100 years later, that is, in 1470. Its author was an unknown monk, a priest. In England, such a book was created by the method of typography in 1508.

• In 1571, in France, for a feast at the court of Charles IX, the 1st Menu was developed, which contained a list of dishes. It wasn't called "Menu" at the time because it was an episodic event. The actual menu was developed 100 years later, that is, in the 60s of the 14th century, as a list of dishes for ordering lunch in the palace kitchen of Louis XIV. In appearance, these were notebooks made of thick paper, in which the list of dishes was prepared in a single copy for the king.

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• In France, a menu called "Menu A la carte" was used, and guests had the right to choose the dishes they wanted. For the purpose of storing products, cans and vacuum boxes have been created. Hundreds of guests attended the feasts at the royal palace. At these feasts, various dishes were served according to the level of the guests, that is, the most exquisite dishes were served to high-ranking guests. However, the sanitary and hygienic conditions in the kitchen were poor. Chefs also had a very poor understanding of sanitation and hygiene. At that time, there was no concept of a fork. In history, Queen Catherine de' Medici tried to teach the use of a fork in a French court.

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• However, the widespread use of forks became popular 200 years later. Before that, instead of a fork, people ate food with their hands. The knife was used for two purposes: cutting and eating. Medieval specialists, although they had no information about microbes and hygiene, followed special rules for dinner:

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• 16th-18th centuries. In the 16th century, the first "Cafés" were opened. They became the centers of the cultural and literary life of that time. The first "Cafés" in Europe were in 1652, and in 1683, coffee with the addition of "Honey and Milk" was first offered in Vienna. In 1553, the first "Restaurant," that is, the "Turd Arjan" restaurant, was opened in Paris. This restaurant remained a unique establishment for the next two centuries. Because his sole duty was solely to feed. The term "restaurant" itself was introduced later, in the second half of the 18th century.

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• During the Great French Revolution of 1789-1799, famous French chefs were forced to leave for other countries. In the new place, they engaged in the restaurant business. As a result, the "Restaurant Idea" spread throughout the world.

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• From the mid-19th century, the "A la carte" menu began to be used. The client had the opportunity to choose their preferred dish from the offered list.
• The famous Delmonico restaurant, opened in New York in 1831, is considered the first restaurant in the USA. At that time, French traditions had a great influence on the development of the restaurant business in the USA. By 1852, every first-class hotel in the USA had its own French chef. The menu was also traditionally written in French, which created difficulties for English-speaking customers. Thanks to the efforts of John Delmonico, one of the owners of the Delmonico restaurant, a bilingual menu was introduced for the first time. In it, the French and English names of dishes were placed opposite each other, and over the years this tradition spread throughout the world.

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• 18th century. According to historians, caravanserais appeared in America later than in Europe in 1607. The first of the taverns was opened in New York in 1634 by the Dutch company "Taverna." James Tovondo's first small taverns appeared. From that time on, the small tavern became a meeting place for soldiers and businessmen. They were built not only in cities, but also along major roads and mainly at intersections.

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• Settlers who came to America from Europe learned the construction and management skills of these taverns and caravanserais themselves based on centuries of accumulated experience. Because at that time, English hospitality was considered much better than Western hospitality.

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• 19th century. Cesar Ritz is a legendary figure of his time. Like the founders of the hotel industry, he started from the very bottom and worked diligently. As a result, he quickly mastered the secrets of the hotel business and reached the pinnacle of his profession. He began his career at the age of 15 as an apprentice to a hotel manager. During the 18th and 19th centuries in France, when the "Restaurant Business" was developing and the analysis of restaurant activities was ongoing, 19-year-old Ritz managed one of the small restaurants in Paris, but immediately left this job and worked as an assistant waiter at the famous Voisin restaurant.

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• When the Savoy Hotel opened in London in the 1890s, its manager was Cesar Ritz, the restaurant's head chef, Eskofe. The two of them set up the restaurant as one team and adapted it mainly to European cuisine. The uniqueness of the Ritz restaurant lies in the fact that all its visitors are dressed in royal attire, and orchestral music is played. Ritz put forward the idea that "to manage well, one must be able to communicate well with people." Until now, Ritz's name has left an indelible mark on the restaurant business.

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• Eskofe (Auguste Escoffier) was also one of the famous chefs of his time. Eskofe earned the title "Emperor of the Kitchen" because he was a great expert in his field. Her first culinary work began at the age of 13. Eskofe began his early career at the restaurant of his uncle Francois at the age of 13 and continued his culinary career until 1920. Throughout his life, Eskofe learned everything independently, without being taught by anyone. He not only studied everything, but also tried to put it on paper.

