111-08 Writing And Inquiry

Many people that work at a fast food restaurant have to act a certain way so they can be a successful employee. As a manager at a fast food restaurant I have to make sure that the employees have clear expectations on how they are expected to act. One major one is how they treat the costumers. Every employee is told to greet each

English 111 introduces students to critical thinking and the fundamentals of academic writing. This is a prerequisite English class for higher-level English education. By the end of this course a student will have gained a great deal of practice in the craft of writing. This essay will evaluate the English 111 textbooks, essays, self-reflections, the instructor, and what I personally learned.

In the book, Fast Food Nation, Eric Schlosser discusses the problems that the nation is facing with fast food restaurants. Schlosser wrote this book because he was concerned with where the fast food industry was taking America. He voices his concern about the children and their health regarding meat bacteria, and the fat content of the food. He also mentions how potato farmers, cattle ranchers, and chicken raisers are suffering from the industry controlling prices too low. Another worry Schlosser has is how the meat packing factories for these restaurants treat their workers and ultimately how careful they are with the meat. There are many horrifying stories about the harsh injuries and

As an auditor I may decide to use a valuation specialist work. Alternatively, I could test and evaluate the managements’ model for valuation. Under this approach, I would test for appropriateness of the valuation method, determine if the assumptions are reasonable and consistent, and verify the accuracy, completeness, and relevance on the data which the fair values have been measured.

Manipulation can not only be found to be used towards fast food restaurant employees, it can also be found in the food. Using man made additives such as monosodium glutamate, trans fat, and sodium nitrate manipulates the flavor of fast food by helping to enhance its overall flavor which is the result of having people go to fast food restaurants regularly. Altering the flavors of their food, especially meats, has not only helped them to attract consumers, it has also helped them to mask what goes behind the processing of their meats. Enhancing the flavors of their food makes the consumer totally disregard the potential dangers behind processed foods, as bacteria and viruses that cause foodborne illnesses are hiding within their meats. E. Coli, Salmonella, and other various diseases are not uncommon to find within a fast food industry due to the fact that they rely on the mass productions of beef and chicken. Relying on meatpacking industries results in the huge lack of concern when it comes to the supplier and the animals, just as long as the corporation gets their

Everyday, throughout the world, restaurants throw away large amounts of uneaten food. Public Health laws prevent them from re-serving or reusing this food, and, for similar reasons, they cannot simply give it away to hungry people. We opted to review this as our messy situation due to the impact that this has on people and the environment.

There is a wide variety of fast food restaurants in America catering to different regionals, cultural, and ethic tastes. Of all the choices available, which ones would qualify as the top 5 Worst Fast Food Restaurants in America? Based on their management, service, and cleanliness, my personal choices would be McDonald’s, Burger King, KFC, Wendy’s, and Taco Bell. My brother gave up all fast food for these same reasons. The results of his decision was a loss of weight, increased energy, and better health overall. Using these criteria, management, service, and cleanliness, we can examine and compare each of my fine restaurant choices.

When I first walked through the doors at Harmon’s, I realized how clean the setting was compared to other barbecue restaurants I have been to. As I stepped through the door I briefly scanned the floors for anything out of the ordinary that should not have been there. I did not see one piece of trash throughout the whole front section of the building, so Harmon’s had my trust just by that. Once I scanned the ground, I examined the tables from a distance to see if there was any trash lingering on them. I did not see one piece of trash, nor food left behind on the tables which indicated they were freshly wiped. After I placed my order at the front desk, I maneuvered my way to one of the tables and inspected it closely. There was not one spec of dust that I saw, so I was convinced of the quality of the restaurant was high. Just by the cleanliness of the restaurant

Chipotle’s business strategy is affected by the strength of rivalry as their demand is slowly declining in the face the e-Coli breakout in their restaurant chain and their format is imitated by competitors (Elizabethtown College, 2014). To remain sustainable in the fast casual market, analysis of current trends including growing customer concerns about what they eat and how it is prepared must remain their fundamental focus in the years ahead. Chipotle must continue to provide a unquie dinning experience as well using classic cooking techniques and high quality ingredients, aligning their commitment to “Food with Integity”. Their biggest hurdle to overcome will align with customer trust in the face of the food safety incidents that negitively

Chipotle Mexican Grill Incorporated has always had a great reputation for being an inexpensive, high quality, fast-food chain. That reputation suddenly diminished when the company had to close 43 restaurants in Oregon and Washington State towards the end of 2015. An E.coli outbreak had emerged at six restaurants in that region, and soon afterwards the same was reported in seven other states. Health officials cited a particular restaurant at Boston College for improper handling of poultry and the presence of a sick employee after 80 students had become ill after eating there. The cause was a common virus, norovirus. After instances of contaminated food, Chipotle was being thoroughly questioned about their pledge for serving “food with integrity.”

