Word: mcdonaldization
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Dates: during 1980-1989
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Right now, all these are among the half a dozen or so eating concepts being tested in pilot restaurants around the country in the hope that they will grow up to be the new-age McDonald's, Bob's Big Boys or Howard Johnsons. Such national restaurant chains are made, not born. Dreamed up by corporate entrepreneurs, they are produced by high-priced, savvy market researchers, advertising gurus, graphic designers and architects -- as well as by food consultants who cook up portion-controlled, idiot-proof recipes to feed the projected image. Owing more to McLuhan than to Escoffier, their packages...
...With fast food, it's all in the condiments," says Michael Whiteman with oracular solemnity. Whiteman and his partner, Joseph Baum, are the New York City restaurant consultants working on San'wiches. "There's nothing unusual about a hamburger," says Whiteman. "It's the trimmings used by McDonald's and Burger King that make it memorable...
Although she was unsure that she would be admitted to Slive's course, Sheila M. McDonald '91 said "she just put down 'Rembrandt' [on her study card] and passed...
...McDonald, who was chosen in yesterday's lottery, said she thought there were "very few sophomores who didn't get in," but she added, "some people may have just given up on Wednesday" when Slive made...
...didn't see where it made much sense," McDonald said of Slive's previous decision to exclude sophomores, but now, she added, "I think people are pretty satisfied...