Rozprawy doktorskie na temat „Fast food industry”
Utwórz poprawne odniesienie w stylach APA, MLA, Chicago, Harvard i wielu innych
Sprawdź 50 najlepszych rozpraw doktorskich naukowych na temat „Fast food industry”.
Przycisk „Dodaj do bibliografii” jest dostępny obok każdej pracy w bibliografii. Użyj go – a my automatycznie utworzymy odniesienie bibliograficzne do wybranej pracy w stylu cytowania, którego potrzebujesz: APA, MLA, Harvard, Chicago, Vancouver itp.
Możesz również pobrać pełny tekst publikacji naukowej w formacie „.pdf” i przeczytać adnotację do pracy online, jeśli odpowiednie parametry są dostępne w metadanych.
Przeglądaj rozprawy doktorskie z różnych dziedzin i twórz odpowiednie bibliografie.
Johansson, Sara, i Michaela Eriksson. "Mattrender : Slow food vs Fast food". Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-33323.
Pełny tekst źródłaB-uppsatser
Castillo, Maria Gabriela. "Establishing a fast food industry in Venezuela". Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000castillom.pdf.
Pełny tekst źródłaGould, Anthony Morven Francis, i n/a. "Employment Relations In The Fast Food Industry". Griffith University. Griffith Business School, 2006. http://www4.gu.edu.au:8080/adt-root/public/adt-QGU20061106.114525.
Pełny tekst źródłaGould, Anthony Morven Francis. "Employment Relations In The Fast Food Industry". Thesis, Griffith University, 2006. http://hdl.handle.net/10072/366873.
Pełny tekst źródłaThesis (PhD Doctorate)
Doctor of Philosophy (PhD)
Griffith Business School
Griffith Business School
Full Text
Cross, Darren. "Employee Retention Strategies in the Fast Food Industry". ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3936.
Pełny tekst źródłaBarakeh, Noura. "Fast Food Industry Purchase Process : A Study on Sustainability and Healthy Food". Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-35482.
Pełny tekst źródłaBebe, Imelda A. "Employee Turnover Intention in the U.S. Fast Food Industry". ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2065.
Pełny tekst źródłaHollis, Christa. "Developing Generation Z Fast Food Service Industry Leaders Through Training". ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4451.
Pełny tekst źródłaSadi, Muhammad A. "International business expansion through franchising: the case of fast-food industry". Diss., Virginia Tech, 1994. http://hdl.handle.net/10919/39038.
Pełny tekst źródłaPh. D.
Schlund, Jonell E. (Jonell Elaine). "A strategic analysis of the trends in the fast-food franchise industry". Thesis, Massachusetts Institute of Technology, 1988. http://hdl.handle.net/1721.1/14539.
Pełny tekst źródłaUkandu, 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.
Pełny tekst źródłaMotivating 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.
Do, Thi Kim Chi. "Plastic Waste Management and Policy in the Fast Food Industry in Vietnam". Thesis, Griffith University, 2021. http://hdl.handle.net/10072/403642.
Pełny tekst źródłaThesis (PhD Doctorate)
Doctor of Philosophy (PhD)
School of Eng & Built Env
Full Text
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.
Pełny tekst źródłaSnyman, Dion Cedric. "An exploration of market growth and development stategies for franchising a selected fast food outlet". Thesis, Port Elizabeth Technikon, 2003. http://hdl.handle.net/10948/128.
Pełny tekst źródłaAshraf, A. K. (Abdul Kareem Mohamed). "Cross-functional conflicts in new product launches in the food industry". Doctoral thesis, Oulun yliopisto, 2014. http://urn.fi/urn:isbn:9789526206455.
