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
Bank teller assisting with customer service.
Standardization of Selected Herbal Products
When the service work is completed, the hoist should be raised slightly and the safety released ...
Importance of Considering Gestalt Principles in Product Design (2 of 2)
A very light ideal spring stretches by when it is used to hang a 135-N object. What is the ...