History of Quantity Food Production in Abbeys and Royal Households

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During the early times in the 5th century, abbeys and royal households are common places that practice quantity food production. Although both places are different from what we know today, each of these places contributed to the practices of the present-day ______.

foodservice

Abbeys in the countryside of England serve not just several brethren of the order but also thousands of ______ during seasons of worship.

pilgrims

The scale of their foodservice operations can be seen in the space they allot for their foodservice preparations; the more brethren of the order they cater and ______ that pass by, the larger space they provide for their kitchen.

pilgrims

According to records, food preparation in the abbeys are of much higher standards than the food served in the inns; these records also show that there is a strong sense of stewardship in the abbeys and that they have created an effective early-day ______ accounting system.

cost Signup and view all the answers

The royal households serve hundreds of people, both monarchs and servants, each meal. They serve different ranks of individuals with different food allowances so they have developed strict ______ accounting methods that marked the beginning of the present-day scientific cost accounting.

cost Signup and view all the answers

There are often two kitchens that prepare food for different ranks; the cuisine de bouche prepares food for monarchs, principal courtiers, officials, and immediate servants; the other one is the cuisine de commun which provides food for the rest of the ______.

people Signup and view all the answers

What was a significant contribution of abbeys to present-day foodservice practices?

Development of a cost accounting system Signup and view all the answers

What distinguishes the food served in the abbeys from that served in inns?

Abbeys follow a strong sense of stewardship Signup and view all the answers

Why did royal households develop strict cost accounting methods for their foodservice operations?

To accommodate different ranks with varying food allowances Signup and view all the answers

What were the two types of kitchens found in royal households?

Cuisine de bouche and cuisine de commun Signup and view all the answers

What is a common feature between abbeys and royal households regarding food preparation?

Both allocated space based on the number of people served Signup and view all the answers

What set the abbeys apart from inns in terms of foodservice quality?

Higher food standards and stewardship Signup and view all the answers

Why did abbeys provide larger kitchen space as more brethren of the order and pilgrims passed by?

To cater to the increased demand for meals Signup and view all the answers

What role did royal households play in the development of cost accounting methods?

They implemented scientific cost accounting techniques Signup and view all the answers

Which group received food prepared by Cuisine de bouche in royal households?

Monarchs and principal courtiers Signup and view all the answers

What was a characteristic feature of abbeys' early-day cost accounting system?

Strong sense of stewardship and effective management Signup and view all the answers

History of Quantity Food Production in Abbeys and Royal Households

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