Relevant bibliographies by topics / Fast food establishments

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Fast food establishments'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Fast food establishments"

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Vernez Moudon, Anne, Adam Drewnowski, Glen E. Duncan, Philip M. Hurvitz, Brian E. Saelens, and Eric Scharnhorst. "Characterizing the food environment: pitfalls and future directions." Public Health Nutrition 16, no. 7 (2013): 1238–43. http://dx.doi.org/10.1017/s1368980013000773.

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AbstractObjectiveTo assess a county population's exposure to different types of food sources reported to affect both diet quality and obesity rates.DesignFood permit records obtained from the local health department served to establish the full census of food stores and restaurants. Employing prior categorization schemes which classified the relative healthfulness of food sources based on establishment type (i.e. supermarkets v. convenience stores, or full-service v. fast-food restaurants), food establishments were assigned to the healthy, unhealthy or undetermined groups.SettingKing County, W
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Grilo, Mariana Fagundes, Caroline de Menezes, and Ana Clara Duran. "Food swamps in Campinas, Brazil." Ciência & Saúde Coletiva 27, no. 7 (2022): 2717–28. http://dx.doi.org/10.1590/1413-81232022277.17772021en.

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Abstract The characteristics of the food environment can interfere with physical access to healthy foods and accentuate health inequalities. The presence of food swamps, i.e., the greater availability of ultra-processed food and commercial establishments compared to those that sell healthier options, are associated with the consumption of unhealthy foods. This study identified the spatial distribution of these establishments in Campinas, São Paulo. Fast-food restaurants, open-air organic/agroecological food markets and supermarkets were geocoded. Regional administrations (RAs) with greater soc
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Timokhovich, A. N., and A. A. Bekreneva. "Features of consumer behaviour in the sphere of fast food catering on the Moscow market." Digital Sociology 7, no. 3 (2024): 24–32. http://dx.doi.org/10.26425/2658-347x-2024-7-3-24-32.

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The article presents the results of the empirical research of consumer behaviour features in the sphere of fast food catering in the Moscow market. The research method is a questionnaire survey with the use of digital technologies. The article reveals the loyalty of consumers to the visited fast food establishments; their motivation to visit new such places is determined; the awareness of consumers about the opening of new fast food establishments is studied; their preferences regarding the use of meal delivery services of these places and staying at them are revealed. The conclusions are form
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HEDEEN, NICOLE, DAVID REIMANN, and KAREN EVERSTINE. "Microwave Cooking Practices in Minnesota Food Service Establishments." Journal of Food Protection 79, no. 3 (2016): 507–11. http://dx.doi.org/10.4315/0362-028x.jfp-15-333.

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ABSTRACT Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with
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Lemchi, S. N., C. A. Mbah, E. N. Okeke, P. E. Ozor, and C. M. Adindu. "STRATEGIES FOR PREVENTING FOOD POISONING IN CATERING ESTABLISHMENTS IN OWERRI MUNICIPAL, IMO STATE, NIGERIA." Nigeria Journal of Home Economics (ISSN: 2782-8131) 11, no. 8 (2023): 26–32. http://dx.doi.org/10.61868/njhe.v11i8.184.

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This study determined the strategies for preventing food poisoning in catering establishments in OwerriMunicipal, Imo State, Nigeria. Descriptive survey design was used to carry out the research. The populationfor the study was staff of the fast foods located in Owerri Municipal. Ten fast food centres were randomlyselected and 130 respondents served as the sample size. Questionnaire was used for data collection and theanalysis of standard deviation. The results showed that there is prevalence of food poisoning in most cateringcentres in Owerri Municipal (2.7). The results also showed that the
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Thi, Van Anh Nguyen, Hai Duong Dinh Huy, Kim Yen Ngo Thi, Chung Le Kim, and Thao Van Tran Thi. "FAST FOOD BUSINESS: OPPORTUNITIES AND THREATS." GPH-International Journal of Business Management 8, no. 03 (2025): 48–55. https://doi.org/10.5281/zenodo.15103195.

