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Meeting actor James Norton in the heart of Belgravia at antique pub The Star Tavern seemed like a cliché if ever I saw one. Public school boy, Cambridge educated.Fast food restaurant - Wikipedia. A fast food restaurant in Hong Kong. A fast food restaurant, also known as a quick service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast food cuisine and has minimal table service. The food served in fast food restaurants is typically part of a . Fast food restaurants are typically part of a restaurant chain or franchise operation that provisions standardized ingredients and/or partially prepared foods and supplies to each restaurant through controlled supply channels. KFC (est. Fast casual restaurants have higher sit- in ratios, and customers can sit and have their orders brought to them. Catering trucks often park just outside worksites and are popular with factory workers. History. The Automat was a cafeteria with its pre- prepared foods behind small glass windows and coin- operated slots. Joseph Horn and Frank Hardart had already opened the first Horn & Hardart Automat in Philadelphia in 1. Numerous Automat restaurants were built around the country to deal with the demand. Automats remained extremely popular throughout the 1. The company also popularized the notion of . Thus, the American company White Castle is generally credited with opening the second fast- food outlet in Wichita, Kansas in 1. What is certain, however, is that White Castle made the first significant effort to standardize the food production in, look of, and operation of fast- food hamburger restaurants. ![]() William Ingram's and Walter Anderson's White Castle System created the first fast food supply chain to provide meat, buns, paper goods, and other supplies to their restaurants, pioneered the concept of the multi- state hamburger restaurant chain, standardized the look and construction of the restaurants themselves, and even developed a construction division that manufactured and built the chain's prefabricated restaurant buildings. The Mc. Donald's Speedee Service System and, much later, Ray Kroc's Mc. Donald's outlets and Hamburger University all built on principles, systems and practices that White Castle had already established between 1. The hamburger restaurant most associated by the public with the term . Richard and Maurice Mc. Donald opened a barbecuedrive- in in 1. San Bernardino, California. After discovering that most of their profits came from hamburgers, the brothers closed their restaurant for three months and reopened it in 1. Coca- Cola, served in disposable paper wrapping. As a result, they could produce hamburgers and fries constantly, without waiting for customer orders, and could serve them immediately; hamburgers cost 1. Their streamlined production method, which they named the . Prince Castle salesman Ray Kroc traveled to California to discover why the company had purchased almost a dozen of the units as opposed to the normal one or two found in most restaurants of the time. Enticed by the success of the Mc. Donald's concept, Kroc signed a franchise agreement with the brothers and began opening Mc. Donald's restaurants in Illinois. One of the major parts of his business plan was to promote cleanliness of his restaurants to growing groups of Americans that had become aware of food safety issues. As part of his commitment to cleanliness, Kroc often took part in cleaning his own Des Plaines, Illinois outlet by hosing down the garbage cans and scraping gum off the cement. Another concept Kroc added was great swaths of glass which enabled the customer to view the food preparation, a practice still found in chains such as Krispy Kreme. A clean atmosphere was only part of Kroc's grander plan which separated Mc. Donald's from the rest of the competition and attributes to their great success. Kroc envisioned making his restaurants appeal to suburban families. Mc. Lamore had visited the original Mc. Donald's hamburger stand belonging to the Mc. Donald brothers; sensing potential in their innovative assembly line- based production system, he decided he wanted to open a similar operation of his own. Originally opened in 1. Kieth J. Kramer and his wife's uncle Matthew Burns, opened their first stores around a piece of equipment known as the Insta- Broiler. The Insta- Broiler oven proved so successful at cooking burgers, they required all of their franchises to carry the device. Despite the success of their operation, the partners discovered that the design of the insta- broiler made the unit's heating elements prone to degradation from the drippings of the beef patties. The pair eventually created a mechanized gas grill that avoided the problems by changing the way the meat patties were cooked in the unit. After the original company began to falter in 1. Mc. Lamore and Edgerton who renamed the company Burger King. Orders are generally taken and paid for at a wide counter, with the customer waiting by the counter for a tray or container for their food. Common menu items at fast