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Journal articles on the topic 'Fast food establishments'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

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 Dasmariñas, 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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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. https://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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Manjeet Singh, Dr. Sandeep Raheja, and Dr. Arti. "Customer satisfaction and Service Quality Standards towards fast food outlet in Delhi (NCR)." International Journal for Multidimensional Research Perspectives 2, no. 8 (2024): 45–50. http://dx.doi.org/10.61877/ijmrp.v2i8.181.

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The international market encompasses a wide array of sectors and industries, offering products for both daily and occasional use by consumers. In today's competitive landscape, customer satisfaction and service quality have emerged as crucial strategic tools for gauging customer satisfaction. The goal of this study is to evaluate and compare customer satisfaction and service quality standards across fast food establishments in Delhi (NCR). The research findings will aid fast food establishments in formulating and executing efficient management strategies that line with customer expectations, u

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Penney, Tarra, Thomas Burgoine, and Pablo Monsivais. "Relative Density of Away from Home Food Establishments and Food Spend for 24,047 Households in England: A Cross-Sectional Study." International Journal of Environmental Research and Public Health 15, no. 12 (2018): 2821. http://dx.doi.org/10.3390/ijerph15122821.

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Eating away from home is a risk factor for poor diet quality and obesity. With an ever-increasing proportion of household food spend directed toward eating out, the proliferation of these food establishments may contribute to their use, a potential precursor to less healthy food choices and low overall diet quality. However few studies are conducted at the national level and across a range of away from home food sources. The purpose of this study was to examine the association between the density of away from home food establishments (e.g., restaurants, fast food outlets and cafés) and househo

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sundari, Ms Rama Sundari B., and Dr Jacqueline Williams. "IMPACT OF FAST-FOOD CONSUMPTION ON HEALTH: AN OVERVIEW." RESEARCH RESERVOIR 8, no. 2 (2022): 101–4. https://doi.org/10.47211/trr.2022.v08i02.021.

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Fast food is often nutritionally poor and high in calories. Evidence demonstrates that overeating commercial fast food products can negatively impact health in both the short- and long-term. Many fast-food establishments now list the number of calories each item contains. However, this is only part of the consideration of whether it is healthy or not. Fast food is typically poor in terms of nutrition. Fast food tends to contain various substances that are generally unhealthy. It is high in sugar, salt, saturated or trans fats, and many processed preservatives and ingredients. It also lacks som

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da Costa Peres, Carla Marien, Danielle Soares Gardone, Bruna Vieira de Lima Costa, Camila Kümmel Duarte, Milene Cristine Pessoa, and Larissa Loures Mendes. "Retail food environment around schools and overweight: a systematic review." Nutrition Reviews 78, no. 10 (2020): 841–56. http://dx.doi.org/10.1093/nutrit/nuz110.

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Abstract Context The presence of retail food establishments around schools can be a potentiating or protective factor for overweight in students, depending on access to these places as well as types of foods available therein. The hypothesis for this study was that a greater density and proximity of retail food establishments around schools influence the weight of students. Objective To systematically review the available observational literature on the association between retail food establishments around schools and the occurrence of overweight and obesity in schoolchildren and adolescents.

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Usman, Suleiman. "Evaluation of Microbial Load in Fast Food Establishments in Kaduna Metropolis." Community Medicine and Public Health Care 6, no. 1 (2019): 1–6. http://dx.doi.org/10.24966/cmph-1978/100042.

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Sharma, Sumita, Lipilekha Patnaik, Sumitra Pattnaik, and Gurukrushna Mohapatra. "Study on consumption of fast food and its association with BMI among medical students in a tertiary care center of eastern India." International Journal of Nutrition, Pharmacology, Neurological Diseases 13, no. 3 (2023): 140–44. http://dx.doi.org/10.4103/ijnpnd.ijnpnd_2_23.

