Fast food operations / edited by Prakash, Mayank & Kumar, Umesh.

Contributor(s):

Material type: Text

TextPublication details: New Delhi: Random Publications LLP, c2022.Description: vi, 308 pages : b&w illus. ; 24 cmISBN:

9789393884718

Subject(s):

DDC classification:

Ref 642.5 F26f 2022.

Contents:

1. Introduction. -- 2. Fast food. -- 3. Quick service in fast food restaurant. -- 4. Sandwich. -- 5. Fried chicken. -- 6. Pizza. -- 7. French fries. -- 8. Hot dog. -- 9. Criticism of fast food. -- 10. Street food. -- 11. Food trying. -- 12. Fast food and catering industry. -- 13. Indian cooking and fast food. -- 14. The industry of food.

Summary: "Fast food refers to food that can be prepared and served quickly. It can come from many places: sit-down restaurants, counter service, take-out, drive-thru, and delivery. Fast food is popular because the food is inexpensive, convenient, and tastes good. Fast food may include refined grains instead of whole grains, contain saturated fat, cholesterol, and added sugar, and it can be high in sodium (aka salt) which is used as a preservative and makes food more flavorful and satisfying. Fast food is a name for food that is made and presented to costumers in short time. It is usually made with preheated or precooked ingredients, prepared in bulk and sold in packages for take-away. As a term, "fast food" appeared for the first time in Merriam-Webster dictionary in 1951 but its roots are much, much older. The profound economic, urban and social changes of the 20th century resulted in people eating their meals more and more often outside the home. A new style of restaurant appeared, offering simple dishes that were prepared quickly and presented with minimal service, thereby changing people's eating habits. This concept marked the beginning of fast food, and a whole new style of eating out. It emerged in the United States during the interwar period, a time when cars became more affordable. Hot dog stands sprang up along main roads, as did drive-in restaurants, where waitresses brought the food directly to customers' cars" -- Provided by publisher.

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Books	ASCOT Library - Zabali Campus Reference	Reference	Ref 642.5 F26f 2022. (Browse shelf(Opens below))	Available	Ref6425004744

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Includes bibliographical references and index.

1. Introduction. --
2. Fast food. --
3. Quick service in fast food restaurant. --
4. Sandwich. --
5. Fried chicken. --
6. Pizza. --
7. French fries. --
8. Hot dog. --
9. Criticism of fast food. --
10. Street food. --
11. Food trying. --
12. Fast food and catering industry. --
13. Indian cooking and fast food. --
14. The industry of food.

"Fast food refers to food that can be prepared and served quickly. It can come from many places: sit-down restaurants, counter service, take-out, drive-thru, and delivery. Fast food is popular because the food is inexpensive, convenient, and tastes good. Fast food may include refined grains instead of whole grains, contain saturated fat, cholesterol, and added sugar, and it can be high in sodium (aka salt) which is used as a preservative and makes food more flavorful and satisfying.

Fast food is a name for food that is made and presented to costumers in short time. It is usually made with preheated or precooked ingredients, prepared in bulk and sold in packages for take-away. As a term, "fast food" appeared for the first time in Merriam-Webster dictionary in 1951 but its roots are much, much older.

The profound economic, urban and social changes of the 20th century resulted in people eating their meals more and more often outside the home. A new style of restaurant appeared, offering simple dishes that were prepared quickly and presented with minimal service, thereby changing people's eating habits. This concept marked the beginning of fast food, and a whole new style of eating out. It emerged in the United States during the interwar period, a time when cars became more affordable. Hot dog stands sprang up along main roads, as did drive-in restaurants, where waitresses brought the food directly to customers' cars" -- Provided by publisher.

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