Journal articles: 'Fast food industry'

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Lan, Li, and Mahmod A. Khan. "Hong Kong's Fast-Food Industry." Cornell Hotel and Restaurant Administration Quarterly 36, no. 3 (June 1995): 34–41. http://dx.doi.org/10.1177/001088049503600318.

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Sipahi, Seyhan. "Expanding Operations in Fast-Food Industry under Uncertain Market Conditions." International Journal of Trade, Economics and Finance 1, no. 1 (2010): 74–79. http://dx.doi.org/10.7763/ijtef.2010.v1.14.

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Chitnis, Miss Siddhi Prashant. "A Study on Scenario of Fast-Food Industry in India." International Journal of Trend in Scientific Research and Development Special Issue, Special Issue-FIIIIPM2019 (March 20, 2019): 88–90. http://dx.doi.org/10.31142/ijtsrd23071.

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M. Gould, Anthony. "Fast Food Work." Articles 64, no. 3 (November 10, 2009): 376–98. http://dx.doi.org/10.7202/038549ar.

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Summary The McDonald’s labour management strategy is widespread in the fast food industry. Literature that is critical of the approach often portrays the work as low paid, unchallenging and uninteresting. Others argue that industry jobs provide an enhanced resume, training opportunities, and the possibility of a career. Rather than being inherently disadvantageous or beneficial, it is possible that fast food employment addresses the needs and aspirations of some more than others. This article proposes such a view in relation to teenagers. It poses the question: what are the characteristics of those who are suitable for industry work? Surveys are used to develop a statistical profile of ideal workers. Findings have implications for stakeholder decision making and offer an empirical perspective of a contentious issue that attracts opinion and speculation. Results indicate that developmental change and an overt inclination to choose a fast food career are key considerations in determining employee suitability.

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Jones, Peter. "Plant-based Food in the Hospitality Industry: An Exploratory Case Study of Leading Fast Food Outlets." Athens Journal of Tourism 9, no. 2 (May 19, 2022): 63–76. http://dx.doi.org/10.30958/ajt.9-2-1.

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Plant-based food is one of the growing sectors within the food industry, and fast food companies may have an important role to play in driving both the trialling, and the consumption, of plant-based foods. This exploratory paper outlines the growth of plant-based foods, explores how the leading fast food companies are incorporating plant-based foods into their menus, and offers some wider reflections on the fast food companies’ approach to plant-based food. The findings reveal that the leading fast food companies within the UK were promoting their plant-based menu items at both the corporate and outlet level. That said, the fast food companies made little, or no, attempt to associate the introduction of plant-based menu items with a healthier diet, and the author suggested that substantially increasing their plant-based menus could provide a challenge to the fast food companies’ traditional business models. More generally, the paper concluded that in the medium-term future, the fast food companies are likely to play a limited, rather than a leading, role in driving plant-based consumption across society, and in contributing to a more sustainable future. Keywords: plant-based foods, fast food companies, menus, healthy diets, sustainable futures

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Hussain, Maria. "Fast Food Nation." American Journal of Islam and Society 19, no. 2 (April 1, 2002): 134–38. http://dx.doi.org/10.35632/ajis.v19i2.1952.

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Combining in-depth historical and socio-political analyses of the American food industry with an easy-flowing language style, Fast Food Nation is nearly impossible to put down. Mind-boggling in scope, yet as intimate as one's own kitchen, this book allows the reader to grasp the true horror of the global food situation. Schlosser provokes both laughter and tears, ultimately inspiring the reader to engage in the "higher jihad" of controlling one's appetite with the understanding of how personal consumer choices have political consequences. Section One, "The American Way," takes us through four chapters. The first, entitled "The Founding Fathers," talks about how the mass production of the automobile transformed post-WWII American society and its land scape, and introduces us to the hard-working businessmen who gave fast food a permanent place in the car culture, replacing the lovely countryside with a nearly identical, ugly sprawl of fast food restaurants, subdivisions, and strip malls in every town. Chapter 2, "Your Trusted Friends," explains the appeal of the fast food industry to children and adults longing for their past childhood through the use of toys and mascots such as Ronald McDonald and Taco Bell's talking dog. Gearing advertisements to the psychology of children has become a big business. Al I the major toy crazes such as Beanie Babies and Pokemon have been promoted by fast food chains. Cross-promotions extend to cartoons, movies, amusement parks, and now schools. Due to funding shortages, many schools have started promoting brand names of fast food and soda companies, whose ads now cover school hallways, buses, and even rooftops, while the products are sold to children during school hours ...

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LAN, L. "Hong Kong's fast-food industry An overview." Cornell Hotel and Restaurant Administration Quarterly 36, no. 3 (June 1995): 34–41. http://dx.doi.org/10.1016/0010-8804(95)96935-a.

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Sapala, James A. "Is the Fast Food Industry Becoming the Next Tobacco Industry?" Obesity Surgery 12, no. 1 (February 1, 2002): 1–2. http://dx.doi.org/10.1381/096089202321144478.

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Dani, Dr Vinit, and Vanishree Pabalkar. "Exploring of Consumer behavior towards fast food Industry: A Case study on Pune." Indian Journal of Applied Research 3, no. 9 (October 1, 2011): 324–27. http://dx.doi.org/10.15373/2249555x/sept2013/97.