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According to data of the General Statistics Office (2023), Vietnam’s population is 100.3 million people in 2023, an increase of 834.8 thousand people compared to 2022. Currently, Vietnam is the third most populous country in Southeast Asia (after Indonesia and the Philippines) and ranks 15th in the world. In recent years, the fast food market in Vietnam has truly become a powerful industry, stemming from Vietnam’s young population and increasing consumption demand. Despite the great growth potential, the fast food market also faces some significant threats. This article aims to poi
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Anyanwu, Iheanyi B., Margaret N. Ezeaku, and Callister O. Ogboagha. "Relationship Marketing and Customer Loyalty in Chain Fast Food Establishments in Umuahia, Abia State, Nigeria." International Journal of Home Economics, Hospitality and Allied Research 1, no. 2 (2022): 178–88. http://dx.doi.org/10.57012/ijhhr.v1n2.002.

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This study focused on the influence of relationship marketing on customer loyalty in chain fast food establishments in Umuahia, Abia State. Specifically, the study determined the influence of trust on brand attachment; relationship commitment on brand advocacy; service quality on customer patronage, and customer knowledge management on customer experience. Customers of chain fast food establishments in the study area formed the population while the sample size was made up of 200 customers drawn from chain fast food establishments operating in the study area. The research instrument used for da
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Udvorheli, L., T. Kulinich, and O. Maslyhan. "NEW DEVELOPMENT CONCEPTS FOR FAST FOOD ESTABLISHMENTS: SAFETY AND SERVICE." Інвестиції: практика та досвід, no. 12 (June 12, 2025): 33–37. https://doi.org/10.32702/2306-6814.2025.12.33.

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Regine, Macabenta, Zerg Diane Kheeng, and Baranda Jerusalem. "Service Quality Amidst Pandemic: An Assessment Towards Excellent Customer Satisfaction in Selected Fast-Food Establishment." International Journal of Thesis Projects and Dissertations 10, no. 2 (2022): 36–47. https://doi.org/10.5281/zenodo.6683594.

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<strong>Abstract:</strong> This study aims to assess the customer level satisfaction in selected fast-food establishments in Walter Mart Dasmari&ntilde;as, Cavite at the time of pandemic as new normal guidelines is being considered. Safety measures have been mandated to different fast-food restaurants and strictly implemented. However, there may be nonconformities during operations due to reasons that are yet to be investigated and level of customer satisfaction is yet to be assessed. This study utilized survey questionnaires that was administered to randomly selected participants. The researc
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Beatriz Madeira, Adriana, and Viviana Giampaoli. "Agglomeration of fast food companies in Brazil." Management Research: Journal of the Iberoamerican Academy of Management 15, no. 3 (2017): 292–312. http://dx.doi.org/10.1108/mrjiam-06-2017-0752.

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Purpose This study aims to understand how the institutional and populational characteristics of a Brazilian city, that is, size, gross domestic product (GDP), life expectancy, education, violence and amount of workers benefiting from PAT (Workers’ Food Program) bias the agglomeration of fast-food companies. Design/methodology/approach The research involved 7,653 units distributed among 270 brands of fast-food chains (9 foreign and 261 Brazilian) operating in 542 Brazilian cities in 2015 and institutional and populational characteristics information about them. It calculated the Herfindahl inde
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Dissertations / Theses on the topic "Fast food establishments"

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Гоменюк, А. І. "Удосконалення управління обслуговуванням споживачів підприємств швидкого обслуговування (на прикладі ресторану швидкого харчування Mr. Chef)". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Gomenuyk.pdf.

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Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче<br>В роботі розглянуто теоретичні засади управління обслуговуванням споживачів послуг підприємств ресторанного бізнесу, зокрема: основні чинники менеджменту та принципи господарського управління закладами ресторанного господарства (ЗРГ), управління процесом обслуговування в ЗРГ, організаційно-управлінські аспекти ресторанного бізнесу на сучасному етапі розвитку ринкової економіки в України та в Одеському регіоні зокрема. Проаналізовано операційну діяльність ресторану швидкого харчування Mr. Chef, си
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Чуланова, Галина Валеріївна, Галина Валериевна Чуланова, Halyna Valeriivna Chulanova та В. В. Артюх. "Реалізація прийому протиставлення у текстах реклами закладів швидкого харчування". Thesis, Сумський державний університет, 2017. http://essuir.sumdu.edu.ua/handle/123456789/66203.