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Background: Food that is instantly cooked and served at establishments is known as fast food. It consists of foods like pizza, ice cream, chicken nuggets, French fries, fried chicken, sandwiches, and chips. Medical students are no exception to the fact that today’s youth adhere intensely and fashionably to the fast-food culture. As medico has to work in stressful routine that seriously affects the eating habits and different food pattern. The aim of this study was to determine the prevalence regarding consumption of fast food among medical students, its pattern, and to explore various factors

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Krul, Halyna, and Oksana Zaiachuk. "MODERN TRENDS IN THE DEVELOPMENT OF THE RESTAURANT INDUSTRY (on the example of Chernivtsi)." SCIENTIFIC ISSUES OF TERNOPIL VOLODYMYR HNATIUK NATIONAL PEDAGOGICAL UNIVERSITY. SERIES: GEOGRAPHY 58, no. 1 (2025): 175–82. https://doi.org/10.25128/2519-4577.25.1.18.

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Restaurant business has always been an attractive sector for investment and quick payback, as it satisfies one of the basic needs of mankind – the need for food. Hence the wide range of services they provide – from fast food to high-quality full-service catering in luxury establishments, organizing and holding various events, catering, food delivery, excursions and master classes, etc. Moreover, the list of services is growing from year to year to cover the needs of modern society to the fullest extent possible. Today, the restaurant industry in Ukraine is being driven by not only the positive

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WANYENYA, IRENE, CHARLES MUYANJA, and GEORGE WILLIAM NASINYAMA. "Kitchen Practices Used in Handling Broiler Chickens and Survival of Campylobacter spp. on Cutting Surfaces in Kampala, Uganda." Journal of Food Protection 67, no. 9 (2004): 1957–60. http://dx.doi.org/10.4315/0362-028x-67.9.1957.

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Cross-contamination during food preparation has been identified as an important factor associated with foodborne illnesses. Handling practices used during preparation of broiler chickens in 31 fast-food restaurants and 86 semisettled street stands (street vendors) were assessed by use of a standard checklist. These establishments used wood, plastic, or metal cutting surfaces during the preparation of broiler chickens. The survival of Campylobacter spp. on kitchen cutting surfaces was determined by inoculating approximately 106 CFU of Campylobacter jejuni onto sterile plastic, wooden, and metal

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M. Macalinao, John Matthew. "DOWNLOAD PDF DOWNLOAD XML EMPLOYEES’ JOB SATISFACTION USING HERZBERG’S TWO-FACTOR THEORY: EVIDENCE FROM THE FAST-FOOD RESTAURANTS IN PAGSANJAN, LAGUNA, PHILIPPINES." Malaysian Business Management Journal 2, no. 2 (2023): 105–13. http://dx.doi.org/10.26480/mbmj.02.2023.105.113.

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Foods that can be quickly prepared are offered and served at quick-service restaurants. When time is limited and people are looking for meal options, these establishments offer the best solution. As a result, these establishments hire enough staff to guarantee smooth and effective operations. A recent survey by market research firm Clint revealed that close to 46% of Filipinos ate at fast restaurants one to three times a week on average. The fact that fast-food chains employed the greatest number of people in the fast-food industry suggested that this sector is the largest employer overall. Th

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M. MACALINAO, JOHN MATTHEW. "EMPLOYEES’ JOB SATISFACTION USING HERZBERG’S TWO-FACTOR THEORY: EVIDENCE FROM THE FAST-FOOD RESTAURANTS IN PAGSANJAN, LAGUNA, PHILIPPINES." Business and Economics in Developing Countries 1, no. 2 (2023): 108–16. http://dx.doi.org/10.26480/bedc.02.2023.108.116.

