Quick Service Restaurants, Franchising, and Multi-Unit Chain Management

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Quick Service Restaurants, Franchising, and Multi-Unit Chain Management

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  • 製本 Paperback:紙装版/ペーパーバック版／ページ数 370 p.
  • 言語 ENG
  • 商品コード 9780789017055
  • DDC分類 647.95

Full Description

Learn about new strategies to improve service, quality, and profitability for quick service restaurants!Quick Service Restaurants, Franchising, and Multi-Unit Chain Management examines a variety of issues pertaining to quick service restaurants. Quick-service restaurants (QSR) are the dominant sector of the foodservice industry and a one-hundred-billion-dollar industry. Since their inception in the 1920s, quick-service restaurants have become one of the cultural icons of America. This informative book contains vital information on:

growth, change and strategy in the international foodservice industry
food safety as an international problem and the formation of outreach committees to combat the challenges faced globally
food consumption patterns and the driving forces that influence consumer food preferences
the differences between mature and younger customers' expectations and experiences in QSRs, casual, and fine dining restaurants
consumer attitudes toward airline food
adding quick-service meals to airplane menus
factors influencing parental patronage of QSRs
a case study on how Billy Ingram, founder of White Castle restaurants, made the hamburger a staple on American menus

Contents

Foreword
The Restaurant RevolutionGrowth, Change and Strategy in the International Foodservice Industry
Food Safety: A Public Crime
Changing Food Consumption Patterns and Their Impact on the Quick Service Restaurant Industry
Understanding Mature Customers in the Restaurant Business: Inferences from a Nationwide Survey
Consumer Attitude Toward Adding Quick-Service Foods to In-Flight Meals
A Study of Factors Influencing Parental Patronage of Quick Service Restaurants
A Review Article
White Castle: How Billy Ingram Made Hamburger The America's Choice
Creating Consumer-Driven Demand Chains in Food Service
The Restaurant Industry in China: Assessment of the Current Status and Future Opportunities
Impact of Mentoring and Empowerment on Employee Performance and Customer Satisfaction in Chain Restaurants
Strategic Information Systems: In the Quick Service Restaurant Industry: A Case Study Approach
A Conceptual Model for Quantifying the Effects of a New Entrant in a Competitive Restaurant Market
Study of the Changing Role of Multi-Unit Managers in Quick Service Restaurant Segment
An Exploratory Study of Determinant Factors for the Success of Chinese Quick Service Restaurant Chains
Integrating My Fair Lady with Foodservice Management: A Theoretical Framework and Research Agenda
Research Notes
Quick Service Chain Restaurant Managers: Temperament and Profitability
Strategic Alliances: The Economics of Dual Branding in Restaurant Franchising
Index
Reference Notes Included