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• In 1852, every hotel in America had its own chef, and every hotel had a French chef, where French dishes were prepared. The European method was introduced in hotels, and during the service process, money was paid not only for rooms but also for meals. Guests could even have a snack outdoors if they wished.

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• Beginning of the 20th century. In the 20th century, the "Restaurant business" grew even stronger. Development was especially pronounced in the USA and European countries. As a result, new aspects of the restaurant business have emerged.
• In 1921, Walter Anderson and Billy Ingram opened the White Castle (White Castle), which sold hamburgers. In 1927, John Willard Marriott first opened the A&W Root Beer enterprise in Washington, D.C., which traded beer. As a result, he became a millionaire of the 30s as the founder of Hot Shoppe and Root Beer.
• By the 1970s, new types of restaurants began to emerge. For example: Tako Bell, IGT Friday's, Houston's and Red Lobster.

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Goals and objectives of the subject "Restaurant Business"

• In order to develop the tourism sector in Uzbekistan, large funds are being allocated to expand the tourist service system and create all conditions for them, new tourist complexes, hotels, recreation areas, restaurants, bars, and the transport sector. At such a pace, the development of tourism, of course, has a direct impact on the development of catering enterprises. Because all tourists, whether international or domestic, use the service of a restaurant, which is one of the catering establishments. Otherwise, people will have to carry all the food with them or prepare and consume it at home. However, tourists do not have such opportunities, therefore they are fully obliged to use catering services.

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• The purpose of the discipline is to apply students' theoretical and practical knowledge of the restaurant business, service equipment and technology in their future work activities and to develop students' skills in this area.

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• The task of the discipline is to teach students the theoretical foundations of organizing the restaurant business, state and international modern standards of restaurant service, and the techniques and technologies of service provision by service personnel.

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• The presence of these conditions allows for the harmonious development of catering services in tourism. Therefore, catering services, which are one of the main types of services in tourism, are organized. In providing catering services to foreign tourists, domestic tourists, and the local population, the organization of restaurant services, the types and functions of catering enterprises operating in Uzbekistan, and the role of restaurant services in the tourism services market play an important role in the development of the tourism sector.

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As is customary in Western countries, the necessary indicators for each catering establishment, including a restaurant, are:

• A restaurant is an enterprise that produces a wide range of dishes from all types of food products with complex preparation technology, including custom dishes, exotic dishes, pastries and confectionery products, offers customers a wide range of alcoholic beverages, hot and cold drinks, purchased products, tobacco products, and also prepares a large number of snacks and dishes based on individual orders, offering both European and national cuisine.

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• There is no single classification of catering enterprises worldwide. However, despite this, in many countries, a certain type of catering enterprise is distinguished, which is widespread.

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• There are also restaurants with national cuisine, such as Italian, Chinese, Greek, Turkish, English, American, Indian, French, and German. Some of them are distinguished by their very low prices, while others are distinguished by their high cost.

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• Odatda turistlar qaysi mamlakatda bo‘lsalar, o‘sha mamlakatning oshxonasi bilan tanishishga qiziqadilar. Ko‘p hollarda ularga shaharning qiziqarli milliy hamda arzon restoranlari haqida ma’lumot berib boriladi. Milliy restoranlar bilan tanishtirish nuqtai nazarda ham sayohatlar tashkil etiladi. Masalan, Bavariyada turistlarni Bavariya (Germaniya) oshxonasi bilan ya’ni, mashhur oq sosiskalar hamda bavarcha pivo bilan mehmon qilishadi. Myunxenda turistlarni albatta «Hofbrauhaus»ga, ya’ni, eng katta pivo zaliga olib borishadi. Avstriyada esa turistlarni dunyoda eng mashhur bo‘lgan vencha shnitsellarni (katlet turi) tamaddi qilishga olib borishadi va albatta Italiyada esa tushlik pastasiz (makaronli taom) o‘tmaydi. AQSH da va boshqa ko‘pgina mamlakatlarda afg‘oncha, kolumbcha, hindcha va chexcha kabi restoranlar faoliyat yuritadi.

