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Johansson, Sara, and Michaela Eriksson. "Mattrender : Slow food vs Fast food." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-33323.
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Uppsatsen är grundad på två aktuella mattrender. Den första är Slow Food som grundades av Carlo Petrini i strävan efter att alla råvaror skall framställas på ett sätt som inte skadar naturen, djurens välmående samt människans egen hälsa. Den andra är Fast Food, en bransch som istället handlar om den världsliga ekonomin där man vill producera olika produkter snabbare och billigare. Syftet med denna studie är att ge läsaren en inblick i Slow Food rörelsen kontra Fast Food branschen och ställa dem mot varandra ur ett miljöperspektiv. Uppsatsen är en litteraturbaserad studie där fyra artiklar utgör grunden för resultatet. Artiklarna visar de två trenderna på ett mer djupgående sätt genom positiva samt negativa aspekter utifrån ett miljöperspektiv. Massproduktionen av matvaror är något som idag tar över världen allt mer. Varor som odlas lokalt och på ett sätt som inte skadar djur och natur är något som Slow Food rörelsen försöker få in bland hemmen. Baksidan av Slow Food är att det inte finns ekonomiska resurser för att kunna föda världens befolkning på detta sätt. Fast Food är något som idag anses vara det bestående sättet att i framtiden odla och framställa mat, fast det på lång sikt kommer att förstöra vår miljö genom odlingstekniker och transporter.B-uppsatser
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Castillo, Maria Gabriela. "Establishing a fast food industry in Venezuela." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000castillom.pdf.
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Gould, Anthony Morven Francis, and n/a. "Employment Relations In The Fast Food Industry." Griffith University. Griffith Business School, 2006. http://www4.gu.edu.au:8080/adt-root/public/adt-QGU20061106.114525.
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The McDonald's model of labour management has been widely adopted throughout the fast food industry. Literature that is critical of fast food labour management policy and practice often portrays employers as offering work that is low paid, unchallenging and uninteresting. However, others argue that the industry provides young workers with: a first resume entry, training opportunities, the chance to develop a career and a path into employment. This study interprets these two perspectives as reflecting either misalignment or alignment of employee/crew and employer preferences. Such an interpretation recognises that fast food work does not represent a career for many who do it but is short term or 'stop-gap' in nature. The study's research question is: to what extent does management preference for elements of work align with the preferred working arrangements of crew at McDonald's Australia? This research subjects McDonald's Australian stores to independent scrutiny. Previous research in this area has mostly used qualitative methods. Earlier studies, by and large, provide descriptive accounts of fast food employment however they often lack the rigour of an empirical investigation. The present research uses a structured survey method to obtain data from crew and managers. Results are analysed using descriptive and inferential statistics. Findings focus on three areas of labour management: industrial relations, work organisation and human resource management. Several themes relating to alignment of preferences in the fast food employment relationship are identified. These are: crew have scant knowledge of industrial relations, do not like aspects of work organisation, but respond positively to certain human resource management policies and practices; crew lack knowledge of labour management issues generally; crew work is simple and repetitive; and, many young crew seem to dislike aspects of fast food work as they get older but others, who have distinctive characteristics, appear to continue to like the McDonald's approach as they age.
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Gould, Anthony Morven Francis. "Employment Relations In The Fast Food Industry." Thesis, Griffith University, 2006. http://hdl.handle.net/10072/366873.
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The McDonald's model of labour management has been widely adopted throughout the fast food industry. Literature that is critical of fast food labour management policy and practice often portrays employers as offering work that is low paid, unchallenging and uninteresting. However, others argue that the industry provides young workers with: a first resume entry, training opportunities, the chance to develop a career and a path into employment. This study interprets these two perspectives as reflecting either misalignment or alignment of employee/crew and employer preferences. Such an interpretation recognises that fast food work does not represent a career for many who do it but is short term or 'stop-gap' in nature. The study's research question is: to what extent does management preference for elements of work align with the preferred working arrangements of crew at McDonald's Australia? This research subjects McDonald's Australian stores to independent scrutiny. Previous research in this area has mostly used qualitative methods. Earlier studies, by and large, provide descriptive accounts of fast food employment however they often lack the rigour of an empirical investigation. The present research uses a structured survey method to obtain data from crew and managers. Results are analysed using descriptive and inferential statistics. Findings focus on three areas of labour management: industrial relations, work organisation and human resource management. Several themes relating to alignment of preferences in the fast food employment relationship are identified. These are: crew have scant knowledge of industrial relations, do not like aspects of work organisation, but respond positively to certain human resource management policies and practices; crew lack knowledge of labour management issues generally; crew work is simple and repetitive; and, many young crew seem to dislike aspects of fast food work as they get older but others, who have distinctive characteristics, appear to continue to like the McDonald's approach as they age.Thesis (PhD Doctorate)
Doctor of Philosophy (PhD)
Griffith Business School
Griffith Business School
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Cross, Darren. "Employee Retention Strategies in the Fast Food Industry." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3936.
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Voluntary employee turnover in the fast-food industry is 50%. Employee turnover costs fast-food restaurants $10 billion annually. The purpose of this multiple case study was to examine the strategies of 5 fast-food restaurant managers in the Midwestern United States who achieved higher employee retention than did peers in their districts. The conceptual framework was the 8 motivational forces of voluntary employee turnover. Data were collected via semistructured, face-to-face interviews, recruiting materials, retention activities, policy manuals, and overall voluntary termination reports. Data were compiled, disassembled into groups, reassembled into patterns and themes, and interpreted for conclusions, revealing 3 themes that influenced the managers' employee retention: organizational support, communication, and employee training. These findings suggest that proactively developing a culture of support, implementing communication and feedback channels for employees, and maintaining a training and development program can improve employee retention. Findings might contribute to social change by helping managers develop strategies for improving employee retention, and in turn, financial performance. Employees of fast-food restaurants could benefit from improved retention and financial performance, as they could contribute to new employment opportunities and increased career longevity. Society could benefit from expanded aggregate employment and tax revenue.
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Barakeh, Noura. "Fast Food Industry Purchase Process : A Study on Sustainability and Healthy Food." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-35482.
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During the past years, purchasing decisions have changed considerably in many companies. This is reflected in the increased attention on sustainability and health aspects in many companies, in particular fast food industries. An efficiently well managed purchasing can make a significant contribution to the company results and business goals. Traditionally, the purchasing department works on negotiating agreements and contracts with suppliers. However, this role is rapidly changing in all industries, specif-ically in fast food industries. Changing the traditional role, purchasing managers are taking in to ac-count sustainability and health more, aiming to get better performance. These are few important rea-sons why management is becoming critical in purchasing decisions of fast food industries. To investigate the purpose of the study a case study of Max purchasing decisions regarding sustainabil-ity and health aspects was made and interviews were conducted within Managers that are experts with-in the required fields. The study is based on theoretical framework including different relative theories. The empirical findings represent the interview answers and information from Max cooperation. In the empirical chapter, information regarding sustainability and health, suppliers, international expansion, and product portfolio were gathered. This gave a clear image about the purchasing decisions taken by Max to maintain sustainability and health which provide Max with a competitive advantage in the mar-ket. However, there is still space for adjustment for better results.
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Bebe, Imelda A. "Employee Turnover Intention in the U.S. Fast Food Industry." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2065.
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Employee turnover in the U.S. fast food industry has been high, averaging rate 150% per annum. The purpose of the correlational design study was to examine the relationships between job satisfaction factors, job dissatisfaction factors, and employee turnover intentions among fast food employees to determine whether a statistically significant relationship exists between these variables. The population for the study consisted of 144 fast food restaurant employees working in the East Coast in the United States. The theoretical framework was Herzberg's 2-factor motivation-hygiene needs theory, which describes job satisfaction factors and job dissatisfaction factors. Internet survey data of 144 participants were analyzed using Pearson-product correlation coefficients and multiple linear regressions analysis. The study findings revealed statistically significant relationships between job satisfaction factors and employee turnover intentions (p < .01), and job dissatisfaction factors and employee turnover intentions (p < .01). Among the job satisfaction factors, responsibility had a stronger relationship with employee turnover intentions (-.52) compared with other factors. Under job dissatisfaction factors, company policy had a stronger relationship with employee turnover intentions (-.52) compared with other factors. In addition, criterion variance of employee turnover intentions associated with combined job satisfaction factors was stronger (35%) than were the combined job dissatisfaction factors (31%). The study findings are designed to inform fast food restaurant managers in taking actions to reduce employee turnover, resulting in improved business financial sustainability and long-term growth.
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Hollis, Christa. "Developing Generation Z Fast Food Service Industry Leaders Through Training." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4451.
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The labor force consists of 4 generations including Generation Z with an estimated 25 million Baby Boomers leaving the workforce between the year 2010 and 2020. Franchise fast food service managers desire competent leadership in the workplace inclusive of Generation Z. Yet, many franchise fast food service managers do not have training programs to develop Generation Z's leadership behaviors. Based on Vroom's expectancy theory and Blau's social theory, the purpose of this single-case study was to explore the training programs franchise fast food service managers could implement to develop Generation Z's leadership behaviors. Data collection consisted of direct observation and semistructured interviews of 5 purposely selected franchise fast food service managers at a franchise fast food organization in the southern region of Georgia. Data analysis included coding the transcribed interviews to identify relevant themes, and member checking to strengthen the reliability and validity of the interpretations of participants' responses. The 6 main themes revealed were leadership training, leadership skills, leadership behaviors, training barriers, human capital development, and on-the-job training, which affects employees' performance and organizational effectiveness. Business leaders in organizations may use the findings of this study to develop effective training programs for evolving Generation Z's leadership skills, which could improve the U.S. food service industry turnover rates. Social change implications include the importance of the need for succession planning strategies to promote growth and sustainability within the fast food service industry.
