In fast food restaurants fields What is the meaning of 1_Rush times 2_Services times 3_Hospitality ?What are the important of them

Rush Times- Peak times when the activity and stress that results from the crowd of people who all come into a restaurant around the same time to eat.

Service Times- Operating hours (Business hours)

Hospitality- The relationship between a guest and a host.

Witout customers, there won't be any sales/revenue.The business will not be able to survive for long.

I think that these three phrases:1_Rush times2_Services times3_Hospitality 

Reflect, respectively, the following: 

  Lunging and provide better services and good customer handling is required, whether in times of peak work or in other times

In my state(kerala,India), the doctors say fast food is junk food, but can see hectic sales in those counters. I am not an ardent fast food lover. However I must guess what is the probable meaning of your fast food jargon.1-rush time is when you are hungry & busy on road your1st priority is fast food outlet. After placing the order, you find that the service time  taken is TWICE that of conventional restaurant. After paying the bill, you will never be invited to visit  again , ie hospitality is the3rd priority.

i think all must be required in fast food rest.

1- rush times: mean when u get more consumer7 order in the same time

2- service time: time for deliver anf finished order

3- hospitality: i can't know exactally what the meaning in rest. fields< because i didn't have a experiance in this fild

fianly thank's for ur invation

Thanks for invitition - but I do not have experience in restaurants management.

Dear Hossam , actually this is the first time I hear about that but its nice to know about it especially from Mr.Divyesh Patel

  I agree with the answer of Mr Deviesh Patel

but I think that word Hospitality means hospitality customers of foreign tourists because they are special customers it is necessary to try to win them over to the restaurant.

i agree with all the above but lets all agree as well in resturant field , customer is the main core or the heat of the busniess, i mean not any one can work in that field but even MUST contain some skills than other people ( ex : always smiling even he/ she face a lots of heat from customer / facing customer inquiry or hig tune volume to solve the problem / etc/...)

Mr Deviesh Patel has captured the main definition in a simple and direct approach and I agree with his comment

“Witout customers, there won't be any sales/revenue. The business will not be able to survive for long.”

I disagree with Mr. الله عبدالواحد العمر 

All customers should be treated equal… No one should feel another gets better or preferred treatment!

It does not matter if you have tourists or locals visiting your establishment …  

The locals are usually your repeat customers...  

In my own words:

1) Rush time - is the time when the business experiences its largest business; 

2) Service time - are the hours for normal business (rush and non rush hours combined);

3) Hospitality - is the service you as the business owner/manager provide to the customer, this includes clean  

    facilities, friendly and prompt (no long waiting times) service.

4) From the view of Project Management ... you need a very well organized staff, preparing enough food a head of  

    your “Rush time” in which the customers can be served quickly with fresh food and relish your stock.

Rush time is the most stressful times of the day and should be taken under consideration when dealing with employees … or customers receiving wrong orders.

If you see one employee needs more distressed and cannot handle this type of stress … have him/her assigned to other duties; find the best suited position for this person. A good manager also gives a helping hand where ever

he/she sees a backlog …

Customer’s orders should be replaced immediately, without hassle …. Keeping the customer happy!

It is different in a restaurant or hotel, when you have limited personnel. When you have to pull personnel from doing laundry to peeling potatoes … especially if it is a family business … than “all man on deck” is the motto and everyone has to help … the owner is usually the manager what he/she wants goes…

The key is having good food, good pricing and serving the food hot in a timely manner!

The manager needs to keep in mind that most these people have only an hour time for lunch and pre ordered meals are usually the key (meaning a menu is presented to the customer for order on a weekly bases and all get the same meal).

And yes, quality food, good service and good pricing will give you repeat business and that is vital to your business to survive. 

Thanks for invitation . I am agree with mr.Divyesh Patel

I totally agree with the answer of Mr. Divyesh Patel.