Fast Food Operations

Contents: Preface. 1. The fast food industry. 2. Functions of fast food restaurants. 3. Menu planning. 4. Modern fast food items. 5. Food production management. 6. Human resource in fast food services. 7. Storing and issuing food. 8. Fast food marketing. 9. Fast food dining. 10. Evaluation of fast food outlets. 11. Emerging trends. Bibliography. Index.

"Fast food denotes food which is prepared and served quickly at outlets called fast-food restaurants. It is a multi-billion dollar industry which continues to rapidly grow in many countries, as fewer people are eating at home. Fast food outlets are take-away or take-out providers, and most have a setting area for which customers can eat the food on the premises.

Fast food is a worldwide phenomenon. The number of multinational fast food corporations are increasing day-by - day. They typically modify their menus to cater to local tastes. These multinational fast food chains are not the only or even the primary source of fast food in most of the world. Many regional and local chains have developed around the world to complete with international chains.

The present book offers essential information on all aspects of fast food operations in a simple and understandable fashion. It will be a highly valuable reference tool for restaurant managers, owners, and personnel." (jacket)