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Foods that can be quickly prepared are offered and served at quick-service restaurants. When time is limited and people are looking for meal options, these establishments offer the best solution. As a result, these establishments hire enough staff to guarantee smooth and effective operations. A recent survey by market research firm Clint revealed that close to 46% of Filipinos ate at fast restaurants one to three times a week on average. The fact that fast-food chains employed the greatest number of people in the fast-food industry suggested that this sector is the largest employer overall. Th

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Gasca-Sanchez, Francisco Manuel, Idalia Aracely Cura-Esquivel, Eduardo Mares, Fernando Montes-Tapia, and Erick Garza. "Fast food spatial clustering and childhood obesity in Monterrey, Mexico." Regions and Cohesion 14, no. 1 (2024): 33–60. https://doi.org/10.3167/reco.2024.140103.

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Abstract This research constitutes an exploratory analysis aimed at identifying spatial distribution patterns of sectors associated with fast food and the interaction with some cases of children with obesity. Using spatial statistics techniques, areas of high concentration of these types of establishments were identified. Several significant clusters were found for all activities associated with fast food throughout the city, particularly the most likely cluster of fast-food franchises, which has a diameter of 7.96 km, covering a large part of the central space of the city. Similarly, there ar

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Atkinson, Louise F., and Michelle A. Palmer. "Purchase rates and energy content of nutritionally promoted and traditional fast foods purchased at lunchtime in Australia – a pilot study." Public Health Nutrition 15, no. 3 (2011): 495–502. http://dx.doi.org/10.1017/s1368980011001480.

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AbstractObjectiveNutritionally promoted foods are now available at fast-food establishments. Little is known about their popularity, who is purchasing them, or their impact on dietary intake. Our study aimed to determine: how often nutritionally promoted fast foods were purchased; the demographic characteristics of people purchasing these foods; and if purchasing these foods resulted in reduced energy, and increased vegetable, content of lunches compared with those who purchased traditional fast foods.DesignA survey collecting lunchtime fast-food purchases and demographic details was administe

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Jaworowska, Agnieszka, Toni M. Blackham, Rachel Long, et al. "Nutritional composition of takeaway food in the UK." Nutrition & Food Science 44, no. 5 (2014): 414–30. http://dx.doi.org/10.1108/nfs-08-2013-0093.

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Purpose – This paper aims to determine the nutritional profile of popular takeaway meals in the UK. Fast food has a poor nutritional profile; research has focused on the major catering chains, with limited data on takeaway food from independent establishments. Design/methodology/approach – Random samples of takeaway meals were purchased from small, independent takeaway establishments. Multiple samples of 27 different takeaway meals, from Indian, Chinese, kebab, pizza and English-style establishments (n = 489), were analysed for portion size, energy, protein, carbohydrate, total fat, salt and t

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Humenikova Shriver, Lenka, and Gail Gates. "A cross-cultural comparison of dietary intakes and physical activity between American and Czech school-aged children." Public Health Nutrition 12, no. 7 (2009): 986–90. http://dx.doi.org/10.1017/s1368980008003546.

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AbstractObjectiveThe prevalence of child overweight in the Czech Republic is substantially lower than that in the USA. The objective of the present pilot study was to explore dietary intakes, frequency of dining in fast-food establishments, and the amount and intensity of physical activity between a sample of American and Czech children.DesignA cross-sectional correlational pilot study.SettingFour public schools in the USA and four public schools in the Czech Republic.SubjectsNinety-five Czech and forty-four American 4–6th graders from urban public schools participated in the study. Dietary in

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Vemula, Sudershan Rao, Alekhya Sabbithi, Naveen Kumar R, Subba Rao Gavaravarapu, and Balakrishna Nagalla. "Prevalence and characterization of selected foodborne pathogens in frequently consumed street foods of Hyderabad, India: An exploratory study." Indian Journal of Microbiology Research 11, no. 4 (2024): 260–68. https://doi.org/10.18231/j.ijmr.2024.046.

