Dissertations / Theses on the topic 'Fast food restaurants'
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Rowen, Christopher William. "Fast food automation." Thesis, Georgia Institute of Technology, 1987. http://hdl.handle.net/1853/18903.
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Antonsson, Henrik, Lukas Engström, and Vytautas Verbus. "Innovation within Fast Food Restaurants : The role of the local restaurant management." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-15527.
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Background: Innovation is an important aspect of business today. It is important for companies to be innovative in order to stay competitive with their competitors. During the last couple of decades, technology has become more and more common both in our daily life, as well as in businesses. This has lead to an increase in technology implementation, especially within the service industry, where customers now can use self-service technologies in order to receive the service on their own. However, a lack of self-service technologies was discovered within the fast food industry. Since these types of innovations increased the service efficiency and decreased the waiting-time for customers, the authors believed that this would be very interesting for local managers within the fast food industry. Therefore, the authors began to investigate how much power local management has over these types of new innovations. Purpose: The purpose of this thesis is to explore how local management affects the innovation process, within fast food restaurant chains. Method: By conducting a cross-case study with the two fast food companies Subway and Max, the authors interviewed local fast food managers in order to explore the effect local management have on the innovation process. These two cases were selected since Subway fully consists of franchisees, while Max is almost completely company owned. Therefore, the two most common organizational structures within the fast food industry are included which will provide a more fair view of the industry. Conclusion: The effect of the innovation process has a positive relationship with the amount of power distributed to the local management. However, these areas differ depending on the organizational structure, with franchisees achieving their highest amount of power within medium-sized innovations and managers in company-owned outlets maintain their highest amount of power within minor innovations. Even though the overall communication was perceived as satisfying and efficient, large opportunities for improvements occur. By implementing more horizontal communication within the local management, it is in the belief of the authors that the entire internal communication will benefit. Especially this would benefit the franchise system where an increased local communication and collaboration would lead to more efficient communication throughout the entire organization.
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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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Ferry, Peter Christopher. "Taco Bell : prospects in Hong Kong and China : a strategic guide /." Thesis, [Hong Kong : University of Hong Kong], 1993. http://sunzi.lib.hku.hk/hkuto/record.jsp?B13731099.
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Duggal, Niti. "Retail location analysis a case study of Burger King & McDonald's in Portage & Summit Counties, Ohio /." [Kent, Ohio] : Kent State University, 2007. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=kent1196133312.
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Thesis (M.A.)--Kent State University, 2007.Title from PDF t.p. (viewed July 10, 2007). Advisor: Jay Lee. Keywords: Retail Location Analysis; geographic information systems(GIS); Statistical Analysis; Regression Analysis; Geocoding; Catchment Area Analysis; Buffer Polygons; Thiessen Polygons; McDonald's; Burger King; Fast Food Restaurants; Overlay Analysis. Includes bibliographical references (p. 130-151).
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Guo, Maria (Miao). "The perception of Chinese consumers of American fast-food in Beijing." Online version, 1994. http://www.uwstout.edu/lib/thesis/1994/1994guom.pdf.
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Bukhari, Sulafah. "Consumer Loyalty in Fast-Food Restaurants in Saudi Arabia." Thesis, Université d'Ottawa / University of Ottawa, 2015. http://hdl.handle.net/10393/31899.
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This study assesses the loyalty behaviour of consumers in fast-food restaurants in Saudi Arabia by studying the antecedents and the consequences of loyalty behaviour. The sample consisted of 231 Saudis and non-Saudis living in Saudi Arabia. They were approached using the “snowball” technique. Participants were all over the age of eighteen, and they were customers of Al-Baik restaurants. Data was collected through a face-to-face questionnaire, and analyzed using SPSS software. Specifically, Cronbach’s Alpha test, Pearson correlation coefficient, Spearman correlation coefficient, and multiple regression analysis were used. Results show that significant relationships exist between the antecedents and the consequences of loyalty behaviour. It is also indicated that participants’ personalities and values were significantly related to the loyalty behaviour of consumers in Saudi Arabia. The major limitation of this study is that it was conducted in only one city, Jeddah. Therefore, additional research should be carried out in other cities with larger samples. The research results offer compelling evidence that Saudi loyalty behaviour differs from Western behaviour. Therefore, it suggests that international fast-food operators in Saudi Arabia should take local factors into account when formulating marketing strategies, such as the role of women and youth in Saudi society. This thesis makes a novel contribution to the literature, as it is the first to model the antecedents and the consequences of loyalty behaviour of consumers in a single study. It is also the first to study contributed to the literature to examine the relation between the Six Dimensional Achievement Motivation Scale (Jackson, Ahmed, and Heapy, 1976), Rokeach Value System (1973), and loyalty behaviour of consumers.
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Neill, Lindsay. "The contested "White Lady" perceptions and social meanings of the "White Lady" in Auckland : a thesis submitted to AUT University in partial fulfilment of the requirements for the degree of Master of International Hospitality Management, 2009 /." Click here to access this resource online, 2009. http://hdl.handle.net/10292/818.
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Hoe, York Joo. "Feasibility study for a food court in a Kowloon office and commercial complex." Thesis, Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14038973.
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Rashid, Abdul. "Employees Motivation – A Key for the Success of Fast Food Restaurants." Thesis, Umeå universitet, Handelshögskolan vid Umeå universitet, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-43547.
