Fast-food Operations and Their Management PDF Download
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Author: Stephen D. Ball
Publisher: Stanley Thornes Publishers
ISBN: 9780748713455
Category : Fast food restaurants
Languages : en
Pages : 262
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Book Description
Author: Stephen D. Ball
Publisher: Stanley Thornes Publishers
ISBN: 9780748713455
Category : Fast food restaurants
Languages : en
Pages : 262
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Book Description
Author: Peter Bertram
Publisher: Random House Business
ISBN: 9780214200182
Category : Convenience foods
Languages : en
Pages : 223
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Book Description
Author: Conrad Lashley
Publisher: Routledge
ISBN: 1136402284
Category : Business & Economics
Languages : en
Pages : 293
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Book Description
'Franchising in the Hospitality Industry' provides an overview of the issues, debates and challenges associated with business franchising. In two parts, this text firstly looks at the issues from both an academic and practitioner perspective. The second part looks more closely at service sector groups in the hospitality industry, such as hotels, leisure and catering using national and international examples and illustrations. These demonstrate how the theories and debates discussed in the first part, are tackled in real life situations. Examples used are from well known companies such as McDonalds, Baskin Robbins, Burger King, Choice Hotels, Holiday Inn, Domino Pizza, Pierre Victoire amongst others.
Author: Peter Jones
Publisher: Oxford University Press, USA
ISBN: 0198724357
Category : Industrial management
Languages : en
Pages : 473
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Book Description
Concise, engaging, relevant: light on quantitative techniques and packed with cases offering a real-world perspective, this text provides the most accessible approach to operations management.
Author: John R. Walker
Publisher: Wiley Global Education
ISBN: 1119393582
Category : Business & Economics
Languages : en
Pages : 446
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Book Description
Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker’s, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Author:
Publisher:
ISBN:
Category : Fast food restaurants
Languages : en
Pages : 76
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Book Description
Abstract: Food preparation principles and techniques used in two major types of fast food operations, fast food chains and luncheonettes, are overviewed in this workbook that is part of the Food Service Skills Series. Reasons for fast food's increasing pop ularity are explored, as well as the primary goals of all fast food operations. Stages in the fast food production process, and characteristics of successful fast food workers are identified. Differences in the types of foods, equipment, preparation techniques, and employee responsibilities in fast food chains and luncheonettes are explained. Additional topics include fast food accompaniments and side dishes (soups, salads, desserts), beverage preparation, food packaging for carryout, and dining area cleanup.
Author: Bernard Davis
Publisher: Routledge
ISBN: 1136001220
Category : Business & Economics
Languages : en
Pages : 412
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Book Description
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Author: Mike Pycraft
Publisher: Pearson South Africa
ISBN: 9781868910700
Category : Just-in-time systems
Languages : en
Pages : 852
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Book Description
Author:
Publisher: DIANE Publishing
ISBN: 1428946934
Category :
Languages : en
Pages : 44
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Book Description
The military exchange services operate a wide range of retail activities such as department stores, florist shops, barber and beauty shops, gasoline stations, and restaurants. Profits from these activities provide funds for the Department of Defense s (DOD) morale, welfare, and recreation programs. In recent years, the exchange services annual sales exceeded $9 billion in fiscal year 1999 about $734 million involved food operations. About 50 percent of the food sales came from about 615 name-brand, fast-food restaurants (e.g., McDonald s, Burger King, Subway, and Pizza Hut) operating on military installations around the world. Name-brand, fast-food restaurant operations, particularly hamburger restaurants, are the topic of this report. It focuses on hamburger restaurants because they represent a major segment of the exchange services name-brand, fast-food sales and because exchange services contracts with two large companies, Burger King and McDonald s, will expire in 2004.
Author: Nihat Canak
Publisher: GRIN Verlag
ISBN: 3638575055
Category : Business & Economics
Languages : en
Pages : 24
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Book Description
Research Paper (undergraduate) from the year 2006 in the subject Business economics - Offline Marketing and Online Marketing, grade: 1.0, Western Carolina University, course: Marketing Management & Mature Consumers, language: English, abstract: The American fast food preparation and presentation model created a strong cultural and collective identity. The model has provided the consumers with uniformity and repeated experience. This phenomenon is called the `McDonaldisation' of the US society that has embraced the all American meal throughout the globe. People want quick and convenient meals; they do not want to spend a lot of time preparing meals, traveling to pick up meals, or waiting for meals in restaurants. As a result, consumers rely on fast food. Knowing this, fast food providers are coming up with new ways to market their products that save time for consumers. For example, McDonald's locates its outlets inside Wal-Mart stores across the United States, and also in Chevron and Amoco service stations. These arrangements are becoming more common in the fast food industry. Consumers can combine meal-time with time engaged in other activities, such as shopping, work, or travel. This idea shapes the growth strategies of most firms in the industry. The most significant driving force is the inexorable movement towards bigness and concentration of power in the hands of fewer and fewer firms at almost every point in the fast food sector. Other driving forces can be seen in the changing structure of American families as more women entered the work force, increasing globalization of the food system, the environmental movement and equity concerns. On the other hand, women are the driving force behind the fast food industry into another direction. Women's attitude towards health and food content has put pressure on the fast food industry to alter their product mix. However, the great success of the traditional fast food outlet is potentially beginning to lose its pull factor. It is believed that the actual fast food sector is in transition from a traditional selling of burgers to the pre-eminent arrival of a fast casual food industry. The driving force for change has been a number of issues that raise questions to scrutinise the fast food companies, such as the link of regular fast food ingestion to obesity, chains showing operating loss for the first time in their history and the forced closure of outlets. This is reflected on McDonald's facing a lawsuit from an overweight teenager who felt it was the company to blame for her condition. The food giant has also closed down outlets worldwide.
