Academic literature on the topic 'Chain restaurants'
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Journal articles on the topic "Chain restaurants"
Ratnaningtyas, Auliya Hayyu, Qurtubi, Elisa Kusrini, and Rahma Fariza. "ANALYSIS OF HALAL SUPPLY CHAIN MANAGEMENT IN FRIED CHICKEN RESTAURANT USING SUPPLY CHAIN OPERATION REFERENCE (SCOR) 12.0." Journal of Industrial Engineering and Halal Industries 3, no. 1 (July 31, 2022): 20–25. http://dx.doi.org/10.14421/jiehis.3527.
Full textCarroll, Glenn R., and Magnus Thor Torfason. "Restaurant Organizational Forms and Community in the U.S. in 2005." City & Community 10, no. 1 (March 2011): 1–24. http://dx.doi.org/10.1111/j.1540-6040.2010.01350.x.
Full textKraak, Vivica, Sofia Rincón-Gallardo Patiño, Deepthi Renukuntla, and Eojina Kim. "Progress Evaluation for Transnational Restaurant Chains to Reformulate Products and Standardize Portions to Meet Healthy Dietary Guidelines and Reduce Obesity and Non-Communicable Disease Risks, 2000–2018: A Scoping and Systematic Review to Inform Policy." International Journal of Environmental Research and Public Health 16, no. 15 (July 31, 2019): 2732. http://dx.doi.org/10.3390/ijerph16152732.
Full textCho, Meehee, Mark A. Bonn, Alex Susskind, and Larry Giunipero. "Restaurant dependence/autonomy in the supply chain and market responsiveness." International Journal of Contemporary Hospitality Management 30, no. 9 (September 10, 2018): 2945–64. http://dx.doi.org/10.1108/ijchm-07-2017-0432.
Full textWu, Helen W., and Roland Sturm. "What's on the menu? A review of the energy and nutritional content of US chain restaurant menus." Public Health Nutrition 16, no. 1 (May 11, 2012): 87–96. http://dx.doi.org/10.1017/s136898001200122x.
Full textHill, Alla, DeAnna Nara, Sarah Sorscher, Aviva A. Musicus, and Peter Lurie. "How Salty Is Too Salty? Designing Sodium Warning Label Policies to Identify High-Sodium Items on Restaurant Menus in the United States." Nutrients 16, no. 12 (June 7, 2024): 1797. http://dx.doi.org/10.3390/nu16121797.
Full textYoon, Borham, Yeasun Chung, and Kyungyul Jun. "Restaurant Industry Practices to Promote Healthy Sustainable Eating: A Content Analysis of Restaurant Websites Using the Value Chain Approach." Sustainability 12, no. 17 (September 1, 2020): 7127. http://dx.doi.org/10.3390/su12177127.
Full textBoutrous, Basem. "Assessing Food Safety Culture: A Comparative Study between Independent and Chain Mexican and Chinese Restaurants." Food Protection Trends 43, no. 1 (January 1, 2023): 61–80. http://dx.doi.org/10.4315/fpt-22-021.
Full textFIRESTONE, MELANIE J., DANA EIKMEIER, DEANNA SCHER, CARLOTA MEDUS, NICOLE HEDEEN, KIRK SMITH, and CRAIG W. HEDBERG. "Can Aggregated Restaurant Inspection Data Help Us Understand Why Individual Foodborne Illness Outbreaks Occur?" Journal of Food Protection 83, no. 5 (January 13, 2020): 788–93. http://dx.doi.org/10.4315/jfp-19-576.
Full textVugia, D. J., B. Mishu, M. Smith, D. R. Tavris, F. W. Hickman-Brenner, and R. V. Tauxe. "Salmonella enteritidis outbreak in a restaurant chain: the continuing challenges of prevention." Epidemiology and Infection 110, no. 1 (February 1993): 49–61. http://dx.doi.org/10.1017/s0950268800050676.
Full textDissertations / Theses on the topic "Chain restaurants"
Schmelzer, Claire Dobson. "A case study investigation of strategy implementation in three multi-unit restaurant firms /." This resource online, 1992. http://scholar.lib.vt.edu/theses/available/etd-02022007-133632/.
Full textBoccia, Mark. "Restaurants as Learning Organizations| A Multiple-site Case Study of U.S. Non-chain Restaurants." Thesis, The George Washington University, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10140349.
