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Quick Service Restaurants, Franchising, and Multi-Unit Chain Management - Francis A. Kwansa

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

Hardcover

Published: 1st June 2002
RRP $419.99
$387.25
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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

Forewordp. xvii
The Restaurant Revolution-Growth, Change and Strategy in the International Foodservice Industryp. 1
Food Safety: A Public Crimep. 35
Changing Food Consumption Patterns and Their Impact on the Quick Service Restaurant Industryp. 65
Understanding Mature Customers in the Restaurant Business: Inferences from a Nationwide Surveyp. 81
Consumer Attitude Toward Adding Quick-Service Foods to In-Flight Mealsp. 99
A Study of Factors Influencing Parental Patronage of Quick Service Restaurantsp. 113
A Review Article
White Castle: How Billy Ingram Made Hamburger "The America's Choice"p. 123
Creating Consumer-Driven Demand Chains in Food Servicep. 137
The Restaurant Industry in China: Assessment of the Current Status and Future Opportunitiesp. 155
Impact of Mentoring and Empowerment on Employee Performance and Customer Satisfaction in Chain Restaurantsp. 173
Strategic Information Systems in the Quick Service Restaurant Industry: A Case Study Approachp. 195
A Conceptual Model for Quantifying the Effects of a New Entrant in a Competitive Restaurant Marketp. 211
Study of the Changing Role of Multi-Unit Managers in Quick Service Restaurant Segmentp. 225
An Exploratory Study of Determinant Factors for the Success of Chinese Quick Service Restaurant Chainsp. 239
Integrating "My Fair Lady" with Foodservice Management: A Theoretical Framework and Research Agendap. 263
Research Notes
Quick Service Chain Restaurant Managers: Temperament and Profitabilityp. 303
Strategic Alliances: The Economics of Dual Branding in Restaurant Franchisingp. 321
Indexp. 333
Table of Contents provided by Syndetics. All Rights Reserved.

ISBN: 9780789017048
ISBN-10: 0789017040
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 372
Published: 1st June 2002
Dimensions (cm): 21.6 x 15.2
Weight (kg): 0.76
Edition Number: 1