Results 241 to 250 of about 4,962,532 (289)

Employee Alienation in the Quick Service Restaurant Industry

Journal of Hospitality and Tourism Research, 2008
An 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.
Robin B Dipietro
exaly   +3 more sources

The Application of Activity-Based Costing in a Quick Service Restaurant

Journal of Foodservice Business Research, 2008
ABSTRACT 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.
Carola Raab, Katerina Annaraud
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, Mike Benefield, Stephen Jones, Kevin Mason   +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), 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
openaire   +3 more sources

UNIFIED MANAGEMENT SYSTEM IN QUICK SERVICE RESTAURANTS

Экономика и предпринимательство, 2023
Единая 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

Drivers of Customer Relationships in Quick-Service Restaurants

Cornell Hospitality Quarterly, 2014
Quick-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, Barbara Ross Wooldridge   +1 more
openaire   +1 more source

Variety-seeking motivations and customer behaviors for new restaurants: An empirical comparison among full-service, quick-casual, and quick-service restaurants

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
openaire   +1 more source

Franchisor-Franchisee Relationships in Quick-Service-Restaurant Systems

Cornell Hotel and Restaurant Administration Quarterly, 1996
As the quick-service-restaurant market matured, the relationship between franchise firms and their franchisees stabilized, allowing power and control issues to surface. The balance of power in the relationship, as perceived by the franchisees, affects both the franchisees' satisfaction with the arrangement and their financial results.
openaire   +1 more source

Green Practices in Quick Service Restaurants: Dimensions and Obstacles

Finance and Business Economies Review, 2018
Environmental 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
openaire   +2 more sources

Comparison of Children’s Menu Items at Full- and Quick-Service Restaurants

Southern Medical Journal, 2018
The proportion of food consumed by children from restaurants tripled during the last 4 decades and that coincided with the increased rate of obesity. Despite the presence of data linking quick-service (QS) food consumption to poor diet quality, studies comparing the nutrition content of the children's menu items at QS restaurants (QSRs) with those at ...
Mona A, Eissa, Katherine, Hearne, Nora, Saavedra   +2 more
openaire   +2 more sources