Fast Food Culture

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In the recent decades, some of the world’s most famous fast food chains have emerged throughout the world, most of them being American. These fast food chains have started a culture of their own severely affecting the consumption patterns of not only the American population but the general population as a whole in other countries as well. The biggest reason for that is simple, it’s fast, has a unique taste, different and promises a high quality environment and hygiene with world class sales standards. These fast food chains are now available in almost every region of the world with highly successful sales pattern.

The most famous American fast food chains are McDonalds, Hardee’s, KFC, Burger King, Fatburger, Subway and Wendy’s.

The aim of
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Eating fast food is seen cool, trendy and fashionable and something that meets the demand and the need to catch up with the rising economy and culture and American fast food brands since they dominate the fast food industry are easily the dominant force in this regard and hence one can easily figure out that the American culture can easily effect the general population in the foreign countries in regards to eating which then has an effect on their overall lifestyle and culture.

One of the few plus points of the emergence of American fast food culture is the fact that it has created millions of jobs around the world. Not only in America, but throughout the world American fast food chains have created enormous jobs which aid in the running of millions of households and at the same time benefit the economy of the country. These benefits have serious positive implications on the welfare and happiness of a country. It must also be noted that in some countries these jobs provide a way of generating tax for the
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Large menus required lot of storage space and raw materials, smaller menus usually required the opposite. Mostly the food that was prepared quickly, cheaply and easily was mostly preferred on menu or usually highlighted on it and was mostly sold as well. There were few advantages of smaller menus, employees needed little training in order to use lesser equipments and lesser raw materials. Smaller menus also meant that only fast selling and most profitable items were sold, which meant that more and more customers could be served which would increase the customer base, they could be served faster and so the sales were quick and profits were made rapidly. Customer satisfaction was increased as they would not have to wait longer, the turnover would be rapid and premises required for dine in could be smaller and the business could still go on with

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