000			02238nam a2200289 i 4500
003			CSPC
005			20260213142805.0
008			260210s2024 -uka b 001 0 eng d
020			_a9781916784765
040			_aCSPC _beng _cCSPC _erda
082	0	4	_a647.95068 _bEs78q
100	1		_aEssner, Jack, _eauthor.
245	1	0	_aQuick food service operations / _cJack Essner.
250			_aFirst edition.
264		1	_aLondon, United Kingdom : _bVintage Press Ltd, _c2024.
300			_axi, 236 pages : _billustrations ; _c24 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and index.
505	0		_aRestaurant planning and management -- The menus planning -- Food management -- Analysis of food packaging material -- Food services -- Restaurant food safety management -- Food and beverage operations.
520			_a"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.
650		0	_aFood service management.
650		0	_aFast food restaurants _xManagement.
942			_2ddc _n0 _cBK _h647.95068 _iEs78q _kCIR _m2024
999			_c31733 _d31733