TITLE

McDonald's influence goes beyond burgers

AUTHOR(S)
Coeyman, Marjorie
PUB. DATE
August 1999
SOURCE
Christian Science Monitor;8/4/99, Vol. 91 Issue 174, p16
SOURCE TYPE
Newspaper
DOC. TYPE
Article
ABSTRACT
Focuses on the success of McDonald's fast food restaurant. How McDonald's is everywhere; That the company operates in 115 countries; How there's something unseemly about claiming fast food as a major cultural and economic export; Comments of Nancy Kruze, president of The Kruze Company; How McDonald's coincides with the birth of suburban America; McDonald's founder, Ray Kroc; How its size has caused it to become the chief target of many of those who rail against the fast-food culture.
ACCESSION #
2108294

 

Related Articles

  • The Birth of a Nation? Garcia, Victor F. // Fast Food Habit: Fats, Sugars, & Empty Calories;2005, p8 

    This chapter looks at the history and evolution of fast food restaurants in the U.S. It begins by describing how Richard and Maurice McDonald applied Henry Ford's principle for building cars to making food and introduced the Speedee Service System. A few years after, a man named Ray Kroc asked...

  • ENTREPRENEURIAL ROAD MAP. NIES, THOMAS M. // Smart Business Cincinnati/Northern Kentucky;Oct2012, Vol. 8 Issue 9, p7 

    The article offers information on success story of two fast-food giants namely Ray Kroc, founder of McDonald's Corp. and Dave Thomas founder of Wendy's Co. It mentions that Kroc's McDonald's initiated with hamburgers, then added French Fries and a beverage to make a meal combination. It includes...

  • Ray Kroc. Pepin, Jacques // Time International (South Pacific Edition);12/7/1998, Issue 49, p132 

    Profiles Ray Kroc, founder of McDonald's Corp. His ideas about people in the United States eating out, not dining; His salesmanship; His background; Selling mixers; His acquisition of a business begun by Dick and Mac McDonald in San Bernardino, California; His dream of a US chain of...

  • Ray Kroc. Pepin, Jacques // Time;12/7/1998, Vol. 152 Issue 23, p176 

    Profiles Ray Kroc, founder of McDonald's Corp. His ideas about people in the United States eating out, not dining; His salesmanship; His background; Selling mixers; His acquisition of a business begun by Dick and Mac McDonald in San Bernardino, California; His dream of a US chain of...

  • THE TROUBLE WITH FRIES. Gladwell, Malcolm // New Yorker;03/05/2001, Vol. 77 Issue 2, p52 

    Discusses the steps taken by the United States fast food industry to make French fries healthier. History of McDonald's Corp.; Vision of McDonald's founder Ray Kroc for French fries; Switch of major fastfood houses to vegetable oil; Role of hydrogenation in making vegetable oil suitable for...

  • The McHistory of America. L.L. // U.S. News & World Report;12/27/99, Vol. 127 Issue 25, p53 

    Offers information on the work of Ray Kroc, franchising agent of McDonald's restaurant, and its influence on the 20th century. Popularity of the carhop drive-in among teens; Changes McDonald's owners Richard and Maurice McDonald made, including the elimination of menu items and tableware in...

  • Life in the fast lane.  // Brand Strategy;Oct2004, Issue 186, p20 

    This article presents information on fast food chain McDonald's of the U.S. McDonald's was founded in 1954 when entrepreneur Ray Kroc bought the franchise for a Californian burger stand. By the end of 1955 there were 100 restaurants. The Big Mac, available from 1967 became the company's flagship...

  • McD employees celebrate Founder's Week 2000.  // Nation's Restaurant News;11/13/2000, Vol. 34 Issue 46, p124 

    Highlights the proceedings of fast food chain restaurant McDonald's Corp.'s Founder's Week 2000, an annual celebration of company founder Ray Kroc's birthday, focused on giving back to local communities. Donation of time and volunteer efforts of franchisees and suppliers; Bronze Ronald McDonald...

  • Safety lessons from McDonald's. Forck, Matt // Industrial Safety & Hygiene News;Oct2007, Vol. 41 Issue 10, p93 

    The article offers important lessons concerning hygiene and safety in the workplace which produce food products such as burgers, from the owner of McDonald company Ray Kroc. It emphasizes that safety professionals invest much time studying the safety models and systems for the food products, and...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics