A Summary of the Book Fast Food Nation by Eric Schlosser Essay

A Summary of the Book Fast Food Nation by Eric Schlosser Essay.

Customers, food critic and competitors are all praises over McDonald’s French fries for its unique and distinctive taste.   However, its taste has nothing to do with neither the potatoes that they use nor their cooking equipment.  The source of its distinctive taste has largely to do with cooking oil which is a mixture of 7 percent cottonseed oil and 93 percent beef tallow, which also explains why it has more saturated fat per ounce than a McDonald’s hamburger.

They switched to using pure vegetable in 1990 when they started getting criticisms about the high amount of cholesterol in their fries.

  This move gave them a whole new challenge on how to maintain the distinctive beefy taste in their fries, which sets them apart from the rest, without using the fat saturated beef tallow.  The problem was solved by adding flavor to their fires.  A closer examination of their ingredients will show you “natural flavor,” which is hardly natural as “natural flavor” and artificial flavor” are both man-made.

  It explains why McDonald’s fries, as well as American food in general, tastes so good.

The flavor industry is very secretive when it comes to their clients.  They deem it of utmost importance to protect the reputation of these popular brands and understandably so since they would like to give the consumers the impression that the flavors and delectability of their food comes from their kitchens and not from elsewhere.

International Flavors and Fragrances (IFF) is the largest flavor company in the world, also manufactures the scents of some of the most successful and finest perfumes in the United States.  Food’s aroma is responsible for 90 percent of its flavor.  In fact, the “flavor” manufactured in these companies are primarily the smell of gases being released by the chemicals we put in our mouths.

Researches done by scientists reveal that disposition or preference to certain food or taste is usually formed at the early stages of a person’s life.  Aroma or taste, and memory are strongly linked to each other which explain why a particular smell or taste could trigger a person’s memory back to childhood, often referred to as “comfort foods.”  This phenomenon is what fast food chains, including McDonald’s, are banking on in their marketing and promotions.  Memory of Happy Meals can translate to frequent adult visits to McDonald’s.

Meanwhile, the author discussed the American ranchers’ dire predicament in the present market.  McDonald’s is America’s largest beef purchaser.  In the late 1960’s McDonald’s buy their beef supply from 175 local suppliers, but in their desire to achieve uniformity as its business expanded, they limited their suppliers down to only five.  Many ranchers argue that large corporations have gained control of the market, employing dirty tactics to keep down the price of cattle.

Chicken McNuggets was formed through an idea of McDonald’s chairman, Fred Turner, in 1979.  He wanted a supplier to create a “chicken finger-food without bones, about the size of your thumb.”  The alarming growth rate of poultry in the United States at that time was a threat to the fast food chain whose only products are burgers.

After six months of intensive research, Keystone lab developed a new technology for manufacturing McNuggets, made of reconstituted chicken, composed of white meat, held together by stabilizers, breaded, fried, frozen, then reheated.  Its initial test-marketing proved to be so successful that McDonald’s hired another company, Tyson Foods, to guarantee adequate supply.  The success of McNuggets changed the nations system for raising and processing poultry.

Greeley, Colorado is a town where cattle is the main business, and where workers and machines turn large steer to vacuum packed packages.  However, the industrialization of cattle raising have turned one of the nation’s best-paying manufacturing jobs, into one of the lowest paying, the biggest workforce of which are poor immigrants.

The working conditions in these meat packing plants were horrible to say the least, endangering the lives of its workers as well as those of its consumers.  Presently, meat-packing plants and agricultural fields hire poor immigrant workers who are willing to receive lower pay than U.S. citizens.  Even in the present time when technology and new systems are available, it hardly improved the working conditions of these workers.  They work every day amidst the indescribable stench and dirt, health exposure, injuries, and even death.   The different work in meat-packing plants and slaughterhouses are unarguably one of the most dangerous jobs in the planet.

Schlosser brought up the presence of E. coli in meat as one of the hazards in the meat packing industry.  E. coli bacteria aid human beings in digesting food, synthesizing vitamins and protects from dangerous organisms.  On the other hand, E. coli 0157:H7 is a mutated version that is harmful and can release a powerful toxin called “Shiga toxin.”  It attacks the lining of the intestines that may result to abdominal cramps, diarrhea, vomiting, and low-grade fever.

It becomes deadly when “Shiga toxin” enters the bloodstream and can lead to kidney failure, anemia, internal bleeding, and destruction of vital organs.  Children or elderly with impaired immune systems are more likely to suffer.  Antibiotics do not help and in some cases, even triggers the release of Shiga toxins, after which little or nothing can be done to those infected.  Unlike Salmonella virus which requires large doses to cause infection, E. coli 0157:H7 requires very little.  It only takes a tiny, uncooked particle of a hamburger to contain enough pathogen to kill a person.  This can be transmitted from person-to-person.

The influence of America has widely spread for most of the twentieth century, as the popularity of movies, CDs, music videos, television shows, clothing and fashion grow steadily, so does the Americanization of the world.  Fast food is one of the most popular American influences which people around the globe actually patronize.  Today, the United States has the highest obesity rate of any industrialized nations.  It soared dramatically in proportion to the consumption and popularity of fast food.  The Americans’ way of eating and living has changed so drastically in the past decades, when people eat more and move less.

The popularity and growth of the fast food industry is mainly through their abundance of high-fat, inexpensive meals that are easily available.  They have also increased their portion sizes as a way of attracting customers.  The popular fast food chains realized that it was easier to increase the size of their portions than to promote healthier eating habits, as it was very difficult to battle eating habits formed early on in life through their own marketing strategies.  Even countries such as Japan, whose diet has always been believed to be the healthiest in the world, succumbed to the fast food influence.  As a result, obesity which used to be a rarity in this country has become more common.

