Results 11 to 20 of about 3,612 (285)

The adoption of self-service kiosks in quick-service restaurants

European Journal of Tourism Research, 2021
This study investigates factors influencing the customers’ decision to use self-service kiosks in quick service restaurants. A model incorporating Technology Acceptance Model and Satisfaction Model was developed to examine the relationships among trust, self-efficacy, perceived ease of use, perceived usefulness, perceived enjoyment, perceived value ...
Nazi Rastegar, Joan Flaherty, Lena Liang, Hwan-suk Choi   +3 more
openaire   +3 more sources

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, Greg Robbins, Jason Slater, Diane K. Walker, Albert Parker, James W. Arbogast   +5 more
doaj   +2 more sources

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, Patrick E Ebewo, Ephraim M. Faku   +2 more
doaj   +3 more sources

The Relationship of Management Support to Job Satisfaction and Profitability in Quick Service Restaurants

Diversitas Journal
This study aims to assess the role of management support in quick-service restaurants and its impact on job satisfaction and profitability. The study employs a quantitative correlational research design with 200 respondents, including managers and ...
Darwin Quintos, Rosalie Sheryll Rosales, Roger Martinez   +2 more
doaj   +3 more sources

Predictory Effect of Food Quality on Patronage of QuickService Restaurants in Port-Harcourt, Nigeria. [PDF]

African Journal of Hospitality, Tourism and Leisure, 2018
Research indicates that Quick Service restaurants have many opportunities to focus on aspects which will enhance their competitive advantage. Consumers enjoy visiting establishments where food quality is good as this supports the value-for-money notion ...
N. Gladson Nwokah , NNE, Kenneth -Adiele
doaj   +1 more source

Adoption of Self-service Kiosks in Quick-service Restaurants

, 2018
This study investigated the factors that influence the customer’s decision to use an SSK in QSRs. Specifically, an integrated model incorporating Technology Acceptance Model (TAM) and Satisfaction model was developed to examine the relationship among trust, self-efficacy, perceived ease of use, perceived usefulness, perceived enjoyment, perceived value,
Rastegar, Nazi
core   +4 more sources

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, وائل محمود عزيز, مايکل مجدي زکي   +2 more
doaj   +1 more source

A detailed mapping of the food industry in the European single market: similarities and differences in market structure across countries and sectors

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, Benjamin Wood, Gary Sacks, Olivier Allais, Stefanie Vandevijvere   +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, Tarisai Fritz Rukuni, Tinashe Chuchu   +2 more
doaj   +1 more source

Feasibility of collaborating with independent Latino-owned restaurants to increase sales of a healthy combo meal

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, Lucia Flores, Ivonne Rivera, Christine St. Pierre, Julia Wolfson, Melissa Fuster, Joel Gittelsohn, Uriyoán Colón-Ramos   +7 more
doaj   +1 more source