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Sadi, Muhammad A. "International business expansion through franchising: the case of fast-food industry." Diss., Virginia Tech, 1994. http://hdl.handle.net/10919/39038.
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The purpose of this research project was threefold: 1)
to establish a set of research questions , propositions and
hypotheses about the nature of international fast-food
franchising; 2) to identify the distinctive strategies
employed by fast-food franchise firms in foreign markets
and 3) to provide a set of guidelines for managers which
will assist them in dealing with the challenges of
initiating and expanding a fast-food franchise system in a
foreign country. A multiple-case study approach was used
focusing on how U. S . franchise firms have adapted their
domestic business practices to the Canadian, Japanese, and
Russian Markets. Special attention was given to the degree
to which their firms have modified franchise objectives, expansion strategies, marketing mix elements, control system and support services.
A principal finding of this research project is that
fast-food companies do in fact extend domestic franchise
strategies to foreign markets when expanding
internationally. However, they do make certain alterations
in their domestic method of doing business. The alterations
are in the areas of expansion strategies, franchise
objectives, control systems and support services. These
alterations do not follow a consistent pattern. They vary
from country to country and from firm to firm.Ph. D.
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Schlund, Jonell E. (Jonell Elaine). "A strategic analysis of the trends in the fast-food franchise industry." Thesis, Massachusetts Institute of Technology, 1988. http://hdl.handle.net/1721.1/14539.
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Ukandu, Nnenna Eme. "The causes of low employee motivation within Cape Town's fast food industry." Thesis, Cape Peninsula University of Technology, 2011. http://hdl.handle.net/20.500.11838/2062.
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Thesis (MTech (Busines Administration))--Cape Peninsula University of Technology, 2011.Motivating employees in fast food outlets plays a major role towards improving the commitment and performance of workers. However, it has been confirmed that there is low levels of employee motivation in some fast food outlets, which has led to negative results and poor performances. Therefore, improving employee motivation in fast food outlets has become a necessity. The main aim of the study was to investigate causes of low employee motivation in fast food outlets within South Africa. The present author was able to discover the causes of low employee motivation levels such as poor supervision, little or no training, poor pay and poor working conditions. Hence, factors that could improve levels of motivation of employees in fast food outlets were identified; for instance, motivating fast food employees through genuine appreciation, recognition, compensation and inspiration. The researcher further suggests strategies, which may improve the quality of work-life for employees with fast food outlets training and developing employees, reducing their workload; and initiating incentive programs and retention strategies. This will help the management at fast food outlets to improve levels of motivation of their workers, and also assist them to retain their talented staff. The case study method was used for this research since the study involved fast food outlets in Cape Town. The triangulation method was applied to solicit information from staff members, managers and store managers/franchisees. Semi-structured interview questions were used to obtain information from franchisees/store managers, senior managers, floor managers, and supervisors, while closed-ended questionnaires were used to interview other staff members. This study has confirmed that there are no motivation policies at most of the fast food outlets which were studied that can guide employers to motivate their workers. It is clear from the study that there is low employee motivation at some fast food outlets, and hence the researcher has proposed recommendations, which will help the management of fast food outlets to enhance the levels of motivation of employees, and their work performance. It is suggested that employees should be involved in the decision making of their organization; the quality of work-life of employees should be improved; a harmonious working environment should be promoted; and workers should be empowered and allowed to participate in the profit sharing of the organization. This will improve workers' levels of motivation and better results will be achieved for the organization at large.
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Do, Thi Kim Chi. "Plastic Waste Management and Policy in the Fast Food Industry in Vietnam." Thesis, Griffith University, 2021. http://hdl.handle.net/10072/403642.
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The fast food industry (FFI) has been rapidly developing over the past few decades due to economic development and an increase in the "on the go" consumption culture. This industry consumes a considerable number of single-use items (SUIs), including single-use plastic items (SUPIs) and single-use paper items (SUPaIs), for the takeaway culture, which treats plastics as waste rather than a valuable resource. The frequent use of SUPIs leads to a significant amount of plastic waste ending up in the ocean. Within this context, Vietnam is one of the focus countries contributing considerably to plastic ocean (Akenji et al., 2019b). While regulations and policy interventions related to plastic packaging waste or SUPIs in the FFI have been limited, research into SUPIs in the FFI also has not been undertaken in Vietnam. This research aims to improve plastic waste management and the use and disposal of SUPIs in the FFI in Vietnam.
First, the research reviewed intervention policies on the management of SUPIs in selected regions (the EU, Singapore, India, Indonesia) to recommend policy measures to manage plastic waste in the FFI in Vietnam. Second, this research determined the components and weight of SUPIs consumed and disposed of in the FFI in Ho Chi Minh City (HCMC), Vietnam. The results show that six fast food companies (Lotteria, KFC, Jollibee, Popeyes, Texas Chicken, and McDonald's) in HCMC generated approximately six tons of waste per day. Among them, SUPIs presented from 1.1 t/d to 2.2 t/d and SUPaIs were around 1.4 t/d to 1.6 t/d. Third, the research also surveyed 273 customers and 77 managers on their Knowledge, Attitude, and Practice (KAP) about the use and the disposal of SUPIs in the FFI in HCMC, with the results showing that the knowledge of customers and managers about the impacts of the use of SUPIs on the environment is positive but still limited.
The next step, the research examined key stakeholders' choices on the recommended policy measures for SUPIs in the FFI, which were implicated from the first, second, and third objectives of the thesis. This fourth objective of the thesis was carried out by interviewing 37 people in five stakeholder groups (customers, restaurant managers in FFI, plastic manufacturers, and policymakers). Finally, the research also calculated the impacts of the two recommended policy interventions, including ceasing the use of the identified unnecessary SUPIs in the six studied FFCs and standardising the weight of each type of SUPI in the FFI. Consequently, the study is optimistic that by adopting the policy recommendations, a substantial amount of plastic waste which is currently being generated by the FFI and released into the environment each year will be prevented.Thesis (PhD Doctorate)
Doctor of Philosophy (PhD)
School of Eng & Built Env
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Wilkinson, Richard F. "Hospitality management student work aspect preferences and reinforcers in the quick service restaurant industry /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841193.
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Snyman, Dion Cedric. "An exploration of market growth and development stategies for franchising a selected fast food outlet." Thesis, Port Elizabeth Technikon, 2003. http://hdl.handle.net/10948/128.
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The advent of globalisation and the re-admittance of South Africa into the international market place have presented both opportunities and threats to local fast food outlets and franchises. These food outlets are faced with foreign competition and the need to adapt their strategies in order to cope with the continued onslaught of these highly efficient, foreign, service orientated organisations if they intend to survive. This research explored the strategies these fast food outlets should utilise to deal with their competition and to facilitate their market growth and organisational development which could lead to them being successfully franchised at a later stage. The study revealed that if any significant growth and organisational development was to be expected, the fast food outlet had to concentrate on customer satisfaction and retention through the innovative use of the 7P’s of the marketing mix in its strategy formulation process. Attention also needed to be given to the competitive forces in the external environment so that competitive strategies were in line with market developments. The triangulation method was applied in this study. In terms of this method, qualitative and quantitative research techniques are combined in order to improve the reliability and validity of the research findings. This method proved to be an effective research tool as the findings in the quantitative research were verified by the findings in the qualitative research. Franchising in South Africa, especially the Eastern Cape, where unemployment is highest, is important as it has the potential for job creation and economic empowerment of the disadvantaged communities. It is therefore essential that every endeavour be made to ensure the success of the emerging entrepreneurs through assisting them to develop strategies that will ensure sustainable development and growth.
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Ashraf, A. K. (Abdul Kareem Mohamed). "Cross-functional conflicts in new product launches in the food industry." Doctoral thesis, Oulun yliopisto, 2014. http://urn.fi/urn:isbn:9789526206455.
