Makanan cepat saji

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Makanan siap saji adalah istilah untuk makanan yang dapat disiapkan dan dilayankan dengan cepat. Sementara makanan apapun yang dapat disiapkan dengan segera dapat disebut makanan siap saji, biasanya istilah ini merujuk kepada makanan yang dijual di sebuah restoran atau toko dengan persiapan yang berkualitas rendah dan dilayankan kepada pelanggan dalam sebuah bentuk paket untuk dibawa pergi. Istilah “makanan siap saji” diakui dalam bahasa kamus bahasa Inggris Merriam-Webster pada 1951.[1] Penjualan makanan seperti ini bisa berupa kios yang mungkin tidak memiliki naungan atau tempat duduk,[2] atau restoran siap saji (juga dikenal sebagai restoran layanan cepat). Operasi waralaba yang merupakan bagian dari rantai restoran telah membakukan bahan-bahan makanan yang dikirim ke masing-masing restoran dari pusatnya.[3] Persyaratan modal untuk memulai sebuah restoran siap saji relatif kecil. Restoran-restoran siap saji kecil yang dimiliki individu telah menjadi lazim di seluruh dunia. Restoran-restoran dengan rasio tempat duduk yang lebih banyak, yang pelanggannya dapat duduk dan membawa pesanan mereka ke meja untuk dimakan dengan suasana yang lebih mewah dikenal sebagai restoran siap saji kasual. Daftar isi 1 Sejarah 1.1 Britania Raya 1.2 Amerika Serikat 2 Lihat pula 3 Catatan 3.1 Bibliografi 4 Pranala luar Sejarah Lihat pula: Restoran siap saji#Sejarah Meskipun restoran siap saji sering dilihat sebagai representasi teknologi modern, konsep “makanan yang siap dibawa” sama tuanya dengan kota-kota sendiri. Variasi-variasi yang unik dapat ditemukan dalam sejarah berbagai kebudayaan. Kota-kota Romawi kuno memiliki stand-stand roti dan minyak zaitun. Budaya Asia Timur memiliki toko-toko mie. Roti pipih dan falafel banyak dijual di toko-toko seperti ini di Timur Tengah. Makanan siap saji populer di India termasuk Vada pav, Papri chaat, Bhelpuri, Panipuri dan Dahi vada. Di negara-negara berbahasa Perancis di Afrika Barat, sementara stand-stand kaki lima di dalam dan di sekitar kota-kota besar terus menjual berbagai jenis makanan siap saji, sate yang dibakar, yang dikenal sebagai “brochette” (jangan dikacaukan dengan roti snack dengan nama yang sama di Eropa). Britania Raya Makanan siap saji telah ada di Britania Raya sejak setidak-tidaknya zaman Romawi, meskipun perbedaan antara menu makanan siap saji dan restoran-restoran siap saji kasual kadang-kadang tidak jelas. Sebelum zaman modern, makanan siap saji di negara ini termasuk pie daging dan pastri serta gorengan dan berbagai jenis kue. Pada Abad Pertengahan di berbagai kota besar bisa ditemukan toko pie atau dapur-dapur yang menjual makanan seperti ini. Pub dan kedai minuman setempat juga memberikan berbagai jenis “makanan siap saji”, meskipun tidak selalu tersedia cepat. Amerika Serikat Pada 1867, Charles Feltman, seorang tukang daging Jerman, membuka tempat penjualan hot dog pertama di Coney Island di Brooklyn, New York City, meskipun asal-usul istilah ini masih diperdebatkan. World’s Columbian Exposition (Chicago 1893) dan St. Louis World’s Fair pada 1904 disebut sebagai promosi masal pertama untuk sejumlah makanan yang siap dibawa, termasuk hot dog, kerucut es krim dan teh es. !Artikel utama untuk bagian ini adalah: Sejarah McDonald’s McDonald’s, rantai makanan siap saji terbesar di dunia dan merek yang paling sering dihubungkan dengan istilah “makanan d siap saji”, didirikan sebagai sebuah restoran drive-in barbecue pada 1940 oleh Richard J. dan Maurice McDonald. Setelah menyadari bahwa keuntungan terbesar mereka berasal dari hamburger, kedua saudara ini menutup restoran mereka selama tiga bulan dan membukanya kembali pada 1948 sebagai sebuah stan dengan menu sederhana berupa hamburger, kentang goreng, milkshake, kopi, dan Coca-Cola, yang dilayankan dalam bungkusan kertas yang langsung dibuang. Hasilnya, mereka dapat memproduksi hamburger dan kentang goreng terus-menerus, tanpa menunggu pesanan pelanggan, dan menyajikannya dengan segera. Hamburger seharga 15 sen, sekitar setengah harga makanan lainnya. Metode produksi singkat ini, yang disebutnya “Sistem pelayanan kilat” (Speedee Service System) dipengaruhi oleh inovasi jalur produksi oleh Henry Ford. Lihat pula Diet Kelompok makanan Fast Food Nation (film) Super Size Me Pola makanan barat Chew on This Catatan ^ Jack In The-Box Inc. Fact Sheet ^ Jakle, John (1999). Fast Food: Roadside Restaurants in the Automobile Age. Johns Hopkins University Press. ISBN 0-8018-6920-X.; Brueggemann, Walter (1993). Texts Under Negotiation: The Bible and Postmodern Imagination. Fortress Press. ISBN 0-8006-2736-9. ^ Talwar, Jennifer (2003). Fast Food, Fast Track: Immigrants, Big Business, and the American Dream. Westview Press. ISBN 0-8133-4155-8. Bibliografi Adams, Catherine. “Reframing the Obesity Debate: McDonald’s Role May Surprise You.” Journal of Law, Medicine, and Ethics 35 (2007): 154-157. Academic Search Premier. EBSCOhost. University of Nevada, Reno Libraries. 5 Februari 2008. (Inggris) Arndt, Michael. “McDonald’s 24/7.” Business Week 4020 (2007): 64-72. Academic Search Premier. EBSCOhost. University of Nevada, Reno Libraries. 22 Februari 2008. (Inggris) Hogan, David. Selling ’em by the Sack: White Castle and the Creation of American Food. New York: New York University Press, 1997. (Inggris) Kroc, Ray with Robert Anderson. Grinding It Out: The Making of McDonald’s. St. Martin’s Press, 1992. (Inggris) Levinstein, Harvey. Paradox of Plenty: a Social History of Eating in Modern America. Berkeley: University of California P, 2003. 228-229. (Inggris) Luxenberg, Stan. Roadside Empires: How the Chains Franchised America. New York: Viking, 1985. (Inggris) McGinley, Lou Ellen with Stephanie Spurr, Honk for Service: A Man, A Tray and the Glory Days of the Drive-In. St. Louis: Tray Days Publishing, 2004. For photos of the Parkmoor Restaurants see Drive-In Restaurant Photos (Inggris) Obesity In America. The Endocrine Society; The Hormone Foundation. 27 April 2008 The Obesity Crisis: What’s it all about? (Inggris) Schlosser, Eric, Fast Food Nation: The Dark Side of the All-American Meal, Houghton Mifflin Company, 2001 (Inggris) Schultz, Howard with Dori Jones Yang, Pour Your Heart Into It: How Starbucks Built a Company One Cup at a Time, Hyperion, 1999 (Inggris) Warner, Melanie “Salads or No, Cheap Burgers Revive McDonald’s.” The New York Times 19 April, 2006. Academic Search Premier. EBSCOhost. University of Nevada, Reno Libraries. 5 Februari 2008
Fast food is the term for food that can be prepared and administered quickly. While any food that can be prepared immediately be called fast food, typically the term refers to food sold in a restaurant or store with low quality preparation and administered to customers in a package form to be taken away. The term “fast food” was recognized in the English language dictionary Merriam-Webster in 1951. [1]