food outlets include fish and chips, sandwiches, pitas, hamburgers, fried chicken, french fries, chicken nuggets, tacos, pizza, and ice cream, although many fast food restaurants offer . It is usually rapidly served in cartons or bags or in a plastic wrapping, in a fashion which reduces operating costs by allowing rapid product identification and counting, promoting longer holding time, avoiding transfer of bacteria, and facilitating order fulfillment. In most fast food operations, menu items are generally made from processed ingredients prepared at central supply facilities and then shipped to individual outlets where they are cooked (usually by grill, microwave, or deep- frying) or assembled in a short amount of time either in anticipation of upcoming orders (i. Following standard operating procedures, pre- cooked products are monitored for freshness and disposed of if holding times become excessive. This process ensures a consistent level of product quality, and is key to delivering the order quickly to the customer and avoiding labor and equipment costs in the individual stores. Because of commercial emphasis on taste, speed, product safety, uniformity, and low cost, fast food products are made with ingredients formulated to achieve an identifiable flavor, aroma, texture, and . This requires a high degree of food engineering. The use of additives, including salt, sugar, flavorings and preservatives, and processing techniques may limit the nutritional value of the final product. Value meals. A hamburger, side of fries, and drink commonly constitute a value meal—or combo depending on the chain. Value meals at fast food restaurants are common as a merchandising tactic to facilitate bundling, up- selling, and price discrimination. Most of the time they can be upgraded to a larger side and drink for a small fee. The perceived creation of a . This makes it possible for kitchen crew people to view orders placed at the front counter or drive through in real time. Wireless systems allow orders placed at drive through speakers to be taken by cashiers and cooks. Drive through and walk through configurations will allow orders to be taken at one register and paid at another. Modern point of sale systems can operate on computer networks using a variety of software programs. Sales records can be generated and remote access to computer reports can be given to corporate offices, managers, troubleshooters, and other authorized personnel. Food service chains partner with food equipment manufacturers to design highly specialized restaurant equipment, often incorporating heat sensors, timers, and other electronic controls into the design. Collaborative design techniques, such as rapid visualization and computer- aided design of restaurant kitchens are now being used to establish equipment specifications that are consistent with restaurant operating and merchandising requirements. In comparison, the full- service restaurant segment of the food industry is expected to generate $1. Fast food has been losing market share to so- called fast casual restaurants, which offer more robust and expensive cuisines. Major international brands. It has become a phenomenally successful enterprise in terms of financial growth, brand- name recognition, and worldwide expansion. Ray Kroc, who bought the franchising license from the Mc. Donald brothers, pioneered concepts which emphasized standardization. He introduced uniform products, identical in all respects at each outlet, to increase sales. Kroc also insisted on cutting food costs as much as possible, eventually using the Mc. Donald's Corporation's size to force suppliers to conform to this ethos. Other prominent international fast food companies include Burger King, the number two hamburger chain in the world, known for promoting its customized menu offerings (Have it Your Way). Another international fast food chain is KFC, which sells Chicken- related products and is the number 1 Fast Food company in the People's Republic of China. Multinational corporations typically modify their menus to cater to local tastes, and most overseas outlets are owned by native franchisees. Mc. Donald's in India, for example, uses chicken and paneer rather than beef and pork in their burgers because Hinduism traditionally forbids eating beef. In Israel some Mc. Donald's restaurants are kosher and respect the Jewish. Shabbat; there is also a kosher Mc. Donald's in Argentina. In Egypt, Indonesia, Morocco, Saudi Arabia, Malaysia, Pakistan, and Singapore, all menu items are halal. North America. Also, Whataburger is a popular burger chain in the American South, and Jack in the Box is located in the West and South. Canada pizza chains Topper's Pizza and Pizza Pizza are primarily located in Ontario. Coffee chain Country Style operates only in Ontario, and competes with the famous coffee and donut chain Tim Hortons. Maid- Rite restaurant is one of the oldest chain fast food restaurants in the United States. Founded in 1. 