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Emerging foodborne pathogens in recent times are been a major public health concern for consumers. Food establishments such as street foods, which cater to larger sections of the population in developing countries, have become potential vehicles for emerging foodborne pathogens. The present study aimed to identify high-risk/emerging pathogens in street-vended foods from the south Indian city –Hyderabad. A cross-sectional study was carried outon 150 Chinese fast food samples, and 150 Bhelpuri- (mixed of puffed rice vegetables and sauces) samples, collected by stratified random sampling method.

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Mariskha, Audya, Andita Sonya Dewi, Desavira Naddya Aulia, Aulia Sofiana, and Husna Ulya. "Boosting Competitiveness with Innovative Fast Food Business Strategies." Research Academy Journal Innovation Data Analysis 1, no. 7 (2024): 47–55. https://doi.org/10.5281/zenodo.12600177.

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Objective: The objective of this study is to investigate the management and growth techniques employed by fast food businesses in Mataram City, with a specific focus on the creative ways used by Banana Vitara to enhance their competitiveness.Approach: A qualitative descriptive technique was employed, which included conducting semi-structured interviews with owners of fast food businesses. The snowball sampling technique broadened the pool of participants, and data were augmented by secondary sources such as business information and pertinent papers.Results: The research emphasizes the signific

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Ahamed, Sabbir, Nazia Tabassum, Md Moniruzzaman, Md Mahfuzul Hasan, and Md Asraf Mahmud Hasif. "Consumer preferences of fast-food items in Mymensingh, Bangladesh." Archives of Agriculture and Environmental Science 9, no. 1 (2024): 69–75. http://dx.doi.org/10.26832/24566632.2024.0901011.

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The goal of the current study was to ascertain Bangladeshi consumers' preferences for fast food items. Data from 80 respondents who were eating fast food in the Mymensingh region were gathered using a purposeful random sample; men made up 52.50 percent of the respondents. The study employed multiple linear regression analysis to determine the primary determinants influencing eating habits among customers. Additionally, descriptive statistics were utilized to determine the demographic characteristics such as age, education, income level etc. of the consumers. Furthermore, the utilization of Lik

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Ayo, SA, J. Bonabana-Wabbi, and D. Sserunkuuma. "Determinants of fast food consumption in Kampala, Uganda." African Journal of Food, Agriculture, Nutrition and Development 12, no. 53 (2012): 6567–81. http://dx.doi.org/10.18697/ajfand.53.10775.

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Consumption of fast-food in Uganda is becoming an increasingly important component of the food market as more of the working class choose to dine out rather than prepare meals at home. Despite the importance of the fast-food sector, limited attempts have been made to study the consumption and expenditure behaviour of consumers of fast-food in Uganda. The main objective of this study was to assess characteristics influencing the consumption of fast-food in Kampala district. Specifically, the objectives of the study were: to assess the factors influencing the probability of consuming fast-food;

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Hollis, James. "Food Purchases in an Online Virtual Restaurant." Current Developments in Nutrition 5, Supplement_2 (2021): 554. http://dx.doi.org/10.1093/cdn/nzab043_006.

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Abstract Objectives Food is commonly purchased at fast-food restaurants and improving food choices at these establishments may be a key contributor to improving the nation's diet. A better understanding of the barriers to dietary change when purchasing foods at fast-food restaurants may aid the development of new interventions to improve dietary choices. The objective of this study is to determine the costs and benefits of choosing a lower calorie meal in a 3D virtual representation of a fast-food restaurant. Methods In this ongoing study, a 3D model of a fast-food restaurant was created and a

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John Vasquez-Reyes, Boris, Fiorela Judith Bravo-Martinez, Jose Antonio Coral-Morante, and Franklin Cordova-Buiza. "Inbound marketing strategy on social media and the generation of experiences in fast food consumers." Innovative Marketing 19, no. 2 (2023): 143–54. http://dx.doi.org/10.21511/im.19(2).2023.12.

