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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
exaly +2 more sources
Employee engagement and the service profit chain in a quick-service restaurant organization
Journal of Business Research, 2021Abstract This study examines employee engagement in a quick-service restaurant’s (QSR’s) service profit chain. It addresses calls for new research from the service profit chain literature by using large sample sizes, a new employee perception construct (i.e., employee engagement), and financial data across multiple years. The findings support service
Robert Paul Jones
exaly +2 more sources
The Application of Activity-Based Costing in a Quick Service Restaurant
Journal of Foodservice Business Research, 2008ABSTRACT Traditional cost accounting systems in the manufacturing sector have been replaced in recent years by Activity Based Costing (ABC) systems. This study demonstrates the incorporation of ABC data into traditional Contribution Margin (CM) methods and provides food service managers with an improved tool for cost and profitability analysis.
Katerina Annaraud, Carola Raab
exaly +2 more sources
Hourly Employee Retention Factors in the United Kingdom Quick Service Restaurant Industry
Journal of Foodservice Business Research, 2007 The current study employed a self-administered questionnaire of hourly employees in the quick service restaurant industry in the United Kingdom (UK) to evaluate the level of importance attached by employees to key employment characteristics and their ...
Robin B Dipietro, Ady Milman
exaly +3 more sources
Hourly Employee Retention Factors in the Quick Service Restaurant Industry
International Journal of Hospitality and Tourism Administration, 2004 Hourly employee retention in the quick service restaurant industry has long been a major area of concern for both operators and multi-unit restaurant decision makers.
Robin B Dipietro, Ady Milman
exaly +2 more sources
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
openaire +2 more sources
IoT edge computing in quick service restaurants
2018 16th International Symposium on Modeling and Optimization in Mobile, Ad Hoc, and Wireless Networks (WiOpt), 2018Internet 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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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 +1 more
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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.
openaire +1 more source
Journal of Hospitality and Tourism Management, 2020
Abstract This study attempted to develop a conceptual framework delineating the role of variety-seeking motivations (intrinsic and extrinsic) and satisfaction in generating customer revisit intention for new restaurants, new restaurant attachment, and word-of-mouth for new restaurants. How the hypothesized relationships varied across restaurant types
Sanghyeop Lee, Bee-Lia Chua, Heesup Han
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Abstract This study attempted to develop a conceptual framework delineating the role of variety-seeking motivations (intrinsic and extrinsic) and satisfaction in generating customer revisit intention for new restaurants, new restaurant attachment, and word-of-mouth for new restaurants. How the hypothesized relationships varied across restaurant types
Sanghyeop Lee, Bee-Lia Chua, Heesup Han
openaire +1 more source