Answer to Question 1
Product served to guest must be the same, regardless of location of restaurant. Standards provide means of control of quality and quantity. Because profit margins are low and volume is high in these operations, small errors can quickly become costly.
Answer to Question 2
Because prices are low and mark-ups are also low, quick service operations must make their profits up in volume. Menu must be limited to speed customer ordering and kitchen production. Preparation must require minimum handling and must be able to be held until service without losing quality. Items must also require limited handling by service staff.
Two ginkgo biloba labels, note the lack of standardization in (a) 60 mg of extract, 24% ginkgo flavo
Anatomists disagreed on the importance of the Piltdown Man.
Josiah Wedgwood, Queen's Ware dinner service (detail).
The legacy of Confucian thought continued for centuries in the form of civil service examinations ...
Tag identify that the power has been removed and service work is being done.
Help with this quick question please