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A cafeteria is a type of food service location in which there is little or no waiting

staff table service, whether 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 canteen (in UK English). Cafeterias are different from coffeehouses, although that is the Spanish meaning of the English word.

Instead of table service, there are food-serving counters/stalls, either in a line or allowing arbitrary walking paths. Customers take the food they require as they walk along, placing it on a tray. In addition, there are often stations where customers order food and wait while it is prepared, particularly for items such as hamburgers or tacos which must be served hot and can be quickly prepared. Alternatively, the patron is given a number and the item is brought to their table. Sometimes, for some food items and drinks, customers collect an empty container, pay at the check-out, and fill the container after the check-out. Free second servings are often allowed under this system. For legal purposes (and the consumption patterns of customers), this system is rarely or never used for alcoholic beverages in the USA. Customers are either charged a flat rate for admission (as in a buffet), or pay at the check-out for each item. Some self-service cafeterias charge by the weight of items on a patron's plate. As cafeterias require few employees, they are often found within a larger institution, catering to the clientele of that institution. For example, schools, colleges and their residence halls, department stores, hospitals, museums, military bases, prisons, and office buildings often have cafeterias. At one time, upscale cafeteria-style restaurants dominated the culture of the Southern United States, and to a lesser extent the Midwest. There were several prominent chains of them: Bickford's, Morrison's Cafeteria, Piccadilly Cafeteria, S&W Cafeteria, Apple House, K&W, Britling, Wyatt's Cafeteria, and Blue Boar among them. Currently two midwest chains still exist, Sloppy Jo's Lunchroom and Manny's, both located in Illinois. There were also a number of smaller chains, usually in and around a single city. These institutions, with the exception of K&W, went into a decline in the 1960s with the rise of fast food and were largely finished off in the 1980s by the rise of "casual dining". A few chains notably Luby's and Piccadilly Cafeterias (which took over the Morrison's chain), continue to fill some of the gap left by the decline of the older chains. Many of the smaller Midwestern chains, such as MCL Cafeterias centered around Indianapolis, are still very much in business.

Perhaps the first self-service restaurant (not necessarily cafeteria) in the United States was the Exchange Buffet in New York City, opened September 4, 1885, which catered to an exclusively male clientele. Food was purchased at a counter, and patrons ate standing up. This represents the predecessor of two formats: the cafeteria, described below, and the automat. During the 1893 World's Columbian Exposition in Chicago, an entrepreneur named John Kruger built an American version of the smrgsbords he had seen while traveling in Sweden. Emphasizing the simplicity and light fare, he called it the "Cafeteria" Spanish for "coffee shop". The exposition attracted over 27 million visitors (half the US population at the time) in six months, and it was initially through Kruger's operation that America first heard the term and experienced the self-service dining format. Meanwhile, in everyday, hometown America, the chain of Childs Restaurants was quickly growing from about 10 locations in New York City (in 1890), to hundreds across the United States and Canada (by 1920). Childs is credited with the critical innovation of adding trays and a "tray line" to the self-service format, which they introduced in 1898 at their 130 Broadway location. Childs did not change its format of sit-down dining, however. This was soon the standard design for most Childs Restaurants - and many imitators - from coast-to-coast, and ultimately the dominant design for cafeterias. It has also been said that the "cafeteria craze started in May 1905, when a woman named Helen Mosher opened a humble downtown L.A. restaurant where people chose their food at a long counter and carried their own trays to their tables." California does have a long and rich history in the cafeteria format - most notably the many Boos Brothers Cafeterias, and also Clifton's and Schaber's. However, the facts do not warrant the "wellspring" characterization that some have ascribed to the region. The earliest cafeterias in California were opened at least 12 years after Kruger's Cafeteria, and Childs already had several dozen locations scattered around the country. Finally, Horn & Hardart, an automat format chain (only slightly different from the cafeteria), was also well established in the mid-Atlantic region before 1900.

