WordNet
- make fit for use; "service my truck"; "the washing machine needs to be serviced"
- the act of public worship following prescribed rules; "the Sunday service" (同)religious service, divine_service
- the act of delivering a writ or summons upon someone; "he accepted service of the subpoena" (同)serving, service of process
- tableware consisting of a complete set of articles (silver or dishware) for use at table (同)table service
- (law) the acts performed by an English feudal tenant for the benefit of his lord which formed the consideration for the property granted to him
- an act of help or assistance; "he did them a service"
- employment in or work for another; "he retired after 30 years of service"
- the performance of duties by a waiter or servant; "that restaurant has excellent service"
- work done by one person or group that benefits another; "budget separately for goods and services"
- a company or agency that performs a public service; subject to government regulation
- be used by; as of a utility; "The sewage plant served the neighboring communities"; "The garage served to shelter his horses" (同)serve
- any substance that can be metabolized by an animal to give energy and build tissue (同)nutrient
- anything that provides mental stimulus for thinking (同)food for thought, intellectual nourishment
- any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink" (同)solid food
- performance of duties or provision of space and equipment helpful to others; "the mayor tried to maintain city services"; "the medical services are excellent"
- Canadian writer (born in England) who wrote about life in the Yukon Territory (1874-1958) (同)Robert William Service
- the act of mating by male animals; "the bull was worth good money in servicing fees" (同)service
PrepTutorEJDIC
- 〈U〉〈C〉(…に対する)『奉仕』,尽力,貢献《+『to』+『名』》 / 〈C〉〈U〉(水道・交通などの)『公共事業』,施設 / 〈C〉〈U〉(宗教上の)儀式;礼拝 / 〈C〉(官公庁の)農局,部門;UU〉《集合的に》(ある部局の)職員 / 〈C〉(陸・海・空)軍;〈U〉軍務,兵役《the services》軍事力 / 《複数形で》〈医師・弁護士などの)業務,奉仕 / 〈U〉(ホテル・食堂などの)『サービス』,客扱い / 〈U〉(製品などの)修理天検,アフターサービス / 〈U〉(人・物が)役立つこと;有用,有効 / 〈C〉(食器などの)一式,一組 / 〈C〉〈U〉(テニス・バレーなどの)サーブ[の順番] / 〈C〉〈U〉(令状などの)送達 / 〈機械など〉‘を'修理点検する,‘の'アフターサービスをする / …‘に'サービス(電気・ガスなど)を供給する / =serve / サービス[業]の / 使用人用の / 軍の
- 〈U〉『食物』,栄養物 / 〈U〉(飲み物に対して)食べ物 / 〈C〉(特定の種類の)固形食品 / 〈U〉(動植物に)栄養を余えるもの / 〈U〉《比喩(ひゆ)的に》(心・精神の活動を刺激・奨励する)糧(かて);(思考・反省などの)資料
Wikipedia preview
出典(authority):フリー百科事典『ウィキペディア(Wikipedia)』「2015/05/22 14:38:39」(JST)
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Foodservice (US English) or catering industry (British English) defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats.
The companies that supply foodservice operators are called foodservice distributors. Foodservice distributors sell goods like small wares (kitchen utensils) and foods. Some companies manufacture products in both consumer and foodservice versions. The consumer version usually comes in individual-sized packages with elaborate label design for retail sale. The foodservice version is packaged in a much larger industrial size and often lacks the colorful label designs of the consumer version.
Contents
- 1 Statistics
- 2 Table service
- 3 Gueridon service
- 4 See also
- 5 References
- 6 External links
Statistics
Foodservice sales to restaurants and institutions are estimated to be approximately $400 billion, about equal with consumer sales of foods through grocery outlets. The foodservice industry is one of the largest employers in the United States.
Table service
Table service is food service served to the customer's table by waiters and waitresses, also known as "servers". Table service is common in most restaurants, while for some fast food restaurants counter service is the common form. For pubs and bars, counter service is the norm in the United Kingdom. With table service, the customer generally pays at the end of meal. Various methods of table service can be provided. See, for instance, silver service.
Gueridon service
Gueridon service is a form of food service provided by restaurants to their customers. This type of service encompasses preparing food (primarily salads, main dishes such as beef stroganoff, or desserts) in direct view of the guests, using a "gueridon". A gueridon typically consists of a trolley that is equipped to prepare, cook and serve food. There is a gas hob, chopping board, cutlery drawer, cold store (depending on the trolley type) and general working area.