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In this modern era where the flows of customers are increasing towards fast food restaurants it is becoming more challenging to offer good customer service. For this purpose, there is strong need of highly trained and skilful workforce as like other service oriented businesses, the frontline employees of fast food restaurants also have direct interaction with customers and are considering the backbone of restaurants. Therefore, the main intention to conduct this study is to understand the working conditions in fast food restaurants, to discover the core factors of employee motivation and to determine the role of management in attaining this inspiration. The theoretical framework of this study presents the well known theories and other important literature for employee’s motivation. The requirements for employee’s motivation in fast food industry are highlighted by the author on the basis of these literatures. Additionally, a conceptual model for employee’s motivation in fast food restaurants is derived from different literature and serves as an opening position for the empirical research. This study based on qualitative strategy and inductive approach with research philosophy of constructionist and interpretivist stances. The data is collected through semi-structured interviews consisting of four managers and three employees of Max, Subway and McDonald’s restaurants in Umeå, Sweden. For analysis the data is categorized on the basis of different factors mentioned in the proposed model. In the findings of this study, the elements of the conceptual suggested model are identified and validated for employee’s motivation in fast food restaurants. The findings are concerned with different motivational factors through which employees can be motivated in fast food restaurants. In which the main role of management is to work on human capacity and provide training, the best working environment, salaries and wages and promotional and growth opportunities to their employee. These are the most important functions highlighted after empirical finding and analysis, however, other factors i.e. cultural values, stress of work, respect and recognition are also important factors for frontline employee’s motivation in fast food restaurants. This study is only limited to three fast food restaurant (Max, McDonald’s & Subway) of one city of Sweden (Umeå). The data was collected from a small sample (only seven individuals) which limits the generalization of this study to other restaurants in Sweden.
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Bailey, Grace. "The Effect of Fast Food Restaurants on Type 2 Diabetes Rates." Scholarship @ Claremont, 2018. http://scholarship.claremont.edu/cmc_theses/1819.
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This paper conducts an analysis of county level data to determine the effect of fast food restaurants on type 2 diabetes rates. Due to endogeneity concerns with respect to the location of fast food restaurants, this paper follows the work of Dunn (2010) and uses the number of interstate exits in a given county to serve as an instrument for fast food restaurants. The strength of the instrument, which is theoretically and empirically tested in this paper, imposes some restraints on the interpretation of the findings. Using the Two-Stage Least Squares estimation method, I find that the presence of fast food restaurants has a positive and statistically significant effect on type 2 diabetes rates at the county level.
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Chakraborty, Nibedita. "A Socio-Psychological Analysis of Eating Behaviors at Fast Food Restaurants." University of Toledo / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=toledo1353034670.
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Stein, Dana Beth. "Food Deserts' and 'Food Swamps' in Hillsborough County, Florida: Unequal Access to Supermarkets and Fast-Food Restaurants." Scholar Commons, 2011. http://scholarcommons.usf.edu/etd/3366.
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Research has shown that the suburbanization of supermarkets has created `food deserts', defined as areas where socially disadvantaged individuals lack access to nutritious food outlets. Additionally, the growing presence of fast-food restaurants has created `food swamps', or areas where socially disadvantaged individuals encounter an overabundance of unhealthy food outlets. While previous studies have analyzed either `food deserts' or `food swamps' using conventional statistical techniques, a more comprehensive approach that includes samples of both healthy and unhealthy entities and considers the variety of available food options is necessary to improve our understanding of the local food environment and related disparities.
This thesis addresses several limitations associated with previous geographic research on the built food environment through a case study that examines socio-demographic inequities in access to supermarkets and fast-food restaurants in Hillsborough County, Florida-- an urban area that has been severely affected by the obesity and food crisis plaguing the nation. An important goal is to examine the spatial and statistical association between socioeconomic deprivation and potential access to all supermarkets, healthiest supermarkets, all fast-food restaurants, and unhealthiest fast-food restaurants, respectively. This study utilizes precise locations of food retailers based on government codes, U.S. Census data, GIS-based network analysis, and a combination of conventional statistical measures and exploratory spatial analytical techniques. Specifically, local indicators of spatial association (LISA) are used to visualize how the relationship between socioeconomic deprivation and accessibility to food outlets varies geographically within the county, and identify the locations of food deserts and food swamps based on the statistical significance of spatial correlations.
Conventional statistical measures indicate that socioeconomically deprived neighborhoods are significantly less accessible to the healthiest supermarkets and more accessible to all fast-food restaurants. LISA significance maps reveal that food deserts are located in suburban and rural regions, food swamps are located closer to the urban center, and both are found along major highways in Hillsborough County. Logistic regression results show that race and ethnicity play an undeniably pervasive role in explaining the presence and location of both food deserts and food swamps. This research demonstrates the need to explore local variations in statistical relationships relevant to the study of the built food environment, and highlights the need to consider both healthy and unhealthy food outlets in geographic research and public policy initiatives that aim to address the obesity crisis.
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Spencer, Freeze Rixa Ann. "French food vs. fast food José Bové takes on McDonald"s /." Ohio : Ohio University, 2002. http://www.ohiolink.edu/etd/view.cgi?ohiou1029182528.
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Santos, Augusto Sueiro dos. "FATORES DETERMINANTES DA QUALIDADE DOS SERVIÇOS EM RESTAURANTES FAST FOOD." Universidade Metodista de São Paulo, 2013. http://tede.metodista.br/jspui/handle/tede/53.
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Previous issue date: 2013-11-07In the modern world, comfort and convenience have been factors directly linked to everyday needs of people, where time is increasingly scarce and the search for facilities becomes a constant. Considering this scenario, the same way increasing the number of people in food courts, there is intense competition among fast food companies located in those shopping centers. In this context, this study identifies and analyses determining factors of quality of fast food restaurant services, from the perspective of customers. The fast food industry was divided into three categories: thematic, serve and pay and cafeterias, to identify possible differences in these sectors. The research focuses on customers of fast food restaurants located in the main shopping center of the city of Mauá. The research type is descriptive and exploratory, which data were collected through a questionnaire, based on the analysis instrument SERVQUAL, applied on a non-probabilistic sample of 390 users of the food court. Factor analysis was performed using the statistical software SPSS v19, extracting five determining factors of the quality of fast food restaurants. Among the chosen factors, it is highlighted those connected to Excellence and Customization of services. The analyzed sectors showed convergences in their results, such as the high expectations from the customers, besides the gap in the perceived quality of the service in fast food restaurants, as well as showed differences in their individual analysis, highlighting peculiarities from each of these.