Bitta restoran ham tez xizmat ko‘rsatuvchi, ham ixtisoslashgan bo‘lishi mumkin. Ular quyidagilarga bo‘linadi:

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• tez xizmat ko‘rsatuvchi, bular bitta asosiy taomni tayyorlashga ixtisoslashgan bo‘ladi (dengiz mahsulotlari, tovuq go‘shti, gamburger, pitsa , sendvich, quymoq va b.). Tez xizmat ko‘rsatish korxonalari dunyoda ommalashib bormoqda. Turistlar ularga individual holatda ham, shuningdek, tashkillashtirilgan guruhli tur bo‘yicha ham tashrif buyurishlari mumkin. Assortimenti odatda bir necha taomlar bilan chegaralanadi. Ularga sovuq taomlar, issiq taomlar, ichimliklar, muzqaymoq va boshqalar kiradi. Ko‘pchilikka tanilib ulgurgan «Fast Food», «McDonald’s», «Burger King»lar, gamburgerlar tayyorlashga ixtisoslashgan «Pizza Hot» esa pitsa tayyorlashga ixtisoslashgan;

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• family restaurants - they are organized according to the old caffeine principle;

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• national cuisine restaurants - these are also called "ethnic cuisines." Such ethnic (or ethnographic) catering establishments are used with great interest by tourists;

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• By the number of customers served, restaurants are subdivided into small (up to 10-15 people) and large (500 people and more). Restaurants mainly organize lunch and dinner.

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• Types of meals - breakfast, half-boarding, full boarding - are always defined as part of the provision of tourist services. In a semi-boarding house (two meals), breakfast and lunch or dinner are organized. A boarding house is a three-time meal. In expensive service options, there is an opportunity to eat and drink any amount of drinks (including alcoholic beverages) throughout the day and even at any time at night.

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️ 1. "A la carte" menu

Each dish is offered at a separate price.

The tourist chooses any dish himself.

It is more commonly used in high-end restaurants.

Advantages: freedom of choice.�Disadvantage: the total price is unknown in advance.

Example: a tourist chooses "pilaf" (for 40,000 soums), "salat" (for 15,000 soums), "tea" (for 10,000 soums) from the menu.

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Main types of menus in tourism

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2. Table d'hôte menu

(or "complex menu" / "set menu")

A pre-made set (complex) menu offers the same set of dishes for all tourists.

Usually used in tourist groups, hotel breakfasts, excursions.

Advantages: fast and convenient service.

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3. "Buffet" menu (Swedish table)

The tourist chooses from various dishes.

Usually used in hotels, cruises, conferences.

Dishes are placed on an open table.

Advantages: freedom of choice, full service.�Disadvantages: increased waste, compliance with hygiene requirements.

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✓ Structure of the Swedish Table menu

Usually, the Swedish desk menu contains the following sections:

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"Duty menu" (i.e., "daily menu" or "duty menu") is usually a daily meal schedule for schools, kindergartens, or businesses, showing a list of daily or weekly meals.

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Basic rules of the duty menu:

Structure: Breakfast, lunch, dinner, and snacks between them. There will be 3-5 meals every day.

Products: Meat, dairy products, vegetables, fruits, grain products should be balanced. The caloric content reaches 2000-3000 kcal/day depending on age.

Duration: Weekly or monthly schedule, based on seasonal products.

Benefits: Regulates nutrition, prevents allergies, and saves the budget.

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• As mentioned above, organizing catering services for tourists in the tourism sector is an important part of service provision. Therefore, the type of service for tourists consists of two parts: firstly, the quality and assortment of cuisine and other food, and secondly, the improvement of the quality process in the sale of food and services to clients. Quality and assortment are assessed by the fact that they are of equal importance for all enterprises, regardless of the type and category of catering enterprises.

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• One of the conditions for selling food and services to tourists and satisfying their demands is the timely sale of products and the satisfaction of all demanded services. For example, in hotels or restaurants, fast service is of decisive importance, including the timely delivery of ordered food to the client and self-service. In restaurants, however, the quality of service depends on the types of work, that is, on what position employees occupy. These include administrative service, waiters, cloakroom staff, and other service personnel.

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• For the correct and high-quality performance of their duties by these employees, the study of the theoretical and practical aspects of the restaurant service, the acquisition of knowledge about the types and functions of catering enterprises operating in Uzbekistan is of great importance for the development of the industry. Since the establishment of this activity depends on specialists in the field, the training of highly qualified personnel is becoming one of the important tasks of today. In the implementation of this task, specialized subjects are taught in existing higher educational institutions, and problems related to professional science are being solved in them. One of such subjects, "Restaurant Business," has its place and is considered one of the main specialized subjects.

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