AGENDA

Carmen : is going to search some information about fast food, and she is going to do the cmap tools .

Javier : is going to search information about diferent types of restaurant and he going to use internent and newspaper for look this information

Particular Work about McDonald's

McDonald's

Most people don't realize it, but McDonald's is not a burger-flipping restaurant chain; it is one of the world's best real estate portfolios. Franchisees flip the burgers. McDonald's simply owns the best commercial property all over the world.
Although McDonald's first opened its doors in 1954, it wasn't until 1956 after courting many an investor did Ray Kroc consider and implement an idea put forth by Sonneborn, to tap into the real estate market. Shortly after Sonnenborn made his pitch to the investors , the Franchise Realty Corporation, McDonald's Real Estate subsidiary was born.
In simplified terms, McDonald's makes money on real estate via two methods. First, it buys and sells properties, as one might suspect. Often these are restaurant lots, but such is not necessarily always the case. McDonald's will buy properties that it feels are , or will be, hot locations, and it of course sells properties that are under performing or otherwise not doing so well. Again all of this seems pretty normal.
Secondly, on top of the franchise fee ( usually 8% ) which McDonald's charges its franchisees to use the " McDonald's " name, it charges rent to the franchisees to use the corporately-owned properties.
One of these days some large fund or investor will buy up shares of these golden arches for the purpose of spinning off its real estate division. This stock will go tremendously higher. There is a large underlying value in McDonald's shares.
Hows that for a Happy meal?

Realized by Javier Pajuelo

THIS IS THE CMAP TOOLS ABOUT BUSINESS LETTER BY JAVIER AND CARMEN, IT IS A WORK CLASS.

THE PRESENTATION OF GROUP REALICE BY JAVIER PAJUELO GUTIERRO YOU CAN SEE IN THE FIRST BLOG´S PAGE.

IT IS A PRESENTATION ABOUT FAST FOOD HE EXPLAIN IN CLASS SOME CHARACTERISTICS ABOUT RESTAURANT AND FAST FOOD AND ACTUAL FAST FOOD.

FAST FOOD PICTURES

Voluntary Work

Cuisine

Old commercial fast food is highly processed and prepared on a large scale from bulk ingredients using standardized cooking and production methods and equipment. It is usually rapidly served in cartons or bags or in a plastic wrapping, in a fashion which reduces operating costs by allowing rapid product identification and counting, promoting longer holding time, avoiding transfer of bacteria, and facilitating order fulfillment. In most fast food operations, menu items are generally made from processed ingredients prepared at a central supply facilities and then shipped to individual outlets where they are cooked (usually by grill, microwave, or deep-frying) or assembled in a short amount of time either in anticipation of upcoming orders (i.e., "to stock") or in response to actual orders (i.e., "to order"). Following standard operating procedures, pre-cooked products are monitored for freshness and disposed of if holding times become excessive. This process ensures a consistent level of product quality, and is key to delivering the order quickly to the customer and avoiding labor and equipment costs in the individual stores.
Because of commercial emphasis on taste, speed, product safety, uniformity, and low cost, fast food products are made with ingredients formulated to achieve an identifiable flavor, aroma, texture, and "mouth feel" and to preserve freshness and control handling costs during preparation and order fulfillment. This requires a high degree of food engineering. The use of additives, including salt, sugar, flavorings and preservatives, and processing techniques may limit the nutritional value of the final product.



Consumer spending in fast food

In the United States alone, consumers spent about $110 billion on fast food in 2000 (which increased from $6 billion in 1970).[8] The National Restaurant Association forecasts that fast food restaurants in the U.S. will reach $142 billion in sales in 2006, a 5% increase over 2005. In comparison, the full-service restaurant segment of the food industry is expected to generate $173 billion in sales. Fast food has been losing market share to so-called fast casual restaurants, which offer more robust and expensive cuisines.

Hi everybody we are greatest bussinesswomen and we are going to realice a work about fast food, we are going to dealt the fast food in the actual life, and the Repercussion that it has in the life of the people, and in what place is more eating.

TOPIC OF GREATEST BUSINESSWOMEN

Hi! we are the group Greatest Businesswomen formed by Carmen and Javi , hope you enjoy our blogs...greetings!!

Topic : Fast Food
Theme : The topic of the benefits and drawbacks that might have fast food
Approach : Let's see how fast food affects the lives of its consumers
Purpose : The main purpose of the issue is whether fast food is healthy on the health of their consumers.

Outline:

Fast food in the world

Fast food in the restaurant

A new fast food in restaurant

Advantages and Disadvantages of fast food