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Abstract This study explores the cross-functional conflicts in new product launches in the context of food industry, with particular focus to fast moving consumer goods setting. The purpose of this study is to develop an empirically grounded model of cross-functional conflicts in new product launches for the food industry. The theoretical approach taken in this study follows the resource based view of the firm. The theoretical framework was developed to make the conflict enablers, cross-functional conflicts and new product launches explicit for analysis. The empirical part of this study includes a qualitative single case study, which was geographically and culturally focused on Saudi Arabia. The research data was collected primarily through interviews from selected informants of the selected case company and representatives of two strategic partners and two competitors. The data was analyzed to empirically elaborate the theoretical framework. As a result of the data analysis, the cross-functional conflicts were categorized under task and relationship conflicts. The role of marketing resources in cross-functional conflicts was found to be more complex than what had been reported in their earlier research. The results of the data analysis were used to revise the theoretical model of cross-functional conflicts in the new product launches. The research provides several theoretical contributions and managerial implications in cross-functional conflicts in new product launchesAbstrakti Väitöstutkimuksessa tarkastellaan yrityksen toimintojen välisiä konflikteja uusien tuotteiden lanseerauksen yhteydessä. Empiirisenä kohdetoimialana tarkastellaan elintarviketeollisuutta, erityisesti nopeasti liikkuvien kulutustuotteiden kontekstissa. Tutkimuksen tarkoituksena on kehittää empiirisesti perusteltu malli toimintojen välisistä konflikteista uusien tuotteiden lanseerauksessa elintarviketeollisuudessa. Tutkimuksen teoreettinen lähestymistapa hyödyntää resurssiperustaista teoriaa. Työssä laaditun teoreettisen viitekehyksen avulla voidaan analysoida konfliktien mahdollistajia, toimintojen välisiä konflikteja ja uusien tuotteiden lanseerausta. Tutkimuksen empiirisessä osassa on toteutettu laadullinen tapaustutkimus, joka sijoittuu maantieteellisesti ja kulttuurisesti Saudi Arabiaan. Tutkimusaineisto kerättiin pääasiassa haastattelemalla valitun kohdeyrityksen edustajia sekä kahden strategisen kumppaniyrityksen edustajia sekä kahden kilpailijayrityksen edustajia. Teoreettista viitekehystä täydennettiin ja täsmennettiin empiirisen aineiston analyysin avulla. Tutkimustulokset osoittavat, että toimintojen välisiä konflikteja voidaan kategorisoida tehtävään ja suhteisiin liittyviin konflikteihin. Markkinointiresurssien rooli toimintojen välisissä konflikteissa näyttäytyi monimutkaisempana kuin olemassa oleva kirjallisuus antoi olettaa. Teoreettista mallia muokattiin empiirisen analyysin perusteella. Tutkimus tarjoaa useita teoreettisia kontribuutioita ja liikkeenjohdollisia implikaatioita liittyen toimintojen välisiin konflikteihin uusien tuotteiden lanseerauksessa
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Goraya, Muneeb, and Ibrahim Zaaroura. "Alignment of service characteristics with competitive strategy & customer satisfaction : A Comparative study in fast food industry." Thesis, Högskolan i Jönköping, Internationella Handelshögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-30277.
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Competitive strategies are an essential tool for sustainable competitive advantage. Particularly in the service industry, strategy has its significance as it plays a vital role in achieving customer satisfaction. This study investigates alignment of four service characteristics i.e. servicescape, service quality, quality and value with the firms’ strategy and how this alignment achieves customer satisfaction. A set of hypotheses were formulated to portray the significance of each of the four service characteristics and customer satisfaction in accordance with the firms’ competitive strategy. The investigations were done particularly within the fast-food industry, comparing two well-known fast-food chain restaurants namely, McDonalds and Max. A survey questionnaire covering the four service characteristics was prepared and distributed among the possible respondents. The analysis of the results was done with the help of SPSS. The results do not show any significant difference in McDonald’s or Max’s strategy in alignment of the four service characteristics. This thesis helps to understand the strategy dynamics of the service industry firms and what is or is not significant to them when customer satisfaction is to achieved; particularly for the fast-food industry.
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Du, Shuai, and Elodie Lu. "Competition Between National Company and Global Company in the Swedish Fast Food Industry: A Case Study of MAX." Thesis, Karlstads universitet, Avdelningen för företagsekonomi, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-32726.
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Zhang, Qinjie, and Longyu Zhou. "Cultural adaptation pattern analysis of McDonald's and KFC in the Chinese market." Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-176311.
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KFC and McDonald’s are two representatives of American fast food brands who are operating in China.Considering the cultural differences between American and Chinese culture, whether and how they adaptthemselves to the Chinese culture caught the authors’ attention. This thesis aimed to explore the culturaladaptation patterns of these two brands, and find out what factors contribute to a successful culturaladaptation model from customers’ perspective.In order to find the answer, the authors based this study on academic theories and studies together withobjective information of KFC and McDonald’s, and carried on a survey based on Chinese market. Aftercombining empirical findings and analysis, two models were derived for KFC and McDonald’srespectively. After the analysis, this thesis also discussed implication and limitation of the results, andsuggestion for future study was presented.
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Wignall, Andrea. "Nelson Mandela Metropolitan University students' perceptions of sexualised advertisements of three South African fast food brands." Thesis, Nelson Mandela Metropolitan University, 2011. http://hdl.handle.net/10948/d1011443.
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This research study aimed to provide the South African fast food industry and their advertising representatives with insights into 18-28-year-olds‟ perception of using sexual appeal to elicit their attention, and whether using this advertising technique is gaining positive brand recognition with this target market. This research study aimed to determine the selected sample‟s (NMMU students) perceptions of three South African fast food brands, namely KFC, Nando’s and Steers, in terms of their use of sexualised fast food advertisements. An electronic survey questionnaire was conducted with both closed and open-ended questions relating to the use of sexual appeal in advertising within the three South African fast food brands. The survey questionnaire helped determine what the selected sample‟s perceptions were of each advertisement, and whether the use of sexual appeal captured their attention. A semiotic analysis of each advertisement was conducted to determine if the advertisements do contain the use of sexual appeal, by examining the sign. This includes looking at the three aspects of a sign namely the signifier, the referent and the signified. In terms of this study, the signifier represents the T.V. advertisements; the signified represents the meaning of the advertisements and the referent represents to what the advertisements are initially referring. The results of the study indicated that each of the three fast food advertisements incorporated the use of sexual appeal in varying degrees. Respondents indicated that the sexual appeal in the advertisements was appropriate if they were directed at the right age group. The respondents indicated that these three advertisements were more likely to attract the males, in the target market and they felt that the advertisements leaned towards objectifying the women, which would be offensive to the females in the target market. It was determined that if the advertisements contained humour, they were more effective and memorable.
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Galloway, Kelly Lou. "Selected marketing communication methods influencing young adults' perceptions and buying intentions of healthy foods in South Africa." Thesis, Nelson Mandela Metropolitan University, 2013. http://hdl.handle.net/10948/6312.
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For more than a decade (2001 – 2012) there has been extensive research conducted on the impact of marketing on food consumption, the promotion of healthy lifestyles and the use of media communication channels in the restaurant industry. However, no known research has focused specifically on the healthy fast-casual restaurant segment with a specific focus on media communication channels. This study attempts to address this limitation. The study deals with selected media communication channels and their influence on the healthy lifestyle perceptions and healthy lifestyle purchase intentions of young adult consumers in South Africa. The study considers the impact that a more selective choice of media communication channel can have on restaurants in the healthy fast-casual restaurant segment. Media communication channels are a vital part of a restaurant’s marketing communication program as they transmit messages between the business and its target market. In South Africa’s restaurant industry, there are numerous businesses that are conveying messages to consumers regarding their market offerings. This advertising clutter is aggravated by healthy fast-casual restaurants needing to compete against traditional fast-casual restaurants who are adding healthier items to their menus. The study’s secondary research included a literature review on marketing communication, selected media communication channels (print media, display media, broadcast media and online media) and the South African restaurant industry (with a focus on the healthy fast-casual segment). In addition, perception and purchase intention were discussed with a focus on healthy lifestyles and young adult consumers. In order to establish the influence of the selected media communication channels (print media, display media, broadcast media and online media) on young adults’ healthy lifestyle perceptions and healthy lifestyle purchase intentions an empirical investigation was also conducted. A positivistic research paradigm was used as quantitative methods were performed to identify significant relationships among the selected variables. The sample consisted of students from the Nelson Mandela Metropolitan University. A total of 440 questionnaires were distributed, with 350 usable. Therefore, a response rate of 79.55 per cent was obtained. The empirical investigation revealed that the items in the questionnaire that were used to gather information about healthy lifestyle perception and healthy lifestyle purchase intention loaded together on one factor which was renamed healthy lifestyle buying behaviour. Multiple regression analysis indicated that positive and statistically significant relationships existed between print media and healthy lifestyle buying behaviour and between online media and the healthy lifestyle buying behaviour of young adults. These relationships imply that an increased use of print media will reflect increased buying behaviour that supports healthy lifestyles amongst young adults. Similarly, the more online media is used, the more young adult buying behaviour will reflect healthier choices. This implies that restaurants in the healthy fast-casual restaurant segment can increase the demand for their market offerings and stand out amongst the advertising clutter through a more deliberate use of print media and online media. The study includes strategies that can be used to improve the use of print media and online media in order to influence the healthy lifestyle buying behaviour of young adults. Healthy lifestyle buying behaviours essentially will increase the demand for goods that support healthy lifestyles and therefore increase the demand for healthy fast-casual restaurants. The provision of healthy menu items and a more focused marketing program can be used as a strategy to attract more young adults as consumers, to grow business relationships with this target market, to enhance business performance and to create a healthier South African community.
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Yu, Cui, and Ting Zhang. "American Fast Food in Chinese Market: A Cross-Culture Perspective : The Case of KFC and McDonald's." Thesis, Halmstad University, School of Business and Engineering (SET), 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-3676.
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Culture differences play a significant role in the international marketing, which has drawn many researchers‟ attention. This dissertation will focus on how the cross-cultural environments influence the choice of marketing strategies.
The theoretical framework of this study mainly contains cross-culture theories and 4P marketing strategy. These theories are put together in an analytical model where a connection between the two theories is explained that will be used as a foundation in gathering and analyzing the empirical findings.
