Additional texts for Reading and Discussing

1. FAST FOOD: STANDARDIZATION & MARKETING

No matter where fast food restaurants are located or what type of food they sell, their most fundamental operating principle is standardization. A hamburger from a Burger King in New York must taste the same as a hamburger from a Burger King in Florida. To succeed with this formula of selling the exact same food everywhere, fast food restaurants must offer a standardized menu that limits the number of food choices. A small selection of items on a menu makes preparing fast food convenient for the thousands of restaurants that are part of a particular company, because they need only a limited variety of ingredients, albeit in huge quantities. The limited variety makes it possible to secure adequate shipments of those ingredients from suppliers and thereby ensure quality control of the meals served to customers.

Anyone who has eaten at a fast food restaurant can appreciate the convenience of standardization. For some people, it is comforting when there aren't very many choices and they know in advance what they will be eating and how it will taste. Although some people dislike fast food for its predictability, it can be reassuring to a hungry person in a hurry or far from home. This predictability is essential for a successful fast food company. If customers have an enjoyable meal at one restaurant, they will probably be willing to go to any other restaurant of thesame company. This type of repeat sales, which is crucial for a business over the long term, requires that the same quality food and service be offered in all the restaurants that are part of a chain.

There is an obvious disadvantage to this standardization, however, that has nothing to do with the taste or convenience of the food or the reputation of the company. Among the many competing restaurant chains selling the same types of fast food, how does one stand out from the rest? The innovators at White Castle developed an answer to that problem: aggressive advertising. Much of the marketing of fast food is specifically targeted to children. Of course, the goal is for children to see restaurant's advertisements, then persuade their parents to take them there. With children in mind, McDonald's features Ronald McDonald, a clown, and Taco Bell introduced a talking Chihuahua dog. Fast food restaurants frequently offer a free toy with every purchase. A similar but more alluring type of promotion is to offer a set of toys, which requires more than one purchase to acquire the complete set. Some companies now have attractive playgrounds with swings, slides, and balloons as integral parts of their restaurants, so children can eat and play at the same place.

To attract adults, fast food marketing campaigns emphasize the method of food preparation or value rather than fun. Typical promotions are "Two for the price of one" or "Buy one at the regular price and get a second one free!" Restaurants sometimes offer a large serving for the same price as a small one. One company boasts that their hamburgers are tastier because they are charcoal-broiled, not fried. Another competitor claims that one of their sandwiches can be ordered in 1,024 possible ways; a figure based on the number and combination of condiments available.

 

 

TYPES OF ROOM SERVICE

The range of food service found in hotels and restaurant today is extensive. In the first category, there are restaurants offering the highest grade of service with a full `a la carte menu. This includes dishes served by the waiter from a trolley in the dining room, and is known as gueridon service. The gueridon waiter must always be skilled, for he has to carry) out procedures such as filleting, carving and cooling specialty dishes at the table.

A second, less complicated, type of service is silver service where the menu can be either `a la carte or table d'hote. In this system, the food is prepared in the kitchen and then put on to silver flats and presented to the guests in the dining-room.

A third form of table service, used mainly with a table d' hote menu, is plateservice. Here, the waiter receives the meal already plated from the service hotplate and only has to place it in front of the' guest and make sure that the cor­rect cover is laid and the necessary accompaniments are on the table. Plate service is often offered where there is a rapid turnover and service of the meal and is, therefore, labour-saving in such tasks as washing-up.

In a fourth type of service, called self-service, acustomer collects a tray from the service counter, chooses his dishes and selects the appropriate cutlery for the meal.

Today, with ever-increasing needs for economy, many es­tablishments usually prefer a variety of types of service.

Tourist hotels, for example, frequently offer a combination of self-service and plate-service for breakfast and another combination of self-service and silver service for lunch­eon.