Full textThis study investigated the construct of the learning organization in the restaurant industry. Descriptive accounts of learning were gleaned from face-to-face interviews, focus groups, observations, document analysis, and data from the Dimensions of the Learning Organization Questionnaire (DLOQ) from 52 participants employed in three US non-national chain restaurants in the Suburban Maryland / Washington D.C. area. This multiple-site case study extends the conversation of the learning organization by focusing on an industry that was not previously explored and offers new insight by providing a qualitative picture of how learning occurs in restaurants.
Five overall themes emerged from the data. Participants cobble together learning experiences from pre-shift meetings, formal training, learning from mistakes, and being thrown into the fire. Participants learn from customers through conversation and through trial and error as they adapt their service behaviors. Managers at each restaurant served as a learning champion by promoting dialog and prompting questions often in conjunction with food and beverage tastings. Informal and incidental learning was ever-present as participants naturally shared bits of knowledge through everyday interactions. Learning also took place off-the-clock as participants discussed their personal learning pursuits, such as accessing mobile apps or websites related to food and beverage, going to wineries, breweries, and specialty food markets, as well as reading cookbooks and magazines. Lastly, job rotation is a frequent learning practice during new hire training to expose individuals to the various roles within the restaurant. Cooks often rotate through different stations as they acquire and build up their technical skills.
In consideration of the evidence gathered, three conclusions are offered: (1) collaborative, informal learning practices are well pronounced learning strategies in restaurants; (2) leaders encouraging the development of new products (e.g., beverage / food) facilitate learning and experimentation in restaurants; and (3) a climate of consistent learning practices and procedures exist in restaurants. Overall, Watkins and Marsick’s (1993; 2003) learning organization model did not fully depict the learning culture in restaurants. Future learning organization research is needed to better capture the unique workplace realities of high employee turnover, tip-based compensation, and more narrowly defined jobs (e.g., bartender, cook, server) that comprise the occupational culture of restaurant workers.
Schmelzer, Claire D. "A case study investigation of strategy implementation in three multi-unit restaurant firms." Diss., Virginia Tech, 1992. http://hdl.handle.net/10919/37269.
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Kock, Marcelino. "The development of an eco-gastronomic tourism (EGT) supply chain-Analyzing linkages between farmer, restaurants, and tourists in Aruba." Doctoral diss., University of Central Florida, 2013. http://digital.library.ucf.edu/cdm/ref/collection/ETD/id/5964.
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Doctorate
Dean's Office, Education
Education and Human Performance
Education; Hospitality Education
Atwi, Joyce. "The relationship between customer loyalty and customer satisfaction among SMEs in the service sector : the case of a chain of restaurants." Thèse, Université du Québec à Trois-Rivières, 2013. http://depot-e.uqtr.ca/6904/1/030585944.pdf.
Full textFaehr, 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.
Full textLiu, Lu, and Yi Ding. "Supply chain management risks in a sushi restaurant." Thesis, Högskolan i Gävle, Avdelningen för bygg- energi- och miljöteknik, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-16352.
Full textBower, Hannah Blythe. "Waging a Living in Casual Dining Restaurant Chains." Digital Commons @ East Tennessee State University, 2012. https://dc.etsu.edu/etd/1511.
Full textJohansson, Fanny, and Andreas Pedersen. "Critical Success Factors: A study of Swedish Restaurant Franchisors." Thesis, Högskolan i Gävle, Företagsekonomi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-27551.
Full textThis is a study of what the most important tasks are to successfully expand ten franchised restaurant chains in Sweden. These tasks have been studied in various industries and are commonly referred to as "Critical Success Factors." It is interesting to study these tasks since the upper management in any company and industry need to be aware of what the most important tasks are for their company, as well as the need of measuring these tasks. The result of the study was that restaurant franchisors seem to have different CSFs depending on their size. Small franchisors focus more on, e.g., concept development, whereas large franchisors focus more on, e.g., standardization. The managerial implication is that managers in expanding franchise systems need to be aware that the CSFs change over time.
Castro, Paroma Nandi de. "Outcomes of communication competence: a study on a Portuguese restaurant chain." Master's thesis, NSBE - UNL, 2013. http://hdl.handle.net/10362/9777.
Full textThis research studies the mediating role of satisfaction with both organizational integration and supervisor communication on the relationship between communication competence and both trust in the supervisor and job satisfaction, using a sample collected from 237 employees of 21 restaurants from a Portuguese restaurant chain. As expected, satisfaction with organizational integration partially mediated the relationship between communication competence and both trust and job satisfaction. However, satisfaction with supervisor communication did not mediate those relationships. These results can be explained by the supervisors’ role of representatives of the organization, showing that communication competence is a key link that should be trained.