No mundo moderno, comodidade e conveniência têm sido fatores ligados diretamente às necessidades cotidianas das pessoas, onde o tempo é cada vez mais escasso e a busca por facilidades se torna uma constante. Tendo em vista esse cenário, na mesma medida crescente do número de frequentadores em praça de alimentação, há uma concorrência intensa travada pelas empresas de fast food estabelecidas nesses centros de compras. Nesse contexto, esse trabalho identifica e analisa fatores determinantes da qualidade dos serviços de restaurantes fast food, sob a ótica dos consumidores. O setor de fast food foi dividido em três categorias: temáticos, por quilo e lanchonetes, visando identificar possíveis diferenças nesses segmentos. O universo da pesquisa concentra-se nos consumidores dos restaurantes fast food situados no principal shopping center da cidade de Mauá. A pesquisa é de caráter descritivo e exploratório, cujos dados foram coletados por meio de questionário, baseado no instrumento de análise SERVQUAL, aplicado junto a uma amostra não probabilística de 390 usuários da praça de alimentação. Foi realizada análise fatorial por meio do software estatístico SPSS v19, extraindo cinco fatores determinantes da qualidade dos serviços de restaurantes fast food. Dentre os fatores extraidos, ressaltam-se os que estão ligados à Excelência e à Personalização dos serviços. Os segmentos analisados apresentaram convergências em seus resultados, como a elevada expectativa por parte dos consumidores, além do déficit na qualidade percebida de serviços dos restaurantes fast food, assim como apresentaram divergências em suas análises individuais, evidenciando peculiaridades a cada um desses.
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Leung, Wing-ying, and 梁詠瑩. "Neighborhood deprivation and fast food outlet on adult obesity." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2010. http://hub.hku.hk/bib/B45172912.
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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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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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Zhang, Jiaoyan. "The impact of U.S. quick service on the health and patronage of Chinese urban consumers." Thesis, University of North Texas, 2003. https://digital.library.unt.edu/ark:/67531/metadc4272/.
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Over the last decade there has been a rapid development of United States quick service restaurant companies such as KFC and McDonalds in China. Increasingly urban Chinese consumers patronize these restaurants as a way to experience American culture. For some it is becoming a part of their eating pattern. Recent health studies have demonstrated that nutritional diseases are increasing in China. This study accessed urban Chinese consumers' perceptions about U.S. quick service restaurants and their knowledge about the nutritional value that U.S. quick service food can provide. This study revealed that Chinese consumers' perceptions and knowledge about U.S. quick service impacts their patronage. Additionally, the study determined correlation between consumer patronage and reported health status as well as consumers' length of patronage negative influence on their health status. The results of this study will help U.S. quick service restaurants in educating consumers on nutrition and improving the menus.
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Guo, Hui. "A feasibility study for a quick-service restaurant in Chengdu, China." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006guoh.pdf.
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BURDETTE, HILLARY LOUELLA. "NEIGHBORHOOD PLAYGROUNDS, FAST FOOD RESTAURANTS, AND CRIME: RELATIONSHIPS TO OBESITY IN LOW-INCOME PRESCHOOL CHILDREN." University of Cincinnati / OhioLINK, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1046381248.
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Burdette, Hillary L. "Neighborhood playgrounds, fast food restaurants, and crime relationships to obesity in low-income preschool children /." Cincinnati, Ohio : University of Cincinnati, 2003. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=ucin1046381248.
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Sheringham, Colin James. "A gastronomic meditation on McDonald's /." View thesis, 2008. http://handle.uws.edu.au:8081/1959.7/31861.
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Thesis (Ph.D.)--University of Western Sydney, 2008.A thesis submitted to the University of Western Sydney, College of Arts, Centre for Cultural Research, in fulfilment of the requirements for the degree of Doctor of Philosophy. Includes bibliography.
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Wagner, Jana Louise. "Promoting one low-fat, high-fiber choice in a fast-food restaurant: use of point-of-purchase prompts." Thesis, Virginia Polytechnic Institute and State University, 1987. http://hdl.handle.net/10919/80169.
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This research project investigated a method to promote one low-fat, high-fiber choice in a national chain fast-food restaurant. It is an extension of efforts toward large-scale dietary change. A procedural extension of a prompting strategy was used in an attempt to influence customers to choose a salad. A simple visual and print message based on themes derived from formative and pilot research at the restaurant was presented during two intervention phases of a reversal design. The message, "Be Fit and Healthy; Eat a Low-fat SALAD as Your Meal or Add a Side Salad," was displayed in colorful posters and tent cards which were placed on all the tables. Data from a comparison base in a neighboring town were obtained. A one-month follow-up phase was included in the design. Prices and in-store advertisements were identical in both locations. The existing computerized cash register system was used to obtain accurate, objective data.
Daily and weekly sales percentages of several entrees were obtained. Results of analysis using a correction procedure indicate that when graphically represented, salad sales across phases increased with the introduction of the prompts, and decreased with their removal. In addition, three entrees not represented by associated prompts remained stable across phases. For Salads-combined, results indicate that sales increased about 15% and 9%, respectively, for the first and second intervention phases. Daily temperature during this project was variable. Although a comparison site was used to control for the effects of weather, results indicate that salad prompting may have increased sales more during warmer temperature.