Pełny tekst źródłaAbstrakti Väitöstutkimuksessa tarkastellaan yrityksen toimintojen välisiä konflikteja uusien tuotteiden lanseerauksen yhteydessä. Empiirisenä kohdetoimialana tarkastellaan elintarviketeollisuutta, erityisesti nopeasti liikkuvien kulutustuotteiden kontekstissa. Tutkimuksen tarkoituksena on kehittää empiirisesti perusteltu malli toimintojen välisistä konflikteista uusien tuotteiden lanseerauksessa elintarviketeollisuudessa. Tutkimuksen teoreettinen lähestymistapa hyödyntää resurssiperustaista teoriaa. Työssä laaditun teoreettisen viitekehyksen avulla voidaan analysoida konfliktien mahdollistajia, toimintojen välisiä konflikteja ja uusien tuotteiden lanseerausta. Tutkimuksen empiirisessä osassa on toteutettu laadullinen tapaustutkimus, joka sijoittuu maantieteellisesti ja kulttuurisesti Saudi Arabiaan. Tutkimusaineisto kerättiin pääasiassa haastattelemalla valitun kohdeyrityksen edustajia sekä kahden strategisen kumppaniyrityksen edustajia sekä kahden kilpailijayrityksen edustajia. Teoreettista viitekehystä täydennettiin ja täsmennettiin empiirisen aineiston analyysin avulla. Tutkimustulokset osoittavat, että toimintojen välisiä konflikteja voidaan kategorisoida tehtävään ja suhteisiin liittyviin konflikteihin. Markkinointiresurssien rooli toimintojen välisissä konflikteissa näyttäytyi monimutkaisempana kuin olemassa oleva kirjallisuus antoi olettaa. Teoreettista mallia muokattiin empiirisen analyysin perusteella. Tutkimus tarjoaa useita teoreettisia kontribuutioita ja liikkeenjohdollisia implikaatioita liittyen toimintojen välisiin konflikteihin uusien tuotteiden lanseerauksessa
Goraya, Muneeb, i Ibrahim Zaaroura. "Alignment of service characteristics with competitive strategy & customer satisfaction : A Comparative study in fast food industry". Thesis, Högskolan i Jönköping, Internationella Handelshögskolan, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-30277.
Pełny tekst źródłaDu, Shuai, i Elodie Lu. "Competition Between National Company and Global Company in the Swedish Fast Food Industry: A Case Study of MAX". Thesis, Karlstads universitet, Avdelningen för företagsekonomi, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-32726.
Pełny tekst źródłaZhang, Qinjie, i Longyu Zhou. "Cultural adaptation pattern analysis of McDonald's and KFC in the Chinese market". Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-176311.
Pełny tekst źródłaWignall, Andrea. "Nelson Mandela Metropolitan University students' perceptions of sexualised advertisements of three South African fast food brands". Thesis, Nelson Mandela Metropolitan University, 2011. http://hdl.handle.net/10948/d1011443.
Pełny tekst źródłaGalloway, 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.
Pełny tekst źródłaYu, Cui, i Ting Zhang. "American Fast Food in Chinese Market: A Cross-Culture Perspective : The Case of KFC and McDonald's". Thesis, Halmstad University, School of Business and Engineering (SET), 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-3676.
Pełny tekst źródłaCulture differences play a significant role in the international marketing, which has drawn many researchers‟ attention. This dissertation will focus on how the cross-cultural environments influence the choice of marketing strategies.
The theoretical framework of this study mainly contains cross-culture theories and 4P marketing strategy. These theories are put together in an analytical model where a connection between the two theories is explained that will be used as a foundation in gathering and analyzing the empirical findings.
The qualitative research strategy is employed in this dissertation. Utilizing the multiple case studies, we choose two sample companies both from USA. The empirical data was gathered through semi-structured interviews on the telephone. Data was also supplemented with secondary data such as company web pages and scientific articles.
The conclusion can be drawn from this study is that culture differences influence the 4P marketing strategies in both of the companies in different ways. Language, value and customer behaviors of a national culture are main factors to affect the implementation of marketing strategy in the international markets.
Vuik, Fabian, i den broeck Ro Van. "Low-Skilled Employee RetentionPractices in the Fast Food Industry : A study of retention practices within the Verhage FastFood franchise". Thesis, Umeå universitet, Företagsekonomi, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-76208.
Pełny tekst źródłaDesposorio, Paredes Yashayra Vannia, i Rabines Mariell Alessandra Pimentel. "Relación entre marca e intención de compra en restaurantes tradicionales de fast food en personas de 18 a 35 años que consumen en el sector 6 de Lima Metropolitana". Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/654788.
Pełny tekst źródłaIn the last few years, fast food restaurants have been well received in Peru with their increased sales and their new establishments; however, there is nothing that proves how traditional restaurants performance has changed in this sector after e-commerce appeared. This investigation seeks to know about the existence of a relationship between the brand and the purchase intention in fast food traditional restaurants in 18 to 35-year-old people that consume in sector 6 of Metropolitan Lima. Also, to figure out if the brand’s dimensions (perceived quality, perceived risk, and customer value) could generate a purchase intention in this kind of restaurants. For this investigation, the methodology had a correlational scope with an non experimental/cross-sectional /causal-correlational design; in addition, as support was used an experimental investigation that handles the following structure: First, three in-depth interviews that were made with the objective of knowing more about the sector, at the same time, two focus group to know better about the consumers and their preferences. In second place, 250 surveys were applied on a Likert scale with questions divided in an equitable way between the brand’s dimensions and the purchase intention variable, in which the obtained results prove that customer value is the dimension with the highest correlation. In addition, there is a comparison with the obtained results in another country, as well as provided conclusions and recommendations for interested users.