Between 1960 and 1980, the popularity of cafeteria format restaurants was gradually overcome by the emergence of the fast food restaurant and fast casual restaurant formats. A cafeteria in a U.S. military installation is known as a chow hall, a mess hall, a galley, mess decks or, more formally, a dining facility, whereas in common British Armed Forces parlance, it is known as a cookhouse or mess. Students in the USA often refer to cafeterias as lunchrooms, though breakfast as well as lunch is often eaten there. Some school cafeterias in the United States have stages and movable seating that allow them to be used as auditoriums. These rooms are known as cafetoriums. Cafeterias serving university dormitories are sometimes called dining halls or dining commons. A food court is a type of cafeteria found in many shopping malls and airports featuring multiple food vendors or concessions, although a food court could equally be styled as a type of restaurant as well, being more aligned with public, rather than institutionalised, dining. Some monasteries, boarding schools and older universities refer to their cafeteria as a refectory. Modern-day British cathedrals and abbeys, notably in the Church of England, often use the phrase refectory to describe a cafeteria open to the public. Historically, the refectory was generally only used by monks and priests. For example, although the original 800-year-old refectory at Gloucester Cathedral (the stage setting for dining scenes in the Harry Potter movies) is now mostly used as a choir practice area, the relatively modern 300-year-old extension, now used as a cafeteria by staff and public alike, is today referred to as the refectory. A cafeteria located in a television studio is often called a commissary. NBC's commissary, The Hungry Peacock, was often joked about by Johnny Carson on The Tonight Show. A college cafeteria is a term in the United States that denotes a cafeteria that is designed to serve college students at the university. In the UK the word refectory is often used. Also see the different meanings of the word college around the Anglosphere. These cafeterias can be a part of a residence hall or in a separate building. Many of these colleges employ their own students to work in the cafeteria. The number of meals served to students varies from school to school, but is normally around 20 meals per week. Like normal cafeterias, a person will have a tray to select the food that they want, but instead of paying money, they pay beforehand by purchasing a meal plan.

The method of payment for college cafeterias is commonly in the form of a meal plan, whereby the patron pays a certain amount at the start of the semester and the details of the plan are stored on a computer system. Student ID cards are then used to access the meal plan. A meal plan is not necessary to eat at a college cafeteria however. Meal plans can vary widely in their details to best fit the needs of the students. Typically, the college tracks the student's usage of their plan by counting either the number of predefined meal servings, points, dollars, or number of buffet dinners. The plan may give the student a certain number of any of the above per week or semester and they may or may not roll over to the next week or semester. Many schools offer several different options for using their meal plans. The main cafeteria is usually where most of the meal plan is used but smaller cafeterias, cafs, restaurants, bars, or even fast food chains located on campus may accept meal plans. A college cafeteria system often has a virtual monopoly on the students due to an isolated location or a requirement that residence contracts include a full meal plan. It is not uncommon for the entire food service operation to be outsourced to a managed services company such as Aramark, Sodexo and Compass Group (under the Scolarest name in the United Kingdom).

Fast food is the term given to food that can be prepared and served very quickly.
While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away. The term "fast food" was recognized in a dictionary by MerriamWebster in 1951. Outlets may be stands or kiosks, which may provide no shelter or seating, or fast food restaurants (also known as quick service restaurants). Franchise operations which are part of restaurant chains have standardized foodstuffs shipped to each restaurant from central locations. The concept of ready-cooked food for sale is closely connected with urban development. In Ancient Rome cities had street stands that sold bread, sausages and wine.