See also
- List of restaurant terminology
References
External links
Food science
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- Allergy
- Chemistry
- Engineering
- Foodservice
- Microbiology
- New product development
- Nutrition
- Packaging
- Politics
- Processing
- Quality
- Sensory analysis
- Technology
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UpToDate Contents
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English Journal
- Economic and environmental analysis of four different configurations of anaerobic digestion for food waste to energy conversion using LCA for: A food service provider case study.
- Franchetti M.SourceThe University of Toledo, College of Engineering, Mechanical, Industrial, and Manufacturing Engineering Department, 2801 West Bancroft Street, Toledo, OH 43606, USA. Electronic address: matthew.franchetti@utoledo.edu.
- Journal of environmental management.J Environ Manage.2013 Jul 15;123:42-8. doi: 10.1016/j.jenvman.2013.03.003. Epub 2013 Apr 10.
- The US disposes of more than 34 million tons of food waste in landfills per year. As this food waste decomposes it generates methane gas and negatively contributes to global warming. Diverting theses organic food wastes from landfills and to emerging technologies will prevent these wastes and greenh
- PMID 23583791
- Factors influencing European consumer uptake of personalised nutrition. Results of a qualitative analysis.
- Stewart-Knox B, Kuznesof S, Robinson J, Rankin A, Orr K, Duffy M, Poínhos R, de Almeida MD, Macready A, Gallagher C, Berezowska A, Fischer AR, Navas-Carretero S, Riemer M, Traczyk I, Gjelstad IM, Mavrogianni C, Frewer LJ.SourceCentre for Food & Health (NICHE), School of Biomedical Sciences, University of Ulster, BT52 1SA Coleraine, Northern Ireland, UK.
- Appetite.Appetite.2013 Jul;66:67-74. doi: 10.1016/j.appet.2013.03.001. Epub 2013 Mar 14.
- The aim of this research was to explore consumer perceptions of personalised nutrition and to compare these across three different levels of "medicalization": lifestyle assessment (no blood sampling); phenotypic assessment (blood sampling); genomic assessment (blood and buccal sampling). The protoco
- PMID 23500415
- Simultaneous detection of multiple adulterants in dry milk using macro-scale Raman chemical imaging.
- Qin J, Chao K, Kim MS.SourceEnvironmental Microbial and Food Safety Laboratory, Henry A. Wallace Beltsville Agricultural Research Centre, Agricultural Research Service, United States Department of Agriculture, 10300 Baltimore Ave., Beltsville, MD 20705, USA.
- Food chemistry.Food Chem.2013 Jun 1;138(2-3):998-1007. doi: 10.1016/j.foodchem.2012.10.115. Epub 2012 Nov 12.
- The potential of Raman chemical imaging for simultaneously detecting multiple adulterants in milk powder was investigated. Potential chemical adulterants, including ammonium sulphate, dicyandiamide, melamine, and urea, were mixed together into skim dry milk in the concentration range of 0.1-5.0% for
- PMID 23411206
Japanese Journal
- 機械学習を用いた摂食行動認識手法の実現と食画像ラベリング環境の構築
- 佐藤 琢磨,安田 陽介,中井 大輔,増田 彬,前川 卓也
- 情報処理学会研究報告. UBI, [ユビキタスコンピューティングシステム] 2015-UBI-46(12), 1-8, 2015-05-04
- 近年のスマートフォンやデジタルカメラの普及により,日々の食事を写真に撮影してクラウド上に記録・管理する人が増えてきている.しかし,写真のみを用いた食事ログでは何を食べたかの情報しか記録できない.何をどれだけ食べたか,どういった順で食べたかなどの食事の摂り方はユーザの健康に大きな影響を与えるとされており,そのような情報を記録することができる食事ログ手法が求められている.そこで本研究では,RGB-D …
- NAID 110009895735
- 中堅企業研究 30店超企業が描く成長の道筋(第15回)O・B・U Company 寺川欣吾社長
- 特集 伸びてるフランチャイズチェーンと成長モデル 元気印FC(フランチャイズ)モデル
Related Links
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Related Pictures
★リンクテーブル★
[★]
- 関
- serviced
[★]
- 関
- service