Tesis
Nguyen, Thi Bich Diep, i Junu Maiya Balami. "Research on response and relations between customers and brand equity : A comparative study of McDonald and Max in Sweden". Thesis, Högskolan på Gotland, Institutionen för humaniora och samhällsvetenskap, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hgo:diva-932.
Pełny tekst źródłaLuytjes, Martin C. "THE RELATIONSHIP BETWEEN HIGH-PERFORMANCE HUMAN RESOURCE MANAGEMENT, ORGANIZATIONAL CITIZENSHIP BEHAVIOR, AND UNIT PERFORMANCE AND VOLUNTARY TURNOVER IN THE FAST FOOD FRANCHISE INDUSTRY". NSUWorks, 2017. http://nsuworks.nova.edu/hsbe_etd/128.
Pełny tekst źródłaPovarava, Nastassia, i Natalija Borovkova. "Flexibility in Supply Chain. A case study of ICA AB (Non-Food/Clothing) and sub-case of ZARA". Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Centre of Logistics and Supply Chain Management, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-18245.
Pełny tekst źródłaAfrica, Rochelle. "The relationship between authentic leadership and employee psychological capital in an organisation within the fast moving consumer goods food industry (FMCG), Western Cape". The University of the Western Cape, 2017. http://hdl.handle.net/11394/5770.
Pełny tekst źródłaThe recent economic situation in South Africa including the weak rand has led to a number of problems within the workplace including, retrenchment, unemployment, protracted strikes, decrease in motivation and fear of being jobless (Du Plessis & Barkhuizen, 2012). Instead of focusing on how the economy negatively affects employees with regards to their burnout, stress and job insecurity, organisations need to take a more positive approach and consider how individuals persevere through challenging times and still maintain a high sense of work performance. Recently that notion has changed as organisations moved their focus to positive organisational psychology. The positive psychology movement was spearheaded by Martin Seligman (Luthans, 2002). Seligman who was the American Psychology Association President began to understand and realised that little focus was given to the individual?s strength and that was how the positive psychology movement started (Luthans, 2002). Authentic leadership studies the leader?s transparent and genuine leadership style. Authentic leadership is an important leadership characteristic as the employees will start to trust their authentic leaders and hence the leader will be more likely to role-model behaviours that include hope, efficacy, resilience, and optimism, which form the core dimensions of psychological capital. The study will establish whether the leader?s leadership style has an impact on the employee?s psychological capital. Data was collected through the psychological capital questionnaire (PCQ) the authentic leadership questionnaire (ALQ) and a biographical questionnaire. Probability sampling was used to gather the data of the present study. The data was analysed using statistical package for social science (SPSS).The study found that there was a relationship between authentic leadership and the three dimensions of psychological capital (hope, efficacy, and optimism). The dimension of resilience had no correlation with authentic leadership, which means that the leader?s leadership style does not influence or motivate the employee to be resilient. From the findings, it is evident that the organisation needs to focus more on the authentic leadership behaviours and resilience of employees. This is likely to assist the organisation with improving retention and engagement of employees.
Rosqvist, Erik, i Rebin Mohammadi. "Kan snabbmat vara grön? : En studie om hur snabbmatskedjorna positionerar sig på marknaden genom att använda sig av grön marknadsföring". Thesis, Södertörns högskola, Företagsekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-41273.
Pełny tekst źródłaProblemdiskussion: Miljöfrågorna är idag dominerande i samhället och konsumenterna förväntar sig att företag därför tar mer ansvar för miljön. Snabbmatsindustrin har varit i blåsväder gällande miljö-och hållbarhetsarbete och på så sätt fått en yttre press att arbeta mer miljövänligt därför har de börjat ta mer ansvar och marknadsför mer gröna produkter och hållbarhetsarbete. Samtidigt finns det en misstro från konsumenterna om trovärdigheten i dessa gröna budskap. Syfte: Syftet med denna uppsats är att studera och synliggöra hur grön marknadsföring används av företag inom snabbmatsindustrin för att positionera sig på marknaden. Dessutom ämnar vi även att undersöka hur och om den gröna marknadsföringen påverkar konsumentens varumärkesuppfattning och köpbeteende. Metod: Denna studie bygger på både kvalitativa och kvantitativa metoder. De kvalitativa metoderna bestod av innehållsanalys av reklamfilmer från två snabbmatsrestauranger i Sverige och observationer i restauranger. Den insamlade datan har vidare stärkts med fakta från respektive företags hållbarhetsrapporter. Den kvantitativa delen bestod av en enkätundersökning och hade som syfte att förstå hur konsumenterna uppfattar fallföretagens varumärke. Slutsats: Utifrån resultaten av studien går det att konstatera att företagen gör miljömässiga initiativ för att förbättra sin image. De båda fokuserar på teman som mat och miljö där båda använder sig av likvärdiga satsningar såsom vegetariska rätter och självbeställlningskassor. Däremot var det stor skillnad på hur konsumenterna uppfattar dessa två varumärken. De likartade verksamheterna använder sig av olika strategier för att kommunicera sitt gröna budskap som i sin tur positionerar varumärket från ett konsumentperspektiv.
