PERS 1300 Chapter Notes - Chapter 6: Types Of Restaurant, Frozen Food
18 Oct 2018
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Public eateries found in the ruins of pompeii including tabernae(bars), themopolia (snack bars), and popinae (first fast food rest. Commercial vs. non-commercial food service-commercial makes up 79% of the food service marketplace (restaurants, bars, pubs) based on food sales. Non-commercial- referred to as contract catering, comprises remaining 21%. (food services on airlines, stadiums, department stores). places that primary business is not the food service. Entire restaurant industry in canada generated over 60 billion in revenue in 2010. Haute cuisine- elegant and expensive, beautiful silverware, fine linen and fresh flowers. Fine-dining-elegant service minus levels of wait staff and costly table setting. Dining-largest group of full service restaurants, more casual. Bistros-response to demand for more casual dining, simple and small restaurants. Family-style restaurant-often found in suburbs or near tourist attractions, fast, comfortable and suited for younger diners. Specialty restaurant-differs from family style because they only serve one kind of food, (something its known for, red lobster for seafood)