Population demographics were recorded. Analyses of the customer population during this project indicate customers were about equal by gender, and consisted primarily of white, 18-39 years old individuals. The cost for each added salad bought during the intervention was about $.22, and the cost to raise the percent of salad sales, each percent, across the four weeks was about $16.00. Future research should attempt to foster longer term behavior change and integrate multifaceted promotions.Master of Science
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Li, Kuang C. "An analysis of trip generation rates : banks and drive-through restaurants." Connect to resource, 1986. http://rave.ohiolink.edu/etdc/view.cgi?acc%5Fnum=osu1261082876.
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El, Farra Ehab. "The effect of food quality on Burger King's patronage." FIU Digital Commons, 1985. http://digitalcommons.fiu.edu/etd/3255.
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Food quality is a vital factor for the success of many food facilities, Fast food facilities may, however, depend on factors along with food quality to attract patrons. This study attempted to find out if food quality is a major factor prompting customers to eat at a fast food facility. Burger King Corporation was selected to ascertain to what degree quality served to attract business. Data was collected by means of a questionnaire handed to passersby at the Miami International Mall and the Miami Dade Mall to find out the reason why patrons who ate at Burger King selected it. Six factors were covered: fast service, food quality, price, location, advertising and child preference. Results showed that food quality was fourth in prompting customers to eat at Burger King. Location, fast service and price were ranked first, second and third in importance.
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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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Ertekin, Selcuk. "An Assessment of Consumers' Willingness to Patronize Foreign-Based Business Format Franchises: An Investigation in the Fast-Food Sector." Thesis, University of North Texas, 2010. https://digital.library.unt.edu/ark:/67531/metadc28417/.
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This study aimed to address consumers' stereotypical categorizations in the form of essentialist views about foreign cultures and their effect on individual consumers, including their negative or aroused emotions and subsequent retail patronage behaviors. The research mission was to empirically assess the salient dimensions of consumers' states of mind (positive and negative affect, psychological essentialism, epistemic curiosity), states of being (store atmospherics), and states of action (retail patronage behaviors) in a cultural context based on Mehrabian-Russell theory of environmental psychology. Specifically, the retail patronage setting was selected as foreign-based fast-food franchises because it represents both a relevant and timely situational context for consumer behavior. This dissertation makes several contributions to international retail patronage literature. First, it frames curiosity as an aroused emotional state and finds support for the relationship between consumer epistemic curiosity and retail patronage. Second, it provides support for the linkage between consumer affect and retail patronage in an international retail setting. Third, it reveals that affect has a greater impact on retail patronage than epistemic curiosity. The overarching finding of this study is an inability to tie the cultural elements in retail atmospherics, including signs, symbols, and artifacts, to consumer emotions. In addition, we were unable to frame psychological essentialism as a personality trait that would reduce the levels of affect and curiosity in retail store environments characterized by foreign-cultural elements.
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Mamalis, Spyridon. "Consumers attitudes towards fast food restaurants in Greece : an investigation of store image, satisfaction and loyalty." Thesis, University of Newcastle Upon Tyne, 2004. http://hdl.handle.net/10443/646.
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This study deals with the investigation of store image for fast food restaurants in Greece. Understanding factors that influence consumer behaviour is of critical importance for marketing managers of the restaurants under investigation. Image has had a long history in the study of marketing, and as a concept, is one of the cornerstones of consumer behaviour theory. The first research objective was to develop a customized store image scale for fast food restaurants in order to identify key image dimensions and their relative importance in determining consumer choice. An eight-stage process, based on Churchill's (1979), model, guided the development, validation and refinement of the scale. The primary instrument was developed from an extensive literature review and qualitative research. A quantitative survey with a sample of three hundred participants, followed. A seven-factor, 24-item measure was extracted from the purification process. The psychometric properties of the scale were re-evaluated through a second stage analysis with new data collected for the study. The final structure of the scale included six factors consisting of 14 items. The factors were labelled as: a) Adaptation to Locality b) Service c) Facilities d) Food quality e) Place to be and g) Sales incentive program. The scale's reliability, content and criterion validity was established. The construct validity of the scale was evaluated using a number of multivariate methods. The results showed that the scale has adequate construct validity. Much of the work in the marketing area emphasises the implications of image for purchasing behaviour. So, the next stage of the study was the exploration of the complex relationship between perceived store image satisfaction and loyalty using structural equation modelling. The results show that there is both a direct and indirect relationship between store image and loyalty whereby satisfaction acts as mediator. The knowledge and understanding of the underlying factors of store image would be a great help both for academic and commercial reasons. Moreover, the investigation of the complex relationship between store image customer satisfaction and loyalty would be a key tool for strategic marketing planning and implementation.
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Ying, Wai-yin, and 應慧賢. "Marketing in China: an analysis of the rapid growth of the multi-national fast food chains." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2003. http://hub.hku.hk/bib/B27025469.
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Parsa, Haragopal. "Exploratory investigation of organization power, and its impact on strategy implementation and firm performance : a study of the hospitality franchise systems /." Diss., This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-06062008-164617/.
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Jara, Suárez Jeanellis Raquel. "Motivaciones para la cocreación de valor con relación a la lealtad de marca de restaurantes de comida rápida." Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652690.
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La cocreación es una estrategia en la que los grupos de interés de una empresa, ya sea clientes, colaboradores, proveedores, etcétera crean, junto con la marca, productos o servicios con el fin de generar valor y ofrecerles mejores bienes o experiencias. Esta estrategia es empleada para generar valor, relación con los clientes y lealtad.