92. Maid- Rites can be found in the midwest - mainly Iowa, Minnesota, Illinois, and Missouri. International brands dominant in North America include Mc. James Norton - 1. Magazine. Meeting actor James Norton in the heart of Belgravia at antique pub The Star Tavern seemed like a clich. Public school boy, Cambridge educated, roles in period dramas’ Death Comes to Pemberley, up- coming feature Belle, and a young Brit thespian (naturally) – speaking in a nook in the most expensive postcode in London would befit Norton on paper. But who reads the paper anymore. So we’re far away from home for the both of us here, but London aficionados all the same. He is posh, but he knows it, accepts it, and is therefore able to poke fun at it. The day before the interview Norton has just wrapped filming for Sally Wainwright’s psychological thriller Happy Valley, a six- part BBC series, in which he plays a Northern psychopath. The antithesis of the strapping, stylish (and posh) man sat before me,Norton insists it’s his favourite role so far, and becomes animated when talking about digging into the mind of a “monster”. Norton is honest, perhaps too honest. He talks openly about the camaraderie turned to tense competition at drama school, his “camp death” in Doctor Who, and the extreme biscuit eating that goes on behind the scenes of movie making. We travel in and out of jest and seriousness, which is the ideal discussion formula (in my book). Norton studied Theology; he was curious about religion, and his one criticism of the film industry is that there are not enough opportunities for women. To find a feminist amongst the macho is golden. Come to think of it, I think we’ve found a golden ticket with Norton (and not just through his hair). Look out for it in Peckham.. Vinyl or Download? Download. Sweet or Savory? Savory. Leather or Fur? Leather. London or New York? London. Snow or Sun? Sun. Public Transport or Cycle? Cycle with a capital CRap or Rock? Kanye. Party or Night In? Party. BAFTA or Oscar? Both. Oscar Oscar. Kindle or Book? Book. Poetry or Prose? Prose. Cinema or Netflix? Cinema. Facebook or Twitter? Facebook. Being photographed or taking photographs? Taking, I would much rather be behind the camera. Magazine or newspaper? Newspaper. Pop Art or Renaissance? Renaissance, old school. Coffee or Tea? Coffee. Watching paint dry or analysing art? Analysing paint drying. Trivial (but more fun stuff) out of the way, I want to start by talking about your education. You read Theology at Cambridge? I did, but I was too afraid to take the plunge. I found it quite hard when you leave school and everyone asks you what you want to do. I always wanted to be an actor, but I was too afraid of the condescending reaction you get. But in a wonderful way it asked more questions than it answered. I loved doing my degree, but it made me more confused. You then trained at the renowned RADA. Is it competitive at acting school? Or is everyone chums? At the beginning it’s quite competitive to get in; there are four rounds, so I think everyone shares this insecurity that they’re going to be found out – that they accidently got in – so there is a sort of camaraderie there. An ego is stamped on pretty quickly. Early on, you form very strong friendships, and in order to get the most out of the training, you have to have an enormous amount of trust in each other. You spend half the time wearing leotards, sweating, feeling your absolute worst and emotionally you have to put everything on the line. But then the sad tragedy of it was as soon as second year is finished; the school presents you to the industry and the agents start prowling. There’s not even just a little bit of tension, but massive fallouts. We had a real problem. I was really lucky as I already had an agent, and I managed to get a role in my final year so I left six months early and missed the real tension. Do you think you need conventional training to become an actor? No, I think there are many wonderful actors who haven’t, but it definitely helps. Is it more to do with classical training? Yes, most of it is taken up by classical and theatrical training; voice work, dialect, and movement. They prepare you to hold your own in an auditorium. For me, the most important thing was the feeling beforehand – saying I wanted to be an actor, and I’d mutter it down into my shoes – which meant if I walked into an audition I had no confidence. I felt like I was being a child, and it was a farfetched dream. Then spending three years dedicating time and effort.. It sets you up with an immense amount of contacts, and when you’re not really aware of it you fall back on your training. Do you worry you’ll get typecast into the classics? A lot of young British actors go into period dramas. There was a time when I was worried – when you’re a young bloke, public school educated, went to uni and have a period look as everyone keeps telling me – so yes, at the beginning you have to monopolise on your strengths. I’m very lucky, the last role I finished was a long shoot where I played a Northern psychopath. I was going to ask, you are about to be seen in Sally Wainwright’s psychological thriller Happy Valley, which you