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.
Pełny tekst źródłaTlolková, Kristýna. "Podnikatelský plán". Master's thesis, Vysoká škola ekonomická v Praze, 2011. http://www.nusl.cz/ntk/nusl-150009.
Pełny tekst źródłaDahl, Martina, i Anna Johnsson. "Extending the Understanding of Sales promotions’ Influence on Brand Knowledge : A Quantitative Study". Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-44946.
Pełny tekst źródłaLindmark, Fredrika, i Julia Hedström. "Brand Identity Management inom snabbmatsindustrin : En kvalitativ fallstudie på Bastard Burgers". Thesis, Luleå tekniska universitet, Institutionen för ekonomi, teknik, konst och samhälle, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-85612.
Pełny tekst źródłaOsuagwu, Stanley. "Analyzing Fact Based Preventive Approach to Address Foreign Material Contamination in the Food Industry". Thesis, The George Washington University, 2017. http://pqdtopen.proquest.com/#viewpdf?dispub=10636623.
Pełny tekst źródłaAnalyzing fact based preventive approach to address foreign material contamination in the food industry is a necessary analysis, focused on using statistical evaluations to analyze the disturbing trend of foreign material food recall in the meat and poultry industry today. Even though recalls due to microbiological contaminations and allergens seem to get more media attention, foreign material meat and poultry food contaminations are also on the rise and the market is starting to show disturbing trends of increasing volumes of products that are recalled due to potential adulteration.
Unfortunately, tighter regulatory oversight and new food safety modernization acts have not demonstrated significant success towards reducing the occurrence of these foreign material food recalls. It appears that the incident rates have remained somewhat flat year over year, but the volume of product that are being destroyed due to extraneous material contaminations continues to show exponential increase.
Food producers cannot continue to conduct business as usual in a world that is constantly changing. They must begin to adapt and invest in technology and in fact based foreign material prevention initiatives, in order to close the disparity in technology between the production equipment and the foreign material detection equipment.
The outcome of my research has suggested that maintaining a status quo to foreign material prevention has not proven successful in limiting recall occurrences in the food industry. The research supports that a switch to fact based prevention approach can yield superior outcomes that are beneficial to both the food manufacturers and food consumers.
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.
Pełny tekst źródłaENGLISH 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.
Siegfried, Andreas. "Status und Trends der Einbindung externer Partner in den Innovationsprozess Eine Analyse im Fast-Moving-Consumer-Goods Non-Food Bereich /". St. Gallen, 2007. http://www.biblio.unisg.ch/org/biblio/edoc.nsf/wwwDisplayIdentifier/04605382001/$FILE/04605382001.pdf.
Pełny tekst źródłaChan, Yip-wai Edward. "A preliminary study on cooking oil waste management in Hong Kong /". Hong Kong : University of Hong Kong, 1998. http://sunzi.lib.hku.hk/hkuto/record.jsp?B2012613X.
Pełny tekst źródłaShih, Yang-Ter. "Development of a low-fat Chinese-style sausage /". [St. Lucia, Qld.], 2001. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16207.pdf.
Pełny tekst źródłaBurton, Zachary T. "Servants to the Lender: The History of Faith-Based Business in Four Case Studies". Bowling Green State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1499366069449044.
Pełny tekst źródłaChaio-Ying, Huang, i 黃喬穎. "Employee theft in fast-food chain industry". Thesis, 2008. http://ndltd.ncl.edu.tw/handle/55035282446882624796.
