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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
core   +4 more sources

Building consumer relationships in the quick service restaurant industry

Journal of Foodservice Business Research, 2016
ABSTRACTThe quick-service restaurant industry is a significant and growing aspect of the restaurant industry. For long-term success, quick-service restaurants must generate positive relationships with consumers. More specifically, quick-service restaurants need to produce satisfied consumers that ultimately lead to loyalty behaviors toward the ...
Kevin Mason, Stephen Jones, Michael Benefield, Jim Walton   +3 more
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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
Bee-Lia Chua, Heesup Han
exaly   +2 more sources

College Students and Quick-Service Restaurants: How Students Perceive Restaurant Food and Services

Journal of Foodservice Business Research, 2010
The 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

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 based intelligence for proactive waste management in Quick Service Restaurants

Journal of Cleaner Production, 2021
Quick Service Restaurant industry is a massive sector which has a huge and ever increasing share in the global food market. Efficient management of resources is crucial to provide service optimization and to avoid massive amount of wastes in such a huge ...
Ömer Korcak
exaly   +2 more sources

Employee Alienation in the Quick Service Restaurant Industry

Journal of Hospitality & 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.
DiPietro, Robin B., Pizam, Abraham
openaire   +2 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

Green Practices In Quick Service Restaurants: Dimensions And Obstacles

مجلة اقتصاديات المال والأعمال, 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

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.
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