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Khan, Shahzad, Syed Majid Hussain, and Fahad Yaqoob. "Determinants of Customer Satisfaction in Fast Food Industry A Study of Fast Food Restaurants Peshawar Pakistan." Studia commercialia Bratislavensia 6, no. 21 (March 1, 2013): 56–65. http://dx.doi.org/10.2478/stcb-2013-0002.

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Abstract This research is focused to find what are the key success factors for fast food industry in region of Peshawar Pakistan. Fast food concepts developed very rapidly in last few years in Peshawar region. The failure or success of a fast food industry based on some factors like Promotion, Service quality, Customer expectations, Brand, Physical Environment, Price, and Taste of the product. To find which of these factors has greater influence on consumer satisfaction, four fast food restaurants customers were targeted randomly. These four restaurants were KFC, CHIEF, ARBAIN CHICK, and PIZZA HUT. The data collected from the customers of these restaurants. The data collected from customers of these restaurants when the customers were in restaurants for refreshment. Total number of customers who were targeted was 120. From each restaurant 30 customers were targeted on availability basis. On the basis of their responses multiple regression and correlation test was applied. Findings of the study shows that service quality and brand are the key factors for satisfaction in fast food industry in Peshawar Pakistan.

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Myers, Ken W. "The Fast Food Industry: Company Benefits and Stress." Hospitality Research Journal 14, no. 2 (May 1990): 155–62. http://dx.doi.org/10.1177/109634809001400217.

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Parsa, H. G., and Mahmood A. Khan. "Analysis of Menu Trends in Fast Food Industry." Hospitality Education and Research Journal 13, no. 3 (August 1989): 545. http://dx.doi.org/10.1177/109634808901300357.

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S., Anitharaj M. "A Study on Buying Behaviour of Youngsters towards Fast Food Restaurants." International Journal of Emerging Research in Management and Technology 7, no. 1 (June 11, 2018): 1. http://dx.doi.org/10.23956/ijermt.v7i1.17.

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The Indian economy was a traditional economy with majority of the consumers having a preference towards home cooked foods. This posed a major challenge to the major global fast food giants such as McDonalds and KFC to establish their business in India. In recent years the Indian fast food industry is undergoing rapid changes, reflecting a number of underlying developments. The most significant has been the quality and variety of services which have accelerated and broadened the scope of fast food restaurants in India. The global retailers have to compete with the Indian fast food retailers who offer traditional foods according to their tastes at affordable prices. Today, the fast food industry is adapting to Indian food requirements and is growing rapidly in India. It is gaining acceptance primarily from the Indian youth and younger generations and is becoming part of daily life. Keeping in mind the Indian habits and changing preferences towards food consumption, this study has as its focus tried to understand the factors affecting the perception of Indian youth, in the age group of 18-25 years, towards consumption of fast food as well as towards making choices of which fast food outlets to patronize. The findings of the study would help the fast food retailers to shore up their strengths and remedy their shortcomings.

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Xiao, Aiyun, Shaohua Yang, and Qaisar Iqbal. "Factors Affecting Purchase Intentions in Generation Y: An Empirical Evidence from Fast Food Industry in Malaysia." Administrative Sciences 9, no. 1 (December 31, 2018): 4. http://dx.doi.org/10.3390/admsci9010004.

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The purpose of the present study was to investigate the factors that influence the purchase intentions of Generation Y students towards the fast food industry in Nilai, Malaysia. Nowadays, purchase intentions are an important aspect of organizational long-term success in the fast food industry. In addition, purchase intentions are the critical element in competing with other competitive environments; hence, it is important for the fast food industry to pay a significant attention to this matter. The present study was conducted to identify the key determinants that impact the purchase intention of Generation Y students towards the fast food industry in Nilai, Malaysia. Employing the quantitative method in this study, a total of 313 questionnaires were distributed with the response rate of 91%. Another purpose of this study was to provide important insights to Nilai fast food restaurants in understanding the purchase intentions of customers. Therefore, the leaders and managers of Nilai local fast food restaurants can enhance customers’ experience, solve their problems, and ultimately obtain high quality business by understanding the key factors of purchase intentions in fast food industry.

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Nguyen, Cuong, Duy Nguyen, and Toan Do. "The Determinants of Customer Satisfaction in Fast Food Industry." Humanities and Social Science Research 2, no. 2 (April 9, 2019): p1. http://dx.doi.org/10.30560/hssr.v2n2p1.

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This primary objective of this study is to identify the determinants of customer satisfaction for KFC in Vietnam. Fast food industry developed rapidly in an emerging economy like Viet Nam. Current competition in Vietnamese fast food has required companies to pay more attention to customer satisfaction. Data is collected from KFC's customers in Ho Chi Minh City, Viet Nam. The research model is adopted from the SERVQUAL model (Parasuraman et al., 1988). The findings show that the main determinants of customer satisfaction of KFC Vietnam are Food Quality, Ambience, Price, Service Quality. Among these determinants, ambiance causes the most impact on customer satisfaction, following up by food quality and price. Managerial implications for KFC and other fast-food companies are discussed to improve customer satisfaction.