Pełny tekst źródła國立臺北大學
犯罪學研究所
97
By using interviews and observations, the study attempts to investigate the employee theft in fast-food chain industry. The interviewees include, respectively 2 fast-food chain industry superintendents and 4 employees. 2 restaurants were chosen purposely to observe their situational crime prevention designs. Our findings indicate that employee theft exists in all subjects, misbehaviors including unauthorized consumption of food and drinks, eating more food than company policy allowed, giving unauthorized free food to employee’s relatives and friends, and stealing the complimentary toy or goods. Although has these circumstances to occur, but often the doers, their colleagues and superintendents do not perceive it as a “problem”. Such matters as stealing food and drinks are not condemned by superintendents in the fast-food chain industry can arguably cause by the small value of stolen food/drinks, the transferable cost of stolen goods to customers, and the easy “justified” bookkeeping work. Some situational crime prevention technologies to reduce employee theft are suggested in the last section of the study.
Royle, Tony, i B. Towers. "Labour Relations in the Global Fast-Food Industry". 2002. http://hdl.handle.net/10454/6580.
Pełny tekst źródłaThe fast-food industry is one of the few industries that can be described as truly global, not least in terms of employment, which is estimated at around ten million people worldwide. This edited volume is the first of its kind, providing an analysis of labour relations in this significant industry focusing on multinational corporations and large national companies in ten countries: the USA, Canada, the UK, the Netherlands, Germany, Australia, New Zealand, Singapore, and Russia. The extent to which multinational enterprises impose or adapt their employment practices in differing national industrial relations systems is analysed, Results reveal that the global fast-food industry is typified by trade union exclusion, high labour turnover, unskilled work, paternalistic management regimes and work organization that allows little scope for developing workers' participation in decision-making, let alone advocating widely accepted concepts of social justice and workers' rights.
Shih-ChinLee i 李世欽. "The Determinants on Sales of Fast-Food Restaurant Industry". Thesis, 2019. http://ndltd.ncl.edu.tw/handle/j4yrp5.
Pełny tekst źródła國立成功大學
高階管理碩士在職專班(EMBA)
107
The research of this thesis put emphasis on McDonald's in Yunlin, Chiayi, Kaohsiung and Pingtung, the South counties of Taiwan, not only to figure out the effects about apps that collect customers’ satisfaction survey that given by the industry but the results of the influence of the overall revenue and the performance of enterprise. The first step of the research is to gather the essay and related information of Taiwanese customers’ satisfaction and then, to have the in-depth interviewswith managers who work in McDonald's to generalize the viewpoints of them and the suggestions of the internal staffs. Moreover, I took descriptive statistics, Pearson correlation and regression analysis to analyze the results from collecting the various operation performance surveysuch as overall customer satisfaction survey, average customer flow and the result of promotion to understand their interactions and correlations. I hope to know well about either the norm of customers’ satisfaction to build up the customers’ brand loyalty or the satisfaction of every stages of the process of business activities. Thus, we can find the business advantage of Western fast food restaurants to improve their performance. As we know, the researches of relevance of customers’ satisfaction and the revenue are rare. In a word, the thesis tried to find the dimension of the measurement of Western Fast food restaurants and the correlation between customers’ satisfaction and industry performance. We can find some facts from the research. When we want to meet customers’ satisfaction,’Quality’, ‘Friendly’, ‘Clean’, ‘Tempo’ and ‘Recommendation’ are the crucial factors. And, always try to lift ‘Recommendation’ to meet customers’ satisfaction and ‘Average Customer Flow’, ‘Earned Interest Rate’, ‘Platform Economics Mode’, ‘Promotional Score’, ‘Business Floor’ and ‘Number of Service persons’ also have the positive influences on the revenue.
Son, Dao Trung, i 桃忠山. "Factors influencing customer retention for fast food industry in Vietnam". Thesis, 2016. http://ndltd.ncl.edu.tw/handle/12759778636093664269.
Pełny tekst źródła南臺科技大學
商管專業學院
104
This dissertation analyzes factors affecting to customer retention in fast food industry in Vietnam. Nowadays, customer retention is being an important managerial issue, especially in the context of saturated market or dynamic market with a lot of competitors. Customer retention has also been acknowledged as a key objective of relationship marketing, primarily because of its potential in providing superior relationship economic. It costs less to retain rather than to acquire new customers. Thus, customer retention plays an important role in successful of prosperity of any company. The study analyzes the mains factors affecting to customer retention in fast food industry in Vietnam. The results show that brand preference, perceived value, perceived equity, service quality, customer satisfaction have significant influence on customer retention. The finding of this study may help fast food companies see the level of customer retention, and then recommend them solution for problems they are facing. It also may help traditional restaurants find out the way to keep their customer in a very competitive market.
