CHAPTER 2:

HISTORY &
TRADITIONS OF
PROFESSIONAL
TABLE SERVICE
SYED NOOR YUSOUFUDDIN BIN SYED
NOOR AFFENDI
 HISTORY OF TABLE SERVICE

In the food industry, table
service has two meanings:

i) It could either refer to the service of foods

and drinks being brought to restaurant
patrons' tables by waiters, or
ii) to the place settings on each table
 HISTORY OF TABLE SERVICE

 Table Service changed as there were

changes in:

 Social structure
 Food available

(foods and service are always reflective of the societies)

 THE ANCIENT WORLD

 400 BC : 4th century

 Status of diner is very important
 Meals were held private homes
- contained couches for the guest, rather than the tables and
chairs
- couches with a table in front of each couch
- basket of bread on each table
- large platters of food; each
guest chose his favorite portion
 THE ANCIENT WORLD

 3 courses meals
i) fruit, poultry & savory dishes
ii) fresh seafood and roasted meats
iii) dried & fresh fruits, cheese, nuts, & small
pastries
+ wine
 THE ANCIENT WORLD

 Often dined together with families

 Invitation very important
- said much about one’s power in ancient Rome.

 Roman Dining Room called ‘triclinium’

- contained 3 couches
- each accommodating 3 diners
- couches arranged in ‘U’ shaped pattern
- food served on large platter called a ‘discus’
THE ANCIENT WORLD
 THE ANCIENT WORLD

 Typical Roman Dinner

- 3 Course Meal
i) “Gustum” – Hors d’oeuvre and “mulsum” -
honeyed wine
ii) Mensa primae – “first table/main course” with
watered red wine
iii) Mensa secundae – “second table”, fruits &
sweets served with “unwatered” wine
 MIDDLE AGES & RENAISSANCE

 Mid 14th century

- Study of food and service as art form

- 1ST PRINTED FOOD BOOK

Royal cook collected and codified the best of
medieval cooking books

Guillaume Tirel (Taillevent)

 MIDDLE AGES & RENAISSANCE

 15th century
(more people gained financial security)
 Tables covered by “nappe.”

- Cleanliness purposes
- Guests wipe hands at the sides of nappe
- Then, Manuturgia (hand towels) was introduce

* “Napper” means to coat or cover

 MIDDLE AGES & RENAISSANCE

 16th century
- Marie de’ Medici refined table manner:

i) Wash Hands before eating

ii) Use spoon for soups
iii) Use fork to select foods
iv) Passing the best morsels (little) food to
others at the table
v) Blowing on hot foods was discouraged
vi) Filching (steal) extra dessert by hiding it in a
napkin was discouraged
 MIDDLE AGES & RENAISSANCE

 16th century
- Dining room began to be a place of protocol

- A brigade system with complete of uniforms

was created.
 18th CENTURY

 COFFEEHOUSES began as places for businessmen;

serving coffee as well as other beverages and light
food
 FRENCH: Restaurant referred only to small
establishments that sold broth or bouillon
 ROMAN: small restaurant called
“taberna vinaria” /
tavern.
 18th CENTURY
 The rise of various types of service
- a la carte, service a la francaise, service
a la russe, butler service etc.
 19th CENTURY (RISE OF F&B INDUSTRY)

 Changes of Modern Society, characterized by:

- mobility,
- a desire for freedom of choice (democracy),
- disposable incomes
 19th CENTURY (RISE OF F&B INDUSTRY)

 Rise of technological
- agricultural,
- transportation,
- food processing industries
 Malaysian Food Service Industry:
Company Foodservice Value Sales Total Outlets 2012
Market Share (%) 2012

Yum! Brands Inc (KFC, Pizza Hut) 7.1 823

McDonald's Corp 4.8 226
Secret Recipe Cakes & CaféSdn Bhd* 1.9 226

White CaféSdn Bhd* 0.9 224

StarbucksCorp 0.7 132
Dunkin' Brands Group Inc 0.7 114

Nando's Group Holdings Ltd 0.5 47

Marrybrown Fried ChickenSdn Bhd* 0.4 106

Seven & I Holdings CoLtd 0.4 1,410

Big Apple Donuts & Coffee 0.4 58

(The Department of Agriculture and Agri-Food Canada, 2014)

http://www5.agr.gc.ca/resources/prod/Internet-Internet/MISB-DGSIM/ATS- SEA/PDF/6519-eng.pdf