Results 251 to 260 of about 3,612 (285)
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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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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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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
Abbie Lambert +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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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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The product innovation process of quick‐service restaurant chains
International Journal of Contemporary Hospitality Management, 2009PurposeThis paper aims to outline the innovation process activities described by quick‐service restaurant (QSR) managers and to compare it with an earlier QSR process model and with those used in other food service settings.Design/methodology/approachSix semi‐structured interviews with QSR chain executives in the USA were conducted to better understand
Michael C. Ottenbacher +1 more
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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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Simulation study of a quick-service take-out restaurant
SIMULATION, 1974This study illustrates the use of discrete simulation models as tools to assist in the analysis of an existing system--a quick-service take-out restaurant with 8 employees. Comparisons made between a model of the real-world system and models of proposed changes to the system's configuration assist in formulating minimal-risk decisions affecting
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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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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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