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N.L., Dr Balasudarsun, Dr Sathish M., Dr Venkateswaran P.S., Dr Rameshwaran Byloppilly, Sonal Devesh, and Dr Mohd Naved. "Predicting Consumers' Online Grocery Purchase Intention Within Middle-Class Families." Webology 19, no. 1 (January 20, 2022): 3620–42. http://dx.doi.org/10.14704/web/v19i1/web19239.

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The goal of this study was to explore the factors that affect Generation Y's purchasing intentions to the fast-food industry in India. In the fast-food sector, purchasing intentions today are a significant component of long-term corporate sustainability. In addition, in comparison with other competitive markets, buying intentions are critical; thus, the fast-food industry must resolve this problem. In this report, the main determinants for the purchasing of Generation Y students in the Fast Food Industry in India were established. A total of 313 surveys were distributed with a response rate of 91 percent using the quantitative approach in this sample. Another goal of this study was to provide fast-food restaurants with valuable insights into how to perceive customers' purchasing intentions. By knowing the main buying determinants in the fast-food industry, leaders and managers from local fast-food restaurants in India will boost customers' experiences, overcome their problems and eventually achieve a high-quality market.

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Mohan, Arun V., Danny McCormick, Steffie Woolhandler, David U. Himmelstein, and J. Wesley Boyd. "Life and Health Insurance Industry Investments in Fast Food." American Journal of Public Health 100, no. 6 (June 2010): 1029–30. http://dx.doi.org/10.2105/ajph.2009.178020.

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Thomas, Anitha. "Psychological Contract and its Relevance in Fast-Food Industry." Journal of Economics and Behavioral Studies 3, no. 6 (December 15, 2011): 337–44. http://dx.doi.org/10.22610/jebs.v3i6.288.

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Psychological contracts are defined as the beliefs individuals hold regarding the terms and conditions of the exchange agreement between themselves and their organizations. The study aims at understanding the depth of Psychological contracts at Western Ahmedabad fast- food joints and its relation with employeeâ€™s commitment. It was indeed a challenge to understand Psychological contracts in this particular sector as its growing at a fast pace and evolving a cutthroat competition. Three Psychological Contract Variables- Relational, Balanced and Transactional were employed on 60 crew member from 7 FastFood Joints. A 16 item Psychological Contract inventory to measure employeesâ€™ commitment was adopted from PCI of Donald Cable. The study revealed all the three variables in the study, however where commitment was concerned the Dominant one was Transactional commitment. The work concludes with an orientation that, Psychological Contract Variables has lot to do with Lifesâ€™- Orientation of each individual employee.

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Quoquab, Farzana, Nur Zulaikha Mohamed Sadom, and Jihad Mohammad. "Driving customer loyalty in the Malaysian fast food industry." Journal of Islamic Marketing 11, no. 6 (September 9, 2019): 1367–87. http://dx.doi.org/10.1108/jima-01-2019-0010.

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Purpose Although the importance of halal logo in determining purchase intention has been recognized in the marketing literature, there is a dearth of study that has examined the impact of halal logo toward customer loyalty. To fulfill this gap, this study aims to shed some light on the impact of halal logo toward achieving customer loyalty in the context of fast food industry in Malaysia. More specifically, the objectives of this study are: to examine the direct and indirect effect of halal logo on customer loyalty; to examine the effect of halal logo on trust and perceived reputation; to examine the effect of halal logo and perceived reputation on customer loyalty; and to examine the mediating effect of trust and perceived reputation in the relationship between halal logo and customer loyalty among the fast food industry consumers in Malaysia. Design/methodology/approach This study used stimulus-organism-response (S-O-R) theory as the theoretical basis. The data were collected via self-administered survey questionnaire consisting 117 Muslim fast food consumers. Partial least square (SmartPLS, version 3) was used to test the study hypotheses. Findings Results of this study revealed that halal logo, directly and indirectly affect customer loyalty. Moreover, perceived reputation and trust also found to be positively related to customer loyalty. Research limitations/implications The data were collected from Malaysian Muslim consumers. Future studies can consider non-Muslim consumers to compare the loyalty pattern among Muslim and non-Muslim consumers. Practical implications The findings from this study will benefit fast food industry marketers who are targeting Muslim consumer segment and also those marketers who are operating their franchise business in Muslim majority countries. The findings suggest that halal logo helps service providers to create positive perceived reputation and to build trust among consumers, which eventually lead customer loyalty. It is expected that the findings of this study will assist the halal fast food industry marketers to better strategize their marketing efforts in retaining the Muslim customer base. Originality/value Using S-O-R theory, this study examines halal logo as the key driver of customer loyalty, which is comparatively a new link. Moreover, this study examines the mediating effects of perceived reputation and trust in the relationship between halal logo and customer loyalty, which are not tested in previous literature in the field.

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Laužikas, Mindaugas, Aistė Miliūtė, Lukas Tranavičius, and Emilis Kičiatovas. "Service Innovation Commercialization Factors in the Fast Food Industry." Entrepreneurship and Sustainability Issues 4, no. 2 (December 31, 2016): 108–28. http://dx.doi.org/10.9770/jesi.2016.4.2(1).