Chen, Meng-hsiu, i 陳孟秀. "Applying Innovation Technologies to enhance Customer Experience in Fast Food Industry". Thesis, 2018. http://ndltd.ncl.edu.tw/handle/4b4q83.
Pełny tekst źródła國立中山大學
管理學院高階經營碩士學程在職專班
106
Restaurant Business is an important part of the Service Industry and an indispensable part of our social life. With economic growth, cultural interaction and technology advancement, restaurants are no longer just a places for eating foods, but a places for total consumption experience. This is especially true when technologies are popping up to provide more personal service to customers with high expectations. This study shows how service science methodology can be applied to the adoption of innovative technologies that helps solve service problems, fulfill the needs of customers and improve customer service holistically. This study starts with using the “Service Blueprint” as a tool to identify service problems in the service process. Customer feedback data were then used to identify crucial concerns of customer such as service speed and friendliness. Experts were then interviewed to find innovative technological alternatives for solving the problem. Mobile apps, McD’s SOK, robots, and table service were suggested and evaluated by a questionnaire survey. We collected data about customers’s perception of the value of these alternatives. Cost benefits analysis was then used to choose the optimal one. The contributions of this study includes the following.We show how service science method can be applied to find innovative solutions for improving customer experience in restaurant chain such as McDonalds.Our findings can set directions for restaurants to look into their service process and use new technologies to provide personalized service to their customers. This study indicates the potential for the restaurant business to enhance in the midst of healthy competition. Both customers and stakeholders will be benefited.
"Managing customer for value in catering industry (fast food) in Hong Kong". 2003. http://library.cuhk.edu.hk/record=b5891385.
Pełny tekst źródłaThesis (M.B.A.)--Chinese University of Hong Kong, 2003.
Includes bibliographical references (leaves 88-90).
ABSTRACT --- p.i
TABLE OF CONTENTS --- p.ii
LIST OF CHARTS --- p.v
LIST OF FIGURES --- p.v
CHAPTER
Chapter I. --- INTRODUCTION --- p.1
Chapter II. --- THE BUSINESS ENVIRONMENT OF CATERING INDUSTRY --- p.3
Demographic Environment --- p.4
Economic Environment --- p.5
Social-cultural Environment --- p.7
Chapter III. --- THE INDUSTRY ENVIRONMENT OF CATERING MARKET IN HONG KONG --- p.8
Rivalry among Competing Firms in Industry --- p.9
Cafe de Coral --- p.9
Fairwood Holdings --- p.10
Maxim's Group --- p.11
Local small individual fast food restaurants --- p.11
McDonald's --- p.12
Kentucky Fried Chicken --- p.13
Delifrance --- p.13
Threats of New entrance --- p.14
Bargaining Power of Customers --- p.14
Threats of Substitutes --- p.16
Influence of Stakeholder --- p.17
Comments from nutrition specialists --- p.18
Government regulations --- p.18
Environmentalists --- p.19
Bargaining Power of Suppliers --- p.20
Summary of the analysis on Industry Environment --- p.21
Chapter IV. --- THE EXISTING CUSTOMER RELATIONSHIP MANAGMENT IN FAST FOOD INDUSTRY --- p.23
The current role of CRM in fast food industry in Hong Kong --- p.24
Chapter V. --- CUSTOMER SURVEY --- p.27
Positioning of fast food restaurants ranked by customers --- p.28
Customers' consumption behaviours --- p.29
Number of visits --- p.30
Factors influencing the choice --- p.30
Factors creating negative experience --- p.37
Summary of results --- p.40
Chapter VI. --- RECOMMENDATION ON IMPLEMENTING CRM IN FAST FOOD INDUSTRY --- p.41
Consideration of Implementing CRM --- p.41
Define the objective --- p.43
Define the customer --- p.44
Design of the CRM business model in the business operation --- p.45
Implementation and Training --- p.47
Data collecting from customers --- p.48
Data Analysis for Branch Control --- p.50
Data Transfer to Suppliers --- p.51
Data Flow to Financials and Accounting --- p.51
Data used by Sales and Marketing --- p.52
Data Analysis for Procurement and Inventory Control --- p.52
Staff Arrangement --- p.53
"Measure Results, Maintain and Operate " --- p.53
Chapter VII. --- THE IMPORTANCE OF CRM TO THE FAST FOOD INDUSTRY --- p.55
Winning in the Competition --- p.56
Easy to define target customers --- p.58
Retain Loyal Customers and Attract New Customers --- p.59
Improve Customer Service --- p.60
Improved marketing and cross-selling effectiveness --- p.60
Improve brand / corporate image --- p.61
