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TOPIC:Â Catering
Sub Topic 1: Definition and Origin of catering.
Sub Topic 2: Importance of catering/relationship between the hospitality industry and catering.Â
Definition and Origin of catering.
- Catering is derived from the word ‘cater’ which means to provide or to take care of. It provides what is needed or required. The person or establishment provides foods and drinks to customers.
- Catering is a profession involved with food, drink and accommodation of guests. It enhances sound foundation of professional cookery.
- Catering is an area of study that specializes on food and beverages production services and accommodation operation.
- Catering involves production of food and drinks to customers as well as providing them with accommodation so that the customers are served to satisfaction and yet ensuring that establishment maximizes profit by using a good costing and control system.
ORIGIN OF CATERING.
The history of catering and fine cooking trades dates back to the 4th millennium BC. It all started in China but the culture of grand eating and drinking was already important during the prosperous years in old Egypt, however the catering trade only emerge from the commonly practiced hospitality, which was always free when the first real hostels and inns were built in ancient Greece.
The development in ancient Greece continued in the Roman Empire at first, the accommodation for roman soldiers were found along the military roads and trading routes which were eventually open to all travelers. Later catering was seen in monasteries which covered mainly the needs of many Christians going to Rome. During Charlemagne time the catering trade developed and spread throughout the entire Europe because transport and trade required secured accommodation.
The catering trades have been greatly influenced in the church in the later part of the middle ages. Additionally, the flourishing trade, natural economy being replaced with money and the intensification of transport all contributed to the popularity of catering industry. The catering industry was widely spread in Germany from the 14th to 15th century and this had drawn the attention of legislators. The first’ beer inspection’ licenses were paid by the Augsburg elector in 1930. It was in the same year that ‘reformation gutter policy’ law was enacted and this replaced many regional regulations. After the law was enacted different rules for hotels and inns were issued and this led to the regulation of the serving of drinks, beer, mugs, sizes, and quantity and kind of dishes were bought in the ‘zehrordnug’ regulation, as time passed by, built hostels and houses developed. The term seefahrts ans schifferhauser’ was first heard in the sea side towns during the house era. As another area of expertise, post guest houses and rathskeller restaurants emerged and until now they can still be found as establishments termed as ‘gastho zur post’ or ‘ratskeller’. The improvement of transport, technical innovations, population increase, and sudden rise in the trade of travel and tourism gave gastronome a quick shirt which made it a very important factor national economy
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