La presente investigación estará enfocada en el mercado de comida rápida en Perú, en donde se comprobará la existencia de cocreación, el conocimiento de los consumidores acerca de esto, el interés de participar y si esto genera lealtad. Se busca estudiar a personas de 20 a 45 años, quienes son los que más frecuentan dichos restaurantes.
Se reconocerán los beneficios que motivan a la participación de la cocreación, que se presentará en forma de concurso en el que los participantes pueden crear un producto o servicio con la marca de restaurante de comida rápida de su preferencia. Asimismo, las emociones que genera el participar y ganar este concurso, y la existencia de lealtad hacia las marcas que los desarrollan.Co-creation is a strategy in which the stakeholders of a company, whether customers, collaborators, suppliers, etc., create together with the brand, products or services in order to generate value and offer them better goods or experiences. This strategy is used to generate value, customer relationship and loyalty. This research will be focused on the fast food market in Peru, where the existence of co-creation, the knowledge of consumers about this, the interest in participating and whether this generates loyalty will be verified. The aim is to study people between 20 and 45 years old, who are the most frequent at these restaurants. The benefits that motivate the participation of the co-creation will be recognized, which will be presented in the form of a contest in which the participants can create a product or service with the brand of fast food restaurant of their choice. Also, the emotions generated by participating and winning this contest, and the existence of loyalty towards the brands that develop them.
Tesis
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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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Gorzoni, Patricia Miola. "Cultura organizacional e qualidade de vida no trabalho: um estudo com funcionários de um restaurante fast-food." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/18/18157/tde-25112010-091200/.
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Estudos sobre a relação entre Cultura Organizacional (CO) e Qualidade de Vida no Trabalho (QVT) são escassos na literatura científica, principalmente no segmento de restaurantes fast-food. O desenvolvimento de uma investigação que interligue esses dois temas pode contribuir para a gestão da produção e de pessoas nesse segmento de empresas. Portanto, esta pesquisa tem o objetivo de estudar as relações entre a CO e a QVT de funcionários de restaurantes fast-food. Trata-se de um estudo empírico, com delineamento de grupo contrastante (caso e controle) e categórico, com tratamento quantitativo e qualitativo dos dados obtidos. A amostra do estudo foi composta por três organizações localizadas em um mesmo bairro de classe média de uma cidade da região central do estado de São Paulo. A primeira empresa, restaurante fast-food (grupo caso); a segunda, um restaurante vegetariano (grupo controle 1) e a terceira, um restaurante universitário (grupo controle 2). A opção de dispor de um grupo contrastante objetiva facilitar a identificação de características específicas aos restaurantes fast-food. Participaram do estudo um total de 30 funcionários. Instrumentos de pesquisa: a variável CO foi avaliada por meio do Inventário de Valores Organizacionais (IVO) e a variável QVT, avaliada através da Escala de Indicadores de Prazer-Sofrimento no Trabalho (EIPST). A escolha desses instrumentos considerou sua validação e uso em pesquisas brasileiras na área. Além disso, foram utilizadas entrevistas semi-estruturadas com a equipe gerencial do restaurante caso. O estudo qualitativo mostrou-se fundamental considerando o tamanho pequeno da amostra. Os resultados obtidos foram analisados de acordo com as planilhas de cálculos específicas a cada instrumento, e posteriormente relacionados. Os resultados foram discutidos com bases nas contribuições teóricas, empíricas e metodológicas dos estudos referentes à CO, à QVT e à psicodinâmica do trabalho.Investigations about the relationship between organizational culture and employees\' quality of life are scarce on scientific literature, mainly on fast-food restaurants segment. The development of an investigation which co-relate both issues can contribute to management and human resources practices. This paper aims to study the relationship between organizational culture and employees\' quality of life inside fast-food restaurants. Methodology: empirical and categorical studying, with contrasting group design (case and control). Quantitative and qualitative data treatment was done. Sample: three organizations located on the same region and city, state of Sao Paulo. The first of them was the fast-food restaurant (case group); the second was a vegan restaurant (control group 1) and the third was a university restaurant (control group 2). The contrasting group turns easier the identification of particular fast-food restaurants\' features. Research instruments: organizational culture was assessed by Inventario de Valores Organizacionais - IVO (Organizational Values Inventory) and employees\' quality of like by Escala de Indicadores de Prazer-Sofrimento no Trabalho - EIPST (Pleasure-Suffering Indicators Scale). The instruments \'choice concerns the validation and utilization on Brazilian researches. They were examined according to the calculation spreadsheets specific to each instrument, and then connected. Further partly-arranged interviews were done with the fast food\'s managerial team. The qualitative study was crucial considering the small size of the sample. The results were discussed based on theoretical contributions, empirical and methodological studies related to organizational culture, employees\' quality of life and psychodynamics of work.
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Richmond, Sandra Mansell 1944. "The demands-control model in fast-food restaurants: Effects of emotional labor, customer treatment, demands, control, and support." Diss., The University of Arizona, 1997. http://hdl.handle.net/10150/289655.
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In this cross-sectional field study of a fast-food organization, self-report data provided by workers and interview data from managers were used to assess the effects of the work environment on fast-food worker attitudes and behavior. Job demands, worker control and management support (Karasek & Theorell, 1990) were the predictor variables in this research. Additional job demands of emotional labor and customer behavior were measured and tested. Results indicated that control, emotional labor and management support were negatively associated with reported stress and positively associated with reported satisfaction and commitment. Additionally, customer behavior and demands were positively associated with reported stress and customer behavior was negatively associated with reported satisfaction and commitment.
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Blansett, Karen D. (Karen Day). "Prediction of the Job Performance of Restaurant Workers Using a Service Orientation Measure." Thesis, University of North Texas, 1990. https://digital.library.unt.edu/ark:/67531/metadc501115/.