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У сучасних умовах розвинених ринкових відносин реклама перестає бути суто економічним атрибутом. Вона не лише створює нові потреби у товарах, але й формує соціальні цінності, естетичні смаки, стиль життя людини та ін.
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Aziz, Tarek Nadim. "Analysis of grease abatement devices and the measurement of fat, oil, and grease in food service establishment waste streams." 2010. http://www.lib.ncsu.edu/theses/available/etd-12222009-124947/unrestricted/etd.pdf.

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Books on the topic "Fast food establishments"

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Allums, Madison B. Of burgers & barrooms: A 2017 Main Street Rag Anthology. Mint Hill Books, Main Street Rag Publishing Company, 2017.

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Pherro-NIX, Rabb Yeaux. Fast Life: Inside Stories, Operations, and Secrets of Some of the United State's Best Known Casual and Fast Food Establishments. Independently Published, 2017.

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Block, Jason, Michael Seward, and Peter James. Food Environment and Health. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190843496.003.0009.

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This chapter provides an overview of research on the relationships between food establishments, including supermarkets, fast food restaurants, and others, and diet and health outcomes, including obesity, hypertension, and type 2 diabetes. This chapter presents mechanisms underlying these potential relationships, explains different methodological approaches to research on this topic, discusses how relationships between the food environment and outcomes might differ across populations (e.g., children, low-income individuals) and geographies (e.g., urban and rural geographies), and identifies str
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Okwalinga, Charles. Work Book A Recipe for Restaurant Success: Whether its formal dining or just to serve fast food, steak, pizza or coffee, start your journey here with ... to launching your own food establishment. CreateSpace Independent Publishing Platform, 2015.

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Lee, Peter. Spectacular Bid. University Press of Kentucky, 2019. http://dx.doi.org/10.5810/kentucky/9780813177809.001.0001.

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A safety pin was all that kept Spectacular Bid from racing immortality. On the morning of the Belmont Stakes, the third jewel in horse racing’s prestigious Triple Crown, Spectacular Bid stepped on a safety pin in his stall, injuring his foot. He had won the first two races in impressive fashion but finished third that day, losing his chance for a Triple Crown. But that did not stop him from becoming one of horse racing’s greatest competitors—in fact, in the words of his trainer, Grover “Bud” Delp, he was “the greatest horse ever to look through a bridle.” The battleship-gray colt won twenty-si
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Book chapters on the topic "Fast food establishments"

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Blumberg, Paul. "Filth." In The Predatory Society. Oxford University PressNew York, NY, 1990. http://dx.doi.org/10.1093/oso/9780195066548.003.0009.

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Abstract Of all the violations of public trust found in these essays, one of the most widespread is the pervasiveness of filth in establishments where food is either sold or served. In one account after another, workers employed in restaurants, cafeterias, catering establishments, ice-cream stores, fast food outlets, large supermarkets, small groceries, bakeries, fruit and vegetable stores, delis, nursing homes, and bottling plants report a level of filth that would give pause to even the least fastidious customer.
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Seal, Partho Pratim. "Robots in the Hotel Kitchen." In Advances in Environmental Engineering and Green Technologies. IGI Global, 2023. http://dx.doi.org/10.4018/978-1-6684-9094-5.ch006.