.Food preparation areas – In any type of food preparation are, there must be strict rules and regulations laid down by the employer to prevent food from being contaminated. As well as this, it is their responsibility to make sure that their employees and staff aren’t a risk to food safety. This is where employers need to focus on 4 main areas to ensure health and safety: keeping the area clean, reporting any illnesses, clothing and personal cleanliness/hygiene.

From a practical standpoint, cleanliness is an important part of the fast food industry, not only in the restaurant image, but also health safety of the customer. If customers received a dollar every time they ate or entered a McDonald’s, they could probably buy a franchise themselves. Sadly, most McDonald’s restaurants from Los Angeles to New York look the same, somber and bleak. In stark contrast, In-N-Out Burger painted sterile white inside and out, makes their restaurants look refreshingly clean and bright. In-N-Out’s fire engine red sign catches customer’s eyes as they drive along side of the famous restaurant. The employees are super friendly and accommodating at all times during the dining experience.

However, most restaurants do not see this as a major issue. Restaurant owners say, “it is just part of running a restaurant and that it is something we are used to” (Barclay, 2012). Chefs are said to obsess over the quality of their vegetables because they want to make sure everything is prefect for the customers (Barclay, 2012). Unfortunately, food waste is not one of the high priorities when running a restaurant. This is because consumers are contributors to the problem as well. A customer will not want to pay money for a meal that does not look prefect even though “about three cents of every dollar consumers spend on food away from home ends up in the trash” (Barclay,

BK, on the other hand, uses the continuous chain broiler, with a capacity of 8 burgers per chain, where no human intervention is necessary because the patties enter the broiler on one end and come out on other end after 80 seconds. Furthermore, sandwich dressing is standardized at McD’s with lever based dispensers and portion controlled condiments. At BK, sandwich dressing is handled by employees using plastic squeeze bottles without pre-measured quantities. The lack of portion-controlled condiments at BK can result in different taste and quality of products in addition to wastage. Exhibit 5 and 6 reveal the operating results for McD’s and BK, respectively. McD’s is ahead of the game in the sandwich dressing department, Exhibit 6 shows that BK spends 1.1% of their sales in condiments wastage. BK also uses microwave ovens to maintain the “Made to Order” warm and fresh burgers. The use of microwave ovens result in a 2.1% increase in utility cost compared to McD’s. On the other hand, the cost of food at McD’s is 1.9% higher compared to BK because McD’s keeps finished goods inventory in a bin for 10 minutes before they are discarded. In addition, the paper used to wrap the burger contributes to higher food cost of 0.9% at McD’s.

By producing a regular number of identical sandwiches, this batch system helps ensure standard and predictable cycle times, consistent quality, greater predictability (less loss to error) and limits the amount of overlap activity; all of which align with McDonald’s objectives. To make a custom burger, the McDonald’s process ensures a level of freshness (relative to industry standards), but creates a delay for the customer. A “grill” sandwich is not processed until the next batch of that particular meat is cooked, and delivered to the customer as quickly as possible, with no opportunity to wait in a warming box. While this leads to fresher sandwiches, it also presents several logistical setbacks. Lead times for grill sandwiches are longer, which means that customers must wait longer, inconsistent with McDonald’s process objectives. This is particularly problematic with drive through customers, who must pull up to a parking space to wait, and may cause bottlenecks. Customers inside are asked to step aside and wait, which can be unnerving for a customer on a short lunch break. Notably, though, the cycle time during rush periods is increased, so the customer will not have to wait as long as during slow times. The grill sandwiches also present problems for the cashiers/servers who must deviate from their standard operation to accommodate