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Service orientation has been suggested to be a work-related behavioral trait that contributes toward overall job performance in certain occupations. Therefore, the Batrus Hollweg Service Questionnaire (SQ), a personality inventory, was hypothesized to predict performance in a sample (N=55) of fast-food restaurant workers whose jobs were primarily composed of service-related elements. A performance evaluation form was created for use as the criterion measure. An alternative scoring system for the SQ was developed, and showed it to be significantly correlated with the criterion. The potential for use of the alternative scoring procedure is discussed.
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Pryll, Richard Leonard. "Solving the solid waste problem : pressure from the public sector for point source reduction /." Online version of thesis, 1992. http://hdl.handle.net/1850/10868.
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Parton, Benjamin John. "Organização sindical e condições de trabalho no setor de fast-food em São Paulo e na Nova Zelandia." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/281649.
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Orientador: Andreia GalvãoDissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Filosofia e Ciencias Humanas
Made available in DSpace on 2018-08-13T21:21:39Z (GMT). No. of bitstreams: 1 Parton_BenjaminJohn_M.pdf: 2832470 bytes, checksum: 672c6e2b3a06d165698eae9ffbf189cc (MD5) Previous issue date: 2009
Resumo: O trabalho no segmento de fast-food, juntamente com os demais segmentos do setor de serviços, cresceu exponencialmente nos últimos 20 anos na Nova Zelândia e no Brasil. Sua forma de emprego é conhecida pela alta rotatividade e intensidade de trabalho; pelos baixos salários; pela juventude da sua mão de obra; e pela ausência de organização sindical. Diferentemente da tendência global, os trabalhadores de fast-food na Nova Zelândia e em São Paulo são representados por sindicatos que foram fundados após o início do processo de abertura econômica nos anos 1980 e 1990. Na Nova Zelândia, o sindicato Unite conseguiu formar uma base entre trabalhadores de fast-food que se filiaram a ele e pagam suas contribuições sindicais voluntariamente. As ações coletivas do sindicato buscam apoio público usando a notoriedade das marcas de fast-food para chamar atenção para sua causa. Desta forma, o sindicato pressionou as grandes empresas de fast-food, e exigiu que o governo aumentasse os mínimos legais que definem as condições de trabalho no setor. Já o Sindicato dos Trabalhadores nas Empresas de Refeições Rápidas (Fast-Food) de São Paulo foi estabelecido em 1996 através do desmembramento da base do sindicato de hotéis e restaurantes na cidade. O novo sindicato negociou uma Convenção Coletiva de Trabalho que baixou os salários e as condições de trabalho no setor para valores próximos aos mínimos legais, reduzindo assim os custos de trabalho das grandes marcas de fast-food na cidade. Palavras-chave: restaurantes de refeições ligeiras; trabalho; sindicalismo; mobilização
Abstract: Labor in the fast-food industry, along with other segments of the service sector, has grown exponentially over the last 20 years in New Zealand and in Brazil. Employment in the industry is characterized by: high staff turnover; an intense working environment; low pay; a young workforce; and the absence of trade union organization. Different to the norms in this globalized sector, fast-food workers in New Zealand and São Paulo are represented by unions established after the commencement of economic liberalization programs of the 1980s and 1990s. In New Zealand, the Unite union was able to establish a membership base amongst fast-food workers who joined the union and voluntarily paid membership fees. The collective actions of the union sought public support using the profile of fast-food brands to attract attention to their cause. In this way, the union pressured large fast-food companies, and demanded that the government raise the legal minimums that define working conditions in the sector. The Fast-Food Workers' Union of São Paulo was established in 1996 through dismembering the membership base of the hotel and restaurant workers union in the city. The new union negotiated an employment award for fast-food workers that lowered pay and working conditions to close to the legal minimums, thus reducing the labor costs of large fast-food brands in São Paulo. Keywords: fast-food restaurants; labor; trade-unionism; mobilization
Mestrado
Mestre em Ciência Política
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Crawford, Alleah M. Hubbard Susan Sorrells. "Empowerment and organizational climate an investigation of mediating effects on the core-self evaluation, job satisfaction, and organizational commitment relationship /." Auburn, Ala, 2008. http://repo.lib.auburn.edu/EtdRoot/2008/SUMMER/Nutrition_and_Food_Science/Dissertation/Crawford_Alleah_4.pdf.
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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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Korshgen, Joyce A. "Worker perceptions of the fast-food giant : interviews with and class comparisons of teenagers working at McDonalds." PDXScholar, 1987. https://pdxscholar.library.pdx.edu/open_access_etds/3716.
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This study examines the relationship between social class and adolescents conceptions of work. Four major areas of the adolescent's work experience are examined: (1) tasks and training, (2) relations with co-workers and managers, (3) organizational structure and change, and (4) family life and work. Forty female adolescent, nonmanagerial employees who worked part time at McDonald's franchise stores were interviewed.
42
Faehr, Aleesha M. "The Relationship Between the Availability of Non-Calorie Nutrition Information at the Point of Purchase and an Individual's Food Purchasing Behavior at Chain Restaurants in King County, Washington." University of Cincinnati / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1367924118.
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Andrade, Zeña Carmen Rosa, Arotinco Deyvi Alexis Camasca, Tipiana Jahayra del Carmen Castillo, and Pardo Vilma Cecilia Chempen. "Pizzas Métricas." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/653343.
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Este proyecto empresarial explora la idea de negocio para la introducción de un restaurante de comida rápida saludable llamado “Pizzas Métricas” en el área de Lima metropolitana. Su actividad principal será la producción, elaboración y comercialización de pizzas artesanales con sabores variados vendidas al peso. Este formato surge de un proyecto en conjunto de los alumnos de la carrera de negocios de la Universidad Peruana de Ciencias Aplicadas (UPC).