Books on the topic "Chain restaurants"
Bollinger, Bryan. Calorie posting in chain restaurants. Cambridge, MA: National Bureau of Economic Research, 2010.
Find full textCharles, Bernstein. Winning the chain restaurant game: Eight key strategies. New York: John Wiley, 1994.
Find full text1965-, Foley Greg, ed. FoleyGuide: Restaurants of Detroit : with Ann Arbor, Windsor, selected restaurants statewide, and chain restaurants. Troy, Mich: Avonstoke Press, 1995.
Find full textLangdon, Philip. Orange roofs, golden arches : the architecture of American chain restaurants. New York: A.A. Knopf, 1986.
Find full textWilbur, Todd. Top secret restaurant recipes 3: The secret formulas for duplicating your favorite restaurant dishes at home. New York, N.Y: Plume, 2010.
Find full textBook chapters on the topic "Chain restaurants"
Agustina, Yuli, Heri Pratikto, Madziatul Churiyah, and Joko Sayono. "Performance of Indonesian restaurants: An analysis of halal supply chain management." In Reinforcement of the Halal Industry for Global Integration Revival, 92–96. London: Routledge, 2022. http://dx.doi.org/10.1201/9781003324492-15.
Full textSánchez-Planelles, Joaquín, Yolanda Trujillo-Adriá, and Gabriela Ribes-Giner. "Development of a Model for the Application of the Circular Economy in Hotels and Restaurants Through the ‘Customer Journey Map’." In SpringerBriefs in Business, 47–59. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-49689-9_5.
Full textPullman, Madeleine, and Zhaohui Wu. "Restaurant & Hospitality Industry." In Food Supply Chain Management, 135–62. 2nd ed. Second edition. | New York, NY: Routledge, 2021. | Previous edition published in 2011.: Routledge, 2021. http://dx.doi.org/10.4324/9780429329883-7.
Full textZeng, Guojun, Henk J. de Vries, and Frank M. Go. "Introduction." In Restaurant Chains in China, 1–13. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_1.
Full textZeng, Guojun, Henk J. de Vries, and Frank M. Go. "Authenticity Versus Standardization." In Restaurant Chains in China, 15–33. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_2.
Full textZeng, Guojun, Henk J. de Vries, and Frank M. Go. "Translocality." In Restaurant Chains in China, 35–51. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_3.
Full textZeng, Guojun, Henk J. de Vries, and Frank M. Go. "Methodology." In Restaurant Chains in China, 53–60. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_4.
Full textZeng, Guojun, Henk J. de Vries, and Frank M. Go. "Authenticity–Standardization Paradox: Case Study of Expansion Strategies of Restaurant Groups in China." In Restaurant Chains in China, 61–76. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_5.
Full textZeng, Guojun, Henk J. de Vries, and Frank M. Go. "Case Study of Authentic Shanxi Cuisine in Guangzhou." In Restaurant Chains in China, 77–95. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_6.
Full textZeng, Guojun, Henk J. de Vries, and Frank M. Go. "Case Study of Authentic Hunan Cuisine in Guangzhou." In Restaurant Chains in China, 97–108. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0986-1_7.
Full textConference papers on the topic "Chain restaurants"
Dilkhush Mihirsen, D., Josephine Taniha Joseph, and B. Renisha. "Time Series Analysis for Supply Chain Planning in Restaurants." In 2020 5th International Conference on Computing, Communication and Security (ICCCS). IEEE, 2020. http://dx.doi.org/10.1109/icccs49678.2020.9276872.
Full textDe-Miguel-Molina, María, Joaquín Sánchez-Planelles, Yolanda Trujillo-Adriá, and Belén Silva-Cardenas. "A model to explore circular economy activities in hotels and restaurants." In 4th International Conference. Business Meets Technology. València: Editorial Universitat Politècnica de València, 2022. http://dx.doi.org/10.4995/bmt2022.2022.15459.
Full textHuang, Yuru, Jean Adams, and Thomas Burgoine. "OP79 Energy and nutrient trends of menu items served by large UK chain restaurants, 2018- 2020." In Society for Social Medicine Annual Scientific Meeting Abstracts. BMJ Publishing Group Ltd, 2021. http://dx.doi.org/10.1136/jech-2021-ssmabstracts.79.
