Developing Causality and Severity Assessment Frameworks for Food Safety Signals Using Social Media Reviews: A Technical Report Based on Data From an Urban Indian Suburb. [PDF]
CureusPrabhune A +3 more
europepmc +1 more source
High Prevalence of Salmonella spp. in Ready-to-Eat Artisanal Pork Sausages Sold at Food Outlets in Quindío, Colombia. [PDF]
PathogensJaramillo-Bedoya E +2 more
europepmc +1 more source
Consumers' Concerns Regarding Dining Out and Food Hygiene During the COVID-19 Pandemic in Japan: A Web-Based Questionnaire Survey. [PDF]
CureusMatsumoto S +4 more
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Human Rights Against Climate Risks and the Problem of Paralysis
Journal of Social Philosophy, EarlyView.
Richard Endörfer
wiley +1 more source
An Exploratory Study of Quick Service Restaurants' Changing Menus
Journal of Culinary Science and Technology, 2005 Abstract The literature suggests that consumers are expecting additional healthy menu items from quick service restaurants due to the increasing rates at which people are becoming overweight and obese. The current exploratory study analyzes the menu items of ten quick service restaurant chains to determine how many new “healthy” items have been added ...
Robin B Dipietro
exaly +4 more sources
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Drivers of Customer Relationships in Quick-Service Restaurants
Cornell Hospitality Quarterly, 2014Quick-service restaurants (QSRs) face a particular challenge in creating customer relationships, given low levels of consumer brand loyalty and a standardized product that makes it difficult to developing a distinctive identity. One way that quick-service firms attempt to set themselves apart is through genuine, long-term corporate social ...
Krist R Swimberghe
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UNIFIED MANAGEMENT SYSTEM IN QUICK SERVICE RESTAURANTS
Экономика и предпринимательство, 2023Единая система менеджмента (ЕСМ) - это система знаний, инструментов и культуры, необходимых и достаточных для эффективного управления любой сетью ресторанов быстрого обслуживания. Задача всех команд и сотрудников управляющих компаний – создание и поддержание эффективной модели управления.
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Employee Alienation in the Quick Service Restaurant Industry
Journal of Hospitality & Tourism Research, 2008An exploratory study conducted among 595 U.S. quick service restaurant hourly employees and managers for the purpose of measuring their level of work alienation finds that a significant proportion of the respondents expressed feelings of work alienation.
DiPietro, Robin B., Pizam, Abraham
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Green Practices in Quick Service Restaurants: Dimensions and Obstacles
Finance and Business Economies Review, 2018Environmental sustainability is become an essential part of business practices in allindustries. The restaurant industry has tended to be slower to adopt green practices thanother segments of the hospitality industry, but they are currently following suit and areadopting practices that are beneficial for the environment and reduce the negativeimpacts ...
Ahmed Saleh Saleh, Mohamed Ahmed Elsaied
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