Catering

The earliest account of major services being catered in the United States was an event for William Howe of Philadelphia in 1778.

The event served local foods that were a hit with the attendees, who eventually popularized catering as a career.

[3] This is important because catering provided not only jobs to black people but also opportunities to connect with elite members of Philadelphia society.

[2] Common usage of the word "caterer" came about in the 1880s at which point local directories began to use these term to describe the industry.

[1] In the 1930s, the Soviet Union, creating more simple menus, began developing state public catering establishments as part of its collectivization policies.

[citation needed] People between 15 and 24 years of age spent as little as 11–17 minutes daily on food preparation and clean-up activities in 2006-2016, according to figures revealed by the American Time Use Survey conducted by the US Bureau of Labor Statistics.

"One helping was intended for each leg of a charter flight, but Alan Murray, of Viking Aviation, had earlier revealed that 'with the ingenious use of a nail file or coin, one could open the inbound meal and have seconds'.

The intention of participating airlines was to "save money, reduce congestion in the cabin and give punters the chance to decide when to eat their meal".

[12] According to TravelUpdate's columnist, "The Flight Detective", "Salads and sandwiches were the usual staples," and "a small pellet of dry ice was put into the compartment for the return meal to try to keep it fresh.

In fact, the term "catering" was in use in the world of the merchant marine long before it became established as a land-bound business.