The qualitative research strategy is employed in this dissertation. Utilizing the multiple case studies, we choose two sample companies both from USA. The empirical data was gathered through semi-structured interviews on the telephone. Data was also supplemented with secondary data such as company web pages and scientific articles.
The conclusion can be drawn from this study is that culture differences influence the 4P marketing strategies in both of the companies in different ways. Language, value and customer behaviors of a national culture are main factors to affect the implementation of marketing strategy in the international markets.
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Vuik, Fabian, and den broeck Ro Van. "Low-Skilled Employee RetentionPractices in the Fast Food Industry : A study of retention practices within the Verhage FastFood franchise." Thesis, Umeå universitet, Företagsekonomi, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-76208.
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Employee turnover can cost an organization a significant amount of money. In addition, retention of employees can beneficial towards to an organization as it e.g. allows to save costs related torecruitment and training of new employees. The fast food industry is recognized as an industry which employs low-skilled employees and is especially in the United States known to be prone to high employee turnover. With regards to Europe, only little information is available in the field of low-skilled employee retention in the fast food industry. Looking towards the Netherlands, there has been no conducted research concerning this topic from a manager’s perspective allowing to identify the best HR practices to limit employee turnover in the organization. Our purpose of this thesis is to increase the understanding of the practices on employee retention of low-skilled employees in the Dutch fast food industry. To be able to meet this purpose, the following research question was developed “How do managers address retention of low-skilled employees in the Dutch fast food industry?” To be able to answer this research question, a multiple case study was conducted to study several franchises of the Dutch fast food organization “Verhage fast food”. We chose to conduct a qualitative study by developing semi-structured interviews. The empirical material was collected by interviewing an HR manager and the CEO of Verhage to develop an overview of the organization. Furthermore, we conducted five interviews with franchisees of Verhage. These franchisees were chosen based on four criteria being location, variety in experience, amount of employees, and amount of franchises owned. These four criteria ensured that the chosen franchisees in our study are active in different environmental settings. These interviews were conducted with the aim to find out how these franchisees perceive low-skilled employee retention and to identify how these franchisees address retention through the implementation of HR practices. Our study provided a contribution that shows the most effective HR practices in the fields of recruitment and selection, training and development, career development, and recognition and rewards are depending on the situational factors. Whereas one franchisee needs to pay well above minimum wage to attract low-skilled employees, another franchisee can easily pay the employees minimum wages without the need to worry for job applicants. Another contribution based on the outcome of our study is that the provision of training and responsibilities besides being done to benefit the company in e.g. productivity it also results in more engaging employees with a higher intention to stay.
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Desposorio, Paredes Yashayra Vannia, and Rabines Mariell Alessandra Pimentel. "Relación entre marca e intención de compra en restaurantes tradicionales de fast food en personas de 18 a 35 años que consumen en el sector 6 de Lima Metropolitana." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/654788.
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Los restaurantes de fast food han tenido una gran acogida en el Perú, ya que, en los últimos años, aumentaron sus ventas y abrieron nuevos locales; sin embargo, con la aparición del e-commerce se desconoce qué tanto ha cambiado el desempeño de los restaurantes tradicionales en este sector. Partiendo desde este punto, la presente tesis, busca conocer la existencia de una relación entre la marca y la intención de compra en restaurantes tradicionales de fast food en personas de 18 a 35 años que consumen en el sector 6 de Lima Metropolitana. Así como también, conocer si tres de las dimensiones de la marca (calidad percibida, riesgo percibido y valor de cliente), pueden generar una intención de compra en estos restaurantes.
La metodología empleada en esta investigación tuvo un alcance correlacional y un diseño no experimental/transeccional/correlacional-causal; además, se utilizó una investigación exploratoria como soporte, la cual tiene la siguiente estructura: En primer lugar, se realizaron tres entrevistas a profundidad, con el objetivo de conocer el sector; así mismo, se realizaron dos focus group de ocho personas entre 18 a 35 años, para conocer más acerca del consumidor y sus preferencias. En segundo lugar, se aplicaron 250 encuestas efectivas en escala de Likert, con preguntas divididas de forma equitativa entre las dimensiones de la marca y la variable intención de compra; obteniendo como resultado que el valor del cliente es la dimensión con la correlación más alta.
Adicionalmente, se muestra una comparación con los resultados obtenidos en otro país, así como también, las conclusiones y recomendaciones a los usuarios interesados en el tema.In the last few years, fast food restaurants have been well received in Peru with their increased sales and their new establishments; however, there is nothing that proves how traditional restaurants performance has changed in this sector after e-commerce appeared. This investigation seeks to know about the existence of a relationship between the brand and the purchase intention in fast food traditional restaurants in 18 to 35-year-old people that consume in sector 6 of Metropolitan Lima. Also, to figure out if the brand’s dimensions (perceived quality, perceived risk, and customer value) could generate a purchase intention in this kind of restaurants. For this investigation, the methodology had a correlational scope with an non experimental/cross-sectional /causal-correlational design; in addition, as support was used an experimental investigation that handles the following structure: First, three in-depth interviews that were made with the objective of knowing more about the sector, at the same time, two focus group to know better about the consumers and their preferences. In second place, 250 surveys were applied on a Likert scale with questions divided in an equitable way between the brand’s dimensions and the purchase intention variable, in which the obtained results prove that customer value is the dimension with the highest correlation. In addition, there is a comparison with the obtained results in another country, as well as provided conclusions and recommendations for interested users.
Tesis
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Nguyen, Thi Bich Diep, and Junu Maiya Balami. "Research on response and relations between customers and brand equity : A comparative study of McDonald and Max in Sweden." Thesis, Högskolan på Gotland, Institutionen för humaniora och samhällsvetenskap, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hgo:diva-932.
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Despite of economic downturn in recent years, the food service industry has performed well in Sweden and has grown by 4.1% in 2009. Now, the players are in a battle of differentiating their products/services and offers, as the degree of competition are moderately high in the market. Hence, building a strong brand image has apparently become a foremost tactics particularly in food chain industry. The study aims to contribute on the concrete importance of brand equity management in the fast food chain especially by illustrating real empirical cases of McDonald and Max in Sweden. This comparative study attempts to figure out consumer’s attitudes, preference and behavior that are affected by equity assets; brand awareness, perceived value, brand loyalty and brand associations in one way or another. Based on a quantitative survey, consumer’s brand knowledge is examined to confirm the brand value added by these brand equity assets.
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Luytjes, Martin C. "THE RELATIONSHIP BETWEEN HIGH-PERFORMANCE HUMAN RESOURCE MANAGEMENT, ORGANIZATIONAL CITIZENSHIP BEHAVIOR, AND UNIT PERFORMANCE AND VOLUNTARY TURNOVER IN THE FAST FOOD FRANCHISE INDUSTRY." NSUWorks, 2017. http://nsuworks.nova.edu/hsbe_etd/128.
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The purpose of this study is to advance knowledge and practitioner understanding of human resource dynamics of the U.S. fast food franchise (FFF) industry, one plagued by extraordinary voluntary turnover (VTO), estimated at 75% of total turnover, and its effects on unit productivity. Following the research of Sun, Aryee, and Law (2007), this study looks for the potential of improving the VTO problem through the practice of high-performance human resource management (HPHRM) and the potential benefits of service-oriented organizational citizenship behavior (SOCB) that it offers. This study used primary research, namely the domestic operating units of a nationally franchised sub sandwich chain, with a sample size of 112 units representing 14.8% of the total units and the evaluation of 336 hourly employees. Results showed a strong correlation between HPHRM and VTO, but surprisingly there was no significant relationship between HPHRM and productivity. Despite a modest correlation between HPHRM and SOCB, that relationship did not demonstrate any significant mediating effect on the HPHRM/VTO relationship. The results may indicate a differentiation between the effectiveness of HPHRM and SOCB depending on the performance level of hourly employees, noting that low-performing employees do not respond to HPHRM or demonstrate SOCB as well as others. Numerous opportunities for further research are suggested, especially in light of the size and impact of the domestic FFF industry.
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Povarava, Nastassia, and Natalija Borovkova. "Flexibility in Supply Chain. A case study of ICA AB (Non-Food/Clothing) and sub-case of ZARA." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Centre of Logistics and Supply Chain Management, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-18245.