Sales of these foods can be a stall that may not have shade or seating, [2] or fast-food restaurants (also known as quick service restaurants). Franchise operation that is part of a chain of restaurants has been to standardize the ingredients are shipped to each restaurant from its center. [3]

Capital requirements to start a fast-food restaurant are relatively small. Fast food restaurants owned small individuals have become prevalent around the world. Ratio eateries with more seating, which customers can sit and take their order to the table to be eaten with a more luxurious atmosphere known as fast casual restaurants.
Table of contents

1 History
1.1 United Kingdom
1.2 The United States
2 See also
3 Notes
3.1 Bibliography
4 External links

History
See also: Fast food restaurant chain # History

Although the fast food restaurant is often seen as a representation of modern technology, the concept of “food ready to go” is as old as cities themselves. Unique variations can be found in the history of various cultures. Ancient Roman cities had booths bread and olive oil. East Asian cultures have a noodle shops. Flat bread and falafel are sold in stores like this in the Middle East. Fast food is popular in India including Vada pav, Papri chaat, Bhelpuri, Panipuri and Dahi vada. In French-speaking countries in West Africa, while the five-foot booths in and around the larger cities continue to sell various types of fast food, satay is burned, which is known as the “brochette” (not to be confused with the bread snack with the same name in Europe).
Great Britain

Ready meals has existed in the United Kingdom since at least Roman times, though the difference between fast food menu and fast-food eateries casual sometimes unclear. Before modern times, fast food in this country, including meat pies and pastries and fried foods and different types of cookies.

