Kedai makan
From Wikipedia
|
|
|||||
A kedai makan ialah sebuah pertubuhan yang menghidangkan makanan dan minuman telah disiap untuk dipesan, dan dimakan (atau minum) di premis. Istilah ini covers a multiplicity of venues and a diversity of styles of cuisine.
Restaurants are sometimes a feature of a larger complex, typically a hotel, where the dining amenities are provided for the convenience of the residents and for the hotel to maximise their potential revenue. Such restaurants are often also open to non-residents.
Pengendali kedai makan dikenali sebagai seorang restauranteur; perkataan yang asalnya dari kata kerja French restaurer.
Jadual isi kandungan |
[Sunting] Sejarah
Kedai makan dikembangkan pada abad ke-13 di Hangchow, sebuah pusat kebudayaan, politik dan perekonomian semasa Wangsa Sung di Cina. Dengan penduduk yang lebih dari 1 juta orang, sebuah budaya hospitality dan wang kertas, Hangchow adalah masak untuk pembangunan kedai makan. Kemungkinan dibesarkan dari rumah teh dan taverns yang dicaterkan ke para pegembara, kedai makan Hangchow mengembangkan ke sebuah industri yang cater untuk orang tempatan juga. Kedai makan cater ke berlainan jenis masakan, pendakap harga, dan keperluaan keagamaan. Walaupun dalam satu kedai makan ada banyak pilihan, sebuah account dari 1275 menuliskan tentang kedai makan Hangchow:
- "Orang Hangchow susah hendak dipuaskan hati. Banyak pesanan diberikan ke semua tepiian: orang ini mahu sesuatu panas, yang kedua mahu yang dingin, yang ketiga mahu yang tepid, keempat mahukan yang sejuk; satu mahukan makanan yang dimasak, yang satu lagi mahu mentah, yang kedua memilih roast, yang ketiga mahu bakar".[1]
Di Barat pula, sementara rumah penginapan dan tavern telah diketahui dari antiquity, these were establishments aimed at travellers, and in general locals would rarely eat there. Restaurants, as businesses dedicated to the serving of food, and where specific dishes are ordered by the guest and generally prepared according to this order, emerged only in the 18th century. According to the Guinness Book of Records, the Sobrino de Botin in Madrid, Spain is the oldest restaurant in existence today. It opened in 1725. The term restaurant (from the Perancis restaurer, to restore) first appeared in the 16th century, meaning "a food which restores", and referred specifically to a rich, highly flavoured soup. It was first applied to an eating establishment in around 1765 founded by a Parisian soup-seller named Boulanger. The first restaurant in the form that became standard (customers sitting down with individual portions at individual tables, selecting food from menus, during fixed opening hours) was the Grand Taverne de Londres, founded in 1782 by a man named Beauvilliers.
Restaurants became commonplace in France after the French Revolution broke up catering guilds and forced the aristocracy to flee, leaving a retinue of servants with the skills to cook excellent food; whilst at the same time numerous provincials arrived in Paris with no family to cook for them. Restaurants were the means by which these two could be brought together — and the French tradition of dining out was born. In this period the star chef Auguste Escoffier, often credited with founding classic French cuisine, flourished, becoming known as the "Cook of Kings and the King of Cooks."
Restaurants then spread rapidly across the world, with the first in the United States (Jullien's Restarator) opening in Boston in 1794. Most however continued on the standard approach (Service à la française) of providing a shared meal on the table to which customers would then help themselves, something which encouraged them to eat rather quickly. The modern formal style of dining, where customers are given a plate with the food already arranged on it, is known as Service à la russe, as it is said to have been introduced to France by the Russian Prince Kurakin in the 1810s, from where it spread rapidly to England and beyond.
[Sunting] Jenis-jenis kedai makan
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 even in rare cases 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 maître d'hôtel to welcome customers and to seat them. Other staff waiting on customers include busboys and sommeliers.
Depending on local custom, a tip of varying proportions of the bill (often 10–20%) may be added, which (usually) goes to the staff rather than the restaurant. This gratuity might be added directly to the bill or it may be given voluntarily.
Restaurants often specialise 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 "local" food are simply called restaurants, while restaurants selling food of foreign origin are called accordingly, for example, a Chinese restaurant and a French restaurant..
Depending on local customs and the establishment, restaurants may or may not serve alcoholic beverages. 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).
[Sunting] Jenis kedai makan spesifik
[Sunting] Brasserie, bistro, pub
Di Perancis, sebuah brasserie ialah kedai kopi doubling sebagai sebuah kedai makan dan mengkhidmatkan lauk single dan makanan lain dengan cara relaxed setting. Sebuah bistro adalah name mirip dengan sebuah kedai kopi mengkhidmatkan harga makanan sederhana dalam unpretentious setting, terutamanya di Paris; bistro telah menjadi lebih masyur dengan golangan para pelancong. Mainly in the UK and other countries influenced by British culture, the pub (short for public house) today serves a similar dual menu, offering beer and other alcohol along with basic food fare. Traditionally, pubs were primarily drinking establishments, whereas the modern pub business relies on food as well, to the point where so-called gastropubs are known for their high-quality "pub food".