In 1994, a libel trial begun between McDonald’s and two Greenpeace activists, Helen Steel and Dave Morris, where Steel and Morris was being sued by the fast food chain for libel.  They were alleged to have spread leaflets and information that were damaging and untrue.  Many years later, the court ruled that the information was indeed libelous as Steel and Morris were not able to prove “all” of their allegations against McDonalds.  This trial dragged on for years, until present time, and has put McDonald’s in a much worse situation than the two activists, due to bad publicity.

Opinion

At first glance, Fast Food Nation may seem to be a book that is bent on brandishing the fast food industry to be the bad guys.  However, this book actually contains a well-researched and factual representation of American lifestyle and eating habits, as well as its remarkable influence in the world.  Eric Schlosser wrote a compelling picture of the origins of the present American society and the rest of the world’s “Americanized” way of life.

McDonald’s have been successful in infiltrating the lives of American consumers and establishing its stronghold in many people’s eating habits.  In its aim to provide convenience and “fast” food to people, McDonald’s and the rest of the fast food industry cleverly found a way to give the consumers exactly that, fast food.  Just like any other business, is it any wonder that the fast food industry has creatively and cleverly formulated it own strategies and marketing ploys to gain the fickle trust of consumers?

Many might wonder, if McDonald’s, and the fast food industry in general, should be blamed for the terrible eating habits and obesity that besets many Americans and other nations across the world.  I believe that the consumers are partly to blame in this predicament; after all, what they put in their and their children’s, mouths is ultimately their decision.  However, I strongly believe that McDonalds, and the rest of the fast food industry, has a very crucial responsibility in putting forth correct and unveiled information about their food products.

It is their business and moral responsibility to put the health of their consumers of utmost consideration and importance, over profits.  It is understandable for consumers to unwittingly get hooked to these great-tasting fast foods, and realize only later on that they have made a mistake.  Clearly, the fast food industry failed to do their jobs in providing correct and ample information, and in resisting the urge of capitalism and profit over the welfare of their consumers, in effect, jeopardizing their lives and exposing the health of your children to grave danger.

A Summary of the Book Fast Food Nation by Eric Schlosser Essay

Adulteration in Food Essay

Adulteration in Food Essay.

Adulteration in food is normally present in its most crude form; prohibited substances are either added or partly or wholly substituted. Normally the contamination/adulteration in food is done either for financial gain or due to carelessness and lack in proper hygienic condition of processing, storing, transportation and marketing. This ultimately results that the consumer is either cheated or often become victim of diseases. Such types of adulteration are quite common in developing countries or backward countries. It is equally important for the consumer to know the common adulterants and their effect on health.

The increasing number of food producers and the outstanding amount of import foodstuffs enables the producers to mislead and cheat consumers.

To differentiate those who take advantage of legal rules from the ones who commit food adulteration is very difficult. The consciousness of consumers would be crucial. Ignorance and unfair market behavior may endanger consumer health and misleading can lead to poisoning. So we need simple screening tests for their detection.

In the past few decades, adulteration of food has become one of the serious problems. Consumption of adulterated food causes serious diseases like cancer, diarrhoea, asthma, ulcers, etc.

Majority of fats, oils and butter are paraffin wax, castor oil and hydrocarbons. Red chilli powder is mixed with brick powder and pepper is mixed with dried papaya seeds. These adulterants can be easily identified by simple chemical tests. Several agencies have been set up by the Government of India to remove adulterants from food stuffs. AGMARK – acronym for agricultural marketing….this organization certifies food products for their quality. Its objective is to promote the Grading and Standardization of agricultural and allied commodities.

Health care systems at Central, State, district or municipal levels have to implement various types of health programmes. But of these, the one which is most complicated, disappointing and frustrating is related to the prevention of food adulteration. For other types of health programmes, the manager has periods of satisfaction followed by periods of worry and concern; but, for those responsible for implementing prevention of food adulteration programme in a conscientious manner, it is nothing but continued agony. Any health care personnel responsible for administering this programme either at the administrative or at the operational level will have the same opinion. What is food adulteration?

Food adulteration is the act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient. Food is declared adulterated if: * a substance is added which depreciates or injuriously affects it * cheaper or inferior substances are substituted wholly or in part * any valuable or necessary constituent has been wholly or in part abstracted * it is an imitation

* it is colored or otherwise treated, to improve its appearance or if it contains any added substance injurious to health It is undoubtedly a social evil which can be regarded as the outcome of an interaction between a number of social, economic, technical and human behavioral factors. It is a manifestation of a sick society and can be regarded as a crime similar to other crimes like theft, burglary or murder. Like any other crime, food adulteration is expected to continue in our society as long as the existing factors which generate crime will continue. The question of eradication of food adulteration is an impossible task.

Ugly Face of Food Adulteration

ADULTERATION IN MILK

Food adulteration is common in almost all developing countries. But its ugly face is not the same everywhere. In a developing country which is at the lowest rung of the development ladder, food adulteration consists of relatively simple measures, the best examples of which are the addition of water to milk, mixing inferior quality of food to more expensive varieties and the use of non-permitted and harmful colours in the preparation of homemade processed foods for sale. On the other hand, in countries which have a developed food industry sector, food adulteration has a broad spectrum starting from simple procedures to most complicated technological procedures needing high level technical competence.

It is obvious that in such food adulteration, technical expertise of very high order is utilized by the adulterator in performing such type of crime. India unfortunately comes in the latter category. Starting from the simple procedure of adding water to milk or selling diluted buffalo milk as cow’s milk or using skimmed milk powder for making high quality milk, the adulteration process goes to the other extreme of utilizing non-permitted food additives in making processed package foods or making perfect imitations of well known brands of food which can sometimes escape the most careful scrutiny of the food inspectorate.

