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...Chapter chain restaurant management dennis reynolds associate director and ivar haglund distinguished professor school of hospitality business washington state university robin b dipietro assistant tourism department nutrition health sciences nebraska lincoln ne handbook operations it introduction restaurants have been part the human experience for mil lennia modern industrys entrepreneurial roots date back to c when first opened as an extension its proprietors home target market were consisted weary travellers who wanted a meal in family setting while away from retail landscape is course vastly different are ubiquitous everyday life throughout civilized world humans embrace convenience epicurean pleasure value eating meals outside seeds res taurant industry however sown long before advent contemporary chains patrons always sought consistency availability hallmarks began establish foot hold americans spent approximately their food dollars national association now predicts that during c...