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The adoption of robotics and automation tools in the hospitality sector is growing fast with robots programmed to perform a human-operated task. The shift towards the acceptance of robots in hotel kitchens with robot chefs as a part of the chefs team is a reality in some establishments. Robots are preferred by catering establishments as they reduce errors in food preparation and improve productivity; however, the initial investment for robots is high. Chefs do believe that humans could not be replaced by robots as the sensitivity of taste, and flavor may not be replicated by the robots even th
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Usman, Suleiman, Opasola O. Afolabi, and Lateefat H. Modupe. "Evaluation of Microbial Load in Fast Food Establishments in Kaduna Metropolis: A Descriptive Cross-sectional Study." In Issues and Development in Health Research Vol. 5. Book Publisher International (a part of SCIENCEDOMAIN International), 2021. http://dx.doi.org/10.9734/bpi/idhr/v5/11901d.

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Quah, Tong-Seng, and Chye-Huang Leow. "Linking Businesses for Competitive Advantage." In Mobile Computing. IGI Global, 2009. http://dx.doi.org/10.4018/978-1-60566-054-7.ch186.

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In a highly competitive business environment, every organization is trying to achieve more using fewer resources. This is particularly true in this Internet era, where many businesses are moving from “brick-and-mortar”-based operation towards having at least an Internet presence, where e-commerce is fast gaining acceptance. Recent advances in mobile agent technology promise yet another powerful tool to gain competitive advantage—to deliver cost-effective services through utilizing Internet infrastructure. Such a development helps both individuals and organizations achieve higher productivity a
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Quah, Tong-Seng, and Chye-Huang Leow. "Linking Businesses for Competitive Advantage." In Electronic Business. IGI Global, 2009. http://dx.doi.org/10.4018/978-1-60566-056-1.ch009.

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In a highly competitive business environment, every organization is trying to achieve more using fewer resources. This is particularly true in this Internet era, where many businesses are moving from “brick-and-mortar”-based operation towards having at least an Internet presence, where e-commerce is fast gaining acceptance. Recent advances in mobile agent technology promise yet another powerful tool to gain competitive advantage—to deliver cost-effective services through utilizing Internet infrastructure. Such a development helps both individuals and organizations achieve higher productivity a
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Quah, Tong-Seng, and Chye-Huang Leow. "Linking Businesses for Competitive Advantage; A Mobile Agent-Based Approach." In IT-Enabled Strategic Management. IGI Global, 2006. http://dx.doi.org/10.4018/978-1-59140-908-3.ch009.

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In a highly competitive business environment, every organization is trying to achieve more using fewer resources. This is particularly true in this Internet era, where many businesses are moving from “brick-and-mortar”-based operation towards having at least an Internet presence, where e-commerce is fast gaining acceptance. Recent advances in mobile agent technology promise yet another powerful tool to gain competitive advantage—to deliver cost-effective services through utilizing Internet infrastructure. Such a development helps both individuals and organizations achieve higher productivity a
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Slaměníková, Tereza. "A Touch of Chinese Culture in the Czech Public Space: Chinese Restaurant Names in Prague." In Onomastics in Interaction With Other Branches of Science. Volume 3. Proceedings of the 27th International Congress of Onomastic Sciences General and Applied Onomastics. Literary Onomastics. Chrematonomastics. Reports. Jagiellonian University Press, 2023. http://dx.doi.org/10.4467/k7478.47/22.23.17750.

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Chinese food is a cultural export product consumed almost all over the world. The reason for this is, among other things, the fact that Chinese restaurants are among the leading businesses run by the Chinese abroad. Generally speaking, all foreign restaurants can be seen as sources of new concepts entering the host country. These are not limited to regional food preparation traditions, but also include such issues as ideas transmitted through the restaurant names. This is because name givers often tend to emphasize the different origins of their establishment by using an eloquent name. This pa
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Kolosnichenko, Olena, and Kalyna Pashkevych. "METHODOLOGY FOR THE DEVELOPMENT OF THE COMPANY STYLE BASED ON THE STUDY OF ANALOGUES." In Graphic design in information and visual space. Publishing House “Baltija Publishing”, 2023. http://dx.doi.org/10.30525/978-9934-26-274-6-4.

