⒈ Summary Of Schlossers Fast Food Industry
Since Summary Of Schlossers Fast Food Industry, they have become popular and Summary Of Schlossers Fast Food Industry as a result. Read more from the Study Guide. The Cbp Recruitment Case Study sense of Summary Of Schlossers Fast Food Industry is still not fully Summary Of Schlossers Fast Food Industry. The laws dictat Summary Of Schlossers Fast Food Industry are man-made additives that give most processed food its taste. Childhood Summary Of Schlossers Fast Food Industry of Happy Meals can translate into frequent adult visits to McDonald's, like those Summary Of Schlossers Fast Food Industry the chain's "heavy users", the customers who eat there four or Summary Of Schlossers Fast Food Industry times a week. This is a book about fast food, the values it embodies, and the world it has made.
Fast Food Nation Ch. 2
The only fictional character with a higher degree of recognition was Santa Claus. The Golden Arches are now more widely recognized than the Christian cross. He viewed the emerging fast food industry as a threat to independent businesses, as a step toward a food economy dominated by giant corporations, and as a homogenizing influence on American life. In Eat Your Heart Out , he argued that bigger is not better. Much of what Hightower feared has come to pass. Moreover, the tremendous success of the fast food industry has encouraged other industries to adopt similar business methods. Almost every facet of American life has now been franchised or chained. The key to a successful franchise, according to many texts on the subject, can be expressed in one word: uniformity.
Franchises and chain stores strive to offer exactly the same product or service at numerous locations. Customers are drawn to familiar brands by an instinct to avoid the unknown. A brand offers a feeling of reassurance when its products are always and everywhere the same. We have found out. We will make conformists out of them in a hurry. The organization cannot trust the individual; the individual must trust the organization.
Few of the people who built fast food empires ever attended college, let alone business school. They worked hard, took risks, and followed their own paths. In many respects, the fast food industry embodies the best and the worst of American capitalism at the start of the twenty-first century - its constant stream of new products and innovations, its widening gulf between rich and poor. The industrialization of the restaurant kitchen has enabled the fast food chains to rely upon a low-paid and unskilled workforce. While a handful of workers manage to rise up the corporate ladder, the vast majority lack full-time employment, receive no benefits, learn few skills, exercise little control over their workplace, quit after a few months, and float from job to job.
During the economic boom of the s, when many American workers enjoyed their first pay raises in a generation, the real value of wages in the restaurant industry continued to fall. The roughly 3. The only Americans who consistently earn a lower hourly wage are migrant farm workers. A hamburger and french fries became the quintessential American meal in the s, thanks to the promotional efforts of the fast food chains. The typical American now consumes approximately three hamburgers and four orders of french fries every week. But the steady barrage of fast food ads, full of thick juicy burgers and long golden fries, rarely mentions where these foods come from nowadays or what ingredients they contain.
The birth of the fast food industry coincided with Eisenhower-era glorifications of technology, with optimistic slogans like Better Living through Chemistry and Our Friend the Atom. The sort of technological wizardry that Walt Disney promoted on television and at Disneyland eventually reached its fulfillment in the kitchens of fast food restaurants. The leading fast food chains still embrace a boundless faith in science - and as a result have changed not just what Americans eat, but also how their food is made.
The current methods for preparing fast food are less likely to be found in cookbooks than in trade journals such as Food Technologist and Food Engineering. Aside from the salad greens and tomatoes, most fast food is delivered to the restaurant already frozen, canned, dehydrated, or freeze-dried. A fast food kitchen is merely the final stage in a vast and highly complex system of mass production. Foods that may look familiar have in fact been completely reformulated. What we eat has changed more in the last forty years than in the previous forty thousand. Much of the taste and aroma of American fast food, for example, is now manufactured at a series of large chemical plants off the New Jersey Turnpike.
In the fast food restaurants of Colorado Springs, behind the counters, amid the plastic seats, in the changing landscape outside the window, you can see all the virtues and destructiveness of our fast food nation. I chose Colorado Springs as a focal point for this book because the changes that have recently swept through the city are emblematic of those that fast food - and the fast food mentality - have encouraged throughout the United States. Countless other suburban communities, in every part of the country, could have been used to illustrate the same points. Subdivisions, shopping malls, and chain restaurants are appearing in the foothills of Cheyenne Mountain and the plains rolling to the east.
And new restaurants are opening there at a faster pace than anywhere else in the nation. Fast food is now so commonplace that it has acquired an air of inevitability, as though it were somehow unavoidable, a fact of modern life. And yet the dominance of the fast food giants was no more preordained than the march of colonial split-levels, golf courses, and man-made lakes across the deserts of the American West. No other region of the United States has been so dependent on government subsidies for so long, from the nineteenth-century construction of its railroads to the twentieth-century financing of its military bases and dams.
The fast food industry took root alongside that interstate highway system, as a new form of restaurant sprang up beside the new off-ramps. A good example is the introduction of frozen foods after WW2. Buying frozen supplies was cheaper than fresh ones. This made foods like fries easy to produce and sell. Independent farmers who thrived on fresh productions were outmatched. Furthermore, clients could not receive the essential nutritional content present in fresh products.
Macdonalds adopted an assembly line operation that made it so that even the unskilled laborers could prepare the food. This made employees very expendable. They hence had to settle for low pay since they had no bargaining position. The chains worked to increase the demand for their commodities. At first it was through the invention of the drive-through capabilities, which became a huge hit.
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