Results 21 to 30 of about 4,927,408 (278)
ASSESSMENT OF MOTIVATION STRATEGIES AND ITS IMPACT ON EMPLOYEES’ PERFORMANCE IN QUICK SERVICE RESTAURANTS [PDF]
Maǧallaẗ Kulliyyaẗ Al-Sīyāḥaẗ wa Al-Fanādiq (Ǧāmiʿaẗ Al-Mansoura), 2019 Motivation is an essential part of the hospitality organization policy. This study aims to investigate the subject of motivation policies in the hospitality industry and explore its impact on employees’ performance in quick service ...
غازي أحمد محمد +2 more
doaj +1 more source
Customer Acceptance of Self-Service Technology at Fast Service Restaurants in Tshwane
Journal of Management and Entrepreneurship Research, 2022 Objective: Technological advances have prompted many businesses to introduce self-service technology (SST) to improve customer waiting times and reduce operational costs.
Bella Siwela +2 more
doaj +1 more source
International Journal of Behavioral Nutrition and Physical Activity, 2021 Background Food environments are influenced by food industries (packaged food and non-alcoholic beverage manufacturers; supermarkets and quick service restaurants).
Iris Van Dam +4 more
doaj +1 more source
Factors influencing food consumption satisfaction and purchase decisions of restaurant consumers
Cogent Business & Management, 2021 This research examined how multi-sensory dimensions like sight, sound, and smell would influence customer attitudes toward quick-service restaurants, restaurant patronage intentions, food purchasing decisions, food consumption satisfaction, restaurant ...
Eugine Tafadzwa Maziriri +2 more
doaj +1 more source
Journal of Public Health Research, 2021 Americans spend the majority of their food dollars at restaurants and other prepared food sources, including quick-service and fast-food restaurants (PFS); independent small restaurants make up 66% of all PFS in the US.
Lisa Poirier +7 more
doaj +1 more source
, 2022 : This research was carried out to find out the best practices for dealing with customer complaints in Dasmarinas City's quick-service restaurants. The researchers of this study used the Purposive Sampling Technique to perform a descriptive survey among ...
Maricris R. Ayate +3 more
core +1 more source
Hand hygiene product use by food employees in casual dining and quick-service restaurants
Journal of Food Protection, 2023 Hand hygiene product usage characteristics by food employees when hand sanitizers are made available are not well understood. To investigate hand hygiene product usage in casual dining and quick-service restaurants, we placed automated monitoring soap ...
Clyde S. Manuel +5 more
doaj +1 more source
Enlightening Tourism: A Pathmaking Journal, 2020 The primary rationale of this study is to examine the impact of innovation on customer experience (CP) and customer performance (CP) in the Quick Service Restaurants (QSRs).
Rajesh Singh +2 more
doaj +1 more source
, 2022 : Quick Service Restaurants (QSRs) have become the best option for a customer wants to eat something good, affordable, and easily prepared. With such stiff competition, different QSRs market their company through their wide variety of product offerings ...
Sarah Nicole C. Abatayo +3 more
core +1 more source
Investigating the Effect of VSM on the Performance of Quick-Service Restaurants [PDF]
Journal of Association of Arab Universities for Tourism and Hospitality, 2021 Value Stream Mapping (VSM) is a value-based improvement approach that eliminates losses and processing time and maximizes value added time, contributing to enhanced performance effectiveness. In this context, this paper introduces VSM as a different method for restaurant industry and an overall perception for output flow through differentiating wastes,
Emad Abdelaal, Abdallah Elshaer
openaire +1 more source