In the Middle Ages in many large cities can be found pie shops or kitchens that sell food like this. Local pubs and taverns also provide various types of “fast food”, although it is not always available quickly.
USA

In 1867, Charles Feltman, a German butcher, opened a hot dog sale first place in Coney Island in Brooklyn, New York City, although the origin of this term is disputed. World’s Columbian Exposition (Chicago 1893) and St. Louis World’s Fair in 1904 known as the first mass campaign for a number of food ready to be taken, including hot dogs, ice cream cone and iced tea.
The main article for this section are: History of McDonald’s

McDonald’s, the largest fast food chain in the world and the brand most often associated with the term “fast food d”, was founded as a barbecue drive-in restaurant in 1940 by Richard J. and Maurice McDonald. After realizing that their biggest gains came from hamburgers, the brothers closed their restaurant for three months and reopen in 1948 as a booth with a simple menu of hamburgers, french fries, milkshakes, coffee, and Coca-Cola, which is administered in a paper package are immediately discarded. As a result, they can produce hamburgers and fries constantly, without waiting for customer orders, and serve immediately. A hamburger for 15 cents, about half the price of other foods. This short production method, which he called “lightning-care systems” (Speedee Service System) is influenced by the production line innovations by Henry Ford.

See also

Diet
Food groups
Fast Food Nation (film)
Super Size Me
Western diet
Chew on This

Note

^ Jack In The Box Inc.. Fact Sheet
^ Jakle, John (1999). Fast Food: Roadside Restaurants in the Automobile Age. Johns Hopkins University Press. ISBN 0-8018-6920-X.; Brueggemann, Walter (1993). Texts Under Negotiation: The Bible and Postmodern Imagination. Fortress Press. ISBN 0-8006-2736-9.
^ Talwar, Jennifer (2003). Fast Food, Fast Track: Immigrants, Big Business, and the American Dream. Westview Press. ISBN 0-8133-4155-8.

Bibliography

Adams, Catherine. “Reframing the Obesity Debate: McDonald’s Role May Surprise You.” Journal of Law, Medicine, and Ethics 35 (2007): 154-157. Academic Search Premier. EBSCOhost. University of Nevada, Reno Libraries. February 5, 2008. (UK)
Arndt, Michael. “McDonald’s 24/7.” Business Week 4020 (2007): 64-72. Academic Search Premier. EBSCOhost. University of Nevada, Reno Libraries. February 22, 2008. (UK)
Hogan, David. Selling ’em by the Sack: White Castle and the Creation of American Food. New York: New York University Press, 1997. (UK)
Kroc, Ray with Robert Anderson. Grinding It Out: The Making of McDonald’s. St. Martin’s Press, 1992. (UK)
Levinstein, Harvey. Paradox of Plenty: A Social History of Eating in Modern America. Berkeley: University of California P, 2003. 228-229. (UK)
Luxenberg, Stan. Roadside Empires: How the Chains franchised America. New York: Viking, 1985. (UK)
McGinley, Lou Ellen with Stephanie Spurr, Honk for Service: A Man, A Tray and the Glory Days of the Drive-In. St. Louis: Tray Days Publishing, 2004. For photos of the Parkmoor Restaurants see Drive-In Restaurant Photos (UK)
Obesity In America. The Endocrine Society; The Hormone Foundation. 27 April 2008 The Obesity Crisis: What’s it all about? (UK)
Schlosser, Eric, Fast Food Nation: The Dark Side of the All-American Meal, Houghton Mifflin Company, 2001 (UK)
Schultz, Howard with Dori Jones Yang, Pour Your Heart Into It: How Starbucks Built a Company One Cup at a Time, Hyperion, 1999 (UK)
Warner, Melanie “Salads or No, Cheap Burgers Revive McDonald’s.” The New York Times 19 April, 2006. Academic Search Premier. EBSCOhost. University of Nevada, Reno Libraries. February 5, 2008

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