The term Garde Manger originated in Europe, where each chef would have a station. The station responsible for all cold food - and where any final food decorating was done before items are sent into the main dining room - was known as the Garde Manger. Over time, this term evolved to also refer to not only the pantry area, but also the chefs who prepare these foods, and an area of specialization in the culinary arts.

The practice actually tracks back as far as 3000 B.C., when the Sumerians salted meats to preserve the meat over time. The role evolved over the centuries, but really came into its own by the end of the 16th century, when merchants were divided into guilds, with those responsible for cooked items made from pig referred to as "charcuterie."

In modern dining, professional Garde Manger is mainly reserved for cruise chips, hotels, and fancy restaurants. The items the station are responsible for include smoked meats and fish, sausages, pates, terrines, cheeses, salads, dressings, appetizers, hors d'ouevres, pickles, and condiments. References:
Larousse Gastronomique; 2001; Page 543
www.chefharvey.com
Garde Manger: The Art & Craft of the Cold Kitchen; CIA 2000l; Pages4 - 7