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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 +2 more
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Green Practices in Quick Service Restaurants: Dimensions and Obstacles
Finance and Business Economies Review, 2018Environmental 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
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Comparison of Children’s Menu Items at Full- and Quick-Service Restaurants
Southern Medical Journal, 2018The 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 +2 more
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International Journal of Research and Innovation in Social Science
This research investigates the connection between the use of self-ordering kiosks and the purchasing behavior of customers in quick service restaurants (QSRs) located in Alor Setar, Malaysia. The research uses the Unified Theory of Acceptance and Use of Technology (UTAUT2) to investigate important elements like performance expectancy, effort expectancy,
Muhd Affan Ayob, Noradzhar Baba
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This research investigates the connection between the use of self-ordering kiosks and the purchasing behavior of customers in quick service restaurants (QSRs) located in Alor Setar, Malaysia. The research uses the Unified Theory of Acceptance and Use of Technology (UTAUT2) to investigate important elements like performance expectancy, effort expectancy,
Muhd Affan Ayob, Noradzhar Baba
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How To Build a Better Robot . . . for Quick-Service Restaurants
Journal of Hospitality & Tourism Research, 2020Hospitality firms are exploring opportunities to incorporate innovative technologies, such as robotics, into their operations. This qualitative study used focus groups to investigate diner perspectives on issues related to using robot technology in quick-service restaurant (QSR) operations.
Dina Marie V. Zemke +3 more
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Analysing Competition in the Quick Service Restaurant Industry
SSRN Electronic Journal, 2014The food and beverage industry is a thriving sector in the Indian market. Quick Service Resteraunts constitute a important part of this sector. Fast food restaurants feature a common menu above the counter; they provide no wait staff; and customers typically pay before eating and choose and clear their own tables.
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Assessment of service innovation in the quick service restaurants
International Journal of Business Innovation and Research, 2023Rajani Kumari Sarangal, Rajesh Singh
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Managing Food Allergens in Retail Quick-Service Restaurants
2017Food allergic reactions leading to anaphylaxis and death can occur in any type of restaurant. Food allergen control in restaurants, including fast-food (quick-service) restaurants, is increasingly recognized as an important but often neglected priority.
Hal King, Wendy Bedale
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Assessment of Service Innovation in the Quick Service Restaurants (QSRs)
International Journal of Business Innovation and Research, 2021Rajesh Singh, Rajani Sarangal
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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 +2 more
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