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Concept of McDonaldization in Fast-Food Industry.

 The concept of McDonaldization refers to the principles and characteristics of the fast-food industry that have been adopted and applied to various sectors of society. It was popularized by sociologist George Ritzer in his book "The McDonaldization of Society" in 1993. McDonaldization is characterized by four key dimensions: 1. Efficiency: This dimension emphasizes the use of standardized and streamlined processes to achieve maximum efficiency. Fast-food restaurants like McDonald's are known for their assembly-line production methods, where tasks are divided and performed by different workers to minimize time and maximize output. 2. Calculability: Calculability emphasizes the quantifiable aspects of products and services. In the fast-food industry, this translates into emphasizing quantity over quality. For example, customers often judge fast-food restaurants by portion sizes or the number of items they receive, rather than the nutritional value or overall quality of t...
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