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Problem – The essential problem being analyzed in the research paper is the methods of improving supply chain flexibility under certain circumstances and constrains that are imposed on the company. Purpose - The paper aims at providing suggestions on improvement of supply chain flexibility for ICA AB (Clothing) based on comparative analysis on sub-case study of ZARA. The major part of analysis is based on investigation of the relationship between supply chain characteristics and firm performance of both companies that is crucial for finding out areas for improvements for ICA supply chain. Design, Methodology and Approach – The research is based on qualitative analytical approach using two basic case studies on Northern Europe’s leading retailer ICA AB and the largest international fashion retailers ZARA. The main idea of comparing these two retailers is that they have different supply chains in terms of its set up, responsiveness, postponement and level of flexibility. The main method of the research is comparative analysis of two supply chains based on literature review, personal interviews with companies’ representatives (Director of Logistics and Supply Chain Department, Supply Chain Manager – Operating and Category Manager Non-Food) and provided internal materials of the company. Frame of references – Based on various sources of literature concerning supply chain flexibility, enablers for flexibility management in global supply chain, value chain flexibility, manufacturing flexibility, comparison between flexibility and adaptability in supply chain and flexibility as a determinant of supplier selection. We, as researches, also included in the analysis how flexibility relates to company’s performance in the supply chain context. Research questions and Limitations – In order to solve the problem in the research there are certain questions to be answered and supported in empirical study. The first question is how the supply chain looks like for the same products (textile products) in two different companies in terms of its flexibility. The second question is connected to enablers of the supply chain flexibility improvement in specific business environment, namely retailing, after comparative analysis of the aforementioned supply chains. The research provides limited number of suggestions in certain supply chain aspects for ICA AB. As concrete case studies were analyzed, wider and broader range of solutions of increasing supply chain flexibility could not be provided. It is necessary to take into account the fact that the focus company has its own position in the market, strategy, mission, financial strength and available resources. Conclusion - The research paper includes the analytical review of theoretical base on supply chain flexibility and focuses on further understanding of it in textile industry. The paper provides suggestions on improvement of supply chain flexibility for fundamental case study of ICA AB (Clothing). These suggestions are given for improving the flexibility of supply chain in four areas after conducting the comparative analysis based on Model of Supply Chain characteristics and Firm Performance. The analysis was grounded on model modified by authors. While conducting the analysis the authors realized the necessity of dividing Firm Performance into two main types, such as Financial Performance and Non-Financial Performance. This can be considered as authors’ academic contribution and also has its practical implications. The comparative analysis was grounded on the main case of ICA AB and sub-case study of ZARA.
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Africa, Rochelle. "The relationship between authentic leadership and employee psychological capital in an organisation within the fast moving consumer goods food industry (FMCG), Western Cape." The University of the Western Cape, 2017. http://hdl.handle.net/11394/5770.
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Magister Commercii (Industrial Psychology) - MCom (IPS)The recent economic situation in South Africa including the weak rand has led to a number of problems within the workplace including, retrenchment, unemployment, protracted strikes, decrease in motivation and fear of being jobless (Du Plessis & Barkhuizen, 2012). Instead of focusing on how the economy negatively affects employees with regards to their burnout, stress and job insecurity, organisations need to take a more positive approach and consider how individuals persevere through challenging times and still maintain a high sense of work performance. Recently that notion has changed as organisations moved their focus to positive organisational psychology. The positive psychology movement was spearheaded by Martin Seligman (Luthans, 2002). Seligman who was the American Psychology Association President began to understand and realised that little focus was given to the individual?s strength and that was how the positive psychology movement started (Luthans, 2002). Authentic leadership studies the leader?s transparent and genuine leadership style. Authentic leadership is an important leadership characteristic as the employees will start to trust their authentic leaders and hence the leader will be more likely to role-model behaviours that include hope, efficacy, resilience, and optimism, which form the core dimensions of psychological capital. The study will establish whether the leader?s leadership style has an impact on the employee?s psychological capital. Data was collected through the psychological capital questionnaire (PCQ) the authentic leadership questionnaire (ALQ) and a biographical questionnaire. Probability sampling was used to gather the data of the present study. The data was analysed using statistical package for social science (SPSS).The study found that there was a relationship between authentic leadership and the three dimensions of psychological capital (hope, efficacy, and optimism). The dimension of resilience had no correlation with authentic leadership, which means that the leader?s leadership style does not influence or motivate the employee to be resilient. From the findings, it is evident that the organisation needs to focus more on the authentic leadership behaviours and resilience of employees. This is likely to assist the organisation with improving retention and engagement of employees.
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Rosqvist, Erik, and Rebin Mohammadi. "Kan snabbmat vara grön? : En studie om hur snabbmatskedjorna positionerar sig på marknaden genom att använda sig av grön marknadsföring." Thesis, Södertörns högskola, Företagsekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-41273.
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The climate question is one of the major questions in society and consumers today expect cooperates to take responsibilities that help the environment. One of the industries that consumers have misbeliefs in when it comes to green marketing and green products is the fast-food industry. Because of the misbeliefs from the consumers, the fast-food chains need to increase their green alternatives and their green marketing. The aim of this study is therefore to study and highlight how green marketing is used by companies in the fast-food industry to position themselves in the market. In addition, we also intend to investigate how and if green marketing affects the consumers’ brand perception and purchasing behavior. To examine this purpose a mix of both qualitative and quantitative methods is used. The qualitative method is analyzing commercials from the fast-food chains and observations in their restaurants to see how they use green marketing. The quantitative method is a web survey with 71 responses to see how the consumer perceived the brand of the fast-food chains. The result showes that the fast-food chains do similar initiatives for the environment, but it differs how consumers perceived their brand as green or not.Problemdiskussion: Miljöfrågorna är idag dominerande i samhället och konsumenterna förväntar sig att företag därför tar mer ansvar för miljön. Snabbmatsindustrin har varit i blåsväder gällande miljö-och hållbarhetsarbete och på så sätt fått en yttre press att arbeta mer miljövänligt därför har de börjat ta mer ansvar och marknadsför mer gröna produkter och hållbarhetsarbete. Samtidigt finns det en misstro från konsumenterna om trovärdigheten i dessa gröna budskap. Syfte: Syftet med denna uppsats är att studera och synliggöra hur grön marknadsföring används av företag inom snabbmatsindustrin för att positionera sig på marknaden. Dessutom ämnar vi även att undersöka hur och om den gröna marknadsföringen påverkar konsumentens varumärkesuppfattning och köpbeteende. Metod: Denna studie bygger på både kvalitativa och kvantitativa metoder. De kvalitativa metoderna bestod av innehållsanalys av reklamfilmer från två snabbmatsrestauranger i Sverige och observationer i restauranger. Den insamlade datan har vidare stärkts med fakta från respektive företags hållbarhetsrapporter. Den kvantitativa delen bestod av en enkätundersökning och hade som syfte att förstå hur konsumenterna uppfattar fallföretagens varumärke. Slutsats: Utifrån resultaten av studien går det att konstatera att företagen gör miljömässiga initiativ för att förbättra sin image. De båda fokuserar på teman som mat och miljö där båda använder sig av likvärdiga satsningar såsom vegetariska rätter och självbeställlningskassor. Däremot var det stor skillnad på hur konsumenterna uppfattar dessa två varumärken. De likartade verksamheterna använder sig av olika strategier för att kommunicera sitt gröna budskap som i sin tur positionerar varumärket från ett konsumentperspektiv.
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Coplen, Amy Katherine Rose. ""Poverty Wages Are Not Fresh, Local, or Sustainable": Building Worker Power by Organizing Around (Re)production in Portland's "Sustainable" Food Industry." PDXScholar, 2019. https://pdxscholar.library.pdx.edu/open_access_etds/5092.
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Although conscious consumers flock to sustainability-branded restaurants and grocery stores to "vote with their forks" for environmental sustainability and vibrant local economies, workers in these industries face the same poverty wages, discrimination, and exploitative labor practices that plague the food service and retail industries at large. Despite rapid growth and labor degradation, low-wage workers in these industries have largely been left behind by the mainstream labor movement and the alternative food movement. Whereas in the past, progressive social movements worked to alter power relations between labor and capital through collective action, today's mainstream labor movement focuses on servicing its dwindling membership and winning minimum wage increases through local ballot box measures and legislation. For its part, the alternative food movement focuses narrowly on achieving environmental sustainability through market-based mechanisms and consumption politics that do not adequately attend to the struggles of food chain workers. Through research conducted in partnership with the Burgerville Workers Union (BVWU) and the Industrial Workers of the World, I investigate three empirical research questions: 1) How do sustainability-branded institutions deploy values-based discourse and how does this relate to labor practices?, 2) How do worker-organizers understand and expose the contradictions of sustainability branding?, and 3) How do worker-organizers engage with social reproduction as a terrain of political struggle, and to what ends? I attend to these questions through activist scholarship aimed at informing my broad theoretical question: How might social reproduction "as discourse and practice" be marshaled to generate more inclusive organizing strategies, forge more just conceptions of sustainability, and build worker power? Drawing on over two years of ethnographic research, content analysis, and interviews with 48 worker-organizers involved in four labor organizing campaigns, I examine their efforts to build worker power through mutual aid programs, political education, and coalition politics. My analysis reveals that these strategies embody an inclusionary intersectional politics that prioritizes the needs of women, parents, and people of color, but that worker-organizers also face significant challenges. I demonstrate that organizing against neoliberal policies and practices requires moving beyond consumption politics and single-issue campaigns and deploying what I term (re)production politics which are fundamentally about how work is organized and how we care for society and the planet. Politicizing the labor, locations, and practices of social reproduction as landscapes of struggle, I conclude, offers an opportunity to build a broad class consciousness across interconnected issues and envision more liberatory ways of organizing social reproduction based on solidarity, mutuality, and interdependence.
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Tlolková, Kristýna. "Podnikatelský plán." Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-150009.
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This Master's Thesis deals with the processing of a business plan in the hospitality industry, offering more fast food nutrition products. The concept reflects the trend in business today, which became the focus of consumers on a healthy and balanced diet. The aim is to create a business plan for fast and healthy meals offered to customers in a comfortable family home bistro-café and finally to evaluate its feasibility. The thesis is divided into three parts. The first part focuses on the theory, based on scientific literature. The content of the practical part is the description of the business plan, market, customers and competitors analysis. Based on the results of each analysis is then assembled a firm marketing strategy. The financial plan includes a realistic, optimistic and pessimistic version. The conclusion is then evaluated the business plan and its feasibility.
