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IoT edge computing in quick service restaurants
2018 16th International Symposium on Modeling and Optimization in Mobile, Ad Hoc, and Wireless Networks (WiOpt), 2018 Internet of Things (IoT) term has been hyped for years, and takes so many thing's places in everywhere and makes many things to become easier and remotely controllable with smart automations. Human role in such areas are about to be vanished and sensors, actuators, gateways take over the workloads from human-being by generating the values which are ...
Kerem Aytaç, Ömer Korçak
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IoT Based Smart Staff Allocator in Quick Service Restaurants
2018 23rd Conference of Open Innovations Association (FRUCT), 2018 Internet of Things (IoT) term has been a trend topic for a long time, and takes over many jobs from human-controlled domains and makes the things easier, quicker and remotely controllable with smart automations. Quick service restaurants include many parts that human intervention is involved, and burns so much effort that must be well organized and ...
Kerem Aytaç, Ömer Korçak
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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 ...
Barbara Ross Wooldridge
exaly +2 more sources
International Journal of Research and Innovation in Social Science
This research investigates the connection between the use of self-ordering kiosks and the purchasing behavior of customers in quick service restaurants (QSRs) located in Alor Setar, Malaysia. The research uses the Unified Theory of Acceptance and Use of Technology (UTAUT2) to investigate important elements like performance expectancy, effort expectancy,
Muhd Affan Ayob, Noradzhar Baba
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This research investigates the connection between the use of self-ordering kiosks and the purchasing behavior of customers in quick service restaurants (QSRs) located in Alor Setar, Malaysia. The research uses the Unified Theory of Acceptance and Use of Technology (UTAUT2) to investigate important elements like performance expectancy, effort expectancy,
Muhd Affan Ayob, Noradzhar Baba
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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.
И.И. Фарафонов
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CONSUMER PERCEPTIONS OF QUICK SERVICE RESTAURANTS
Journal of International Business and Economics, 2013 The quick service (aka, fast food) restaurant industry is significant and growing aspect of the overall restaurant industry. For long-term success quick service restaurants must be perceived as offering sufficient value for consumers.
Jim Walton +3 more
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Growth in Quick-Service Restaurants Outpaced Full-Service Restaurants in Most U.S. Counties [PDF]
, 2018 Over the last decade and a half, the number of quick-service restaurants operating in the U.S. grew by 20 percent, with many urban counties—especially in the Mid-Atlantic and Southeast—posting growth in excess of 30 percent.
McLaughlin, Patrick W. +1 more
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Going Green in Quick-Service Restaurants: Customer Perceptions and Intentions
International Journal of Hospitality and Tourism Administration, 2013As many industries are realizing the ecological, financial, and social benefits to implementing green practices in business, the literature shows that restaurants are slowly following suit (Deveau, 2009; Dutta, Umashankar, Choi, & Parsa, 2008). Increased competition in the marketplace coupled with changing guest demand as well the need to ensure guest ...
Robin B Dipietro, Susan Gregory
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Mediation analysis of brand image in predicting the influence of green marketing strategies on consumer purchase intentions for quick service restaurants (QSR) [PDF]
Journal of Advances in Management ResearchPurposeThis study attempts to analyze how the green marketing strategies in quick service restaurants (QSRs) affect the purchase intentions of millennial consumers.Design/methodology/approachA structured inquiry form was disseminated to a sample of 1,500
Shamily Jaggi, Arvind Kumar, S. Verma
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College Students and Quick-Service Restaurants: How Students Perceive Restaurant Food and Services
Journal of Foodservice Business Research, 2010The current generation of college students has grown up with many quick-service restaurants. In the United States, the top three quick-service restaurants are McDonald's, Burger King, and Wendy's. A survey of 499 college students was conducted regarding their satisfaction levels with quick-service restaurant foods and services.
Yen-Soon Kim, Jean Hertzman
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