What is the fast food restaurant Determination

What is the fast food restaurant?

Determination -A fast food restaurant, also known as a quick service restaurant (QSR) within the industry itself, is a specific type of restaurant characterized both by its fast food cuisine and by minimal table service. -Food served in fast food restaurants typically caters to a "meat-sweet diet" and is offered from a limited menu; is cooked in bulk in advance and kept hot; is finished and packaged to order; and is usually available ready to take away, though seating may be provided. -Fast food restaurants are usually part of a restaurant chain or franchise operation, which provisions standardized ingredients and/or partially prepared foods and supplies to each restaurant through controlled supply channels. -The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951

The photos show an average fast food restaurant is organized. As a rule, there is a self service in most of the restaurants.

Variations on the fast food restaurant concept include fast casual restaurants and catering trucks. A fast casual restaurant is a type of restaurant that does not offer full table service, but promises a higher quality of food and atmosphere than a fast food restaurant. In the US, it is a relatively new and growing concept positioned between fast food and casual dining. The typical cost per meal is in the US$8–$15 range. But in fact, it only differs from a similar FFR giving you an opportunity to watch how your stuff is cooked.

Catering trucks are mostly known as mobile catering. is the business of selling prepared food from some sort of vehicle. It is a feature of urban culture in many countries.

History

The concept of fast food is generally associated with urban development. However, research reveals that the trend has its roots in the bread-and-wine stands in ancient Rome and the popular ready-to-eat noodle shops in many East Asian cities. All through the ancient and medieval world, flat-bread, falafel and other heat-and-serve meals were popular attractions at roadside stands. The kiosks or brochettes that were once associated with a client, from the not-soelite strata of society, are now a part of the urban and ultra-modern lifestyle. All through the Middle Ages, major urban areas in London and Paris supported stalls that sold pies, flans, pastries, pancakes and precooked meats. These outlets catered to the demands of single households and town dwellers, who rented facilities devoid of kitchens. The kiosks also catered to pilgrims and traders. Though pubs and coffee houses were popular in the western world by the 18 th century, the idea of eating out for fun didn't take off in Western society until the late 18 th century. Industrialization and automation turned out to be a boon for the fast food industry as the rise of automobiles in the world also marked the rise in dining out and drive in restaurants. The two World Wars and growth in American economy firmly entrenched the concept of fast food as an American way of life. Today, the United States boasts of the largest fast food industry in the world, and more than 100 countries around the world have American-owned fast food restaurants. Fast food preparation and food servicing provides employment to approximately 2 million U. S. workers in the USA. And since the US is considered to be the capital or pioneer of the fast food industry let us take a look at a brief time-line of the fast food industry in America.

Cuisine

Modern commercial fast food is highly processed and prepared on a large scale from bulk ingredients using standardized cooking and production methods and equipment. 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 a 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. e. , "to stock") or in response to actual orders (i. e. , "to order"). 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.

Technology

To make quick service possible and to ensure accuracy and security, many fast food restaurants have incorporated hospitality point of sale systems. 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.

Thank you for your attention! And remember, fast food is considered to be junky!