Utilization of resources --- p.62
Coordination with external parties --- p.63
Facilitate of internal operation --- p.63
Chapter VIII. --- THE REASON FOR LOW USAGE OF CRM IN THE INDUSTRY --- p.65
Chapter IX. --- CONCLUSION --- p.68
APPENDIXES --- p.69
Appendix 1 Exhibit 1 : The statistics of restaurant receipts & purchase for 2Q 2002 --- p.69
Appendix 2 Exhibit 2: The movement of total restaurant receipts 2Q 2002 --- p.69
Appendix 3 Exhibit 3: The GDP of Hong Kong from (2001 -2002) --- p.70
Appendix 4 Exhibit 4: The Employment distribution --- p.70
Appendix 5 Exhibit 5: The population structure in year 2001 --- p.70
Appendix 6 Exhibit 6: The 5-Year Financial Summary of Cafe De Coral --- p.71
Appendix 7 The English and Chinese version of the questionnaire --- p.73
Appendix 8 Results of the survey: Part 1 --- p.79
Appendix 9 Results of the survey: Part II --- p.80
Appendix 10 Results of the survey: Part III --- p.85
Appendix 11 Results of the survey: Implication --- p.87
BIBLIOGRAPHY --- p.88
Velasquez, Zindy Gabriela Bertrand. "The determinants of customers’ trust and perceptions in the fast food industry". Master's thesis, 2018. http://hdl.handle.net/10400.8/3578.
Pełny tekst źródłaLee, Yu-wen, i 李玉文. "A Study on American Leading Brand of Fast Food Industry Development in Taiwan". Thesis, 1999. http://ndltd.ncl.edu.tw/handle/47bz22.
Pełny tekst źródła靜宜大學
企業管理學系
87
Transnational services have become important in recent year. In the published research, however, there has been little mention of longitudinal data tracking the sequences of foreign investment. As the factors affecting foreign firms'' decisions on how they enter the market change, the original entry strategy will be modified. Those factors include host country''s environment, home company''s international strategy and the cooperation with host country firm. In this paper, we study American leading brand of fast foods (McDonald''s, KFC and Pizza Hut) on how they develop their business in Taiwan over the past decades. This study, covering a fifteen-year period (1983-1998) of data collection and depth interviews, examines changes of American fast foods in Taiwan over phases of penetration, modification and expansion. This article offers insight into what strategies of cross-national management American fast foods have being using. To those Taiwan''s entrepreneurs attempting to go abroad or establish chain-store business, this article also gives good advises.
Chen, Yi-Jen, i 陳怡臻. "The Relationship of American Fast-Food Industry, Lifestyle with Dietary Habit and Obesity". Thesis, 2008. http://ndltd.ncl.edu.tw/handle/32167034379405933861.
Pełny tekst źródła淡江大學
美國研究所碩士班
96
During 1960-1970, American fast-food industry comes out and influences American lifestyle and dietary habit; meanwhile, obese crisis occurs on their surrounding. Recent decade, experts and people in America think about this controversial issue of obesity and fast food related. Automobile industry and food-processing industry provide a well-endowed environment for new fast-food industry. Fast food regarded as the prepared food shortens the time of meal preparing and is so popular in the United States. Thanks for technology, large scale economy development of fast food industry is resulted from media marketing and mass production. Besides, fast-food industry sponsors school education programs, and impacts decision making of government with lobbying. Although fast-food industry offers financial donations for private and public schools in the United States, it influences more children dietary habit by lunch contracting and vending machine. “Supersize” is a well-known marketing strategy in fast-food restaurants that you buy more and save more. Thus, American people get used to eating a large portion. The supersize of body extends from their clothes, shoes, furniture to everywhere. Most importantly, obesity is not only caused by genetic determinism but worked out according to social surrounding. After discussing the history of fast-food industry, American lifestyle and dietary habit, we are going to realize the correlation between obesity and disease and looking over the circumstance of American weights (Their Body Mass Index). The thesis also mentions that who should take responsibility for American obesity. Finally, the thesis is looking forward seeing people in any countries have good health condition and then pursuing win-win situation for consumers and producers.
Shih, Ya-Wei, i 石雅薇. "Post Strategies and Comment Analysis in Facebook Fan Pages of Fast Food Industry". Thesis, 2019. http://ndltd.ncl.edu.tw/handle/npv8b7.