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The concept of corporate style is considered, its main elements and carriers are listed. It was established that corporate style performs the following main functions: differential, identifying and image. The method of analyzing analogues to determine the features and regularities of corporate styles of companies that use corporate style as an effective means of communication is considered. The main trends in the development of corporate styles are considered, the influence of the corporate color on the consumer’s emotional state is described. The sequence of developing the corporate identity
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Stanislas Dimitri Meda, N., Normand Fleury, Ciprian M. Cirtiu, Vincent Cirimele, Cheick Armand N. Palm, and Elie Kabre. "Contribution to the Management of Toxicological Risks in Burkina Faso: Design Process and Implementation Strategies for a Clinical Toxicology Laboratory." In Sustainable Development. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.112869.

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In Burkina Faso, toxicological risks have increased for more than a decade, with the irrational use of chemicals in agri-food and mining activities, as well as the consumption of psychoactive substances (PAS); and are now a public health problem. This situation has led to the establishment of a clinical toxicology laboratory, which now contributes to the diagnosis of poisoning and the prevention of risks to the health of populations through toxicological biomonitoring. The development of this initiative required a proactive approach adapted from the “interconnected chain” innovation process. T
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Temkin, Sefton D. "Jewish Life." In Creating American Reform Judaism. Liverpool University Press, 1998. http://dx.doi.org/10.3828/liverpool/9781874774457.003.0006.

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This chapter discusses the establishment of Jewish communities and congregations in New York. It shows that there were problems of adjustment and acculturation facing the individual, and they form part of the problems besetting the organized Jewish community. No struggle for emancipation conditioned the religious thinking of the American Jew; they were called upon, however, to confront the fact of emancipation from the moment they set foot on American soil. Language and culture were different; they left a world which was all tradition and found themselves in a world which had no traditions. Ju
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Conference papers on the topic "Fast food establishments"

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Dao, Henry. "A Hygienic, Safe and Powerful Solution to Control Problematic Microorganisms." In CORROSION 2014. NACE International, 2014. https://doi.org/10.5006/c2014-4144.

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Abstract Bacterial contamination from drilling and fracturing can lead to serious problems in unconventional oil and gas shale plays. Large water volumes for these processes are transported from aquifers, municipal waters, rivers, lakes, ponds or oilfield flowback water to the well site and stored in frac tanks or earthen impoundments. Typically, these waters are contaminated with bacteria. Furthermore, fracturing fluids contain gelling agents or polyacrylamide-based friction reducers which are readily available bacterial food sources. If these fluids are insufficiently treated, establishment
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"Level of Job Satisfaction of the Employees in Selected Fast Food Establishments." In Multi-Disciplinary Manila (Philippines) Conferences Jan. 26-27, 2017 Cebu (Philippines). Universal Researchers (UAE), 2017. http://dx.doi.org/10.17758/uruae.uh0117431.

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Mital, Stanislav. "WHY IS THE IMPLEMENTATION OF THE HACCP SYSTEM IMPORTANT IN FAST FOOD ESTABLISHMENTS." In THEORETICAL AND EMPIRICAL SCIENTIFIC RESEARCH: CONCEPT AND TRENDS, chair Olena Mital. European Scientific Platform, 2020. http://dx.doi.org/10.36074/24.07.2020.v1.16.

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Dolikashvili, Larisa, and Tako Davitashvili. "Restaurant Service Standards as a Means of Image Creation and Business Development." In Multidisciplinary International Scientific Conference: „Sustainable Development: Modern Trends and Challenges“. Kutaisi University, 2024. https://doi.org/10.52244/c.2024.11.19.

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High quality service is an important determinant of customer satisfaction and loyalty. This is the factor that makes the restaurant business more competitive and leads it to success. In the tourism and service sector, the restaurant business plays an important role, where the demands and expectations of customers are constantly growing and changing. Service standards are the main criterion by which customers determine the quality and professionalism of a restaurant facility. Service quality is directly related to customer satisfaction, which significantly affects business revenues and reputati
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Shan 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.

