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Buffet
A buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves. A form of '' service à la française'', buffets are offered at various places including hotels, restaurants, and many social events. Buffet restaurants normally offer all-you-can-eat food for a set price, but some measure prices by weight or by number of dishes. Buffets usually have some or mostly hot dishes, so the term cold buffet (see Smörgåsbord) has been developed to describe formats lacking hot food. Hot or cold buffets usually involve dishware and utensils, but a finger buffet is an array of foods that are designed to be small and easily consumed only by hand, such as cupcakes, slices of pizza, and foods on cocktail sticks. The essential feature of the various buffet formats is that the diners can directly view the food and immediately select which dishes they wish to consume, and usually also can decide how much food they take. Buffets are effective for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smörgåsbord
Smorgasbord or Smörgåsbord (, ) is a buffet-style meal of Swedish origin. It is served with various hot and mainly cold dishes. It assumed its present form in the 19th century, following old traditions. Smörgåsbord became known in the US at the 1939 New York World's Fair when it was offered at the Swedish Pavilion's Three Crowns Restaurant. It is typically a celebratory meal, and guests can help themselves from a range of dishes laid out for their choice. In a restaurant the term refers to a buffet-style table laid out with many small dishes from which, for a fixed amount of money, one is allowed to choose as many as one wishes. A traditional Swedish ''smörgåsbord'' consists of both hot and cold dishes. Bread, butter, and cheese are always part of the ''smörgåsbord''. It is customary to begin with cold fish dishes, which are generally various forms of herring, salmon, and eel. After eating the first portion, people usually continue with the second course (other cold ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Self-service
Self-service is a system whereby customers acquire (or serve) themselves goods or services, paying for the items at a point-of-sale, as opposed to a shop assistant or clerk acquiring goods or providing services in addition to taking payment. Common examples include ATMs, coin-operated laundrettes, self-service checkouts, self-service petrol stations, and buffet restaurants. History Grocery stores and supermarkets Before the 20th century many businesses such as grocery stores had clerks or assistants who would serve customers individually, taking required items from the shelves, before adding up the total at the till. Some products such as ham, cheese, and bacon were sliced to order, while dry goods such as flour would be weighed out from large barrels. On September 6th 1916 the first Piggly Wiggly opened in Memphis, Tennessee by Clarence Saunders, the world's first self-service grocery store. Customers would pick up a wicker basket upon entering the store, and then w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Service à La Française
(, ) is the practice of serving various dishes of a meal at the same time, with the diners helping themselves from the serving dishes. That contrasts to ("service in the Russian style") in which dishes are brought to the table sequentially and served individually, portioned by servants. Formal dinners were served ''à la française'' from the Middle Ages to the 19th century, but in the modern era it has been largely supplanted by ''service à la russe'' in restaurants. ''Service à la française'' still exists today in the form of the ''buffet'', and remains popular for small and large gatherings in homes, companies, hotels, and other group settings. It is also similar to the Chinese style of serving large groups in many Chinese restaurants. History The formalized was a creation of the Baroque period, helped by the growth of published cookbooks setting out grand dining as it was practiced at the French court, led by François Pierre de la Varenne's ''Le Cuisinier françoi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sideboard
A sideboard, also called a buffet, is an item of furniture traditionally used in the dining room for serving food, for displaying serving dishes, and for storage. It usually consists of a set of cabinets, or cupboards, and one or more drawers, all topped by a wooden surface for conveniently holding food, serving dishes, or lighting devices. The words ''sideboard'' and ''buffet'' are somewhat interchangeable, but if the item has short legs, or a base that sits directly on the floor with no legs, it is more likely to be called a ''sideboard''; if it has longer legs, it is more likely to be called a ''buffet''. The earliest versions of the sideboard familiar today made their appearance in the 18th century, but they gained most of their popularity during the 19th century, as households became prosperous enough to dedicate a room solely to dining. Sideboards were made in a range of decorative styles and were frequently ornamented with costly veneers and inlays. In later years, sid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant
A restaurant is an establishment that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and Delivery (commerce), food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and Customer service, service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from the early 19th century, taken from the French language, French word 'provide meat for', Literal translation, literally 'restore to a former state' and, being the present participle of the verb, the term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Party