Why Food Adulteration?

Let us be clear that food adulteration in India under the law includes both willful adulteration of food and “substandard” foods which do not conform to the prescribed food standards but are not done intentionally. Taking an overall view of all types of food adulteration, three major underlying causes could be identified: * Inadequate availability of food to meet the demands of the consumer prompting the unscrupulous food traders to use any means to stretch the supply to earn more money. *

ADULTERATION IN GHEE

The more important reason is the basic dishonesty of the food traders and an urge to make quick and easy money. In fact, this urge to make money in an unscrupulous manner is possibly the basic reason for the majority of crimes committed in the modern day society, be it theft, burglary, bank looting or murder. This dishonesty to earn easy and quick money is not only restricted to the food traders who commit crime of food adulteration but can also apply with equal force to the law enforcer who might make an alliance with the food trader with most disastrous results.

* There are significant numbers of cases of food adulteration committed by small traders due to their ignorance about the standards they are expected to maintain. It is true that all food standards after they are developed are circulated by government notification for the knowledge of all traders; but it is equally true that there is an abysmal gap between the traders and the law enforcers, especially when they are small and medium traders e.g. the street corner food sellers.

How Prevalent is Food Adulteration?

This is a question which is being posed for the last few decades with no clear cut answer. The statement issued from the government authorities on the basis of samples checked and the number prosecuted indicates that about 14 to 15 per cent of samples lifted are found to be adulterated. This is the most undependable and unrealistic estimate of the prevalence of this crime. Such data from the government reports can be regarded as the most distorted statistics since these are based on the samples lifted which is obviously a terribly biased sample based on the whims, likings, opportunities and the convenience of the food inspectorate.

Anyone having a little knowledge of statistics would immediately come to the conclusion that this is the most undependable estimate of prevalence of food adulteration in the country. On the other extreme are the views of the consumer that almost all foods in the country are adulterated by the unscrupulous food traders. It is obvious that the real answer lies in-between the two extremes.

Need for a Realistic Study

It is felt that there is an urgent need for an impartial scientific study to determine the prevalence of food adulteration in the country. Such study should not be undertaken by an interested party, the consumers or the law enforcers, but should be undertaken by a research institution in a properly designed and controlled manner. The National Institute of Health and Family Welfare and the Indian Council of Medical Research are ideally suited to undertake such a study in various parts of India in order to find out the extent of food adulteration, the types of foods which are commonly adulterated, the types of adulteration adopted, the common adulterants used, the health hazards of such type of adulteration and lastly, to explore as far as possible the motives for such adulteration.

In other words, such a study will generate for the first time data on the basis of which one can develop an “anatomy of food adulteration” and possibly, get an idea of the “profiles of the food adulterators” and the reasons for such adulteration. The results of such a study will be an eye opener for the consumers, law enforcers and also for those who are brooding for decades as to the reasons of food adulteration and how to prevent this menace.

Food Standards

Prevention of food adulteration goes very closely with the establishment of food standards. The Central Committee of Food Standards, a statutory body in the Directorate-General of Health Services, Government of India, is responsible for laying down realistic standards. However, one should realize that the standards should be such which are enforceable and which are realistic. For instance, laying down a standard like “carbide should not be used for ripening of fruits” is only a wishful thinking because the rules do not prescribe how the standard can be enforced. A standard which is not enforceable is not a standard at all. Secondly, a standard must be realistic. The present standard that not a grain of Khesari Dal should be present in any other sample of cereals or grams is not realistic since in is not practicable in the present agricultural practices.

Even if 3 per cent of Khesari Dal is present as “foreign body”, which is permissible under the Rules, it is certainly not injurious for health. It does not mean pleading for the particular admixture of Khesari Dal with cereals. But it is being pointed out that the standard should consider the agriculture and other practices in the country and make those which are realistic. Similarly, the PFA Act and Rules should be reviewed in-depth. At the present moment, the rules are designed to catch the criminal after the crime has been committed. More attention should be given to know how to prevent this crime. In other countries, such programme is known as food safety or food control, which is more realistic than the prevention of food adulteration.

How to Prevent Food Adulteration?

Can this menace be eradicated? Like any other crime, food adulteration would continue. However, everyone will wish that this menace, like any other crime, be controlled significantly. In India, there are two extreme views which are in circulation. According to one view, we have to coexist with this crime for years to come but with suitable measures it could be brought down to a low level. The sense of co-existence with this crime has possibly emerged from a sense of frustration as over the decades we have witnessed the continuation of food adulteration without signs of abatement in spite of numerous measures taken by the government. The second view is that, with severe deterrent punishment and a strict enforcement of the legal measures, food adulteration could be eradicated almost to a stage of non-existence.

It is difficult to say which the real answer is. At the moment, one could identify three different views coming from three different angles – from the enforcers of the control measures, the consumers and the traders – the three partners in the prevention of food adulteration. The enforcers which mean the government, municipal bodies and all others responsible directly or indirectly with the control of food adulteration will opine that the control of this menace needs a number of measures; only legal enforcement will not be enough.

The basic requirements are providing adequate food supply at a reasonable price, setting up of realistic food standards which are enforceable and which can be attained by majority of the traders (not only the big food industries but the common agricultural producers, traders and the medium and petty food processor), the minimum basic honesty on the part of the traders and the law enforcers, a band of committed inspectorate staff and of course, a harsh deterrent punishment for those who commit this crime.

It has been mentioned for decades that if deterrent punishment is prescribed for food adulteration, this crime will disappear. A famous statement in the past was “Hang them on the nearest lamp post and adulteration will disappear” But this alone will not work. There is now a provision under the Prevention of Food Adulteration (PFA) Act and Rules those in extreme cases, life imprisonment could be awarded to those who commit food adulteration which is extremely injurious for health. Though this provision exists, so far not one person has been given this sentence.

