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Since the chain system of restaurants works on brand recognition there is a standard system for every aspect of the restaurants niche that each establishment must follow. In addition, since these casual dining establishments work on a volume base commission, they need to produce good food, fast; furthermore, each dish needs to be the same every time. The consistency of the food throughout every chain establishment produces a problem in the casual dining nation, which is why all the franchises are turning to the science of food; in other words, food science. Food science has been producing phenomenal feats throughout the restaurant industry...
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- outline the concepts made by Clarke and Critcher (1995) of ?material and cultural' (Clarke, J. and Critcher, C. ?Leisure and Inequality' in C. Critcher et.al.,1995, Sociology of Leisure: A Reader. London: E+FN Spon, p247) constraints to leisure
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