United States

As well as its native cuisine, the UK has adopted fast food from other cultures, such as pizza, Chinese noodles, kebab, and curry. More recently healthier alternatives to conventional fast food have also emerged. As automobiles became popular and more affordable following the First World War, drive-in restaurants were introduced. The American company White Castle, founded by Billy Ingram and Walter Anderson in Wichita, Kansas in 1921, is generally credited with opening the second fast food outlet and first hamburger chain, selling hamburgers for five cents each. Walter Anderson had built the first White Castle restaurant in Wichita in 1916, introducing the limited menu, high volume, low cost, high speed hamburger restaurant. Among its innovations, the company allowed customers to see the food being prepared. White Castle was successful from its inception and spawned numerous competitors. Franchising was introduced in 1921 by A&W Root Beer, which franchised its distinctive syrup. Howard Johnson's first franchised the restaurant concept in the mid1930s, formally standardizing menus, signage and advertising. Curb service was introduced in the late 1920s and was mobilized in the 1940s when carhops strapped on roller skates. The United States has the largest fast food industry in the world, and American fast food restaurants are located in over 100 countries. Approximately 2 million U.S. workers are employed in the areas of food preparation and food servicing including fast food in the USA. Fast food outlets are take-away or take-out providers, often with a "drive-through" service which allows customers to order and pick up food from their cars; but most also have a seating area in which customers can eat the food on the premises. Nearly from its inception, fast food has been designed to be eaten "on the go", often does not require traditional cutlery, and is eaten as a finger food. Common menu items at fast food outlets include fish and chips, sandwiches, pitas, hamburgers, fried chicken, french fries, chicken nuggets, tacos, pizza, hot dogs, and ice cream, although many fast food restaurants offer "slower" foods like chili, mashed potatoes, and salads.

Filling stations
Many petrol/gas stations have convenience stores which sell pre-packaged sandwiches, doughnuts, and hot food. Many gas stations in the United States and Europe also sell frozen foods and have microwaves on the premises in which to prepare them.

Street vendors and concessions

Traditional street food is available around the world, usually from small operators and independent vendors operating from a cart, table, portable grill or motor vehicle. Common examples include Vietnamese noodle vendors, Middle Eastern falafel stands, New York City hot dog carts, and taco trucks. Turo-Turo vendors (Tagalog for point point) are a feature of Philippine life. Commonly, street vendors provide a colorful and varying range of options designed to quickly captivate passers-by and attract as much attention as possible. Depending on the locale, multiple street vendors may specialize in specific types of food characteristic of a given cultural or ethnic tradition. In some cultures, it is typical for street vendors to call out prices, sing or chant sales-pitches, play music, or engage in other forms of "street theatrics" in order to engage prospective customers. In some cases, this can garner more attention than the food itself; some vendors represent another form of tourist attraction. Cuisine Modern commercial fast food is often highly processed and prepared in an industrial fashion, i.e., on a large scale with standard ingredients and standardized cooking and production methods. It is usually rapidly served in cartons or bags or in a plastic wrapping, in a fashion which minimizes cost. In most fast food operations, menu items are generally made from processed ingredients prepared at a central supply facility and then shipped to individual outlets where they are reheated, cooked (usually by microwave or deep frying) or assembled in a short amount of time. This process ensures a consistent level of product quality, and is key to being able to deliver the order quickly to the customer and eliminate labor and equipment costs in the individual stores. Because of commercial emphasis on speed, uniformity and low cost, fast food products are often made with ingredients formulated to achieve a certain flavor or consistency and to preserve freshness.

Although fast food often brings to mind traditional American fast food such as hamburgers and fries, there are many other forms of fast food that enjoy widespread popularity in the West. Chinese takeaways/takeout restaurants are particularly popular. They normally offer a wide variety of Asian food (not always Chinese), which has normally been fried. Most options are some form of noodles, rice, or meat. In some cases, the food is presented as a smrgsbord, sometimes self service. The customer chooses the size of the container they wish to buy, and then is free to fill it with their choice of food. It is common to combine several options in one container, and some outlets charge by weight rather than by item. Many of these restaurants offer free delivery for purchases over a minimum amount. Sushi has seen rapidly rising popularity in recent times. A form of fast food created in Japan (where bent is the Japanese equivalent of fast food), sushi is normally cold