Lessons Learnt

What lessons have we learnt in the implementation of a programme for food adulteration? India has the experience of running this programme for almost 30 years. Even now, we are not clear at all about the main facets of food adulteration. For example, it is extremely important to get some information about the prosecutions being made in the States and the municipal bodies during the last five years in order to answer certain questions like A. the percentage of prosecution launched against the big traders versus small and medium traders B. Percentage of prosecutions launched for dangerous adulterations versus innocuous adulteration.

C. Percentage of prosecutions launched for complex types of adulteration versus simple adulteration. D. Percentage of prosecutions launched against institutional adulteration versus “unintentional adulteration”. This would throw considerable light on the motives of adulteration, the extent of adulteration, the gravity of adulteration, the mode of adulteration and the effectiveness of sampling adopted by the inspectorate. The lifting of sample is an area which needs considerable improvement and every one responsible for the enforcement of food adulteration would agree on this point. At the present moment, this is entirely on the discretion of the food inspectors which certainly could be much more rationalized and made more realistic.

Result: Common adulterants present in ghee and oil are paraffin wax, hydrocarbons, dyes and argemone oil. Sugar is usually contaminated with washing soda and other insoluble substances. Common adulterants present in chilli powder, turmeric powder and pepper are red colored lead salts, yellow lead salts and dried papaya seeds respectively.

Selection of wholesome and non-adulterated food is essential for daily life to make sure that such foods do not cause any health hazard. It is not possible to ensure wholesome food only on visual examination when the toxic contaminants are present in ppm level. However, visual examination of the food before purchase makes sure to ensure absence of insects, visual fungus, foreign matters, etc. Therefore, due care taken by the consumer at the time of purchase of food after thoroughly examining can be of great help.

Secondly, label declaration on packed food is very important for knowing the ingredients and nutritional value. It also helps in checking the freshness of the food and the period of best before use. The consumer should avoid taking food from an unhygienic place and food being prepared under unhygienic conditions. Such types of food may cause various diseases. Consumption of cut fruits being sold in unhygienic conditions should be avoided. It is always better to buy certified food from reputed shop.

BIBLIOGRAPHY

* ENCARTA ENCYCLOPEDIA 2009
* www.wikipedia.com
* www.answers.com
* www.icbse.com
* www.google.com

Adulteration in Food Essay

Fast Food Nation by Eric Schlosser Essay

Fast Food Nation by Eric Schlosser Essay.

Being the world’s busiest and most successful nation, America and the people of America need to be kept constantly fueled. Now the country can run on electricity and petroleum but the people need to be kept fed with food and of course with a busy schedule, food needs to be readily available, be efficiently cheap, delightfully tasteful and be hunger-relieving. The fast food industry manages to accomplish the task quite successfully until and unless it’s long term side effects on the body and the effects of it’s “helping” industries are taken under consideration.

Eric Schlosser gives an in-depth view of this rapidly growing industry in his book “Fast Food Nation” revealing unimaginable facts that could definitely make someone have second opinions before purchasing a burger from McDonalds. The fast food industry first emerged in the 1940’s after World War Two when people started reusing their cars, now more than ever as traveling by road was cut down during wartime to save on fuel.

A new chain of restaurants opened up in southern California at this period of time known as the “drive-ins”.

Drive-ins become a popular hangout spot for the young youth with the combination of girls, cars, and late-night food. It was at this time that the McDonald’s came to prominence; it was known for its faster service for the customer and a cheaper production rate for themselves. The meat-producing industries were not matching the demand of meat which was accelerated due to the new fast-food industry. And thus this industry sector was also revolutionized (in the least proper manner) which now packaged cows in small areas where they were fed corn instead of fresh grass to speed up their growth and would then be shipped to slaughterhouses.

This industry is still intact alongside the fast-food industry. The most common allusion is that meat products available at fast-food places are unhealthy yet the story doesn’t end there. According to Schlosser, the meat that is normally available at these joints is processed at huge industrial plants in which thousands of cows are packed in small shed where they barely have space to walk (in contrast to the picture we imagine where cows would be grazing in open fields).

The working conditions at such places are even worse, for instance on page 165, he states “we have three odors…burning hair and blood, greasy, and the odor of rotten egg…It rises from the slaughterhouse waste water lagoons causing respiratory problems and headaches, and…damage to nervous system. ” Deadly bacteria are just another serving that comes along with this industry. For example (as stated on page 199-200) E. coli O157:H7 that is found at such plants releases a powerful toxin that can soon lead “hemolytic uremic syndrome (HUS), which leads to kidney failure, anemia, internal bleeding, and destruction of vital organs.

About 5 percent of children who develop HSU are killed by it. ” Obesity, another common allusion associated with fast-food restaurants, is on the rise. As Schlosser states on page 240 “More than half of all American adults and about one-quarter of all American children are now obese or overweight…The rate of obesity among children is twice as high as it was in the late 1970s. ” Globalization also has made an impact in spreading the fast-food industry.

Not that it was enough that these unhealthy cultures were already “helping” the western hemisphere, fast-food restaurants that emerged in the United States such as McDonald’s and Kentucky Fried Chicken went global to Asian countries such as China, India and Japan where for thousands of years, the people consumed a proper healthy diet most of the time. As Schlosser reports “A decade ago, McDonald’s had about three thousand restaurants outside the United States: today (that number has changed to) about seventeen thousand restaurants in more than 120 foreign countries. (Page 229)

The expansion of this cancer also made its way into school campuses in hallways and other areas to attract students towards local franchise. For example, in District 11 during 1993, it began placing ads as a result of the revenue shortfalls. Within a year the district had tripled its revenues. (Page 51) Children are obvious targets as the food tastes better than school lunches and because on occasion, is cheaper to purchase than at school.