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Comey, William J., and W. Theodore Cummings. "Quality Feedback from Patrons in the Fast Food Industry." Journal of Restaurant & Foodservice Marketing 1, no. 3-4 (July 8, 1996): 73–84. http://dx.doi.org/10.1300/j061v01n03_05.

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Hashim, Sharizal, and Sheraz Kasana. "Antecedents of brand hate in the fast food industry." Spanish Journal of Marketing - ESIC 23, no. 2 (September 9, 2019): 227–48. http://dx.doi.org/10.1108/sjme-10-2018-0047.

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PurposeThe purpose of this paper is to explore the concept of brand hate in detail which is the extreme negative emotion toward brands, by giving a comprehensive explanation concerning how brand hate evolves in consumers. More specifically, antecedents of brand hate are empirically assessed in this study.Design/methodology/approachThis study used primary data from 250 fast food brand consumers in Pakistan. Multiple regression analysis in SPSS was used to test the hypotheses related to the antecedents of brand hate.FindingsResults indicate that brand hate is instigated by five antecedents, which are negative past experience, symbolic incongruity, poor relationship quality, ideological incompatibility and rumor, with rumor being the biggest instigator.Originality/valueAntecedents of brand hate are assessed theoretically and empirically in this study which helps in understanding the true form of brand hate. More specifically, poor relationship quality and rumor are presented as the antecedents of brand hate according to the recommendations of the theory of hate.

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Das, R. P., and Vikas Nath. "Environment Marketing In Indian Fast Food Industry: A Study." Paradigm 7, no. 2 (July 2003): 117–25. http://dx.doi.org/10.1177/0971890720030208.

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Paik, Yongsun, and David Y. Choi. "Control, Autonomy and Collaboration in the Fast Food Industry." International Small Business Journal: Researching Entrepreneurship 25, no. 5 (October 2007): 539–62. http://dx.doi.org/10.1177/0266242607080658.

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Gissy, William. "Minimum wage and employment in the fast food industry." Atlantic Economic Journal 26, no. 3 (September 1998): 304–8. http://dx.doi.org/10.1007/bf02299347.

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Taneja, Mayur, and Noopur Saxena. "Youth Preferences for Fast Food Industry: A Conjoint Approach." International Journal of Public Sector Performance Management 1, no. 1 (2019): 1. http://dx.doi.org/10.1504/ijpspm.2019.10021694.

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Saxena, Noopur, and Mayur Taneja. "Youth preferences for fast food industry: a conjoint approach." International Journal of Public Sector Performance Management 6, no. 4 (2020): 456. http://dx.doi.org/10.1504/ijpspm.2020.109302.

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Jizba, Barbara, and Mary M. K. Fleming. "Promotion Budgeting and Control in the Fast Food Industry." International Journal of Advertising 12, no. 1 (January 1993): 13–24. http://dx.doi.org/10.1080/02650487.1993.11104519.

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Anwar, Citra Rosalyn. "Fast Food: Gaya Hidup dan Promosi Makanan Siap Saji." ETNOSIA : Jurnal Etnografi Indonesia 1, no. 2 (April 4, 2017): 54. http://dx.doi.org/10.31947/etnosia.v1i2.1615.

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As the capital city of South Sulawesi, Makassar’s economy has developed significantly. This is accompanied by mushrooming of food industry, such as catering, cafetaria and restaurant, including fast food restaurant, which can be seen from the increase number of such industry in many corners of the city. This article deals with how fast food restaurant has changed people’s life style and how such restaurant is promoted in various ways by different agents. Fast food restaurants have well developed—particularly in terms of variation of menu, taste, restaurant facilities, and services—and this has attracted many, including family and fast become ‘comfort food’ for its customers. People’s eating habit has changed, fast food reataurant is one of the pioneers of such change, from making fast food restaurant just as a dining area to become a place where people can eat and relax. Fast food restaurant was promoted not only by the restauran itself in various ways (i.e. advertisements, meal packages, payment methods in cooperation with certain banks, internal services, etc.), but also by the family from mother to children (and other members of the family and visa versa) through various occasion (i.e. eating out on the weekend, birthday party, arisan, etc.). The health information which concerning nutrition of fast food is poorly understood by the family. Despite the fact that nutrition and health aspects of fast food are considered, they are not really the primary matter of concern, reflecting the lack of awareness regarding nutricious and healthy food.

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Jones, Sandra C. "Fast cars, fast food, and fast fixes: industry responses to current ethical dilemmas for Australian advertisers." Journal of Public Affairs 7, no. 2 (2007): 148–63. http://dx.doi.org/10.1002/pa.256.

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Danawira, Ardha. "Pengaruh Differensiasi Produk dan Kualitas Pelayanan terhadap Keputusan Pembelian Makanan Cepat Saji Richeese Factory Rempoa." Jurnal Ilmu Manajemen 9, no. 1 (December 15, 2019): 76. http://dx.doi.org/10.32502/jimn.v9i1.2119.