Full text"AN ENHANCED SERVICE PROVIDER COMMUNICATION INTERFACE WITH CLIENT PRIORITIZATION - Case Study on Fast-food Chain Restaurants." In International Conference on E-business. SciTePress - Science and and Technology Publications, 2008. http://dx.doi.org/10.5220/0001912401970202.
Full textJevtić, Jelena, Mirjana Antonijević Nikolić, and Dragana Ilić Udovičić. "Food Waste on Restaurant – A Circular Economy Approach." In 7th International Scientific Conference – EMAN 2023 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2023. http://dx.doi.org/10.31410/eman.2023.277.
Full textJermsittiparsert, Kittisak. "The Moderation Effect of Supply Chain Information Technology Capabilities on the Relationship between Customer Relationship Management with Organizational Performance of Thai Restaurants and Hotels." In IC4E 2020: 2020 the 11th International Conference on E-Education, E-Business, E-Management, and E-Learning. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3377571.3377597.
Full textDinis, Isabel, Pedro Mendes-Moreira, and Susanne Padel. "DEVELOPING MARKETING STRATEGIES FOR FOOD DIVERSITY: A CASE-STUDY IN NORTHERN PORTUGAL." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.233.
Full textMekić, Cvijan, and Milivoje Ćosić. "IMPACT OF THE COVID-19 PANDEMIC ON THE TOURIST OFFER AND AGRICULTURAL DEVELOPMENT IN THE MUNICIPALITY OF KUČEVO." In The Sixth International Scientific Conference - TOURISM CHALLENGES AMID COVID-19, Thematic Proceedings. FACULTY OF HOTEL MANAGEMENT AND TOURISM IN VRNJAČKA BANJA UNIVERSITY OF KRAGUJEVAC, 2021. http://dx.doi.org/10.52370/tisc21127cm.
Full textShan Lee, Yi, I. Wen Yen, and Meng-Cong Zheng. "Usability Evaluation of Self-Ordering Kiosks in Fast Food Restaurants." In 14th International Conference on Applied Human Factors and Ergonomics (AHFE 2023). AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1003203.
Full textBuang, Nurul Nabihah Binti, Zuraidah Sulaiman, Thoo Ai Chin, Farrah Merlinda Muharam, Adaviah Masod, Norhayati Zakuan, and Tan Liat Choon. "Muslim consumers’ patronage intention towards Korean restaurant chains in Malaysia." In THE 6TH INTERNATIONAL CONFERENCE ON MANUFACTURING, OPTIMIZATION, INDUSTRIAL AND MATERIAL ENGINEERING : MOIME18. Author(s), 2018. http://dx.doi.org/10.1063/1.5080063.
Full textReports on the topic "Chain restaurants"
Bollinger, Bryan, Phillip Leslie, and Alan Sorensen. Calorie Posting in Chain Restaurants. Cambridge, MA: National Bureau of Economic Research, January 2010. http://dx.doi.org/10.3386/w15648.
Full textShort, Samuel, Bernhard Strauss, and Pantea Lotfian. Food in the digital platform economy – making sense of a dynamic ecosystem. Food Standards Agency, February 2022. http://dx.doi.org/10.46756/sci.fsa.jbr429.
Full textCourtemanche, Charles, David Frisvold, David Jimenez-Gomez, Mariétou Ouayogodé, and Michael Price. Chain Restaurant Calorie Posting Laws, Obesity, and Consumer Welfare. Cambridge, MA: National Bureau of Economic Research, March 2020. http://dx.doi.org/10.3386/w26869.
Full textZharare, Sydney, and Nestor Mashingaidze. Impact of COVID-19 on agribusinesses for investors. Commercial Agriculture for Smallholders and Agribusiness (CASA), 2020. http://dx.doi.org/10.1079/20240191154.
Full textLafontaine, Francine. Pricing Decisions in Franchised Chains: A Look at the Restaurant and Fast-Food Industry. Cambridge, MA: National Bureau of Economic Research, September 1995. http://dx.doi.org/10.3386/w5247.
Full textMutyasira, Vine. Impact of COVID-19 on Food Systems and Rural Livelihoods in Zimbabwe - Round 2 Report. Institute of Development Studies (IDS), December 2020. http://dx.doi.org/10.19088/apra.2020.022.
Full textNosova, Olga. Structural Changes and the Ukrainian Labour Market Organisation. Publishing House - Vilnius Business College, June 2023. http://dx.doi.org/10.57005/ab.2023.1.1.
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