A partir de las investigaciones se determinó que existe un nicho de mercado de pizzas artesanales no satisfecho por la oferta de restaurantes de comida rápida en Lima metropolitana.
La meta es captar al consumidor de pizzas con productos de alta calidad, pero con la diferencia que la presentación será exactamente con el tamaño que el cliente desee. Esto para facilitar la decisión de compra y permitir un acercamiento diferente con el consumidor, al dejarles decidir las dimensiones exactas de su pizza y brindándole la oportunidad de probarla antes de adquirirla.
Para su puesta en marcha se necesitará una inversión inicial de S/ 71,678.20; distribuido en maquinaria y equipos S/ 34,080.00, herramientas S/ 2,180.00, muebles y enseres más gastos pre operativos S/ 15,418.200 y finalmente el capital de trabajo S/. 20,000.00. El financiamiento está comprendido; el 50% en un prestamos de terceros y el otro 50% de los aportes de los accionistas. Finalmente, se estima recuperar la inversión en el octavo mes de operaciones.This enterprise project explores the business idea for the introduction of a healthy fast food restaurant called “Pizzas Métricas” in the area of Lima. Its main activity will be the production, making and selling of artisanal pizzas with various tastes sold by weight. This idea is extrapolated from a mixture of different projects from students of the Peruvian University of Applied Sciences (UPC). From research it has been determined that there is a market niche unfulfilled by the offer of the current fast food restaurants in the Lima area. Our goal is to attract the pizza consumer with high quality products with the twist that the pizza will be exactly the size the customer desires. This will ease the purchase decision and to allow a different approach to the customer by allowing them to decide the exact dimensions of their pizza and allowing them to try it buying it. The initial investment will be for S/ 71,678.20; distributed between machinery and appliances for S/ 34,080.00, tools S/ 2,180.00, furniture and other operational expenses for S/ 15,418.20 and working capital of S/ 20,000.00. The financing will be composed as follows: 50% with a loan from a third party and the other 50% from the contributions of the shareholders. Is estimated that the investment will be recovered by the 8th month of operations.
Trabajo de investigación
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Bryans, Robert. "Linking operational excellence to shareholder value : McDonald's as a case study." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/21214.
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Thesis (MBA)--Stellenbosch University, 2004.ENGLISH ABSTRACT: McDonald's is world renowned for the benchmark standards it sets in operations management. This is evidenced by the numerous references in operations management textbooks over the last 10-15 years. However, since 1999, McDonald's has not been able to link this operations excellence to creating shareholder value. In fact, the McDonald's share price has declined by 64 % over the last 4 years. In comparison, Wendy's (McDonald's biggest competition in the US fast food market) share price has increased by 2 % over the same period. Understanding why McDonald's has not been able to link operational excellence and the creation of shareholder value is the reasoning behind this mini-thesis. The hypothesis is that there are a number of factors. which influence shareholder value, and operational excellence is but one of these factors. A literature survey was conducted in order lO understand the underlying theories which link operational excellence and shareholder value creation. Evidence supporting this hypothesis is then presented and discussed. In Chapter 3, McDonald's ability to deliver operational excellence is evaluated against the evidence presented in operations management textbooks and other sources. The success of McDonald's in delivering perfonnance in the other factors affecting shareholder value is then discussed in Chapter 4 and compared to its biggest competition. Firstly, the share price of McDonald's is compared to its biggest competition (Wendy's), then the strategy of McDonald's and its impact on shareholder value creation is discussed, along with McDonald's ability to implement the other important factors and drivers, namely customer value creation, efficiency of value delivery and direct financial impact on shareholders. As a result of the above evidence. it was found that there are two basic reasons why McDonald's has not been able to link operational excellence and shareholder value creation: 1. Relative to its competition, McDonald's has not demonstrated sufficient competence in the other factors, which influence shareholder value creation. These factors are: customer value creation and the efficiency of customer value delivery. This is further evidenced by the financial output measures of McDonald's relative to its competition. 2. McDonald's ability in delivering operational excellence has diminished recently. This is evidenced by falling ratings in customer satisfaction surveys. The above reasons are evidenced by customer satisfaction survey results, comparative financial results and a number of non-direct driver results. In order to increase shareholder value creation, it is recommended that McDonald's change the focus of its strategy from operations to the creation of customer value. In order to support this change, the organisational structure and business processes will have to be changed by top management, who must be the crusaders of this change.