Opposition has always remained against the idea of eliminating fast food as there are people who are always on the road and would like somewhere where they could grab a quick and cheap meal but it should be noted that health comes first and health is priority whereas the fast-food industry and its food are like cancer. The effects of the fast-food nation include serious environmental as well as personal damages. For now, fast-food joints should compromise their food and upgrade their menu with a decent amount of healthier options.

Fast Food Nation by Eric Schlosser Essay

Two Fast Food Restaurants Essay

Two Fast Food Restaurants Essay.

McDonald’s and Burger King make huge profits. Both fast food restaurants are able to serve thousands of people daily. Due to the advertising that both places do like McDonald’s sends out flyers in the mail so does Burger King. When watching television there are commercials about both restaurants. I have gotten coupons for Burger King on my receipts at my local corner store. Which McDonald’s does not do that with coupons on receipts? The way that both restaurants are setup makes it possible to handle people quickly.

Both places have counter and kitchen operations to serve the customers in a timely manner.

Burger King and McDonald’s both have low cost food. They have the dollar menu which makes it more affordable for people to eat there. They both compare the burgers that they serve like the Whopper and Big Mac. McDonald’s and Burger King both sell chicken and French fries as well. Both staff a large variety of people for low cost.

The employees at both restaurants do not get benefits when they first start to work. You have to be employed there for awhile till you can get health benefits for yourself or your family. When working for these companies at low pay then you have to work your way up the ladder.

To be able to get a higher pay and benefits you have to work a lot of hours at both companies. When being employed for companies like this it is hard work at very low pay at first. I know this because I worked for McDonald’s, but not Burger King. They both star employees out at minimum wage. Which with being paid that it is sometimes hard to make ends meet. McDonald’s and Burger King both have large franchise around the world. I have seen them both in Virginia and North Carolina. With having a lot of companies around the world that is why they serve thousands of people daily.

Two Fast Food Restaurants Essay

Foodservice Industry Essay

Foodservice Industry Essay.

The foodservice industry is complex, fast growing, and ever changing. Many factors affects its growth and status, including socioeconomic conditions, demograpic shits, and the changing food habits and desire of the America people. Being alert to these changes will help foodservice managers adapt their operations to meet the demands of the times.

Foodservices with similar characteristics are grouped as prticular types of production are grouped as particular types of production or operating system. Each of the four types of foodservice operating systems found united states today is described with its identifying features, advantages and disadvantages.

The typical foodservic organizations that use each types are also identified. This description should provide a basis for managers to decide on the type of operation suitable for a particular situation.

The system differ in where the food is preparedin relation to where it is served, the time span between preoparation and service, the forms of foods purchased, methods of holding prepared foods and the amount and kind of labor and equipment required.

The types of foodservice system is conventional, ready- prepared, commisary and assembly system.

Introduction of Conventional system As the name implies, the conventional system has been used traditionally throughout the years. Menu items are prepared in a kitchen in the same facility where the meals are served and held a short time, either hot and cold, until serving time. In earlier years all preparation, as well as cooking, took place on the premise, and foods were prepared from basic ingredients. Kitchen included a butcher shop, bakery,and vegetable preparation units. Over the year a modified conventional system has evolved because of labor shortages, high-labor costs, and the avaibility of new form of food.

To reduce time and labor costs, foodservice managers began to purchase some foods with ‘’built-in’’ labor. Butcher shops, in which meats were cut from prime cuts, and bake shops are gone from the most ‘’conventional’’ kitchen today. Meats are now purchased ready to cook or portion controlled: bread and many bakery items are purchased from a commercial bakery or prepared fro mixes: and produceis available in prepeeled, cut, frozen, or canned forms, all of which reduce the amount of production and labor required on the premises. Foods with varving degreesof processing are now used in conventional foodservice systems.

This system is most effective in situations and locales where the labor supply is adequate and of relatively low cost :where sources of the food supplies, especially raw foods, are readily available: and when adequate space is allocated for foodservice equipment and activities. Typical users of the conventional system are smaller foodservice operations such as independent restaurants, schools, colleges, hospital and health care facilities, homes for specialized groups, and in-plant eployee feeding.

Advantages and disadvantages of conventional system The conventional system has many advantages. Quality control is considered of primary improtance. Through the menu, recepis, and quality of ingredients selected by the manager, the foodservice achives its individuality and standard of quality desired. It is not dependent on the availability and variety of frozen entrees and other menu items commercially prepared.

This system is more adaptable to the regional, ethnic, nd individual preferences of its customers than is possible with other systems. From an economic standpoint, greater flexibility is possible in making menu changes to take advantages of good market buys and seasonal fluctuations. Also, less freezer storage space is required than with the other systems, and distribution costs are minimal, both of which save on energy use the costs.

Disadvantages The conventional system produces an uneven, somewhat stressful workday caused by meal period demands. Because the menu differs each day, the workloads vary, making it difficult for workers to achieve high productivity. Skilled workers may be assigned tasks that could be completed by nonskilled employees just to feel their time between meals periods. When three meals a dayare served, two shifts of employees are required to cover the 12 to 15 hours or longer workday. Schedulling workers may be difficult with overlapping shifts.

Foodservice Industry Essay

Early Humans Essay

Early Humans Essay.

What animals did the early humans hunt for food?

Early humans found meat from animals that were back in the day, the meat was not so common because before they had animals they had other types of food like for example, fruits from trees, nuts and sometimes even honey and the y also got berries form the burry bushes like raspberries, strawberries, blueberries and so on, but the animal that they always use to eat in the ancient times was the buffalo which was one of the most common animals in there specific villages and mostly when they would get the animals they would open them up with sharp things and then they would eat the meat and by the time they figured out fire they used fire to cook the food like we do know.