[Sunting] Kereta makan minum
- Rencana utama: Kereta makan minum
Sebuah kereta makan minum (Inggeris British: kereta kedai makan) atau diner (tetapi bukan "kereta diner," kecuali dalam bahasa yang tidak diberitahu) ialah sebuah kereta penumpang landasan keretapi yang berkhidmat makanan dan minuman di keretapi dalam gaya sebuah perkid, kedai makan duduk. Ia berlainan dari jenis-jenis kereta perkidmatan-makanan yang tidak mengikut perkhidmatan-penuh pengalaman kedai makan, utamanya kereta berbagai jenis yang seorang membeli makanan dari kaunter walk-up untuk dimakan sama ada dalam kereta atau tempat lain di keretapi. Sementara kereta makan minum menjadi kurang umum sekarang daripada waktu dahulu, ia masih memainkan peranan penting pada landasan keretapi berpenumpang, terutamanya pada keretapi perjalanan sederhana dan lama.
[Sunting] Kedai makanan segera
- Rencana utama: Kedai makanan segera
Di A.S., Kedai makanan segera dan bawa pulang telah menjadi sangat widespread yang jenis piawai tradisional sekarang kadang-kadang dirujukkan sebagai sebuah kedai makan duduk (sebuah retronym). Ciri-ciri kedai makanan segera ialah is a lack of cutlery or crockery, the customer is expected to eat the food directly from the disposable container it was served in using their hands.
There are various types of fast-food restaurant:
- seorang mengumpul makan dari kaunter dan membayar, selepas itu collects food from a counter and pays, then sits down and starts eating (self-service restaurant); sub-varieties:
- seorang mengumpul portion siap
- seorang berkhidmat sendiri dari pembekal
- seorang telah dikhidmatkan di kaunter
- a special procedure is that one first pays at the cash desk, collects a ticket and then goes to the food counter, where one gets the food in exchange for the ticket
- one orders at the counter; after preparation the food is brought to one's table; paying may be on ordering or after eating.
[Sunting] Cara keluarga
"Cara keluarga", atau kadangkala dipanggil table d’hôte ("meja tuan rumah") di Perancis, are restaurants that have a fixed menu and fixed price, usually with dinners seated at a communal table such as on bench seats. More common in the 19th and early 20th century, they can still be found in rural communities, or as theme restaurants, or in vacation lodges. There is no menu to choose from, rather food is brought out in courses, usually with communal serving dishes, like at a family meal. Typical examples can include crab-houses, German-style beer halls, BBQ restaurants, hunting/fishing lodges. Some normal restaurants will mix elements of family style, such as a table salad or bread bowl that is included as part of the meal.
[Sunting] Restaurant guides
- Rencana utama: Restaurant rating
Restaurant guides list the best places to eat. One of the most famous of these, 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. In the United States, the Mobil Travel Guides and the AAA rate restaurants on a similar 1 to 5 star (Mobil) 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. 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 resturants and range from one hat through three hats. The Good Food Guide also incorporates guides to bars, cafes and providores. It is released yearly.
Nearly all major American newspapers employ restaurant critics and publish online dining guides for the cities they serve. American newspaper restaurant critics typically visit dining establishments anonymously and return several times so as to sample the entire menu. Newspaper restaurant guides, therefore, tend to provide the most thorough coverage of various cities' dining options.
[Sunting] Ekonomi
Dalam ekonomi, kedai makan ialah hujung rantaian bekalan dalam industri perkhidmatan makanan. Biasanya ada banyak pertandingan di kebanyakan bandar sejak sekatan pada kemasukan agak rendah, yang bermakna untuk kebanyakan kedai makan, ianya susah untuk mendapat keuntungan. Pada banyak negara-negara perindustrian Dunia Pertama, kedai-kedai makan diberikan undang-undang yang berat untuk memastikan kesihatan dan keselamatan.Templat:Citation needed
Pemilik kedai makan tipikal memandang banyak perhadangan ke kemajuan, termasuk menaikkan modal awal, mencarikan buruh mahir dan cekap, menjaga tekal dan kelazatan kualiti makanan, menjaga taraf keselamatan yang tinggi, dan kesusahan sentiasanya pada mengurangi tanggung jawab potensi untuk sebarang racun makanan atau kemalangan yang boleh terjadi.
Tambahnya lagi, apabila keadaan ekonomi berubah-contohnya kenaikkan pada harga-harga minyak rumah biasanya membelanja kurang pada makan luar.
Pada tahun 2006, ada kira-kiranya 215,000 kedai makan perkhidmatan-penuh di Amerika Syarikat, berbilangan $298 billion, dan sekurang-kurangya 250,000 kedai makan (makan segera) perkhidmatan-terhad, berbilangan $260 billion, menurut 2006 U.S. Industry & Market Outlook by Laporan Barnes.
[Sunting] Rujukan
- ↑ Kiefer, Nicholas M. (August 2002). "Economics and the Origin of the Restaurant". Cornell Hotel and Restaurant Administration Quarterly,: pp 5 - 7. (pdf)
[Sunting] Lihat pula
- otomat
- kedai kopi
- kafeteria
- pulau coney
- destination restaurant
- makan dan meluru
- gerabak makan minum
- fast casual restaurant
- kadai makan segera
- sudu berminyak
- McDonald's
- rangkaian kedai makan
- kedai makan bebas-merokok
- bawa pulang
- Hentian trak
- Dapur sendiri
[Sunting] Pembacaan lebih
- Rebecca L. Spang (2000), The Invention of the Restaurant, Harvard University Press
- Whitaker, Jan (2002), Tea at the Blue Lantern Inn: A Social History of the Tea Room Craze in America", St. Martin's Press.
[Sunting] Pautan luar
[Sunting] Industry information
[Sunting] Sejarah
- Foodtimeline.org — meals & restaurants
- Restaurant Timeline — focussing on the U.S.
