Answer to Question 1
Yes and no. Early examples of commercial foodservice can be found in the Middle East (Babylon circa 1750 BCE) and Asia (China circa 1300). However, the modern restaurant format seems to have evolved in Europe (especially France) and America around 1800.
Answer to Question 2
The three general types of training are learner-controlled, individual, and group instruction. In learner-controlled programs, employees learn individually and at their own pace. This type of training is without a trainer. Trainees can select a videotape presentation, a programmed instruction manual, or a computer interactive program and use them when it's most convenient for them. These programs are especially effective with large groups doing the same job, where the turnover is high, with repetitive tasks, and/or when there are large numbers of temporary employees who must be trained. The most commonly used individual training method is on-the-job training because it's fast, flexible, and inexpensive. There are four steps involved: preparation, presentation, practice, and feedback. Preparation includes the development of what is to be taught, how it is to be taught, why it is important, and the standards to be achieved. The job is broken down into parts, which are then listed in order of importance. The presentation step involves the following: saying or doing something to put the employee at ease, finding out what the trainee already knows about the task at hand in order to communicate at a level appropriate to the trainee, explaining the entire job with a description of how and where it fits into the entire operation, and to demonstrate the job at a normal pace and then more slowly. Lastly, feedback is the step that determines the extent to which the training objectives have been met.
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