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Unformatted text preview: and applied them in the Speedee Service System. The restaurant operating scheme they developed has
been widely adopted and refined over the past half century. The ethos of the assembly line remains at its core. The fast food industry’s
obsession with throughput has altered the way millions of Americans work, turned commercial kitchens into small factories, and changed
familiar foods into commodities that are manufactured.
At Burger King restaurants, frozen hamburger patties are placed on a conveyer belt and emerge from a broiler ninety seconds later fully
cooked. The ovens at Pizza Hut and at Domino’s also use conveyer belts to ensure standardized cooking times. The ovens at McDonald’s look
like commercial laundry presses, with big steel hoods that swing down and grill hamburgers on both sides at once. The burgers, chicken,
french fries, and buns are all frozen when they arrive at a Mc-Donald’s. The shakes and sodas begin as syrup. At Taco Bell restaurants the
food is “assembled,” not prepared. The guacamole isn’t made by workers in the kitchen; it’s made at a factory in Michoacán,...
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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.
- Spring '08