TABLE OF CONTENTS
Review of Literature
Data Collection and Analysis
Bibliography and Webliography
Dining in is a formal military ceremony for members of a company or other unit, which includes a dinner, drinking, and other events to foster camaraderie and esprit de corps.
The United States Army, the United States Navy the United States Coast Guard and the United States Air Force refer to this event as a dining in or dining-in. The United States Marine Corps refers to it as mess night. Other names include regimental dinner, guest night, formal mess dinner, and band night.
The dining in is a formal event for all unit members, male and female; though some specialized mess nights can be officer- or enlisted-only. The unit chaplain is usually also invited, if an invocation is needed. A unit's dining-in consists of only the members of the unit, with the possible exception of the guest(s) of honor. An optional formal dinner, known as the dining-out may include spouses and other guests. The dining-out follows the same basic rules of the dining-in, but is often tailored to minimize some of the military traditions and be more interesting to civilian guests.
Fine dining restaurants are full service restaurants with specific dedicated meal courses. Décor of such restaurants feature higher quality materials with an eye towards the "atmosphere" desired by the restaurateur. The wait staff is usually highly trained and often wears more formal attire. Fine-dining restaurants are almost always small businesses and are generally either single-location operations or have just a few locations. Food portions are smaller but more visually appealing. Fine dining restaurants have certain rules of dining which must be followed by visitors.
A casual dining restaurant is a restaurant that serves moderately-priced food in a casual atmosphere. Except for buffet-style restaurants, casual dining restaurants typically provide table service. Casual dining comprises a market segment between fast food establishments and fine dining restaurants.
Casual dining restaurants usually have a full bar with separate bar staff, a larger beer menu and a limited wine menu. They are frequently, but not necessarily, part of a wider chain, particularly in the United States.
Entrepreneur Norman Brinker was the "father" of casual dining.
The big Casual Upscale Dining Establishments in Kolkata are Mc Donald’s, Flurys, KFC, Café Coffee Day, Arsalan, Pizza Hut, Domino’s etc.
Last February, the National Restaurant Association released a convincing trend report on the "casualization" of the American restaurant.
Identifying a shift in dining-out philosophy - from formal and pricy to relaxed and reasonable - the report summed up the feeling of patrons who are now demanding less structure and lower cost when it comes to dining out.
A year earlier the research and consulting group NPD CREST validated the casual revolution by dividing its upscale survey category into casual dining and fine dining for the first time ever.
And for longer than that, traditional tablecloth operators from coast to coast have been advising their peers to survive the attack of casual foes by either lightening up with fresher and more downscaled menus and ambience or shifting farther upward with new formality in food and service.
But the industry today acknowledges the victory in casual dining. So the time has come to ask bigger questions. And the most important one of all may simply be - What is casual?
A myriad of concepts
One way to answer the question is to name the concepts. But even that isn't easy, because the term "casual...
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