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The culinary industry is mushrooming along with the busyness of the community and its high mobility. One such industry is fast food. Competition in the fast food industry is also growing fast so differentiation is needed to win the competition. This research discusses the difference between product and service quality with the decision to buy fast food Richeeese Factory Rempoa, South Jakarta. In this study a sample of 133 fast food respondents was used in Rempoa, South Jakarta. This study uses a survey method by collecting data directly, which is derived from a questionnaire distributed to the sample. Sampling uses non-probability sampling with accidental sampling method. The results of the study prove that there is an effect of differentiation and product quality both simultaneously and partially on the decision to purchase fast food from Richeese Factory, Rempoa, South Jakarta.

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Budijono, Santoso, and Nelly. "Impact of Information Communication Technology in Implementation of Integrated Marketing Communication at Fast Food Outlet." Advanced Science Letters 21, no. 4 (April 1, 2015): 727–30. http://dx.doi.org/10.1166/asl.2015.5926.

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Information and Communication Technology in 21st century is an ancillary tool for several aspects in business area. Most company of fast food industry in developing countries regards this kind of Technology as a cost and tries to reduce their use. In fast food industry, marketing is one of the important parts to propagate information products sold by the company; this information must be able to reach these consumers and the corresponding target desired by the company. Integrated Marketing Communication can be use for fast food industry to increase brand awareness, customer satisfaction, greater profitability, and increase the sale. This paper discusses how to use Information and Communication Technology with limited cost as a tools for company in fast food industry to ancillary their Integrated Marketing Communication process to increase sales and profit. The methodology used by this paper are using literature for gather preliminary information and using limited data from fast food company that runs limited Integrated Marketing Communication process. The result of this limited study is company can run Integrated Marketing Program using limited cost in Information and Communication Technology, and Fast Food Company can differentiate marketing program within company outlets. Using web analysis, this paper can be use for deeper research in implementation Low Cost Information and Communication Technology in fast food industry, especially as an ancillary tools for run more accurately Integrated Marketing Communication program within outlets in company.

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Nguyen, Quang, Tahir M. Nisar, Dan Knox, and Guru Prakash Prabhakar. "Understanding customer satisfaction in the UK quick service restaurant industry." British Food Journal 120, no. 6 (June 4, 2018): 1207–22. http://dx.doi.org/10.1108/bfj-08-2017-0449.

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Purpose The purpose of this paper is to examine the impact of the five dimensions of service quality on customer satisfaction in the UK fast food market and to indicate which factors among the five dimensions have a main role in driving overall customer satisfaction. Design/methodology/approach Primary data in the form of 147 questionnaire responses were been collected from a variety of quick service fast food restaurants in the UK. Likert seven-point rating scales were used to structure the questionnaire. Data were collected from the customers at two KFC restaurants, two McDonald’s restaurants, and one Burger King Restaurant. Findings The results of the analysis indicate that tangibles, responsiveness and assurance play the most important role in driving customer satisfaction in the UK fast food industry, followed by reliability and empathy. Results of correlation and regression analysis show that physical attributes (tangible) of service quality are key to customer satisfaction. In a nutshell, the tangibles variable is the most important factor driving customer satisfaction in the context of the UK fast food market. Originality/value This research incorporates unique and original insights in relation to the British fast food restaurants market and the results constitute novel findings pertaining to the importance of physical facilities and attributes. This account of the relative importance of service quality dimensions in fast food restaurants in the UK adds value to the field. The findings of this research have contributed to a better understanding of the main factors that influence service quality and customer satisfaction and have implications from a managerial point of view in the highly competitive UK fast food and wider foodservice industry.

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Zhou, Yan, Xuan Shen, Chen Wang, Yixue Liao, and Junli Li. "Mining the Spatial Distribution Pattern of the Typical Fast-Food Industry Based on Point-of-Interest Data: The Case Study of Hangzhou, China." ISPRS International Journal of Geo-Information 11, no. 11 (November 9, 2022): 559. http://dx.doi.org/10.3390/ijgi11110559.

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There is a Chinese proverb which states “Where there are Shaxian Snacks, there are generally Lanzhou Ramen nearby”. This proverb reflects the characteristics of spatial clustering in the catering industry. Since the proverbs are rarely elucidated from the geospatial perspective, we aimed to explore the spatial clustering characteristics of the fast food industry from the perspective of geographical proximity and mutual attraction. Point-of-interest, OSM road network, population, and other types of data from the typical fast-food industry in Hangzhou were used as examples. The spatial pattern of the overall catering industry in Hangzhou was analyzed, while the spatial distribution of the four types of fast food selected in Hangzhou was identified and evaluated. The “core-edge” circle structure characteristics of Hangzhou’s catering industry were fitted by the inverse S function. The common location connection between the Western fast-food KFC and McDonald’s and the Chinese fast-food Lanzhou Ramen and Shaxian Snacks and the spatial aggregation were elucidated, being supported by correlation analysis. The degree of mutual attraction between the two was applied to express the spatial correlation. The analysis demonstrated that (1) the distribution of the catering industry in Hangzhou was northeast–southwest. The center of the catering industry in Hangzhou was located near the economic center of the main city rather than in the center of urban geography. (2) The four types of fast food were distributed in densely populated areas and exhibited an anti-S law, which first increased but then decreased as the distance from the center increased. Among these, the number of four typical fast foods was the highest within a distance of 4–10 km from the center. (3) It was concluded that 81.6% of KFCs had a McDonald’s nearby within 2500 m, and 68.5% of Shaxian Snacks had a Lanzhou Ramen nearby within 400 m. McDonald’s attractiveness to KFC was calculated as 0.928448. KFC’s attractiveness to McDonald’s was 0.908902. The attractiveness of the Shaxian Snacks to Lanzhou Ramen was 0.826835. The attractiveness of Lanzhou Ramen to Shaxian Snacks was 0.854509. McDonald’s was found to be dependent on KFC in the main urban area. Shaxian Snacks were strongly attributed to Lanzhou Ramen in commercial centers and streets, while Shaxian Snacks were distributed independently in the eastern Xiaoshan and Yuhang Districts. This study also helped us to optimize the spatial distribution of a typical fast-food industry, while providing case references and decision-making assistance with respect to the locations of catering industries.