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Dahl, Martina, and Anna Johnsson. "Extending the Understanding of Sales promotions’ Influence on Brand Knowledge : A Quantitative Study." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-44946.
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Title: A quantitative study extending the understanding regarding the influence of sales promotion on brand knowledge Background: Sales promotion is a marketing communication activity that aims to promote a purchase, usage or trial of a particular brand. Sales promotion activities can provide significant benefits and incentives that could help the brand to differentiate from competitors and can contribute to the consumer’s brand knowledge. Prior to this thesis, there has been little attempt to integrate research to determine the relationship between the use of sales promotions and brand knowledge, which is why this study intends to extend the existent understanding. Purpose: The aim of this study is to extend the understanding regarding the relationship between sales promotion and brand knowledge and its drivers. Research questions: R1: What influence does monetary promotions have on brand awareness? R2: What influence does monetary promotions have on brand image? R3: What influence does non-monetary promotions have on brand awareness? R4: What influence does non-monetary promotions have on brand image? Hypotheses: H1: Monetary promotions of a brand influence brand awareness H2: Non-monetary promotions of a brand influence brand awareness H3: Monetary promotions of a brand influence brand image H4: Non-monetary promotions of a brand influence brand image Methodology: In order to test the hypotheses a quantitative research approach was conducted and a questionnaire was used to collect data from Swedish consumers, the data was analyzed in the IBM SPSS program to find out if the hypotheses was supported or rejected. Conclusions: H1,H3 and H4: May from this study be supported. H2: May from this study be rejected.
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Lindmark, Fredrika, and Julia Hedström. "Brand Identity Management inom snabbmatsindustrin : En kvalitativ fallstudie på Bastard Burgers." Thesis, Luleå tekniska universitet, Institutionen för ekonomi, teknik, konst och samhälle, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-85612.
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Companies today are faced with competitive markets where a large number of similar products and services are offered, which leads to companies with strong brands gaining competitive advantage, as brands facilitate consumers rational decision-making. Previous studies explore the importance of a well-established brand and how to build a strong brand identity through brand identity management (BIM). The studies explain that BIM builds the foundation for wellbeing in the workplace, which in turn is reflected to the customer. Previous studies are aimed at different industries and the purpose of this study is to analyze the importance of a strong brand identity in the fast food industry to contribute more knowledge in that specific industry. The study is deductive with a qualitative approach and thus a qualitative case study has been conducted of Bastard Burgers to answer the research questions, in order to analyze how a company in the fast food industry works with BIM to deliver the brand promise and what result this has on the employees. The results show that brand identity is a crucial factor for companies in today's fast food industry as well as the quality of the food and service. To have a strong brand identity, you need a brand with a personality that is evident through the visuals such as the restaurant's appearance, clothes and logos. The results of the study show that working with BIM strengthens employees' identification with the organization. This in turn results in the employees being more likely to spread positive word-of-mouth, being satisfied with their job and are willing to do the little extra in the workplace.
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Osuagwu, Stanley. "Analyzing Fact Based Preventive Approach to Address Foreign Material Contamination in the Food Industry." Thesis, The George Washington University, 2017. http://pqdtopen.proquest.com/#viewpdf?dispub=10636623.
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Analyzing fact based preventive approach to address foreign material contamination in the food industry is a necessary analysis, focused on using statistical evaluations to analyze the disturbing trend of foreign material food recall in the meat and poultry industry today. Even though recalls due to microbiological contaminations and allergens seem to get more media attention, foreign material meat and poultry food contaminations are also on the rise and the market is starting to show disturbing trends of increasing volumes of products that are recalled due to potential adulteration.
Unfortunately, tighter regulatory oversight and new food safety modernization acts have not demonstrated significant success towards reducing the occurrence of these foreign material food recalls. It appears that the incident rates have remained somewhat flat year over year, but the volume of product that are being destroyed due to extraneous material contaminations continues to show exponential increase.
Food producers cannot continue to conduct business as usual in a world that is constantly changing. They must begin to adapt and invest in technology and in fact based foreign material prevention initiatives, in order to close the disparity in technology between the production equipment and the foreign material detection equipment.
The outcome of my research has suggested that maintaining a status quo to foreign material prevention has not proven successful in limiting recall occurrences in the food industry. The research supports that a switch to fact based prevention approach can yield superior outcomes that are beneficial to both the food manufacturers and food consumers.
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Maree, Petrus Johannes Hermanus. "South African fast food franchise industry's use of project management, towards a franchise project management course." Thesis, Stellenbosch : University of Stellenbosch, 2007. http://hdl.handle.net/10019.1/5030.
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Thesis (MBA (Business Management))--University of Stellenbosch, 2007.ENGLISH ABSTRACT: The business format, franchising, can be defined as "the granting of a licence for a predetermined financial return by a franchising company (franchisor) to its franchisees. The grant entitles them to make use of a complete business package, including training, support and the corporate name (branding and logos). Thus enabling them (franchisees) to operate their own businesses to exactly the same standards and format as the other units in the franchise chain." (Grant 1985, p4 as cited by Altinay, L. 2004) Franchising as a business model can be seen in essence as a proven business model that is sold as a "best practices knowledge" model to franchisees. Although the "best practices" approach is at the core of franchising no formal methodology was found to exist to guide the development thereof. The lack of a formal methodology in this regard has given rise to various self-designed so-called "project management" approaches as found to be applied in the development of franchise outlets. This mini-thesis sets about testing the theoretical and practical integration of a formal project management approach, in fast food franchising market. Both from a theoretical and practical point of view it was found that the integration of a formal project management methodology and franchising as a business model would improve the functionality of franchising as a whole. By developing a formal methodology in a course for the franchising model, better control over the limited scarce resources (money, time, quality and people) at its disposal can be obtained, allowing optimal growth through proper development, planning, monitoring and delivering of business outlets.
AFRIKAANSE OPSOMMING: Die besigheids formaat, naamlik agentskap, kan beskryf word as: die vergunning van 'n lisensie teen 'n voorafbepaalde finansiële tarief deur die maatskappy, aan sy agentskappe. Die vergunning leen hulle daaraan toe om gebruiksnut van die hele pakket te kan benut, insluitende opleiding, ondersteuning en korporatiewe naams- (handelsmerk en logo) gebruik. Sodoende bevoeg die gebruiksnut die agentskappe om hulle eie besighede tot dieselfde standaarde en formaat as die ander agentskappe in die groep te bedryf. (Grant 1985, p4 soos aangehaal deur Altinay, l.2004) Agentskap as 'n besigheids model kan beskou word in wese as 'n erkende besigheids model, wat verkoop word as 'n "beste kennis praktyk" model, aan die organisasie se agentskappe. Alhoewel die "beste kennis praktyk" metode, aan die kern van agentskap is, is geen formele metodologie gevind wat die ontwikkeling daarvan reguleer nie. Die tekort aan 'n formele metodologie in die aanwending van agentskap het tot gevolg gehad dat verskeie self ontwikkelde sogenaamde "projek bestuur" metodes in gebruik geneem is in die ontwikkeling van verskeie agentskappe. Hierdie mini-tesis is daartoe gemik om teoretiese en praktiese integrasie van 'n formele projek bestuur metodiek in die kits kos agentskap mark te beproef. Beide van 'n teoretiese en praktiese perspektief was dit bevind dat die integrasie van 'n formele projek bestuur metodologie en agentskap as 'n besigheids model, die funksionele toepassing van agentskap as 'n geheel sal bevorder. Deur die daarstelling van 'n formele agentskap kursus bied dit die organisasie beter kontrole oor hulle beskikbare skaars hulpbronne (geld, tyd, kwaliteit en mense), wat optimale groei bevorder weens die ontwikkeling van verbeterde ontwikkeling, beplanning, toesighouding, en lewering metodes.
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Siegfried, Andreas. "Status und Trends der Einbindung externer Partner in den Innovationsprozess Eine Analyse im Fast-Moving-Consumer-Goods Non-Food Bereich /." St. Gallen, 2007. http://www.biblio.unisg.ch/org/biblio/edoc.nsf/wwwDisplayIdentifier/04605382001/$FILE/04605382001.pdf.
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Chan, Yip-wai Edward. "A preliminary study on cooking oil waste management in Hong Kong /." Hong Kong : University of Hong Kong, 1998. http://sunzi.lib.hku.hk/hkuto/record.jsp?B2012613X.
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Shih, Yang-Ter. "Development of a low-fat Chinese-style sausage /." [St. Lucia, Qld.], 2001. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16207.pdf.
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Burton, Zachary T. "Servants to the Lender: The History of Faith-Based Business in Four Case Studies." Bowling Green State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1499366069449044.
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Chaio-Ying, Huang, and 黃喬穎. "Employee theft in fast-food chain industry." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/55035282446882624796.
