Deliverable Length: 200–250 words minimum
The history and development of the food service industry has had many direct and indirect impacts on modern food service. From the first food gathering in Mesopotamia, Egypt, India, and China, agricultural methods have evolved. Many cultures and people have influenced food farming, service, and production. Chefs Carême and Escoffier are credited for professionalizing the kitchen. Through time, refinement evolved, such as the brigade system that Carême developed and was later refined by Escoffier.
Answer the following questions that connect the past with present day.
Choose 1 of the following items to discuss for your paper submission.
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