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A banquet (/ ˈ b æ ŋ k w ɪ t /; French:) is a formal large meal [1] where a number of people consume food together. Banquets are traditionally held to enhance the prestige of a host, or reinforce social bonds among joint contributors. Modern examples of these purposes include a charitable gathering, a ceremony, or a celebration.
Catering is the business of providing food services at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio. History of catering
The foodservice (US English) or catering (British and Commonwealth English) industry includes the businesses, institutions, and companies which prepare meals outside the home. [1] It includes restaurants , grocery stores , school and hospital cafeterias , catering operations, and many other formats.
Often the meat is pre-portioned, but diners serve themselves with vegetables and side-dishes. In an American formal dining course, typically each course is served sequentially. Guests are served plates already filled with food in individual portions. Often, guests have an opportunity to choose between vegetarian or meat main course.
Orders will be available for pick up on Tuesday, Nov. 26 between 3 and 5:30 p.m. in the restaurant or Wednesday, Nov. 27 between noon and 2 p.m. curbside only or 2 to 6 p.m. inside or curbside ...
Banquet – large, formal, elaborate meal, with many guests and dishes. [24] Barbecue – meal at which food (often meat or fish) is cooked out-of-doors on an open fire or portable grill. [25] Blue-plate special – term used in the United States by restaurants that refers to a specially low-priced meal, usually changing daily.
Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.
In restaurants, à la carte (/ ɑː l ə ˈ k ɑːr t /; French: [a la kaʁt]; lit. ' at the card ') [1] is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered. [2]
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