A party is a gathering of people who have been invited by a Hospitality, host for the purposes of socializing, conversation, recreation, or as part of a festival or other commemoration or celebration of a special occasion. A party will often feature food and beverages, and often conversation, music, dancing, or other forms of entertainment. Some parties are held in honor of a specific person, day, or event, such as a birthday party, a Super Bowl party, or a St. Patrick's Day party. Parties of this kind are often called celebrations. A party is not necessarily a private occasion. Public parties are sometimes held in restaurants, Public house, pubs, beer gardens, nightclubs, or Bar (establishment), bars, and people attending such parties may be charged an admission fee by the host. Large parties in public streets may celebrate events such as Mardi Gras or the signing of a peace treaty ending a long war. Types Balls Banquets Birthday party A birthday party is a celeb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dinner
Dinner usually refers to what is in many Western cultures the biggest and most formal meal of the day. Historically, the largest meal used to be eaten around noon, midday, and called dinner. Especially among the elite, it gradually migrated to later in the day over the 16th to 19th centuries. The word has different meanings depending on culture, and may mean a meal of any size eaten at any time of day. In particular, it is still sometimes used for a meal at noon or in the early afternoon on special occasions, such as a Christmas dinner. In hot climates, the main meal is more likely to be eaten in the evening, after the temperature has fallen. Etymology The word is from the Old French () , meaning "dine", from the stem of Gallo-Romance ''desjunare'' ("to break one's fast"), from Latin (which indicates the opposite of an action) + Late Latin ''ieiunare'' ("to fast"), from Latin ("fasting, hungry"). The Romanian language, Romanian word and the French retain this etymology and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cafeteria
A cafeteria, called canteen outside the U.S., is a type of food service location in which there is little or no waiting staff table service, whether in a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or lunchroom (in American English). Cafeterias are different from coffeehouses, although the English term came from the Spanish term ''cafetería'', which carries the same meaning. Instead of table service, there are food-serving counters/stalls or booths, either in a line or allowing arbitrary walking paths. Customers take the food that they desire as they walk along, placing it on a tray. In addition, there are often stations where customers order food, particularly items such as hamburgers or tacos which must be served hot and can be immediately prepared with little waiting. Alternatively, the patron is given a number and the item is brought to their table. For some food items ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rodízio
''Rodízio'' (, ) is an all-you-can-eat style of restaurant service in Brazilian restaurants where waiters bring a variety of foods repeatedly throughout the meal, until the customer signals that they have had enough. Traditionally, refers to a fare of grilled meats, but there are many other options – pizza, pasta, hamburgers and Asian cuisine are among some other offers by existing and popular -style restaurants. Description In most areas of the world outside of Brazil, a ''rodízio'' restaurant refers to a Brazilian-style steakhouse restaurant, where customers pay a fixed price (''preço fixo''). In ''churrascarias'' or the traditional Brazilian-style steakhouse restaurants, servers come to the table with knives and a vertically-held skewer, on which are speared various kinds of premium cuts of meat, most commonly local cuts of beef, pork, chicken, lamb, and sometimes atypical or exotic meats. The exact origin of the ''rodízio'' style of service is unknown, but the trad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Churrascaria
A ''churrascaria'' () is a place where meat is cooked in ''churrasco'' style, which translates roughly from the Portuguese word for "barbecue". ''Churrascaria'' cuisine is typically (but not always) served '' rodízio'' style, where roving waiters serve the barbecued meats from large skewers directly onto the seated diners' plates. Terminology Related terminology comes from the Portuguese language. A ''churrasqueiro'' is somebody who cooks ''churrasco'' style food in a ''churrascaria'' restaurant or at home. A '' churrasqueira'' is a barbecue grill used for this style of cooking. History Distinctly a South American style rotisserie, it owes its origins to the fireside roasts of the gaúchos of southern Brazil, Argentina, and Uruguay, traditionally from the Pampa region, centuries ago. Contemporary ''churrascarias'' In modern restaurants '' rodízio'' service is typically offered. (waiters) come to the table with knives and a skewer, on which are speared various kinds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alexandre-François Desportes
Alexandre-François Desportes (24 February 1661 — 20 April 1743) was a French painter and decorative designer who specialised in animals. Desportes was born in Champigneulle, Ardennes. He studied in Paris, in the studio of the Flemish painter Nicasius Bernaerts, a pupil of Frans Snyders. During a brief sojourn in Poland, 1695–96, he painted portraits of John III Sobieski and Polish aristocrats; after the king's death Desportes returned to Paris, convinced that he should specialise in animals and flowers. He was received by the Académie de peinture et de sculpture in 1699, with the ''Self-Portrait in Hunting Dress'' now in the Musée du Louvre. In 1712–13 he spent six months in England. He received many commissions for decorative panels for the royal châteaux: Versailles, Marly, Meudon, Compiègne and, his last royal commission, for Louis XV at Choisy, 1742. He also did decorative paintings for the duc de Bourbon at Chantilly. Both Louis XIV and Louis XV commission ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
