Fast Food in Campus: Advantages and Disadvantages Essay

The popularity of fast foods is increasing, as reflected by the growing fast food industry. This is because of the convenience that comes with buying fast foods. Most campuses are surrounded by fast-food restaurants as most students prefer fast food to home-cooked food. There have been debates on the effects that fast foods have on on-campus students. This paper will explain the gains and drawbacks of fast foods on campus (Walker).

The most obvious advantage is that fast food help to save time. Time is one of the most valuable assets to focus on students. Having meals in between classes is made possible with the availability of fast food. After a busy day in school, students are able to get ready food without much hustle. Although fresh food is healthier than fast food, a burger or pizza will be a stroke of luck after a tiresome day in school.

To prepare fresh food, one has to shop for ingredients, cook, and wash the utensils, which are time-consuming for a busy student who might be having assignments or notes to read. Apart from saving time, fast food helps in cutting costs. The cost of some fast foods like burgers is relatively cheap hence affordable to students. Most fast foods are also healthy, for example, salads, lean meat, wheat bread, boiled food, fruit juice, and low-fat milk (Walker).

Fast food has some negative impact on on-campus students, one of them being on their health. Fast food contains a large amount s of calories, salt, and fats, which is a threat to a student’s life. These fats accumulate in the body and result in obesity, high blood pressure, and heart diseases. Most students also tend to make eating fast food a habit that they cannot do without. This, in turn, makes the students lazy to cook fresh food even when they have time. They are also unable to adopt a home cooking culture in the future when they get families (Walker).

In conclusion, fast food is a modern technique that facilitates ready food when most needed. It is necessary for students to take into consideration their gains and drawbacks to ensure an effective lifestyle.

Response to post 1

The classmate has pointed out that fast-food restaurants provide a quick and convenient means of provision of food. The classmate has outlined the following advantages of fast foods in the university system. One of the advantages is that fast-food restaurants are convenient since students do not necessarily have to worry about access to foods. Also, the classmate mentions that fast-food restaurants save students time, especially when they have a tight schedule and they do not have time to look for normal foods.

The third advantage is that fast-food restaurants save students the burden of carrying packed lunch as they go to school. On the other hand, fast foods do have disadvantages. The classmate mentions that fast foods make students possess poor eating habits that lead to intestinal problems. Finally, the classmate identifies that fat foods are expensive in the long run and may lead to students forgetting their nutritional requirements.

Response to post 2

The classmate points out that fast-food restaurants are indeed beneficial when the university does not have many restaurants. The student explains how one feels relaxed due to the contentment that, after classes, one can be able to grab something to bite. The classmate mentions that students usually feel less distracted while doing tests compared to incidences when they are hungry and doing exams. The classmate mentions that the overall advantage of fast foods is the availability of foods. On the other hand, a classmate mentions that fast foods lead to obesity among university students who eat from fast-food restaurants. The classmate argues that junk foods lead to an imbalance of nutrients in the body.

Works Cited

Walker, John Introduction to Hospitality. Upper Saddle River: Publisher Prentice Hall Higher Education, 2008. Print.

Multiple Questions

1. Everything the guest sees.
2. Remembering the names of your guests.
3. Guest covers and average guest check.
4. Average check total per person.
5. All of the above.
6. It is based on the expected volume of business.
7. Everything the customer does not see.
8. Inventory control.
9. Foodservice is the primary business.
10. Being able to predict the number of meals and portion sizes.
11. Food pyramid.
12. All of the above.
13. Business and Industry.
14. Leisure and recreation foodservice industry.
15. Resources and support available.