Fast Food Nation

English is now the second language of at least one

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Unformatted text preview: Mexico, then frozen and shipped north. The chain’s taco meat arrives frozen and precooked in vacuum-sealed plastic bags. The beans are dehydrated and look like brownish corn flakes. The cooking process is fairly simple. “Everything’s add water,” a Taco Bell employee told me. “Just add hot water.” Although Richard and Mac McDonald introduced the division of labor to the restaurant business, it was a McDonald’s executive named Fred Turner who created a production system of unusual thoroughness and attention to detail. In 1958, Turner put together an operations and training manual for the company that was seventy-five pages long, specifying how almost everything should be done. Hamburgers were always to be placed on the grill in six neat rows; french fries had to be exactly 0.28 inches thick. The McDonald’s operations manual today has ten times the number of pages and weighs about four pounds. Known within the company as “the Bible,” it contains precise instructions on how various appliances should be used, ho...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.

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