sticky rice flavored with a sweet rice vinegar and served with some topping (often fish), or, as in the most popular kind in the West, rolled in nori (dried laver) with filling. The filling often includes fish, chicken or cucumber. Pizza is a common fast food category in the United States, with chains such as Papa John's, Domino's Pizza, Sbarro and Pizza Hut. Menus are more limited and standardized than in traditional pizzerias, and pizza delivery, often with a time commitment, is offered. Kebab houses are a form of fast food restaurant from the Middle East, especially Turkey and Lebanon. Meat is shaven from a rotisserie, and is served on a warmed flatbread with salad and a choice of sauce and dressing. These doner kebabs or shawarmas are distinct from shish kebabs served on sticks. Kebab shops are also found throughout the world, especially Europe, New Zealand and Australia but they generally are less common in the US. Fish and chip shops are a form of fast food popular in the United Kingdom, Australia and New Zealand. Fish is battered and then deep fried. The Dutch have their own types of fast food. A Dutch fast food meal often consists of a portion of french fries (called friet or patat) with a sauce and a meat product. The most common sauce to accompany french fries is mayonnaise, while others can be ketchup or spiced ketchup, peanut sauce or piccalilli. Sometimes the fries are served with combinations of sauces, most famously speciaal (special): mayonnaise, with (spiced) ketchup and chopped onions; and oorlog (literally "war"): mayonnaise and peanut sauce (sometimes also with ketchup and chopped onions). The meat product is usually a deep fried snack; this includes the frikandel (a deep fried skinless minced meat sausage), and the kroket (deep fried meat ragout covered in breadcrumbs). In Portugal, there are some varieties of local fast-food and restaurants specialized in this type of local cuisine. Some of the most popular foods include frango assado (Piri-piri grilled chicken previously marinated), francesinha, francesinha poveira, espetada (turkey or pork meat on two sticks) and bifanas (pork cutlets in a specific sauce served as a sandwich). This type of food is also often served with french fries (called batatas fritas), some international chains started appearing specialized in some of the typical Portuguese fast food such as Nando's. A fixture of East Asian cities is the noodle shop. Flatbread and falafel are today ubiquitous in the Middle East. Popular Indian fast food dishes include vada pav, panipuri and dahi vada. In the French-speaking nations of West Africa, roadside stands in and around the larger cities continue to sellas they have done for generationsa range of ready-to-eat, char-grilled meat sticks known locally as brochettes (not to be confused with the bread snack of the same name found in Europe). Business In the United States alone, consumers spent about US$110 billion on fast food in 2000 (which increased from US$6 billion in 1970). The National Restaurant Association forecasted that fast food restaurants in the U.S. would reach US$142 billion in sales in 2006, a 5% increase over 2005. In comparison, the full-service restaurant segment of the

food industry is expected to generate $173 billion in sales. Fast food has been losing market share to fast casual dining restaurants, which offer more robust and expensive cuisines.

Employment According to the U.S. Bureau of Labor Statistics, about 2.7 million U.S. workers are employed in food preparation and serving (including fast food) as of 2008. The BLS's projected job outlook expects average growth and excellent opportunity as a result of high turnover. However, in April 2011, McDonald's hired approximately 62,000 new workers and received a million applications for these positionsan acceptance rate of only 6.2%. Some analysts, such as Martin Ford, author of The Lights in the Tunnel: Automation, Accelerating Technology and the Economy of the Future, argue that the fast food industry will be succeptible to increased automation, and that this will reduce employment and/or job creation in the industry.

A restaurant is an establishment which prepares and serves food and drink to

customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models.

While inns and taverns were known from antiquity, these were establishments aimed at travelers, and in general locals would rarely eat there. Modern restaurants are dedicated to the serving of food, where specific dishes are ordered by guests and are prepared to their request. The modern restaurant originated in 18th century France, although precursors can be traced back to Roman times. A restaurant owner is called a restaurateur; both words derive from the French verb restaurer, meaning "to restore". Professional artisans of cooking are called chefs, while preparation staff and line cooks prepare food items in a more systematic and less artistic fashion. Types Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal, or formal wear. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill before leaving. In finer restaurants there will be a host or hostess or even a matre d'htel to welcome customers and to seat them. Other staffs waiting on customers include busboys and sommeliers. Restaurants often specialize in certain types of food or present a certain unifying, and often entertaining, theme. For example, there are seafood restaurants, vegetarian restaurants or ethnic restaurants. Generally speaking, restaurants selling food characteristic of the local culture are simply called restaurants, while restaurants selling food of foreign cultural origin are called ethnic restaurants. For some time the travelling public has been catered for with ship's messes and railway restaurant cars which are, in effect, travelling restaurants. (Many railways, the world over, also cater for the needs of travellers by providing Raiway Refreshment Rooms [a form of restaurant] at railway stations.) In recent times there has been a trend to create a number of travelling restaurants, specifically designed for tourists. These can be found on such diverse places as trams, boats, buses, etc.

