Small-restaurant operators

Small-restaurant operators who shop and pick up their own food at the cash-and-carry retail outlets... 

Electrochemical technique (also electrocoagulation) is a simple and efficient method for the treatment of potable water. This process is characterized by a fast rate of contaminant removal, a compact size of the equipment, simplicity in operation and low capital and operating costs. Moreover, it is particularly more effective in treating wastewaters containing small and light suspended particles, such as oily restaurant wastewater, because of the accompanying electroflotation effect. 

Food, along with air and water, is essential for survival. Much of human culture is centered around food preparation and consumption. In the twentieth century, food production and preparation in many parts of the world moved from small farms, home and restaurant kitchens, and small food preparation businesses (e.g., local bakeries) to giant food -growing and -processing operations. Along with these changes, many chemicals were introduced into food. 

FAST FOODS. Fast-food establishments date back to 1905, when the Sears and Roebuck mail-order firm in Chicago opened a restaurant for their employees which could feed 8,400 people in 1 hour and 20 minutes. An automatic machine washed the dishes and an artificial ice maker provided 1 ton of ice per day. Franchising (the selling of individual food service units by a food service chain to investors who own and operate their units under the name of the chain) originated with the A W Corporation which started a small root beer stand in 1 91 9. 

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