AFRIKAANSE OPSOMMING: McDonald's is bekend vir die maatskappy se wereldklas bedryfs bestuur standaardc. Die standaarde word tel kens na verwys in menige bedryfs bestuur handboeke oor die afgelope 10 tot 15 jaar. McDonald's kon egtcr nie daarin slaag om die hoe bedryfsbetuur standaarde in aandeelhouer waarde te omskep nic. Die waarde van die McDonald's aandele het met 64% gedaaJ oor die afgelope 4 jaar. In kontras het Wendy's (McDonald's se grootste mededinger in die Amerikaanse kitskos mark) se aandeel pryse met meer as 2% gestyg oor dieselfde peri ode. Die redc vir hierdie studie is dan juis om te bepaal waarom McDonald's nie hul voortrcflike bestuurs standaarde kon koppel aan stygende aandeelhouer waarde nic. Die hipotese is dat daar 'n aantal faktore is wat die aandeelhouer waarde van 'n maatskappy bepaal en dat bedryfs bestuur standaarde maar net een van hierdie faktore is. 'n Literatuur studie is gedoen om te bepaal wat die verwantskap is tussen puik bedryfsbetuur standaarde en die skepping van aandeelhouer waarde. Die bewyse vanuit die literatuurstudie is dan gebruik om die hipotese mee te toets. In Hoofstuk 3 is die vennoe van McDonald' s om hoe bedryfsbestuur standaarde te handhaaf evalueer aan die hand van die literatuur studie. McDonald's se sukses in die implementering van die ander faktore wat lei tot verhoogde aandeelhouer waarde is in Hoofstuk 4 bespreek en terselfde tyd vergelyk met die verrnoens van sy grootste mededingers. Eerstens is die aandeelprys van McDonald's met die van sy grootste mededinger (Wendy's) vergelyk en tweedens is die strategie van McDonald's en die impak daarvan op aandeelhouer waarde bespreek. Ander belangrike faktore soos kliente waarde skepping. effektiwiteit van waarde toevoeging en direkte finansiele impak op aandeelhouers is ingesluit in die bespreking. Daar is gevind dat daar twee hoofredes is waarom McDonald's nie daarin geslaag het om bedryfs bestuur uitmuntenheid te omskep in aandeelhouer waarde nie: 1. McDonald's het in vergelyking met sy mededingers nie goed genoeg gedoen m.b.t. die ander faktore wat aandeelhouer waarde bernvloed nie. Hierdie faktore is kliente waarde skepping en effektiwiteit van waarde toevoeging. 2. McDonald's se bedryfs bestuur standaarde het begin afneem. Dit word gestaaf deur laer waarderings in klante tevredenheids bepalings. Die onvermoe van McDonald' s om die bogenoemde faktore te implementeer word deur die klante tevredenheids bepalings, vergelykende finansiele resultate en 'n aantaJ indirekte maatstawwe gestaaf. Daar word dus voorgestel dat McDonald's sy stralegiese fokus moet verskuif vanaf bedryfs bestuur optimisering na kliente waarde skepping. Die organisasie struktuur en besigheids prosesse van McDonald's sal dus deur bestuur herorganiseer moet word om die verandering in strategie te kan ondersteun.
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Truong, Khoa Dang. "Essays on environmental determinants of health behaviors and outcomes." Santa Monica, CA : RAND Corporation, 2008. http://www.rand.org/pubs/rgs%5Fdissertations/RGSD228/.
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Thesis (Ph.D.)--Pardee Rand Graduate School, 2007.Title from title screen (viewed on June 13, 2008). This website links to the complete document in PDF format. Includes bibliographical references.
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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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Niti, Duggal. "Retail Location Analysis: A Case Study of Burger King & McDonald’s in Portage & Summit Counties, Ohio." Kent State University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=kent1196133312.
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Jang, Yisak. "Perceived Value of Fast-food Restaurant Franchises in the USA." FIU Digital Commons, 2015. http://digitalcommons.fiu.edu/etd/1823.
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The main research objective of this study was to find out whether perceived value significantly affects consumers’ purchase intention. Additionally, this study examined if there are any significant differences in perceived value for different fast-food restaurant brands and attempted to identify which fast-food restaurant is perceived to be the industry leader.
A total number of six fast-food restaurants (McDonalds, Subway, Starbucks, Wendy’s, Burger King, and Taco Bell) were selected. Findings showed that among the five perceived service value dimensions, Starbucks is the leader in terms of quality, emotional response, and reputation.
Multivariate analysis of variance (MANOVA) and multiple regression analysis were performed to test the study hypotheses. Results indicated that there were significant differences in perceived value for different fast-food restaurant brands. Besides, monetary and behavioral price significantly affects consumers’ purchase intention. Findings are expected to help hospitality marketers to strategically manage their brands.
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Driskell-Reeves, Rachel L. "Consumer Demand for Nutrition Information on Non-Fast Food Restaurant Menus." Digital Archive @ GSU, 2009. http://digitalarchive.gsu.edu/nutrition_theses/27.
Full textAbstract:
Purpose: The growth in obesity rates across the United States has been associated with increased consumption of energy dense meals consumed away from home. In an effort to help consumers make healthier food choices, some state law makers have begun to require the inclusion of nutrient information on fast food and chain restaurant menus. The objective of this research was to discover whether a consumer demand exists for healthier menu options and for disclosure of nutrient information on restaurant menus. Since much of the previous research has been concerned with fast food dining, this research was focused on examining the preferences and behaviors of diners at non-fast food restaurants. Methods: Eighty-four adults completed self-administered questionnaires during public expositions in the metropolitan Atlanta area. Results were tabulated frequencies and percentages. Comparisons were examined between gender and dining-out frequency categories. Results: Approximately 76% of participants indicated they had been concerned about ordering healthier menu items during the preceding month. Eighty-seven percent indicated a desire for disclosure of at least one specific nutrition fact on restaurant menus. Ninety-two percent indicated they would at least sometimes order menu items denoted as healthier on a restaurant menu. Women were more consistent than men in their demand for healthier food qualities. Conclusions: Results suggest that consumer demand does exist for healthier menu options and for nutrient information on restaurant menus. Further research will be necessary to determine how access to nutrient information will affect consumer choices.
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Cuba, Villeta Jorge Enrique, and Casquino Alí Vargas. "Plan de negocios para un restaurante fast food de comida peruana." Universidad Peruana de Ciencias Aplicadas - UPC. Escuela de Postgrado, 2009. http://hdl.handle.net/10757/273875.
Full textAbstract:
El presente trabajo consiste en el estudio y propuesta del proyecto para la instalación de un restaurante de comida criolla rápida que cumpla con los estándares de las franquicias internacionales basadas en la modalidad de fast food y que se pueda adaptar al mercado de Lima Metropolitana Con ello se busca el desarrollo de un nicho de mercado a satisfacer y que pueda brindar expectativas de rentabilidad