Regulations Depending on local customs and the establishment, restaurants may or may not serve alcohol. Restaurants are often prohibited from selling alcohol without a meal by alcohol sale laws; such sale is considered to be activity for bars, which are meant to have more severe restrictions. Some restaurants are licensed to serve alcohol ("fully licensed"), and/or permit customers to "bring your own" alcohol (BYO / BYOB). In some places restaurant licenses may restrict service to beer, or wine and beer.

Guides Restaurant guides review restaurants, often ranking them or providing information for consumer decisions (type of food, handicap accessibility, facilities, etc.). One of the most famous contemporary guides, in Western Europe, is the Michelin series of guides which accord from 1 to 3 stars to restaurants they perceive to be of high culinary merit. Restaurants with stars in the Michelin guide are formal, expensive establishments; in general the more stars awarded, the higher the prices. The main competitor to the Michelin guide in Europe is the guidebook series published by Gault Millau. Unlike the Michelin guide which takes the restaurant dcor and service into consideration with its rating, Gault Millau only judges the quality of the food. Its ratings are on a scale of 1 to 20, with 20 being the highest. In the United States, the Forbes Travel Guide (previously the Mobil travel guides) and the AAA rate restaurants on a similar 1 to 5 star (Forbes) or diamond (AAA) scale. Three, four, and five star/diamond ratings are roughly equivalent to the Michelin one, two, and three star ratings while one and two star ratings typically indicate more casual places to eat. In 2005, Michelin released a New York City guide, its first for the United States. The popular Zagat Survey compiles individuals' comments about restaurants but does not pass an "official" critical assessment. In the United States Gault Millau is published as the Gayot guide, after founder Andre Gayot. Its restaurant ratings use the same 20 point system, and are all published online. The Good Food Guide, published by the Fairfax Newspaper Group in Australia, is the Australian guide listing the best places to eat. Chefs Hats are awarded for outstanding restaurants and range from one hat through three hats. The Good Food Guide also

incorporates guides to bars, cafes and providers. The Good Restaurant Guide is another Australian restaurant guide that has reviews on the restaurants as experienced by the public and provides information on locations and contact details. Any member of the public can submit a review. Nearly all major American newspapers employ food critics and publish online dining guides for the cities they serve. A few papers maintain a reputation for thorough and thoughtful review of restaurants to the standard of the good published guides, but others provide more of a listings service.

United States
As of 2006, there are approximately 215,000 full-service restaurants in the United States, accounting for $298 billion, and approximately 250,000 limited-service (fast food) restaurants, accounting for $260 billion. One study of new restaurants in Cleveland, Ohio found that 1 in 4 changed ownership or went out of business after one year, and 6 out of 10 did so after three years. (Not all changes in ownership are indicative of financial failure.) The three-year failure rate for franchises was nearly the same.

There are 86,915 commercial foodservice units in Canada, or 26.4 units per 10,000 Canadians. By segment, there are:

38,797 full-service restaurants 34,629 limited-service restaurants 741 contract and social caterers 6,749 drinking places

Fully 63% of restaurants in Canada are independent brands. Chain restaurants account for the remaining 37%, and many of these are locally owned and operated franchises.


Sandra Yessenia Aguilero ID# 31-3555-2009________

Marta Cecilia Medina Aldana ID#31-5455-2007________

Ricardo Alexander Alberto ID# 31-3114-2004________

Jos Daniel Ramrez

ID# 31-0491-2008_________