tailieunhanh - Lecture Remarkable service: Chapter 2 - The Culinary Institute of America

The learning objectives for this chapter include: Describe the characteristics of effective leaders, discuss some important factors that must be considered when leading restaurant employees, know several important management concepts, discuss conflict management, describe the process of conflict resolution. | Chapter 2 Styles of Service Learning Objectives Learn and understand how the history and traditions of table service affect service today. Trace the evolution of etiquette in Western dining from Greeks and Romans up to the present day. Describe the rise of modern restaurants and table service. Understand the sequence of courses in a menu. Define and describe various types of menus. Explain the classic hierarchy found in the front of the house. Define and describe various styles of service. Explain the term house style. The History and Traditions of Table Service Western-style dining is found in the Bible, as well as Homer’s Iliad and Odyssey. Formal dining, as we know it today, was reserved for wealthy men. Meals were divided into three courses: small savory meat dishes, followed by a hearty course, and desserts. Symposiums commonly followed the meal, with a mix of literary and philosophical discussions, music, acrobats, and dancers. Their dining rooms contained couches for the . | Chapter 2 Styles of Service Learning Objectives Learn and understand how the history and traditions of table service affect service today. Trace the evolution of etiquette in Western dining from Greeks and Romans up to the present day. Describe the rise of modern restaurants and table service. Understand the sequence of courses in a menu. Define and describe various types of menus. Explain the classic hierarchy found in the front of the house. Define and describe various styles of service. Explain the term house style. The History and Traditions of Table Service Western-style dining is found in the Bible, as well as Homer’s Iliad and Odyssey. Formal dining, as we know it today, was reserved for wealthy men. Meals were divided into three courses: small savory meat dishes, followed by a hearty course, and desserts. Symposiums commonly followed the meal, with a mix of literary and philosophical discussions, music, acrobats, and dancers. Their dining rooms contained couches for the guests, rather than the tables and chairs we see in formal Western dining rooms today. A small table with a basket containing a selection of breads made of wheat or barley was placed in front of each couch. 3 The History and Traditions of Table Service (cont’d) Unlike the Greeks, Roman families often dined together. Being invited to dine signaled social recognition that was much sought after. Guests had their positions assigned according to status. This is echoed today in the tradition of seating the guest of honor to the right of the host. A Roman dinner, like its Greek predecessor, consisted of three courses. 4 The History and Traditions of Table Service (cont’d) The Evolution of Etiquette and Table Manners in Europe In Anglo-Saxon times, the first item placed on the table was the salt cellar. This determined the status of diners: high-status diners ate “above the salt.” In the late fourteenth century, people began to think of food and its service as art forms. During the Renaissance in .