Pełny tekst źródła輔仁大學
國際經營管理碩士學位學程
107
Since the customers are of high importance in the fast food industry, fast food companies began using Facebook fan pages as their method for providing information to the customers and interacting with them. In this study, the Facebook data such as posts, likes, comments and shares by the customers relating to the four fast food companies, Taiwan McDonald’s, Taiwan Burger King, USA McDonald’s and USA Burger King were collected. This is done to know the companies’ post strategies when it comes to manage their fan pages. In addition, to further understand the data collected, this study includes content analysis, descriptive analysis, text mining, evaluation metrics and ANOVA used to understand the reaction from the customers. The results show that informative post is very essential in fast food industry. Besides, this paper also finds that Taiwanese enjoy online activities, and they think the food from McDonald’s and Burger King are delicious; however, part of the customers don’t eat beef so these two companies will get negative sentiment score easily from customers once they only provide their beef-made meal. On the other hands, Americans pay more attention on APP, people, and food. At last, the sentiment score will follow the event that happened in 2018 which means the post from fast food industry do influence the customer’s reaction and sentiment on the fan pages.
Yu-ping, Fan, i 范育萍. "A Study on Business Strategy of Taiwan Food and Beverage Industry - Case Study of Western Fast-Food Chains". Thesis, 2008. http://ndltd.ncl.edu.tw/handle/26435118976864386512.
Pełny tekst źródła東海大學
管理碩士在職專班
96
With the development of the society, dinning out has become a way of life for the people in Taiwan. This phenomenon attracts entrepreneurs to invest dining industry respectively. In addition, the international food & beverage chains and various cuisines march into Taiwan successively. It also makes the Taiwan’s food & beverage market develop prosperously in recent years. Either domestic or international enterprises all do their best to survive and benefit on the market. Especially the constantly new joiners make the competition of the quite fierce. Relative to the management advantage of international food & beverage chains, the development of domestic enterprises seem to fell short of their expectations in recent decade. It is an important topic for the domestic enterprises to study the successful business strategies of international chains in order to become the famous global brands. Base on the research background and motivations mentioned above, this research attempts an understanding on the development trends of Taiwan food & beverage industry through discussing the trends in consumption and industry characteristic, then to analyze the business strategies of the food & beverage chains. Furthermore, the focus of the research is to seek key successful strategies and verify the inferred research topics by means of the case studies of western fast food chains. It is expected that the proposed suggestions of research results could help the related domestic food & beverage enterprises to frame adequate business strategies and be aligned with the global brands. This research studied the successful business strategies of the food & beverage enterprises in Taiwan mainly from industrial aspects. And the results reveal that health, leisure and versatile requirements are the major consumer trends. Several industry characteristics were also found, e.g. zero sum game, short life cycle of product, monopolistic competition market, low entry barrier, economies of scale, concern sales marketing and advertising, high consumer inertia, mind service quality, concern convenience etc. There are 16 topics generalized in the research, which can be verified by the case studies of western fast food chains in Taiwan. And the conclusions are summarized as : Radical innovation on the business model is the most important success factor of operating strategy for the food & beverage industry. The efficiency of innovation can be promoted substantially if the ratio of radical innovation to incremental innovation is getting higher.
Samad, Nadeem. "Factors inhibiting the franchising of Indian fast food stores in South Africa". Thesis, 2012. http://hdl.handle.net/10210/6275.
Pełny tekst źródłaFranchising systems in South Africa have experienced high and sustained growth over the last decade. The South African government has recognised and supports business format franchising as a low risk way of creating jobs, transferring skills and creating wealth. At the forefront of this growth, is the fast food franchising industry, which is made up of a mix of global brands and a significant few, highly successful, locally founded, franchised operations based on Portuguese or American cultures. The fast food industry in South Africa also consists of a number of successful "non franchised" Indian fast food operations, founded by South Africans of Indian descent. None of these entrepreneurs have taken the next logical step and developed their businesses into national franchises. This study sought to uncover the factors inhibiting the franchising of Indian fast food stores in South Africa and to determine whether there was a market for Indian fast foods amongst a sample of consumers. The findings were that the independent entrepreneurs lacked the skills and knowledge to enter franchising as the franchisor. In addition, there was a general mistrust of the franchising system and doubts as to whether there was sufficient broad appeal of Indian fast foods. The results of the consumer survey however suggested that Indian fast foods were popular across a cross section of the population. Consequently, the report recommended that existing Indian fast food entrepreneurs develop strategies to exploit the market opportunities presented and suggested that it is the entrepreneur who franchises first, that will gain first more advantage through pre-empting real estate and shaping customer preferences and tastes.