الفهرس 
Chapter One: The problem and its settingOnly 14 pages are availabe for public view
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Abstract
Quick service restaurants nationwide share some common characteristics. They are able to provide food quickly owing to the reduced production requirements of the food they serve. Labor requirements are also reduced because customers either go to the counter to order food or ”drive-thru” in their cars to order and receive their meals. The average check amount is generally low. The
menu is limited to multiple variations of a few types of
items. The items on the menu are usually priced
separately, with some combination meals offered as a
special value for customers. Fast-food operations use a
high percentage of convenience foods to reduce the
number of skilled preparation personnel and the amount
of production equipment required in the kitchen. The
kitchens are highly automated than those in full-service
operations. Fast-food operations use disposable utensils
and dinnerware to eliminate or reduce the need for
dishwashing facilities and to complement their takeout
business.
Hazard Analysis and Critical Control Point; this
concept of controlling the food handling process in a way
that results in an efficient and safe service to the
customer. HACCP is a system that identifies specific
hazards and preventive measures for their control.
HACCP is proving to be an effective and efficient
method for managing and maintaining sanitary
conditions in QSR..