Quick Service Restaurants, Franchising, and Multi-Unit Chain Management / Edition 1

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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
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Product Details

  • ISBN-13: 9780789017055
  • Publisher: Taylor & Francis
  • Publication date: 1/28/2002
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 370
  • Product dimensions: 6.00 (w) x 8.30 (h) x 1.00 (d)

Table of Contents

  • 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
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