Svetlana Rodgers. (2005). Technological developments and the need for technical competencies in food services. The Journal of the Royal Society for the Promotion of Health, 125(3), 117-123. Retrieved August 10, 2009, from ProQuest Health and Medical Complete. (Document ID: 1091388371).<http://proquest.umi.com/pqdweb?index=0&did=1091388371&SrchMode=2&sid=1&Fmt=4&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249930931&clientId=4130>. The growing scale of institutional and commercial food services poses a technological challenge of producing large quantities of high quality meals in terms of their safety, sensory and nutritional attributes. Developments in food service technology and systems (cook-freeze, cook-chill and others) allow the replacement of fast food with the service of cooked meals, which are often nutritionally superior. Reliance on equipment, packaging and technological 'know-how' makes food service operations more complex. Operators have to minimize the impact of the numerous steps in the production process, the fundamental weaknesses of cook-chill food safety design, coupled with the practical limitations of Hazard Analysis Critical Control Points management, the potential unevenness of temperature distribution and product deterioration during storage. The fundamental knowledge of food science and microbiology, engineering and packaging technologies is needed. At present, the 'high tech' options, which can improve a product's nutritional value, such as natural preservation hurdles or functional meals, are not used in practice. Good source of information on the rigors of technological input in the fast food industry.
Freund, P., & Martin, G. (2008). Fast Cars/Fast Foods: Hyperconsumption and its Health and Environmental Consequences. Social Theory & Health, 6(4), 309-322. Retrieved August 10, 2009, from ProQuest Health and Medical Complete. (Document ID: 1567905961). <http://proquest.umi.com/pqdweb?index=0&did=1567905961&SrchMode=2&sid=3&Fmt=2&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249932053&clientId=4130>. The historical and structural connections between auto-centered transport and fast food franchising are analyzed as comprising a synergistic contemporary mode of consumption. It is a mode that is rooted in individualized, private convenience, and it is implicated in a number of growing public health and environmental problems, including obesity and climate change. Emerging in the US after World War I, this mode of consumption, 'fast cars/fast foods,' developed rapidly after World War II, based on the application of mass production techniques to food, and in the development of the Interstate highway system. The analysis suggests that this mode of consumption is associated with a particular socio-material landscape, motorized urban sprawl, and that both promote hyper consumption. Good source on the interaction between the fast food and auto industry.
Lisa White. (2009, February). The Need for Speed. Foodservice Equipment & Supplies, 62(2), 28. Retrieved August 10, 2009, from ABI/INFORM Global. (Document ID: 1647957131). <http://proquest.umi.com/pqdweb?index=20&did=1647957131&SrchMode=2&sid=4&Fmt=3&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249589018&clientId=4130>. Updated equipment and technology geared toward enhancing speed of service has provided faster cook times, better food-holding capabilities and, consequently, quicker ticket times. Much of today's technology has been developed around KDS and routing food items. Instead of traditional ticket times, these computerized systems display and direct food orders using monitors. Staff can check ticket times, put priorities on expediting food and more accurately and efficiently track orders. Good source of information on the driving need for speed in the fast food industry.
Smith, S.. (2008, December). Getting Help Getting Help. Stores, 90(12), 76. Retrieved August 10, 2009, from ABI/INFORM Global. (Document ID: 1623291611). <http://proquest.umi.com/pqdweb?index=31&did=1623291611&SrchMode=1&sid=4&Fmt=2&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249589470&clientId=4130>. Turnover is a perpetual problem in retail, with nearly every position needing to be filled at least once during the year. For fast-food restaurants, the challenge is even more daunting: the turnover rate is around 175%. Atlanta-based Church's Chicken partnered with JobApp Network, an automated hiring solution for hourly workers. Since many hourly workers seek jobs by walking into the location, JobApp places in-store dispensers that offer a pull-tab containing a branded phone number and Web address. Would-be employees apply over the phone or Internet in English or Spanish. The phone portal uses five different technologies, including interactive voice response, speech recognition and digit capture. Regardless of how the application is filed, matching software scores the applicant and ranks candidates based on how well they fit the criteria determined by the retailer. The application can also be used to apply for federal Work Opportunity Tax Credits, which can yield up to $9,000 per qualified worker. Good source on the advancement in technological usage within the fast food industry, down to hiring help/staff.
Bridget Carey, & Jim Wyss. (21 June). Are cities too tough on business? McClatchy - Tribune Business News. Retrieved August 10, 2009, from ABI/INFORM Dateline. (Document ID: 1498261841). <http://proquest.umi.com/pqdweb?index=54&did=1498261841&SrchMode=1&sid=4&Fmt=3&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249589470&clientId=4130>. In another session at the annual meeting, the nation's mayors discussed a digital crisis as a growing number of baby boomers leave the technology field or retire, and not enough young people enroll in science and technical classes. Good source on the emergence of a less educated population due to the high rate of employment in the fast food and related industries which more often than not do not require educated skills.
Gentry, C.. (2008, June). To Ubiquity and Beyond. Chain Store Age, 84(6), 92-93. Retrieved August 10, 2009, from ABI/INFORM Global. (Document ID: 1497892381). <http://proquest.umi.com/pqdweb?index=57&did=1497892381&SrchMode=1&sid=4&Fmt=3&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249589470&clientId=4130>. Compared to the adoption of credit cards by US consumers, contactless payments are being embraced at warp speed. That's because consumers are notoriously impatient at checkout -- and because consumers also love to embrace technology that makes their lives easier and more convenient. Contactless payment systems satisfy all these desires. It took almost 40 years for 75% of the US population to become equipped with credit cards and almost 18 years for 75% to 80% of merchant POS locations to have PIN pads, noted Gerritt Kerkstra, SVP of acquirer relations at MasterCard. Early adopters have been retail environments such as c-stores and fast-food restaurants that typically have lower-ticket sales and a heightened need for speed at the point of sale. As contactless starts to approach ubiquity in the bricks-and-mortar space, one has to question if there are opportunities to tap-and-shop online. Not very helpful, but good source on the effects of need for speed and various practices adopted to achieve this and the effect on the economy such as increasing debt.
Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. New York: Harper Perennial, 2001. 195. “Although the rise in food borne illnesses has been caused by many complex factors, much of the increase can be attributed to recent changes in how American food is produced. Robert V. Tauxe, head of the Foodborne and Diarrheal Disease Branch at the CDC, believes that entirely new kinds of outbreaks are now occurring”. Insightful source on how the changes in food preparation in America has helped facilitate wide spread of illnesses.
Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. New York: Harper Perennial, 2001. 196. “The meat packing system that arose to supply the nation’s fast food chains – an industry molded to serve their needs, to provide massive amounts of uniform ground beef so that all of McDonald’s hamburgers would taste the same – has proved to be an extremely efficient system for spreading disease. Good source of information on how disease spread is aided by an industry.
No comments:
Post a Comment