Casual Dining

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Casual Dining

Casual Dining


Casual Dining is a format which consists of all democratic institutions, from tea rooms to bars and nightclubs. When you create a restaurant of this class, it is first necessary to know who it was designed and in which place will be open. Modern consumers restaurant services are divided into categories based on their preferences. Some go to restaurants only to eat, others will be the most important institutions of the atmosphere, for someone - what kind of cuisine is presented in a particular place, some come to have fun and relax. Based on these indicators, it is necessary to choose the concept of the proposed restaurant.

A restaurant is a building in which they are served food and drinks varied, to be enjoyed. The term covers a wide range of commercial activities and a variety of cuisine. Sometimes restaurants are part of a larger complex, typically a hotel, in which case the environments for food are meant for use by guests, but they are often also open to external clients.

Some examples are American-themed restaurants, such as steak houses which provide a menu consisting mainly of grilled meats with a decor reminiscent of the saloon U.S., vegetarian restaurants, which provide a menu composed solely of dishes vegetarian, dark or restaurants, the decor and the names of dishes from the menu reminiscent environments horror or great film directors like that.


Effects in Hospitality Industry

Casual dining is directly relation with the hospitality industry, food is directly proportional to health and matter of health is related with hospital. If you are having unhygienic food at outside surly you will be falling ill or other health issues, healthy food makes you and your life healthy and its related with your work and your performance, if you are healthy and fine you can work easily and if you are not comfortable due to your health you will be unable to do work or etc.

It could be said restaurants act as a medium for food producers to reach consumer markets, therefore present a suitable context to investigate this topic. Therefore this paper aims to investigate the contributing factors as to why restaurant operators may choose to either adopt or incorporate a 'local' ethos, and the rationale to cater for this contemporary trend.

Effects of Local Food

Key issue for restaurateurs wishing to adopt 'local food' as part of their philosophy is the difficulty posed in trying to determine its meaning. Sims (2009 Pg 107) argues that 'the concept of local food resists precise definition'. Research by the Working Group on Local Food (2003) indentified considerable variations in the definitions provided by stakeholders as to what constituted 'local food'. Notably however, they were mainly concerned with geographical context which, although common, proves complicated as discrepancies as to where ingredients within the product come from occur (Defra 2003; Working Group on Local Food 2003). Furthermore, Sims observes that geographical definition is doubtful as “rightly or wrongly, local is often equated with a host of values relating to social, environmental and quality ...
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