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Duvvuru, Sarankumar Reddy, Rushina Singhi, and Vanita Yadav. "Market Analysis of Emerging Fast Food Industry in Indian Cities." Al-Barkaat Journal of Finance & Management 7, no. 2 (2015): 36. http://dx.doi.org/10.5958/2229-4503.2015.00013.2.

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Ing @ Grace Phang, Jing-En Ng, and Kim-Shyan Fam. "Customer Engagement and Loyalty Issues in Omnichannel Fast-Food Industry." International Journal of Business and Society 22, no. 3 (December 17, 2021): 1429–48. http://dx.doi.org/10.33736/ijbs.4313.2021.

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Building on Social Exchange Theory and Congruity Theory, this study aims to examine the relationships between channel integration quality (i.e., channel-service configuration and integrated interaction) and congruity (i.e., self-brand image congruity and value congruity) towards customer engagement; as well as the impacts of customer engagement on customer behavioural loyalty (i.e., repurchase intention and positive WoM). Adopting convenience and snow-ball sampling methods, a total of 151 valid questionnaires were collected and analysed using SPSS 25 and SmartPLS 3.0 software. Congruity aspects play significant roles in influencing customer engagement, while channel integration qualities do not. This result could be attributed to the unique characteristics of the fast-food products and Malaysian fast-food consumers. Importantly, customer engagement influences both transactional (i.e., repurchase intention) and emotional (i.e., intention to spread positive word of mouth) loyalty positively. The findings provide useful insights to both academicians and practitioners to plan for different omnichannel strategy in the effort to increase customer engagement and desired post purchase behaviours.

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Shahid, Saad, and Shamila Nabi Khan. "Integrating Operations and Marketing in the Fast Food Delivery Industry." Lahore Journal of Business 4, no. 2 (March 1, 2016): 23–50. http://dx.doi.org/10.35536/ljb.2016.v4.i2.a2.

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The purpose of this study is to find out how marketing and operations integrate to provide high-quality fast food delivery service. Based on survey data for three different restaurants that offer a telephone ordering service, we analyze the degree and strength of integration between marketing and operations and the relationship with customer behavioral intention. The results show that telephone customer care quality has a direct relationship with product quality and service quality. Both product and service quality have a significant relationship with consumer behavioral intention. We develop a model that integrates marketing and operations with accessibility and consumer attitudes to telephone ordering as moderator variables. Finally, the study suggests that each sample restaurant has a different operational strategy and needs to focus on different business factors.

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Laužikas, Mindaugas, Hailee Tindale, Lukas Tranavičius, and Emilis Kičiatovas. "Effects of consumer behaviour on innovations in fast food industry." Entrepreneurship and Sustainability Issues 3, no. 1 (September 30, 2015): 85–103. http://dx.doi.org/10.9770/jesi.2015.3.1(8).

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Aarnio, Teija, and Anne Hämäläinen. "Challenges in packaging waste management in the fast food industry." Resources, Conservation and Recycling 52, no. 4 (February 2008): 612–21. http://dx.doi.org/10.1016/j.resconrec.2007.08.002.

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Gissy, William. "Race and wages in the metro Atlanta fast food industry." International Advances in Economic Research 6, no. 1 (February 2000): 113–19. http://dx.doi.org/10.1007/bf02295756.

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Banerjee, Swapan. "A Comprehensive Review on the Economic Status of the Global Convenience Food Industry." International Journal of Business, Management and Economics 2, no. 1 (June 17, 2021): 43–52. http://dx.doi.org/10.47747/ijbme.v2i1.236.

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Nowadays, people worldwide are leading to fast lifestyles due to their official work and childrens’ education. The situations compel almost every earning member who does not have enough time to buy fresh vegetables and other essential food ingredients for cooking good foods both in the lunch and dinner at home. For the last two decades, mainly office goers are dependent on convenience foods called ready-to-eat foods. Disposable income, taste preferences, working stress, and psychological tenacity are the significant factors of the growing demand for fast food or ready meals among the middle-class urban population. Recent trend shows that the global convenience food market is expected to reach a 4.4% compound annual growth rate at the end of 2025. India is also supposed to be a significant contributor among other developed countries. The country is expected to reach the compound annual growth rate (CAGR) tentatively 17%-19% (approximately $655 million) by 2025. Small-scale industries (SSI) play significant roles by engaging themselves with excellent investment in the convenience food market. The increasing demand for food products is the main reason sourced from the millions of consumers worldwide. Hence

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Hasbullah, Siti Aminah, Umme Umaimah Amin, Norhafizi Nordin, and Nurul Asmida Abd Razak. "CUSTOMER SATISFACTION IN THE FAST FOOD RESTAURANT IN ARAU, PERLIS: A STUDY ON PRICE, FOOD QUALITY AND SERVICE QUALITY." Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021, Number 1 (July 15, 2021): 163–83. http://dx.doi.org/10.32890/jeth2021.1.8.

