Fast Food And Slow Food

On the one hand we have the fast food witch is a catering served quickly and usually quite cheap, on the other hand we have the slow food that is a kind of restoration witch uses products with a high quality and a focus on the taste and the benefits on the body. On the first part we will see the origins and characteristics of fast food, then we will see the comparison and the contrast of the origins, and finally characteristics of fast food and slow food . Fast food was born in 1867 in the east

Le Slow Movement Un désir de ralentir, d’assumer son imperfection, de lutter contre la quête du « toujours mieux », de redécouvrir les choses… On parle de « Slow Revolution » 2005, L’Eloge de la lenteur, Carl Honoré parrain de la Foire de Paris 2011 Association Slow Food fondée en 1986 en Italie, contre la malbouffe Slow school & Slow education, éducation lente, on laisse l’enfant jouer et on ne lui apprend à lire que quand il en a vraiment besoin, par Rudolf Steiner, alphabétisation écologique

STRATEGIC ANALYSIS Assignment 2: THE FAST FOOD INDUSTRY General Environment: ▪ PEST analysis PEST stands for Political – Economic – Social – Technological and describes a framework of macro environmental factors that can influence an industry or a sector. Let’s apply this analysis to the fast food industry. | |Positive influence |Negative influence | |Political

Enfin, en termes d’habitudes gastronomiques et selon les statistiques nationales, nous pouvons souligner que les britanniques consacrent à peine 1 heure 25 par jour à leurs repas! Ce qui constitue, bien évidemment, une opportunité pour notre fast food! 2 L’environnement économique L’Angleterre, après avoir connu une période de forte croissance économique, connaît depuis 2005 un sévère ralentissement, conséquence directe d’une consommation privée réduite. Toutefois, il semble que

La restauration rapide ou le fast food1 est un mode de restauration dont le but est de faire gagner du temps au client en lui permettant d'emporter rapidement les plats commandés, et ce, pour un prix généralement moindre que dans la restauration traditionnelle. Les mets servis sont le plus souvent des hamburgers ou des sandwichs, accompagnés de frites et de sodas. On peut aussi y manger un hot-dog, une pizza, un club sandwich, un taco ou un sushiCependant, depuis peu, ce mode de restauration évolue

Created in 1952, this chain of fast food was born, as its name indicates, in the Kentucky, in the United States. Today the property of Yum! Brand, the company has built its success through its recipes fried chicken. After initially developed in various states of America, the group is now worldwide known. It has a current total of 14,000 restaurants, in over 80 countries all over the world and the brand continues to grow, especially in China. When the fast food chain opened its first restaurant

McDonald and Starbucks who are the multinational. Indeed they are implant all over the world. Starbucks is specializes in coffee and McDonald in fast food but they try to recover market share in the coffee segment which is not part of their core business but they see a potential market. I will therefore present this document in 2 parts, the facts and the figures and the consequences. McDonald is a fast-food company who are implant all over the world, they decided to attack the coffee market and in

Discuss the significance of the hospitality industry to the regional, national and global economies. Describe, with clear reference to a range of sources, how the hospitality industry may be classified into different sub sectors. Choose one sector of the industry from your classification above: * Demonstrate how your chosen area contributes to the hospitality industry as a whole. * Discuss some of the major players and their contribution to this sector. * Present data to support your research

that Hungary’s cuisine was a lot more than goulash and heavy or fatty dishes. During every of my travel abroad, I am very interested in discovering the gastronomy of the visited country because it reflects for me perfectly certain characteristics of its inhabitants. I was therefore eager to study the topic of meals and table manners. I have chosen to orientate this paper on food culture or “foodways”. What goes under the term of food culture and does this notion still has a meaning in our contemporary

glacée, le repas à 3 plats (1850), le fish and chips (1858). Après 1914, c’est l’apparition de la betterave à sucre, du pain tranché et l’ouverture du premier restaurant Chinois à Soho en 1950. La gastronomie Anglo-saxonne aujourd’hui La Cuisine britannique est conditionnée également par le climat, la géographie de l’île. Elle copie la cuisine Française et Italienne et continue à absorber les idées culinaires des Etats - Unis (notamment les Fast Food) et des pays du Monde La popularité croissante