Usually institutional restaurants are cafeteria, though many cafeterias are intended for public business. Carryout restaurants often serve fast foods; customers place their orders at a counter (or by telephone ahead of time) then
“take out” the food to wherever they wish to eat it-at their jobs, in a park in a car, or at home. The unprecedented
percentage of working wives and mothers has made an enormous impact on the entire food service industry, but it is a
particularly important factor in the growth of the carryout or take-out restaurant.
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