star as a psycho serial killer. Tell us more and how did you get into character? It was amazing. It was the most rewarding role because it was so distanced from myself, and the first big series that I had been given a role that wasn’t a young, nice, educated posh guy. I was suddenly this monster. I did a lot of work on the accent, but luckily I grew up in North Yorkshire. The hardest part of the preparation was learning and getting into the head of this guy. The production put me in touch with a criminal psychologist, and he took me through what it was like to be in the head of a psychopath, and it’s completely fascinating. A psychopath is partly to do with miswiring in the brain, but also to do with an infant who has suffered neglect and abuse. They have no control as an infant, and when they finally get control in their life, they hold onto it, and anything that threatens that is an enemy. They believe that the world is inherently hostile. If they don’t attack, the world will attack them. The hardest part was doing the murdering, and raping. In James’ head – the actor, it’s horrible, but in Tommy’s head, it’s not only justified, it’s necessary to survive. You are quite the thespian; do you have a preference between Theatre and Film? I don’t have a preference. I love doing theatre, RADA was mostly theatre orientated. Is it more daunting because there is a live audience? Having an audience means that there is no second take, you have to hit it first time and every time. For the audience it’s their night out, they’ve spent loads of money to come, so you have a duty to deliver. On the one hand that is exhausting and daunting, but on the other, it’s so exciting. What I miss in film is the feeling of sharing that moment with the audience. They are sharing the sweat and chemicals. When you’re making people laugh or cry, and you can feel them laugh or cry. But with film there are other wonderful parts about it, you tell a story over months and months. You tell the same story every single night. You don’t have a fourth wall, and you can be in a room with just a camera, and you are dressed up in a period costume. The whole room is dressed as a 1. Century room, and you’re there in your wig and you’re transported. What character have you most enjoyed playing so far? On stage it was Captain Stanhope in Journey’s End, and in TV, it’s what I’ve just finished, Tommy the psychopath. Ironically and weirdly, both of them are psychopaths. I don’t know what that says about me. You’re a psychopath.,Maybe. If you could play anyone from literature, or any movie already made, who would you like to play and why? There’s quite a lot of stuff at the moment on the Bront. He was a drunkard, sad man, and to be the brother of these literary geniuses, in those days when the man was expected to.. I think it’s an interesting story that needs to be told one day. What director would you love to work with at the moment? The obvious one is Steve Mc. Queen, just because he’s Steve Mc. Queen. I loved Shame and Hunger, and then 1. Years smashed it out of the park. What about an actor, whose career and role choice could you mirror? I think someone like Michael Fassbender, he always surprises you. Sean Penn, taking roles like Milk, and I admire Benedict Cumberbatch. He’s someone who I can identify with, being from public school. You have also been in Doctor Who, were you a fan of the show beforehand, or had you even watched it? No I hadn’t, and I felt guilty. When I was on set, and Matt Smith turned to me and passed me the Sonic Screwdriver, and I was holding it and the Tardis was there – I had this moment when I realised that this is a dream for thousands of people and I’m so blas. I thought I should appreciate this moment. I really enjoyed filming it and I had the most camp death in the world. I was on a winch and an alien grabbed me from above and I got yanked off screen. About 3. 0 times in a day, I had this big harness on and just got whipped up. It was like being at a theme park. This claw would come to shot and I’d have to scream. Would you like to do an action movie? Yes, I actually did a sort of action movie in South Africa last year; I played a Viking in a film called Northmen Viking Saga. Sadly my character meets an early end, but we had loads of stunts. It was a little boys dream, running around playing with swords and arrows. What do you do when you’re on set and not acting, which must have been for a lot of the time. I try not to eat all. There’s always loads of food on set, you have a massive breakfast, and then mid lunch they bring a soup and onion bhaji’s, then you have lunch and cake and sandwiches. What’s great about a film set is you have 1. I love chatting with people. My grandmother is a great chatter and I have her genes. So chat and eat biscuits. Do you have any criticisms of the film industry? The big thing is the number of parts and opportunities for women. There are always more roles for men, but that’s partly to do with the way playwrights were writing for many hundreds of years.
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