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Hobigob Hobigob
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6 years ago
Explain the importance of high turnover and high volume to quick service operations and how these impact menu development for these operations.
 
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#1
6 years ago
Because prices are low and mark-ups are also low, quick service operations must make their profits up in volume. Menu must be limited to speed customer ordering and kitchen production. Preparation must require minimum handling and must be able to be held until service without losing quality. Items must also require limited handling by service staff.
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