Toitlustus hõlmab toidu valmistamist ja pakkumist väljaspool kodu: restoranid, kohvikud, catering. Hea toitlustus ühendab hügieeni, maitse ja logistika.
Mõiste
Toitlustamine ehk toitlustus on ettevõtlusvaldkond ja tegevusala, mis on seotud inimeste toiduainetega varustamisega, menüü koostamisega, toidu valmistamisega või serveerimisega.
Toitlustamine ehk toitlustus on ettevõtlusvaldkond ja tegevusala, mis on seotud inimeste toiduainetega varustamisega, menüü koostamisega, toidu valmistamisega või serveerimisega. == Vaata ka ==
toitlustusettevõte
kodune toitlustamine
ühiskondlik toitlustamine
söögiriist
Vormid
A restaurant is a business that prepares and serves food and beverages to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, featuring a wide variety of cuisines and service models — ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants to high-priced luxury establishments.
Selles jaotises keskendume teemale „vormid“ praktiliselt: mis on oluline algajale, milliseid mõisteid tasub selgeks teha ja kuidas kontrollida allikaid. Kirjelda oma olukorda ja vali üks väike samm, mida saad nädala jooksul proovida.
Hügieen
A public eating-establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wildfowl, and onions. A forerunner for the modern restaurant is the thermopolium, an establishment in Ancient Greece or Ancient Rome that sold and served ready-to-eat food and beverages. These establishments were somewhat similar in function to modern fast-food restaurants. They were most often frequented by people who lacked private kitchens. In the Roman Empire, they were popular among residents of insulae. In Pompeii, 158 thermopolia with service-counters have been identified throughout the town. They were concentrated along the main axis of the town and near public spaces where they were frequented by the locals. The Romans also had the popina, a wine bar which in addition to a variety of wines offered a limited selection of simple food
The people of Hangzhou are very difficult to please. Hundreds of orders are given on all sides: this person wants something hot, another something cold, a third something tepid, a fourth something chilled. one wants cooked food, another raw, another chooses roast, another grill. The restaurants in Hangzhou also catered to many northern Chinese who had fled south from Kaifeng during the Jurchen invasion of the 1120s, while it is also known that many restaurants were run by families formerly from Kaifeng. In Japan, a restaurant culture emerged in the 16th century out of local tea houses. Tea house owner Sen no Rikyū created the kaiseki multi-course meal tradition, and his grandsons expanded th
Praktika
In the Western world, the concept of a restaurant as a public venue where waiting staff serve patrons food from a fixed menu is a relatively recent one, dating from the late 18th century. In June 1786, the Provost of Paris issued a decree giving the new kind of eating establishment official status, authorising restaurateurs to receive clients and to offer them meals until eleven in the evening in winter and midnight in summer. Ambitious cooks from noble households began to open more elaborate eating places. The first luxury restaurant in Paris, the La Grande Taverne de Londres, was opened at the Palais-Royal at the beginning of 1786 by Antoine Beauvilliers, the former chef of the Count of Provence. It had mahogany tables, linen tablecloths, chandeliers, well-dressed and trained waiters, a long wine list and an extensive menu of elaborately prepared and presented dishes. Dishes on its men
Selles jaotises keskendume teemale „praktika“ praktiliselt: mis on oluline algajale, milliseid mõisteid tasub selgeks teha ja kuidas kontrollida allikaid. Kirjelda oma olukorda ja vali üks väike samm, mida saad nädala jooksul proovida.
Kokkuvõtteks: selge mõiste, usaldusväärne allikas ja väike praktiline samm viivad edasi kiiremini kui pelgalt pealkirjade kogumine.