Quick food service operations / Jack Essner.

Includes bibliographical references and index.

Restaurant planning and management -- The menus planning -- Food management -- Analysis of food packaging material -- Food services -- Restaurant food safety management -- Food and beverage operations.

"A fast-food operation offers fast service. In just a few minutes, while the customer stands at the counter, the prepared food is collected and given to the customer for eating in or carrying out. Quick service restaurants, also known as QSRs, are nearly everywhere nowadays. By narrowing down the different types of cuisines into one simple dining experience, QSRs can quickly dish out fast food items at a lower price point, making other types of service restaurants feel much, much slower. At a quick-service restaurant, the operation revolves around a fast-paced environment. Customers place their orders at the order counter or opt for the convenience of the drive-thru service. The streamlined process ensures swift delivery of their favorite fast-food items. In this book, readers will take a look on the concepts and characteristics of a quick service restaurant, which you probably better known as a fast food. The textbook prepares students with the knowledge vital to entering the commercial or non-commercial foodservice industry"-- Back cover.