Conceptual modelling ‘outline’ for a new fast-food facility

This paper is an attempt to illustrate the use of models as a means of designing a new catering operation in the fast-food sector. The complex nature of any catering business is such that careful definition of its components and their interactions and the inter-relationships requires some form of systematic approach. The central core of this approach is the formulation of a model composed of seven major elements which although designed specifically for a fast-food situation will, with modification, suit most catering operations.