How the early Human nut and got their food?

Well the simple answer is that they used weapon to hunt the animals but we always thought that the early humans are stupid but the truth is that they are actually very smart because of the weapons they used for hunting and another thing they did to hunt food was that back in the early days there was a group of people called hunter gatherers and what hunter gatherers are is that basically a group of people for example from villages (mostly man) would go out to hunt for food mostly everyday and then when any of them would get food they will bring it to the group of people that they are and then the would most probably share the food with the people.

And mostly the weapons would be made out of stones and wood. Also an example of the weapons they used wear spears and bows made out wood and stones. The most common food eaten nowadyaus are seeds. Also very populare is vegetables and fruits.

Early Humans Essay

Bad Effects of Fast Food Essay

Bad Effects of Fast Food Essay.

Nowadays there are a lot of different cousins, and it is also not a secret that everyone can order it sitting at home. I would like to discuss about the loveliest food of young generation – fast food. So let me start with the good characteristics of this food and further we will see it from all the sights. For the first it delicious and of course fast – you need not waste a time for cooking.

Because of it a lot of people think, that it is a perfect way to give up cooking, but we must not forget, that fast food also can harm our health, dew to it high food concentrate which has a lot of harmful additions.

As for me, I sometimes eat fast food, but I try to give up eating such products as Coca-cola, crisps and hamburgers. I would not deny and say such words, that I will never eat fast-food, because I am a student and I lead active life and unfortunately sometimes I just even have to eat it, because it helps me not to waste a lot of time and it is not so expensive.

Of course, I think about the bad sides of fast-food, but what can I do if the forbidden things are delicious. There is no such thing as a “bad” food. All foods can fit into a healthy meal plan. It’s true that fast food is usually high in fat, calories, cholesterol, and sodium, but eating fast food every once in a while is not going to cause you problems. If you eat too much fast food over a long period of time, though, it can lead to health problems like high blood pressure, heart disease, and obesity.

To sum up all things which were given higher, I can only add that all people should make their own decisions and choose which of two ways they prefer the best: to eat fast-food or do not. Remember: Try to balance fast food with other nutritious foods throughout the day and make healthier choices whenever possible. There are many healthy food choices that are easily available, tasty, and don’t cost very much that can be eaten on the go.

Bad Effects of Fast Food Essay

Gourmet Foods Essay

Gourmet Foods Essay.

Introduction:

Gourmet bakers and sweets is the top food retail chain of Lahore. Lahore is the second largest city of Pakistan fabled for its customer aliment and amorousness for eating. Gourmet is the number one brand in the market of bakers and sweets due to its quality and valuable services. Before 1984, Mr. Nawaz Chattha was the employee of the Shezan bakers at the post of manager. While he was doing his job, he decided to start his own business separately because he was proficient dealer, a technical supporter and maintained check and balance in every branch.

Mr. Nawaz Chattha started his business from one out let in Muslim Town with bakers in 1987.

After seeing the profitable result he decided to introduce new product like sweets, milk, and ice-cream and gourmet cola. In continuous success of gourmet in providing quality service and products for the health and happiness of all family, Gourmet also started a family restaurant. Since the emergence of Gourmet bakers, it has shown explosive annual growth of more than 25% in its business.

It has 1700 employees working in its all departments. It has around 95 branches and will enhance its coverage to One hundred branches making it The Largest Bakers and Confectionaries of the city as well as the country.

Company Name- Gourmet Bakers & Sweets (PVT) limited.

Gourmet is a private limited liability company and the information regarding its share is as follows: Registered office address: 9/D Faisal Town Lahore. Authorized Capital: 20,000,000. Paid up Capital: 50,000. CEO name: Ch. Muhammad Nawaz Chattha. CEO Address: 9/D Faisal Town Lahore. Incorporation Date: January 9, 1996. Authorized Capital Share: 200,000.

Paid up Share Capital: 500 Authorized PER Value: 100
Paid up PER Value: 100

Vision:

“We are a bakery company with one goal in mind to meet the needs of our customers we focus on our customers as our clients.”
Mission Statement:

“To provide delicious, wholesome baked foods without sacrificing health and well-being.”

Company Objectives:

Objectives are the guidelines which direct toward the chosen destiny. The objectives of the Gourmet are marketing objectives which are as under: 1. To build profitable customer relationship by delivering superior value. 2. To provide such products those can increase targeted markets. 3. To become a leader in the bakery and confectionary industry. 4. To provide the quality products to the target market.

GOURMET Logo:

Organization Structure of Gourmet:

Business Portfolio of Gourmet:
Portfolio Analysis (B.C.G. Matrix):

Star:

Gourmet bread and other bakery Pro

ducts come under star as they have a high relative market share and high growth rate. They are in maturity stage of its product life cycle.

Cash Cow:

Gourmet Cola, Gourmet Water and Dairy Products are Cash cow products for Gourmet as they have a low market Growth rate and a high relative market share.

Question Mark:

Gourmet new products like Dry Milk and the same for Tea as well come under Question mark. Or any other new product that Gourmet offers or is planning to offer will come in question mark category.

Dogs:

Gourmet Roll and Samosa Patti have a low market Growth rate and a low relative market share therefore, these products come under Dogs and therefore Gourmet has discontinued the production of these products.

Marketing Planning:

Gourmet follows the company strategies which are inline with the company’s goals and recommendations. It position it self as a leader in bakery products in Lahore. Before making any plan it considers its impact on its current customers, environment and competitors’ response. It also considers current threats with in the market like loosing market sale, brand image etc before making any plans. Gourmet focuses on all the available opportunities in market related to its business like launch on gourmet cola, milk ice-cream. Once it decides its main objectives and issues then it steps forwards to the action plan which consists of detailed schedule of the entire task and their budgets. Once Gourmet finalizes its plan it implements its plan and keeps on checking its performance to control its out come.

