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Hrm Term Paper

4766 words - 20 pages

Chapter 1

The Problem and Review of Related Literature


Fastfood is a growing business centralized on the idea that not everyone can cook. There are days, especially when there is work overflow that people tend to forget that they have enough tools in their own kitchen therefore they opt for the easier solution which is to purchase from establishments that sell cooked food. A fastfood follows a standard time, from taking the orders of the customers until the food has been served. People have always enjoyed eating good food and it has become a challenge for fastfood chains to come up with menus that will provide food which will be appreciated by their targeted ...view middle of the document...

Fastfood chains operate on the idea that the food they serve should reach the customer in the shortest time possible, hence the term fastfood. The dishes are also relatively simple in a fastfood establishment compared to that of a restaurant because details such as comprehensive cutlery and plating do not really matter much. Customers go to fastfood chains for the food and not the experience. On the other hand, restaurants capitalize on the idea that dining is not simply purchasing and consuming food alone. Another major factor in how restaurants operate is the experience they create for the diner while they are inside the establishment. It is noticeable that even abroad; restaurants are more of a high-class luxury compared to fastfood dining. In a world dictated by people who find less and less time for things such as looking for a dining experience, being able to distinguish what customers actually appreciate can lead to a restaurants tenure and market longevity.
Most fastfood variants share similarities with distant cuisines and cultures. This industry now thrives on international appeal promoted by niche chains. The development of healthier alternatives to the conventional servings at fast food restaurants has resulted in mass promotion of portable foods that can be put together by the consumers themselves. At many outlets and drive-ins, the customers can see the food being prepared, thus confirming to advertisements that flaunt hygienic standards. Standardized menus, signage and a unique ambiance are flaunted at take-away services and sit-ins all over the world. The concept of eat-on-the-go not only eliminates the need for traditional cutlery, but also enables customers to indulge in foods that are characteristic of certain cultural or ethnic traditions. The common menus include pitas, fried chicken, nuggets and tacos, served along with complimentary salads and breads. The fast food industry now operates out of convenience stores, elaborate restaurants and independent vendors, who have popularized chant sales-pitches, standardized cooking, and production methods, and easy availability of low-cost delicacies. (Borade, 2012)

Review of Related Literature
A. Foreign Literature

The History of Fast Food

Restaurants have been around in some form for most of human civilization. But they usually catered to travelers. As far back as ancient Greece and Rome, inns and taverns generally served food to people who had a reason to be away from home. This trend continued until relatively recently. Although taverns and coffeehouses were popular places to gather and share beverages in the 17th century, the idea of eating out for fun didn't take off in Western society until the late 18th century. (Wilson, n.d.)

Overview of the Fast Food Industry

  An overview of the fast food industry highlights the availability of meals that suffice the need to eat amidst tight work...

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