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The high demand from customers for quality services and competitive environment in the fast food industry give rise to the need to improve customers’ satisfaction that will increase the restaurant’s revenue. The objective of this study is to investigate the factors effecting customers’ satisfaction in fast food restaurants namely the price, service quality, and food quality of fast food restaurants in Arau, Perlis. The fast food restaurants selected for this study are Marry Brown, KFC, Pizza Hut and Domino's Pizza. A quantitative method was applied using online questionnaire to collect data from customers. The respondents consisted of customers who had experienced purchasing at these fast food restaurants. The findings of the study revealed that there is a significant relationship between customers’ satisfaction and the price of the foods. However, the study indicated insignificant relationships between food quality, service quality of fast food businesses and customers’ satisfaction. For future studies, it is recommended that the study area is expanded to involve various samples of the population, for broader results. To obtain more precise and reliable results, a similar study considering other factors that influence customer satisfaction in fast food restaurants could be added as variables.

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RASHID, INTAN MAIZURA ABD, MUHAMMAD FAZLEE SHAM ABDULLAH, BIBI NORAINI MOHD YUSUF, and MOHD SHAHIDAN SHAARI. "IMPACT OF SERVICE AND FOOD QUALITY ON CUSTOMER SATISFACTION AMONG GENERATION Y FOR THE FAST FOOD RESTAURANT IN MALAYSIA." JOURNAL OF SOCIAL SCIENCE RESEARCH 5, no. 2 (October 31, 2014): 784–93. http://dx.doi.org/10.24297/jssr.v5i2.3380.

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The drive of this study is to contribute to the literature of service and food quality significance in fast food restaurant industryof Malaysia. The study is carrying out from the viewpoint of fast food restaurant industry and the customers' satisfaction among generation Y in Malaysia. Three variables have been examined to demonstrate the significance of service quality and food quality on customer satisfaction. The outcomesratify the importance of greatercorresponding service and food standards in fast food restaurant industry. For food quality factor, allrespondents are agreed with statement. Findings from 1000 respondents of Generation Yshowed that two factors significantlyinfluenced customer satisfaction. Thisresearch would be valuable in the improvement of a more comprehensive model to simplify a better understanding of customers' satisfaction among generation Y on fast food restaurant in Malaysia; these findings would deliver a better comprehension of Malaysian customers' satisfaction andhelp design more effective marketing strategies

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Kee, Daisy Mui Hung, Nurul Farhana binti Mohd Nazri, Nurrida binti Misbah, Nurul Asyiqin binti Nazril, Nur Hasmizah binti Musa, and Nurizzah Fatihah binti Abdul Hamid. "The Impact of COVID-19 on the Fast-Food Industry in Malaysia." Journal of The Community Development in Asia 4, no. 2 (May 21, 2021): 44–57. http://dx.doi.org/10.32535/jcda.v4i2.1072.

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Many businesses worldwide are badly affected due to the COVID-19 outbreak. As the Covid-19 pandemic spreads around the world, business person should create new business methods during this socio-economic, cultural, and health crisis. How to address the future is another critical question for businesses. Although the pandemic has affected businesses in different profound ways due to the various social, cultural, economic, and environmental factors, experience sharing and learning from successful businesses can help policymakers and business leaders to come up with innovative and effective strategies to minimize the adverse impact of the pandemic on the business operation. The study aims to determine how Covid-19 affected the fast food industry in Malaysia. Due to the Movement Control Order (MCO), all Malaysians are required to stay at home. The data of this study was collected through primary data and secondary data. The surveys using online Google form was conducted as primary data to gain more information regarding the topic. There are as many as 100 customers were surveyed. The results showed the fast food industry sustained operations and they adopted digitalization technologies. Digital technologies have influenced fast food restaurant strategies during the global pandemic, while technology may enable digital transformation, fast food restaurants are rapid to match the changes. Digitization opens new possibilities for fast food restaurants to sustain their business. With digital infrastructures in place like mobile devices, Wi-Fi networks, and online payment systems, it brings convenience to both business and customers. Deepening digitization has helped fast food restaurants to become more customer centric.

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Xue, Jian, Wenjing Zhang, Zeeshan Rasool, Mohsin Ali Khan, Ahmad Imran Khan, Anum Afzal Khan, and Syed Arslan Abbas. "Purchasing Intentions toward Fast Food: The Mediating Role of Consumer Attitudes toward Fast Food." Journal of Food Quality 2021 (August 27, 2021): 1–17. http://dx.doi.org/10.1155/2021/9931083.

