Results 31 to 40 of about 3,612 (285)

Entrepreneurial Resources as a Driver of Performance Differences in a Quick Service Restaurant Franchise System [PDF]

African Journal of Hospitality, Tourism and Leisure, 2020
This study explored performance differences between corporate-owned and operated and franchised outlets in the quick-service restaurant (QSR) industry. While studies have shown that there is a performance difference favouring franchisees, the reasons for
Johnathan Marks, Eli Golovey
doaj   +1 more source

Evaluating the Competition Environment between the Global Chain Quick Service Restaurants and the Local Egyptian Quick Service Restaurants in Egypt [PDF]

International Journal of Heritage, Tourism and Hospitality, 2017
The world became global village as a result of the globalization in these days. So, the global Quick Service Restaurants (QSRs) expanded globally especially in the Arab markets. The global QSRs adapted local traditional products from the host countries to compete with the local Egyptian QSRs.
openaire   +1 more source

Investigating the Effect of VSM on the Performance of Quick-Service Restaurants [PDF]

Journal of Association of Arab Universities for Tourism and Hospitality, 2021
Value Stream Mapping (VSM) is a value-based improvement approach that eliminates losses and processing time and maximizes value added time, contributing to enhanced performance effectiveness. In this context, this paper introduces VSM as a different method for restaurant industry and an overall perception for output flow through differentiating wastes,
Emad Abdelaal, Abdallah Elshaer
openaire   +1 more source

Technical Support Document: 50% Energy Savings for Quick-Service Restaurants [PDF]

, 2010
Document describing PNNL's project to develop a package of energy efficiency measures that demonstrate the feasibility of achieving a 50% energy savings for quick-service restaurants with a simple payback of 5 years or ...
Livchak, A., Zhang, Jian, Zabrowski, D. A., Rahul A. Athalye, Fisher, D. R., D. W. Schrock, Liu, Bing, D. A. Zabrowski, Jian Zhang, Bing Liu, Schrock, D. W., D. R. Fisher, Athalye, Rahul A., A. Livchak   +13 more
core   +1 more source

Sodium content of menu items in New York City chain restaurants following enforcement of the sodium warning icon rule, 2015-2017.

PLoS ONE, 2023
In 2016, New York City (NYC) began enforcing a sodium warning regulation at chain restaurants, requiring placement of an icon next to any menu item containing ≥2,300 mg sodium.
Julia S Sisti, Divya Prasad, Sarah Niederman, Tamar Adjoian Mezzacca, Amaka V Anekwe, Jenifer Clapp, Shannon M Farley   +6 more
doaj   +1 more source

Astudy on the consumer patronage for Quick Service Restaurants

INTERNATIONAL JOURNAL OF COMMERCE AND BUSINESS MANAGEMENT, 2018
The value of the Indian restaurant market is expected to escalate to Rs. 51,000 crore by 2021.The study lays emphasis on the factors prompting and inducing the consumption of American food from American Food Restaurants (AFR) by the consumers in Bengaluru city apart from providing the necessary recommendations and suggestions to the AFR’s. Primary data
Pooja S. Bhat, T. N. Venkata Reddy, P. K. Mandanna   +2 more
openaire   +1 more source

QUICKSERV: a service quality assessment tool for the quick-service restaurant industry [PDF]

British Food Journal, 2021
PurposeThe purpose of this study is to empirically develop and validate a practical, consistent and specific scale to assess perceived service quality at the service encounter at quick-service restaurants (QSRs).Design/methodology/approachDevelopment and validation of the scale involved a five-stage process.
Mario Mendocilla, Paloma Miravitlles Matamoros, Jorge Matute   +2 more
openaire   +3 more sources

Waiter Robots Conveying Drinks

Technologies, 2020
Robots have been reportedly seen serving food in several restaurants in many parts of the world. New ventures have been deploying mechanical partners which promote the growth in service robotics. However, robots are considerably incompetent when it comes
Ash Yaw Sang Wan, Yi De Soong, Edwin Foo, Wai Leong Eugene Wong, Wai Shing Michael Lau   +4 more
doaj   +1 more source

What counts? Adding nuance to retail food environment measurement tools in a Canadian context

Public Health Nutrition, 2023
Objective: Limitations of traditional geospatial measures, like the modified Retail Food Environment Index (mRFEI), are well documented. In response, we aimed to: (1) extend existing food environment measures by inductively developing subcategories to ...
Alexa Rae Ferdinands, Jennifer Ann Brown, Charlene C Nielsen, Candace IJ Nykiforuk, Kim D Raine   +4 more
doaj   +1 more source

TENURE AND GENDER AS DETERMINANTS OF EMPLOYEE COMPETENCY DEVELOPMENT IN QUICK SERVICE RESTAURANTS [PDF]

Maǧallaẗ Kulliyyaẗ Al-Sīyāḥaẗ wa Al-Fanādiq (Ǧāmiʿaẗ Al-Mansoura)
This study examines how tenure and gender influence employee competency development in the Quick Service Restaurant (QSR) industry. Addressing a gap in hospitality literature concerning the demographic determinants of workplace competencies, the research
Remon Samir Fouad, Rasha Reda Mokhtar
doaj   +1 more source