Marketing implementation:

After having a detailed discussion and planning gourmet comes towards the implementation phase of their marketing strategies. In implementation the company’s formal organizational structure plays and important role. Managers not only focus on short term profits but they also consider long run market building objectives. On the other hand company also considers its culture in implementing a plan.

Marketing Control:

Gourmet focuses on two types of marketing controls operational and Strategic. In operational controls it checks that all the operations are in line with the current marketing strategies. Where as strategic controls focuses on long run and check the long run performance of the company. It also have an internal audit department which keeps a strict checks not only on its financial performance but also on its procedures and controls which effect in every day performance.

The Marketing Environment:

The Company’s Macro Environment:

P.E.S.T. Analysis

Political – meeting all the policies and working under the political stabilities Economical – focusing the income levels of targeted customers Social – the social class we have targeted are:

Technological– accepting and using the innovations in technology for production Demography – gourmet deals with a variety of demography. It caters all kind of age groups starting from children to adults. Culture – Gourmet keeps it self in line with the local culture of Lahore. It provides different products according to local festivals events and Religious days. Lower medium

Middle medium
Upper medium
Lower upper
Upper upper

The Company’s Micro Environment:

Market Intermediaries

Gourmet does not have any major market intermediaries as it produces and sale it products it self. It does contact market intermediaries for supply of raw materials, and products like Coca cola, Jams, Ketchup, and Juices etc.

Competitors

If you look at Gourmet Foods, it is a clear market leader but still Gourmet has competitors. Nirala and Shezan bakers are the competitors of Gourmet as these are the only few stores who are catering the same market as gourmet is going. They also have well established brand name and image. They are fully equipped with latest technology and manufacturing plants, but these competitors are only targeting small segments of the market. They are not upgrading themselves that is why in the race of capturing market they are staying behind the market leader “Gourmet”.

Suppliers

Local dairy Farms.
Whole sellers.
Market intermediaries.
Customers
Customers of Gourmet are End user of the product mostly.
They buy to consume the final products and services.
Customer Relationship Management

The Product/Market Expansion Grid:

Marketing Objectives:

Goals and targets have to be monitored and met, competitor strategies analyzed, anticipated and exceeded. Through effective use of market and marketing research an organization should be able to identify the needs and wants of the customer and try to delivers benefits that will enhance or add to the customers’ lifestyle.

Marketing Strategies:

Gourmet bakers adopted customer’s oriented marketing strategies to attract customers as much as it can. Gourmet bakers follow differentiation strategy such as strategy emphasizes the product that is unique in the industry provides distinct advantages to the bakers. One of the prominent marketing strategy of gourmet bakers is focusing on special classes of customers like gourmet bakers is focusing on upper class, middle class as well as the lower class.

Marketing Channels and Supply Chain Management:

The gourmet sell there goods directly to the final user. Gourmet channel decisions directly effect other marketing decisions. Due to using on marketing channels it reduces the cost. Gourmet sales force and communication decisions depend upon how much persuasion, training, motivation and support its channel partner needs.

Monopolistic Competition:

Gourmet faces Monopolistic Competition in the market. There are many buyers and sellers who trade over a range of prices rather than single market price. Every Seller tries to differentiate its product to gain competitive advantage and to justify its price difference.

Budgeting:

Budgeting plays an important role in any plan. If a plan is not financially feasible there is no benefit to be gained from all other procedures. In Budgeting process Gourmet spends 40% of its target budget on the refurbishing of the bakery. 55% of the budget is allocated in the manufacturing of its products. 5 % of the budget is allocated to promotional activities. Gourmet focuses on an affordable budgeting method.

Control:

Controls are very crucial for the success of any project. Gourmet implements high quality controls through its total quality management department. Gourmet uses team based approach for new projects by using these approach tighter controls will be implemented and performance can be monitored on every step.

Critical Issues:

Political instability and economic conditions of the country are immensely affecting the business sector in the country. Threat of Bomb attacks in any crowded place due to Terrorism also imposes an effect which leads to decreasing sales of the business as people now think before coming out of their homes. Furthermore, terrorist activities are weakening the Pakistan economy day by day. Such kind of issues may impose a bad effect on the Gourmet business in the future

Recommendations:

Gourmet must use new technology like Information system to centralize its Database as its service and data requirement will greatly enhance it will need processes like Data ware housing and data mining. It can also improve its security measures by implementing security cameras Up to date scanners radio frequency bar code readers (RFID’s) will improve its departmental services efficiently and effectively. Gourmet should also work for enhancing the parking area. Gourmet should also do work for innovation in products and for the atmosphere of its stores. Gourmet Bakers have their branches only in Lahore which is the drawback of their marketing strategies.

The company should also open its outlets in other major cities and spend capital on advertising the company in those cities. The company is not planning for the loyalty of its customers. They should give discounts to its regular customers in this way the customer sincerity with the company will grow. Gourmet has not advertised themselves through media; they should have adopted some other sources of advertisement such as banners, newspapers, TV channels to cater the market. Recently it has started its promotion on “City 42”.

Gourmet Foods Essay

My Favorite Food Essay

My Favorite Food Essay.

For many people, the history of their most favorite food takes source from their childhood. I am not an exception, and when I think about the most delicious and memorable food, I always remember amazing chocolate cakes with juicy cherries that my grandmother used to cook for me when I was a child. She lived in a small town in Kansas, and together with my mom and sister, we used to visit her several times a year for holidays. And every time our grandma was treating us with those amazing cakes!

There is no child who does not like chocolate cakes.