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碩士國立臺北大學
犯罪學研究所
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By using interviews and observations, the study attempts to investigate the employee theft in fast-food chain industry. The interviewees include, respectively 2 fast-food chain industry superintendents and 4 employees. 2 restaurants were chosen purposely to observe their situational crime prevention designs. Our findings indicate that employee theft exists in all subjects, misbehaviors including unauthorized consumption of food and drinks, eating more food than company policy allowed, giving unauthorized free food to employee’s relatives and friends, and stealing the complimentary toy or goods. Although has these circumstances to occur, but often the doers, their colleagues and superintendents do not perceive it as a “problem”. Such matters as stealing food and drinks are not condemned by superintendents in the fast-food chain industry can arguably cause by the small value of stolen food/drinks, the transferable cost of stolen goods to customers, and the easy “justified” bookkeeping work. Some situational crime prevention technologies to reduce employee theft are suggested in the last section of the study.
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Royle, Tony, and B. Towers. "Labour Relations in the Global Fast-Food Industry." 2002. http://hdl.handle.net/10454/6580.
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NoThe fast-food industry is one of the few industries that can be described as truly global, not least in terms of employment, which is estimated at around ten million people worldwide. This edited volume is the first of its kind, providing an analysis of labour relations in this significant industry focusing on multinational corporations and large national companies in ten countries: the USA, Canada, the UK, the Netherlands, Germany, Australia, New Zealand, Singapore, and Russia. The extent to which multinational enterprises impose or adapt their employment practices in differing national industrial relations systems is analysed, Results reveal that the global fast-food industry is typified by trade union exclusion, high labour turnover, unskilled work, paternalistic management regimes and work organization that allows little scope for developing workers' participation in decision-making, let alone advocating widely accepted concepts of social justice and workers' rights.
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Shih-ChinLee and 李世欽. "The Determinants on Sales of Fast-Food Restaurant Industry." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/j4yrp5.
Full textAbstract:
碩士國立成功大學
高階管理碩士在職專班(EMBA)
107
The research of this thesis put emphasis on McDonald's in Yunlin, Chiayi, Kaohsiung and Pingtung, the South counties of Taiwan, not only to figure out the effects about apps that collect customers’ satisfaction survey that given by the industry but the results of the influence of the overall revenue and the performance of enterprise. The first step of the research is to gather the essay and related information of Taiwanese customers’ satisfaction and then, to have the in-depth interviewswith managers who work in McDonald's to generalize the viewpoints of them and the suggestions of the internal staffs. Moreover, I took descriptive statistics, Pearson correlation and regression analysis to analyze the results from collecting the various operation performance surveysuch as overall customer satisfaction survey, average customer flow and the result of promotion to understand their interactions and correlations. I hope to know well about either the norm of customers’ satisfaction to build up the customers’ brand loyalty or the satisfaction of every stages of the process of business activities. Thus, we can find the business advantage of Western fast food restaurants to improve their performance. As we know, the researches of relevance of customers’ satisfaction and the revenue are rare. In a word, the thesis tried to find the dimension of the measurement of Western Fast food restaurants and the correlation between customers’ satisfaction and industry performance. We can find some facts from the research. When we want to meet customers’ satisfaction,’Quality’, ‘Friendly’, ‘Clean’, ‘Tempo’ and ‘Recommendation’ are the crucial factors. And, always try to lift ‘Recommendation’ to meet customers’ satisfaction and ‘Average Customer Flow’, ‘Earned Interest Rate’, ‘Platform Economics Mode’, ‘Promotional Score’, ‘Business Floor’ and ‘Number of Service persons’ also have the positive influences on the revenue.
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Son, Dao Trung, and 桃忠山. "Factors influencing customer retention for fast food industry in Vietnam." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/12759778636093664269.
Full textAbstract:
碩士南臺科技大學
商管專業學院
104
This dissertation analyzes factors affecting to customer retention in fast food industry in Vietnam. Nowadays, customer retention is being an important managerial issue, especially in the context of saturated market or dynamic market with a lot of competitors. Customer retention has also been acknowledged as a key objective of relationship marketing, primarily because of its potential in providing superior relationship economic. It costs less to retain rather than to acquire new customers. Thus, customer retention plays an important role in successful of prosperity of any company. The study analyzes the mains factors affecting to customer retention in fast food industry in Vietnam. The results show that brand preference, perceived value, perceived equity, service quality, customer satisfaction have significant influence on customer retention. The finding of this study may help fast food companies see the level of customer retention, and then recommend them solution for problems they are facing. It also may help traditional restaurants find out the way to keep their customer in a very competitive market.
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Chen, Meng-hsiu, and 陳孟秀. "Applying Innovation Technologies to enhance Customer Experience in Fast Food Industry." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/4b4q83.
Full textAbstract:
碩士國立中山大學
管理學院高階經營碩士學程在職專班
106
Restaurant Business is an important part of the Service Industry and an indispensable part of our social life. With economic growth, cultural interaction and technology advancement, restaurants are no longer just a places for eating foods, but a places for total consumption experience. This is especially true when technologies are popping up to provide more personal service to customers with high expectations. This study shows how service science methodology can be applied to the adoption of innovative technologies that helps solve service problems, fulfill the needs of customers and improve customer service holistically. This study starts with using the “Service Blueprint” as a tool to identify service problems in the service process. Customer feedback data were then used to identify crucial concerns of customer such as service speed and friendliness. Experts were then interviewed to find innovative technological alternatives for solving the problem. Mobile apps, McD’s SOK, robots, and table service were suggested and evaluated by a questionnaire survey. We collected data about customers’s perception of the value of these alternatives. Cost benefits analysis was then used to choose the optimal one. The contributions of this study includes the following.We show how service science method can be applied to find innovative solutions for improving customer experience in restaurant chain such as McDonalds.Our findings can set directions for restaurants to look into their service process and use new technologies to provide personalized service to their customers. This study indicates the potential for the restaurant business to enhance in the midst of healthy competition. Both customers and stakeholders will be benefited.
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"Managing customer for value in catering industry (fast food) in Hong Kong." 2003. http://library.cuhk.edu.hk/record=b5891385.
Full textAbstract:
by Tam Wing-Yi, Yung Nga-Lai Anna.Thesis (M.B.A.)--Chinese University of Hong Kong, 2003.
Includes bibliographical references (leaves 88-90).
ABSTRACT --- p.i
TABLE OF CONTENTS --- p.ii
LIST OF CHARTS --- p.v
LIST OF FIGURES --- p.v
CHAPTER
Chapter I. --- INTRODUCTION --- p.1
Chapter II. --- THE BUSINESS ENVIRONMENT OF CATERING INDUSTRY --- p.3
Demographic Environment --- p.4
Economic Environment --- p.5
Social-cultural Environment --- p.7
Chapter III. --- THE INDUSTRY ENVIRONMENT OF CATERING MARKET IN HONG KONG --- p.8
Rivalry among Competing Firms in Industry --- p.9
Cafe de Coral --- p.9
Fairwood Holdings --- p.10
Maxim's Group --- p.11
Local small individual fast food restaurants --- p.11
McDonald's --- p.12
Kentucky Fried Chicken --- p.13
Delifrance --- p.13
Threats of New entrance --- p.14
Bargaining Power of Customers --- p.14
Threats of Substitutes --- p.16
Influence of Stakeholder --- p.17
Comments from nutrition specialists --- p.18
Government regulations --- p.18
Environmentalists --- p.19
Bargaining Power of Suppliers --- p.20
Summary of the analysis on Industry Environment --- p.21
Chapter IV. --- THE EXISTING CUSTOMER RELATIONSHIP MANAGMENT IN FAST FOOD INDUSTRY --- p.23
The current role of CRM in fast food industry in Hong Kong --- p.24
Chapter V. --- CUSTOMER SURVEY --- p.27
Positioning of fast food restaurants ranked by customers --- p.28
Customers' consumption behaviours --- p.29
Number of visits --- p.30
Factors influencing the choice --- p.30
Factors creating negative experience --- p.37
Summary of results --- p.40
Chapter VI. --- RECOMMENDATION ON IMPLEMENTING CRM IN FAST FOOD INDUSTRY --- p.41
Consideration of Implementing CRM --- p.41
Define the objective --- p.43
Define the customer --- p.44
Design of the CRM business model in the business operation --- p.45
Implementation and Training --- p.47
Data collecting from customers --- p.48
Data Analysis for Branch Control --- p.50
Data Transfer to Suppliers --- p.51
Data Flow to Financials and Accounting --- p.51
Data used by Sales and Marketing --- p.52
Data Analysis for Procurement and Inventory Control --- p.52
Staff Arrangement --- p.53
"Measure Results, Maintain and Operate " --- p.53
Chapter VII. --- THE IMPORTANCE OF CRM TO THE FAST FOOD INDUSTRY --- p.55
Winning in the Competition --- p.56
Easy to define target customers --- p.58
Retain Loyal Customers and Attract New Customers --- p.59
Improve Customer Service --- p.60
Improved marketing and cross-selling effectiveness --- p.60
Improve brand / corporate image --- p.61
Utilization of resources --- p.62
Coordination with external parties --- p.63
Facilitate of internal operation --- p.63
Chapter VIII. --- THE REASON FOR LOW USAGE OF CRM IN THE INDUSTRY --- p.65
Chapter IX. --- CONCLUSION --- p.68
APPENDIXES --- p.69
Appendix 1 Exhibit 1 ： The statistics of restaurant receipts & purchase for 2Q 2002 --- p.69
Appendix 2 Exhibit 2： The movement of total restaurant receipts 2Q 2002 --- p.69
Appendix 3 Exhibit 3: The GDP of Hong Kong from (2001 -2002) --- p.70
Appendix 4 Exhibit 4： The Employment distribution --- p.70
Appendix 5 Exhibit 5： The population structure in year 2001 --- p.70
Appendix 6 Exhibit 6: The 5-Year Financial Summary of Cafe De Coral --- p.71
Appendix 7 The English and Chinese version of the questionnaire --- p.73
Appendix 8 Results of the survey： Part 1 --- p.79
Appendix 9 Results of the survey： Part II --- p.80
Appendix 10 Results of the survey： Part III --- p.85
Appendix 11 Results of the survey： Implication --- p.87
BIBLIOGRAPHY --- p.88
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Velasquez, Zindy Gabriela Bertrand. "The determinants of customers’ trust and perceptions in the fast food industry." Master's thesis, 2018. http://hdl.handle.net/10400.8/3578.