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In recent years, the introduction of technology and digital management into the service industry has gradually changed consumers' lifestyles. With the popularization of equipment systems, the development and use of self-ordering kiosks have gained much attention in the restaurant industry. However, the utilization rate of self-ordering kiosks has been meager since their establishment, and they cannot relieve the queues at the counter. This study investigates whether self-ordering kiosks in fast food restaurants can meet customers' needs to achieve a self-ordering process and improve ordering e
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Mohube, Elizabeth Mashabela. "Surviving Food Insecurity at An Institution of Higher Learning." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-i.d.e.f.s.p-19.

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This presentation is a component of a larger study on “Nutrition knowledge, food insecurity and coping strategies amongst students in the institution of higher learning in the Limpopo Province”. Institutions of higher learning are struggling with food insecurity, despite the fact that eating is regarded as a fundamental human right. University students lack access to reliable, sufficient, and nourishing food as a result those who are food insecure employ various coping techniques to deal with their situation. An explanatory sequential mixed-method approach was used in the study. Food insecure
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Mojanoski, Cane, Goce Arizankoski, and Zlatko Angjeleski. "ONTOLOGY OF SECURITY (APPENDIX TO THE ESTABLISHMENT AND DEVELOPMENT OF THE PHILOSOPHY OF SECURITY)." In SECURITY HORIZONS. Faculty of Security- Skopje, 2020. http://dx.doi.org/10.20544/icp.11.01.20.p18.

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Security sciences and scientific disciplines (as well as all natural and social sciences), depart from those philosophically determined basic principles that are grouped into theories of the being (existence) of security occurrences (ontology of security), for understanding of safety occurrences (gnoseology of security) and the values and valuation of safety occurrences (axiology of security), whereby presuppose the recognition and appreciation of security occurrences, and vice versa - the recognition of security occurrences presupposes the existence and valuation of what is known, and also th
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Shcherbik, D., E. Lubarsky, Y. Neumeier, et al. "Suppression of Instabilities in Gaseous Fuel High-Pressure Combustor Using Non-Coherent Oscillatory Fuel Injection." In ASME Turbo Expo 2003, collocated with the 2003 International Joint Power Generation Conference. ASMEDC, 2003. http://dx.doi.org/10.1115/gt2003-38103.

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This paper describes the application of active, open loop, control in effective damping of severe combustion instabilities in a high pressure (i.e., around 520 psi) gas turbine combustor simulator. Active control was applied by harmonic modulation of the fuel injection rate into the combustor. The open-loop active control system consisted of a pressure sensor and a fast response actuating valve. To determine the dependence of the performance of the active control system upon the frequency, the fuel injection modulation frequency was varied between 300 and 420 Hz while the frequency of instabil
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Reports on the topic "Fast food establishments"

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NELYUBINA, E., E. BOBKOVA, and I. GRIGORYANTS. STUDYING THE RANGE OF VEGETABLE OILS. Science and Innovation Center Publishing House, 2022. http://dx.doi.org/10.12731/2070-7568-2022-11-2-4-7-14.

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Vegetable oil is a daily food product, on the quality of which our health depends. It is not only a building and energy material, but also exhibits functional properties. Vegetable oil occupies the main share of the domestic market of oil and fat products. At catering establishments, vegetable oil is used to prepare various dishes, the requirements for these products are quite high, so the company often faces the question of which vegetable oils to use? which of them have the best qualities? These are the questions we tried to solve in our work. Purpose - of the research work is to study the r
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Vargas-Herrera, Hernando, Juan Jose Ospina-Tejeiro, Carlos Alfonso Huertas-Campos, et al. Monetary Policy Report - April de 2021. Banco de la República de Colombia, 2021. http://dx.doi.org/10.32468/inf-pol-mont-eng.tr2-2021.

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1.1 Macroeconomic summary Economic recovery has consistently outperformed the technical staff’s expectations following a steep decline in activity in the second quarter of 2020. At the same time, total and core inflation rates have fallen and remain at low levels, suggesting that a significant element of the reactivation of Colombia’s economy has been related to recovery in potential GDP. This would support the technical staff’s diagnosis of weak aggregate demand and ample excess capacity. The most recently available data on 2020 growth suggests a contraction in economic activity of 6.8%, lowe
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