I guess, my grandma knew this so well, that is why she was glad to spend a full day in the kitchen cooking those cakes in order to make us happy. It is hard to find the words to express the feelings I was experiencing when I used to receive a plate with those divine brown cakes topped with huge juicy cherries and wrapped in dark-brown chocolate cream.

I used to think that I could eat not less than a dozen of them at once! They were so sweet, delicious and amazingly delicate!

I am not sure about the way she used to cook them, but I can say that the secret of the cakes was a special chocolate pastry cream. It was enough dense not to flow down from the cakes and tightly wrap the cherries on the top of every cake. But at the same time, this delicious chocolate souse was as soft and creamy as pure hot chocolate, and it was an extreme pleasure to feel its taste in my mouth and on my lips. Many years have passed, but every time I eat chocolate cakes with berries, sweet and blissful memories and feelings from my childhood come back to me.

I feel myself like a little child again, waiting for miraculous doors to open and breathtaking smell of my grandma’s cakes make my head go round. Since those times, the taste of chocolate cream remains the sweetest and the most pleasant for me, no matter what kind of desert it is used for. So, whenever I want to travel in the past, “chocolate gates” become the gateway to my most precious memories.

References “Warm Chocolate Torte with Seasonal Fruit. ” (n. d. ). Pastry Wiz. Retrieved November 4, 2008: <http://www. pastrywiz. com/chocolate/choc13. htm >.

You may also be interested in the following: my favorite food is burger, my favorite food essay, favorite food essay

My Favorite Food Essay

Food Hygiene Essay

Food Hygiene Essay.

The term “street foods” describes a wide range of ready-to-eat foods and beverages sold and some times prepared in public places, notably at streets. Like fast foods, the final preparation of street foods occurs when the customer orders the meal which can be consumed where it is purchased or taken away. Street foods and fast foods are low in cost when compared with restaurant meals and offer an attractive alternative to home-cooked food. In spite of these similarities, street food and fast food enterprises differ in variety, environment, marketing techniques and ownership.

Foods that are served to the customers should be “clean” and “safe”, absence of poisonous substances or contaminants and free from spoilage. If foods are not clean and safe health hazards like headache, stomach pain, vomiting, giddiness and anemia may also occur. Due to the modernization many school children and adults skip their breakfast and they prefer to eat street foods or fast foods or convenient foods. There is mistaken assumption that food contamination is inevitable in street foods.

Yet millions of people depend on this source of nutrition. Vendors knew that consumers watch the way food is prepared and notice whether the work area and vendor’s hands and cloths are clean or tidy. The vendors have to satisfy the customers with improved practices in the preparation of foods learned through training in nutrition and hygiene.

Since, all categories of people from different socio-economic sectors purchased the street foods; the street foods should not only be cheap but also hygienic and rich in nutrition. The investigators with their nutrition knowledge had an urge to study the nutrition knowledge of the vendors, whether the foods prepared are nutritional sound or not? Are they preparing and serving food hygienically? Etc. Disease could be easily spread through food, water and the place of sales, how it is packed etc. and these questions made the investigators to take up this study. Hence, the investigators were interested to know the answers for the above said questions. Hence, studying microbial quality, nutritional knowledge and food hygienic practices among street food vendors importance at this hour and this paper aims to analyze this.

To study the nutritional knowledge and food hygienic practices prevailing among the street food vendors. 200 vendors in Dindigul district, Tamil Nadu, India were selected by using purposive random sampling techniques. The investigators met the vendors and collected the details. Microbial analysis, food adulteration test were done for food samples. Microbial load for the major street foods like bhajji, vada, samosa varieties, roasted corn etc., were tested. Raw materials used for the street foods were collected such as dhal, salt, sugar, oil, pepper, turmeric and chilly powder and there were analyzed for food adulteration.

The street food vendors were poor in hygienic practices in food preparation, serving, handling and storing. They were also poor in their nutritional knowledge. It can be concluded that as there is an urgent need for disseminating the knowledge about food safety and disease prevention, nutrition education is the need of the hour. Measures are suggested to improve the dwindling standards of the street food units. This study implies the need of the following measures to be adopted for hygienic food preparation by the street vendors, they are, license must be obtained by the street food vendors and the foods should be frequently inspected by the agencies, nutritionists should take the in-charge of disseminating awareness on hygienic practices, nutrition and health so that it will help in the preparation of nutritious foods.

Colleges and other educational institutions also should take part in creating awareness about the street foods, government can encourage the vendors on improving their business by availing loan facilities and the sources of information must be increased to improve the nutrition and hygienic knowledge of the street food vendors. If this will be able to happen I believe that there will be less people having different kinds of sicknesses in the world and less hardships especially to the less fortunate that can’t afford to buy expensive food and medicines for those sicknesses. People need to be educated with the proper food safety hygiene and sanitation to not suffer these illnesses.

I have learned that people need to gain more knowledge about Food safety hygiene and sanitation. If all have this knowledge there would be a better environment for everyone. Health is the most important thing in a person’s life, that’s why we should pay more attention in food hygiene. We should teach those around us the proper food hygiene especially vendors and or those people who sell street foods around the corner. In doing this, every person would have a cleaner environment to live in and also will have a healthier life, not only for this generation but also for the health of the future generation.

We should make cleanliness a part and habit in our daily lives. Street foods should not just be only clean, but should also have nutrition. There would be no sense in eating clean food that doesn’t contain any nutrients in it. Having clean and nutritious food around us would help our bodies work in a better manner and would give us the right and enough energy for the whole day in our daily activities. We should always think before eat anything from the corner. Eating clean and nutritious food means having a clean and healthier lifestyle, and I believe that is the key to having a good body inside and out and for us to have a longer life.

Food Hygiene Essay