Full textAbstract:
Nowadays the fast food restaurants have reached in a massive way penetrate the whole world, and the demand of the customers continues growing based in their need, lifestyle and wishes. This fast expansion is impacting the economy since fast food franchise is positioned in the market as one of the most significant business positioned not just in United States also around the world (Dant, Kacker, Coughlan, & Emerson, 2007). Every day is higher the demand of people to consume this type of food and this increase has originate a special interest of many researches concerning about health issues, who consider that it is necessary explore the most important indicators of the consumption of fast food among people which in their majority can be influenced by beliefs, cross cultural values, marketing strategies, reference groups and purchasing behavior (Haven, 2015 ).
The main purpose of this research is to investigate the impact of customers trust toward a fast food brand, influence by brand equity dimensions (brand awareness, brand loyalty, perceived quality and other brand associations) and on customer perceptions and behavior (customer satisfaction and word-of-mouth). In order to examine this prediction, the questionnaire was conducted among Nicaraguan respondents in Nicaragua, The statistical analysis of the survey data was run through the PLS program since the model has structural equations. Our findings indicate evidence for the influence of brand equity dimensions namely brand awareness, brand loyalty, perceived quality and other brand associations, and on customer perception and behavior (customer satisfaction and word-of-mouth). Which significantly influence in the relationship and trust of the respondents regarding with their favorite fast food brand. Based on these findings we suggest that fast food brand can strengthen their customer’s trust by focusing on improving these mentioned dimensions.
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Lee, Yu-wen, and 李玉文. "A Study on American Leading Brand of Fast Food Industry Development in Taiwan." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/47bz22.
Full textAbstract:
碩士靜宜大學
企業管理學系
87
Transnational services have become important in recent year. In the published research, however, there has been little mention of longitudinal data tracking the sequences of foreign investment. As the factors affecting foreign firms'' decisions on how they enter the market change, the original entry strategy will be modified. Those factors include host country''s environment, home company''s international strategy and the cooperation with host country firm. In this paper, we study American leading brand of fast foods (McDonald''s, KFC and Pizza Hut) on how they develop their business in Taiwan over the past decades. This study, covering a fifteen-year period (1983-1998) of data collection and depth interviews, examines changes of American fast foods in Taiwan over phases of penetration, modification and expansion. This article offers insight into what strategies of cross-national management American fast foods have being using. To those Taiwan''s entrepreneurs attempting to go abroad or establish chain-store business, this article also gives good advises.
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Chen, Yi-Jen, and 陳怡臻. "The Relationship of American Fast-Food Industry, Lifestyle with Dietary Habit and Obesity." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/32167034379405933861.
Full textAbstract:
碩士淡江大學
美國研究所碩士班
96
During 1960-1970, American fast-food industry comes out and influences American lifestyle and dietary habit; meanwhile, obese crisis occurs on their surrounding. Recent decade, experts and people in America think about this controversial issue of obesity and fast food related. Automobile industry and food-processing industry provide a well-endowed environment for new fast-food industry. Fast food regarded as the prepared food shortens the time of meal preparing and is so popular in the United States. Thanks for technology, large scale economy development of fast food industry is resulted from media marketing and mass production. Besides, fast-food industry sponsors school education programs, and impacts decision making of government with lobbying. Although fast-food industry offers financial donations for private and public schools in the United States, it influences more children dietary habit by lunch contracting and vending machine. “Supersize” is a well-known marketing strategy in fast-food restaurants that you buy more and save more. Thus, American people get used to eating a large portion. The supersize of body extends from their clothes, shoes, furniture to everywhere. Most importantly, obesity is not only caused by genetic determinism but worked out according to social surrounding. After discussing the history of fast-food industry, American lifestyle and dietary habit, we are going to realize the correlation between obesity and disease and looking over the circumstance of American weights (Their Body Mass Index). The thesis also mentions that who should take responsibility for American obesity. Finally, the thesis is looking forward seeing people in any countries have good health condition and then pursuing win-win situation for consumers and producers.
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Shih, Ya-Wei, and 石雅薇. "Post Strategies and Comment Analysis in Facebook Fan Pages of Fast Food Industry." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/npv8b7.
Full textAbstract:
碩士輔仁大學
國際經營管理碩士學位學程
107
Since the customers are of high importance in the fast food industry, fast food companies began using Facebook fan pages as their method for providing information to the customers and interacting with them. In this study, the Facebook data such as posts, likes, comments and shares by the customers relating to the four fast food companies, Taiwan McDonald’s, Taiwan Burger King, USA McDonald’s and USA Burger King were collected. This is done to know the companies’ post strategies when it comes to manage their fan pages. In addition, to further understand the data collected, this study includes content analysis, descriptive analysis, text mining, evaluation metrics and ANOVA used to understand the reaction from the customers. The results show that informative post is very essential in fast food industry. Besides, this paper also finds that Taiwanese enjoy online activities, and they think the food from McDonald’s and Burger King are delicious; however, part of the customers don’t eat beef so these two companies will get negative sentiment score easily from customers once they only provide their beef-made meal. On the other hands, Americans pay more attention on APP, people, and food. At last, the sentiment score will follow the event that happened in 2018 which means the post from fast food industry do influence the customer’s reaction and sentiment on the fan pages.
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Yu-ping, Fan, and 范育萍. "A Study on Business Strategy of Taiwan Food and Beverage Industry - Case Study of Western Fast-Food Chains." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/26435118976864386512.
Full textAbstract:
碩士東海大學
管理碩士在職專班
96
With the development of the society, dinning out has become a way of life for the people in Taiwan. This phenomenon attracts entrepreneurs to invest dining industry respectively. In addition, the international food & beverage chains and various cuisines march into Taiwan successively. It also makes the Taiwan’s food & beverage market develop prosperously in recent years. Either domestic or international enterprises all do their best to survive and benefit on the market. Especially the constantly new joiners make the competition of the quite fierce. Relative to the management advantage of international food & beverage chains, the development of domestic enterprises seem to fell short of their expectations in recent decade. It is an important topic for the domestic enterprises to study the successful business strategies of international chains in order to become the famous global brands. Base on the research background and motivations mentioned above, this research attempts an understanding on the development trends of Taiwan food & beverage industry through discussing the trends in consumption and industry characteristic, then to analyze the business strategies of the food & beverage chains. Furthermore, the focus of the research is to seek key successful strategies and verify the inferred research topics by means of the case studies of western fast food chains. It is expected that the proposed suggestions of research results could help the related domestic food & beverage enterprises to frame adequate business strategies and be aligned with the global brands. This research studied the successful business strategies of the food & beverage enterprises in Taiwan mainly from industrial aspects. And the results reveal that health, leisure and versatile requirements are the major consumer trends. Several industry characteristics were also found, e.g. zero sum game, short life cycle of product, monopolistic competition market, low entry barrier, economies of scale, concern sales marketing and advertising, high consumer inertia, mind service quality, concern convenience etc. There are 16 topics generalized in the research, which can be verified by the case studies of western fast food chains in Taiwan. And the conclusions are summarized as : Radical innovation on the business model is the most important success factor of operating strategy for the food & beverage industry. The efficiency of innovation can be promoted substantially if the ratio of radical innovation to incremental innovation is getting higher.
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Samad, Nadeem. "Factors inhibiting the franchising of Indian fast food stores in South Africa." Thesis, 2012. http://hdl.handle.net/10210/6275.
Full textAbstract:
M.B.A.Franchising systems in South Africa have experienced high and sustained growth over the last decade. The South African government has recognised and supports business format franchising as a low risk way of creating jobs, transferring skills and creating wealth. At the forefront of this growth, is the fast food franchising industry, which is made up of a mix of global brands and a significant few, highly successful, locally founded, franchised operations based on Portuguese or American cultures. The fast food industry in South Africa also consists of a number of successful "non franchised" Indian fast food operations, founded by South Africans of Indian descent. None of these entrepreneurs have taken the next logical step and developed their businesses into national franchises. This study sought to uncover the factors inhibiting the franchising of Indian fast food stores in South Africa and to determine whether there was a market for Indian fast foods amongst a sample of consumers. The findings were that the independent entrepreneurs lacked the skills and knowledge to enter franchising as the franchisor. In addition, there was a general mistrust of the franchising system and doubts as to whether there was sufficient broad appeal of Indian fast foods. The results of the consumer survey however suggested that Indian fast foods were popular across a cross section of the population. Consequently, the report recommended that existing Indian fast food entrepreneurs develop strategies to exploit the market opportunities presented and suggested that it is the entrepreneur who franchises first, that will gain first more advantage through pre-empting real estate and shaping customer preferences and tastes.