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We highlight the role of fast food awareness and the features affecting the intentions of individuals buying it. The fast food industry is developing rapidly, opening new doors for various stakeholders. The objective of the study is to identify the impact of knowledge of fast food on the desire to buy fast food, study its impact on fast food purchasing intentions, and uncover the effect of fast food attitudes on consumers’ purchasing intentions and intention patterns. Several studies discuss the factors prompting fast food purchases, but convincing findings have not been reported. The previous research did not disclose some significant variables influencing consumers’ fast food-related decisions, namely, knowledge and uniqueness-seeking qualities. The existing studies are centered on connections between facts about fast food and unique consumer traits (independent variables), attitudes toward fast food (mediator), and fast food purchasing expectations (dependent variable). The mediator between attitudes toward fast food and fast food purchasing intentions is family structure. In previous studies, the variables and connections were examined from a different perspective. The study’s data were collected through a questionnaire, and 279 consumers frequenting well-known shops in Pakistan were sampled. To provide statistical evidence, exploratory factor analysis, confirmatory factor analysis, and multigroup moderations were performed. Knowledge of fast food and uniqueness-seeking characteristics were relevant both directly and through mediation when predicting fast food purchasing intentions. The hypothesized direction between attitudes toward fast food and fast food purchases was also significantly moderated by family structure. This study is the first of its kind and helps identify the fast food purchasing behaviors of consumers in developing countries. The shift from joint family systems to a nuclear family model is a particularly important change in the social experience of food.

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Ghazali, Hazrina, Nurul Zayanah binti Abdul Rahim, Nurul Ashikin Ismail, Mohd Amar Ridham Bin Othman, and Maisarah Ishak. "COVID-19 Related Mental Health Effects in the Workplace: A Case of Fast-food Industry in Malaysia." International Journal of Human Resource Studies 13, no. 1 (February 9, 2023): 21. http://dx.doi.org/10.5296/ijhrs.v13i1.20441.

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The COVID-19 pandemic has affected the fast-food industry adversely. Consequently, the employee's responsibility is expanding, they are stressed over their well-being also in light of the fact that they are in touch with individuals consistently. This might increase the stress and tension alongside contributing to mental health issues among the employees. However, little attention has been paid to this issue in Malaysia towards a deep understanding of the influential factors. Thus, the goal of this study is to identify the influential factors and the most consequential factor that cause mental health issues among fast food employees in the workplace during pandemics as well as to examine the relationship between the influence factors and fast-food employees' mental health. Quantitative research data has been gathered among 161 fast food workers in Malaysia to determine the workload, job satisfaction, work environment, and salary to deal with employees' mental health. The convenience sampling method was used to select fast food restaurants for the study. Besides, personal contact was used to approach the fast-food workers, who were then snowballed into participating. The data was collected by using a self-administered questionnaire through google form. Then, the data was analyzed using Statistical Package for the Social Sciences (SPSS) version 26. Multiple regression was conducted to identify employees’ mental health using the aforementioned four variables, and the findings revealed that 52% of the variance in employees’ mental health was explained by workload, job satisfaction, work environment, and salary. In addition, the findings gathered from this study indicated a favorable correlation between employees' mental health and both workload and work environment. Meanwhile, researchers found that employees' mental health was weakly positively correlated with both their job satisfaction and their salary. This research attempts to encourage managers in focusing on these four criteria in order to improve employee well-being.

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Katz, Lawrence F., and Alan B. Krueger. "The Effect of the Minimum Wage on the Fast-Food Industry." ILR Review 46, no. 1 (October 1992): 6–21. http://dx.doi.org/10.1177/001979399204600102.

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Using a longitudinal survey of fast-food restaurants in Texas, the authors examine the impact of recent increases in the federal minimum wage on a low-wage labor market. Less than 5% of fast-food restaurants were using the new youth subminimum wage in July/August 1991, even though the vast majority paid a starting wage below the new hourly minimum wage immediately before it became effective. Although some restaurants increased wages beyond the level needed to comply with higher minimum wages in both 1990 and 1991, those federal minimum wage increases greatly compressed the distribution of starting wages in the Texas fast-food industry. Two findings at variance with conventional predictions are that (1) employment increased more in those firms likely to have been most affected by the 1991 minimum wage increase than in other firms and (2) price changes were unrelated to mandated wage changes.

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Zhuang, Kexin, and Yanqing Jiang. "An analysis of the development of the Chinese fast food industry." Journal of Asian Business Strategy 6, no. 5 (May 2016): 85–100. http://dx.doi.org/10.18488/journal.1006/2016.6.5/1006.5.85.100.

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Katz, Lawrence F., and Alan B. Krueger. "The Effect of the Minimum Wage on the Fast-Food Industry." Industrial and Labor Relations Review 46, no. 1 (October 1992): 6. http://dx.doi.org/10.2307/2524735.

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Werner, William B., Andrew Hale Feinstein, and Christian E. Hardigree. "The Risk to the American Fast-Food Industry of Obesity Litigation." Cornell Hotel and Restaurant Administration Quarterly 48, no. 2 (May 2007): 201–14. http://dx.doi.org/10.1177/0010880407300907.

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Journal articles on the topic 'Fast food industry'

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