Principles of Hospitality and Service

Principles of Hospitality and Service

History of Table Service Chapter 1 Highlights History of Table Service Table Service changed as there were changes in: Social structure Architecture Food available Dining Habits of The Ancient World Ancient Greece (400 BCE) Status of diner is very important

Dining habits of rich were recorded Dishes were served Meals were held private homes Small Dining Rooms with Couches Dining Room defined by number of couches 5 couches with a table in front of each couch Dining Habits of The Ancient World Typical Banquet in Ancient Greece (400 BC)

Basket of Bread on each table Large Platters of Food 3 Course Meal Fruit, Poultry, & Savory Dishes Mezze Fresh Seafood and Roasted Meats Dried & Fresh Fruits, Cheeses, Nuts, & Small Pastries

Watered Down Wine Dining Habits of The Ancient World Ancient Rome Romans more elaborate than Greeks Rules and Status were very important Families dined together Invitations very important. By whom & to whom

Dining Habits of The Ancient World Typical Roman Dinner 3 Course Meal Gustom Hors doeuvre and muslum - honeyed wine Mensa primae first table with watered red wine Mensa secundae second table fruits & sweets served with unwatered wine Dining Habits of The Ancient World

Middle Ages through the Renaissance Status and Power still important Dining Room is now the Main Hall Boards daily meals Tables in U shape Dais for honored guests and host

Covered tables sanap overcloth Dining Habits of The Ancient World Middle Ages through the Renaissance Salt Cellar - salt very valuable Chairs vs. Benches Carving knife officer of the mouth Guests bring their own knifes

French tables covered by nappe. Guests wipe hands (no forks) Napery linen; napkin; apron from napron Napper means to coat or cover Dining Habits of The Ancient World French and English Banquets Food served in messes (bowls) and put on platters shared by 2 to 3 people. Food on trencher of stale bread

English & French wealthy have lots of silver serviceware Dining Habits of The Ancient World - Study of food and service Mid 14th century Mid 15th century - On Honest Indulgence & Good Health Platina of Cremona - Interest in manners and etiquette 16th Century - Medicis of Florence & Henry the VIIIClassic Fine Dining

Wash Hands before eating Fork used in serving food Best Food to Guests Men and Women Share a real plate and eat with spoons 18th Century - Special linen and dining room staff Dining Habits of The Ancient World 1789 - French Revolution brings democratization of dining

Restaurants appear in France ~ 1769 restoratives 19th Century - Guest-centered service 1825 Brillat-Savarin Physiology of Taste Industrial Revolution brings need for quick food service Counter Service is introduced

RR means series of restaurants - Harvey House - all female waitstaff Summary: Host vs. Guest Centered Focus Focus on Table Manners and Proper Etiquette Use of Utensils and Serviceware Role of men and women Move from aristocracy to common folks Move from event to necessity

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