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

ISBN-13: 9780789017048 / Angielski / Twarda / 2002 / 370 str.

Lee J. Davis; Francis A. Kwansa; H. G. Parsa

Opis

Learn about new strategies to improve service, quality, and profitability for quick service restaurants

Quick Service Restaurants, Franchising, and Multi-Unit Chain Management examines a variety of issues pertaining to quick service restaurants. Quick-service restaurants (QSR) are the dominant sector of the foodservice industry and a one-hundred-billion-dollar industry. Since their inception in the 1920s, quick-service restaurants have become one of the cultural icons of America.

This informative book contains vital information on:

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

Spis treści

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

O autorze

Francis A Kwansa, H.G. Parsa