Transcript Principles of Hospitality and Service

History of Table Service
Chapter 1 Highlights
History of Table Service
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Table Service changed as there were changes in:
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Social structure
Architecture
Food available
Dining Habits of The Ancient World
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Ancient Greece (400 BCE)
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Status of diner is very important
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Dining habits of rich were recorded
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Dishes were served
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Meals were held private homes
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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
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Typical Banquet in Ancient Greece (400 BC)
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Basket of Bread on each table
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Large Platters of Food
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3 –Course Meal
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Fruit, Poultry, & Savory Dishes
 “Mezze”
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Fresh Seafood and Roasted Meats
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Dried & Fresh Fruits, Cheeses, Nuts, & Small Pastries
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Watered Down Wine
Dining Habits of The Ancient World
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Ancient Rome
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Romans more elaborate than
Greeks
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Rules and Status were very
important
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Families dined together
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Invitations very important. By whom &
to whom
Dining Habits of The Ancient World
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Typical Roman Dinner
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3 –Course Meal
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“Gustom” – Hors d’oeuvre 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
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Middle Ages through the
Renaissance
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Status and Power still important
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Dining Room is now the “Main Hall”
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“Boards” – daily meals
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Tables in U shape
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Dais for honored guests and host
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Covered tables – “sanap” overcloth
Dining Habits of The Ancient World
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Middle Ages through the Renaissance
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Salt Cellar - salt very valuable
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Chairs vs. Benches
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Carving knife – “officer of the mouth”
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Guests bring their own knifes
French tables covered by “nappe.”
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Guests wipe hands (no forks)
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Napery – linen; napkin; apron from napron”
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“Napper” means to coat or cover
Dining Habits of The Ancient World
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French and English Banquets
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Food served in “messes” (bowls) and put on platters
shared by 2 to 3 people. Food on “trencher” of stale
bread
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English & French wealthy have lots of silver
serviceware
Dining Habits of The Ancient World
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Mid 14th century - Study of food and service
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
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Wash Hands before eating
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Fork used in serving food
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Best Food to Guests
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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
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1789 - French Revolution brings “democratization of dining”
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Restaurants appear in France ~ 1769
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restoratives
19th Century - Guest-centered service
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1825 Brillat-Savarin “Physiology of Taste”
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Industrial Revolution brings need for “quick food service”
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Counter Service is introduced
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RR means series of restaurants - Harvey House - all female
waitstaff
Summary:
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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