FastFood Nation: The Dark Side of the All-American Meal - Eric Schlosser
Fast Food Nation, Eric Schlosser's disturbing and timely exploration of one of the world's most controversial industries, has become a massive bestseller in...... more
Fast Food Nation, Eric Schlosser's disturbing and timely exploration of one of the world's most controversial industries, has become a massive bestseller in America and rightly deserves to be so this side of the pond. On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its cheapness a second thought. Fast food is so ubiquitous that it now seems harmless. But the industry's drive for consolidation, homogenisation and speediness has radically transformed the West's diet, landscape, economy and workforce, often in insidiously destructive ways.Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating exposé with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen. However, he rapidly moves behind the counter to the overworked and underpaid teenage workers, onto the factory farms where the potatoes and beef are grown, and into the slaughterhouses run by giant meatpacking corporations. Schlosser wants you to know why those French fries taste so good (with a visit to the world's largest flavour company) and "what really lurks between those sesame-seed buns". Eater beware: forget your concerns about cholesterol, there is--literally--faeces in your meat. Schlosser's investigation reaches its frightening peak in the meatpacking plants as he reveals the almost complete lack of regulation. His searing portrayal of the industry is disturbingly similar to Upton Sinclair's The Jungle, written in 1906: nightmare working conditions, union busting and unsanitary practices that introduced E.coli and other pathogens into restaurants, schools and homes. Almost as disturbing is his description of how the industry "both feeds and feeds off the young", insinuating itself into all aspects of children's lives, even the pages of their school books, while leaving them prone to obesity and disease. Fortunately, Schlosser offers some eminently practical remedies. "Eating in the United States should no longer be a form of high-risk behaviour", he writes. Where to begin? Ask yourself, is the true cost of having it "your way" really worth it? --Lesley Reed
Golden Arches East: McDonald's in East Asia - 0804749892
McDonald's restaurants are found in over 100 countries, serving tens of millions of people each day. What are the cultural implications of this phenomenal...... more
McDonald's restaurants are found in over 100 countries, serving tens of millions of people each day. What are the cultural implications of this phenomenal success? The widely read--and widely acclaimed--"Golden Arches East" argues that McDonald's has largely become divorced from its American roots and become a "local" institution for an entire generation of affluent consumers in Hong Kong, Beijing, Taipei, Seoul, and Tokyo. In the second edition, James L. Watson also covers recent attacks on the fast-food chain as a symbol of American imperialism, and the company's role in the obesity controversy currently raging in the U.S. food industry, bringing the story of East Asian franchises into the twenty-first century. Praise for the First Edition: ""Golden Arches East" is a fascinating study that explores issues of globalization by focusing on the role of McDonald's in five Asian economies and [concludes] that in many countries McDonald's has been absorbed by local communities and become assimilated, so that it is no longer thought of as a foreign restaurant and in some ways no longer functions as one." --Nicholas Kristof, "New York Times Book Review" "This is an important book because it shows accurately and with subtlety how transnational culture emerges. It must be read by anyone interested in globalization. It is concise enough to be used for courses in anthropology and Asian studies." --Joseph Bosco, "China Journal" "The strength of this book is that the contributors contextualize not just the food side of McDonald's, but the social and cultural activity on which this culture is embedded. These are culturally rich stories from the anthropology of everyday life." --Paul Noguchi, "Journal of Asian Studies" "Here is the rare academic study that belongs in every library."--"Library Journal"
Everything I Know About Business I Learned at McDonald's: The 7 Leadership Principles that Drive Break Out Success - Paul Facella
What is it about McDonald's that has enabled it to produce more millionaires from within its ranks than any company in history? What earns the undying respect...... more
What is it about McDonald's that has enabled it to produce more millionaires from within its ranks than any company in history? What earns the undying respect and loyalty of its franchisees, vendors, and 47 million customers served daily, from Moscow to Evansville to Rio de Janeiro? And how does it continue to expand its products, retool its image, and become more popular with each passing year? Few authors are as qualified to answer those questions as company insider Paul Facella. Beginning behind the counter at age 16, Paul literally grew up at McDonald's. From counter, to grill, to Regional Vice President, he has, over the course of his distinguished 34-year career, developed an intimate knowledge of the fast-food giant's management practices and culture. He's also forged personal ties to its legendary leaders, including founder Ray Kroc and CEOs Fred Turner, Mike Quinlan, Jack Greenberg, former President Ed Rensi, and current CEO Jim Skinner. Everything I Know Ab out Business I Learned at McDonald's delivers an up-close-and-personal look at a company where talent is cultivated and encouraged to thrive, from the individual restaurant to the corner office. With the help of in-depth interviews and "in their own words" commentaries from company executives, franchisees, and vendors, he explores McDonald's result-driven culture, and reveals the core principles, first laid down by founder Ray Kroc in 1955, that have successfully guided the company for more than five decades. Finally, Paul distills all that knowledge and experience into powerful lessons on teamwork, leadership, integrity, communication, and relationship building that you'll use to achieve stellar results in your company-whether your goal is to build an international business empire of your own, or just the best darned shop in town.
Advantages: Its convenient Disadvantages: Its slow, cold, unfulfilling and expensive.
..." a small man in a chefs hat, but this was then replaced by Ronald McDonald in 1963.
McDonalds first came to the UK in 1974, in South London. And had continued to grow across the UK since then, there are now around 1250 McDonalds in the UK!!!
Now, McDonalds is like I said one of the most popular fast food restaurants in the world, but in recent years the stores have changed dramatically, reducing...
Advantages: Always one close by, quick turn out, children are welcome and catered for. Disadvantages: Toilets can be quite disturbing, not all dishes taste as good they are described.
If you eat during the week before 6.30pm, including lunch times, it's known as the early bird. The restaurant is usually quieter and the food prices are considerably less, up to a third off each dish. Remember that on Saturday this offer is only valid until 5 pm. Early bird menu prices range from £4 to under £10. Just because you pay less doesn't mean they cut back on quality or portions, it...
Advantages: Fantastic food for vegetarians, vegans and people who just love meat-free food Disadvantages: Can be difficult to get a table when it's busy
...planning to order.
I loved the food at this restaurant and I really would recommend it very highly, even for people who think they don?t ?like? vegetarian food. Credit cards are accepted and alcohol is served. Whilst we got lucky and didn?t need bookings, I would suggest that if you?re only in Dubrovnik for a day or two, or if you?re going in high season, it would be safer if you book ahead....