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Digital media has allowed restaurants to maintain their sales, positioning, and better relationships with consumers in adverse situations such as the COVID-19 pandemic. This study seeks to determine the relationship between social networks as an inbound marketing tool and the generation of digital experiences in consumers of fast-food restaurants. This is a quantitative, correlational, and non-experimental analysis. The sample includes the most popular fast-food restaurants in Peru (Norky’s, Roky’s, and Kentucky Fried Chicken) that demonstrate significant presence in social networks and posses

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Dey, Bhabani P., Nitin H. Thaker, Susan A. Bright, and Alice M. Thaler. "Fast Antimicrobial Screen Test (FAST): Improved Screen Test for Detecting Antimicrobial Residues in Meat Tissue." Journal of AOAC INTERNATIONAL 88, no. 2 (2005): 447–54. http://dx.doi.org/10.1093/jaoac/88.2.447.

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Abstract The Fast Antimicrobial Screen Test (FAST) is a simple and quick screening test developed to detect antibiotic and sulfonamide residues in food animal carcasses in slaughter establishments. This microbial inhibition test detects antimicrobials that are allowed to be used in food animals. It has the ability to detect these antimicrobials at or above the allowable limit in carcass kidney fluids in 6 h. Laboratory evaluations show that the lower limit of detection (LLD) of FAST and the Calf Antibiotic and Sulfa Test (CAST) for antibiotics tested was the same, but the LLD for sulfonamides

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Трошкін, Арсеній Андрійович. "Сучасні тенденції розміщення об'єктів харчування в житловій забудові". Theory and practice of design, № 24 (22 грудня 2021): 50–57. http://dx.doi.org/10.18372/2415-8151.24.16291.

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Мета даного дослідження: визначити проблеми діючої класифікації закладів ресторанного господарства у Державних Будівельних Нормах та Державних Стандартах України; Розкрити поняття «об’єкт харчування» та вказати на його відмінність від понять «заклад ресторанного господарства» і «заклад громадського харчування». Методологія. Методика дослідження представлена системним і комплексним науковими підходами, термінологічним принципом та загальнонауковими і спеціальними методами дослідження. Використані загальнонаукові методи, такі як системний, аналіз і синтез, індукція, дедукція, систематизація, уза

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França, Fabiana Chagas Oliveira de, Iziane da Silva Andrade, Renata Puppin Zandonadi, Karin Eleonora Sávio, and Rita de Cassia Coelho de Almeida Akutsu. "Food Environment around Schools: A Systematic Scope Review." Nutrients 14, no. 23 (2022): 5090. http://dx.doi.org/10.3390/nu14235090.

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The present systematic scope review intended to compile state-of-the-art information about the food environment around schools, exploring the main methods used to describe the food environment around schools as well as the possible effects that this environment can promote on the health of children and adolescents. The preferred reporting items for systematic reviews and meta-analyses—extension for scoping reviews (PRISMA-ScR) checklist and guidelines were followed to ensure a robust and repeatable methodological process. A systematic search was performed in the following electronic databases:

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Powers, Elizabeth T. "The Impact of Minimum-Wage Increases: Evidence from Fast-food Establishments in Illinois and Indiana." Journal of Labor Research 30, no. 4 (2009): 365–94. http://dx.doi.org/10.1007/s12122-009-9068-3.

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Mahesh, G., and Anitha BM Dsilva. "A study on relationship between youth’s perception and preference towards fast food restaurants in Bangalore." International Journal of Management and Development Studies 12, no. 9 (2023): 33–40. http://dx.doi.org/10.53983/ijmds.v12n09.005.

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The study's goal is to learn how young people in Bangalore feel about and choose fast food establishments. Managers in today's complex business environment must constantly search for new ways to attract and keep consumers across all product categories. In light of the rising expense of acquiring new clients, many businesses are implementing loyalty programmes in an effort to keep their current clientele and strengthen their bonds with them. One industry that has thrived despite the recession is quick service restaurants (QSRs). A glance back at recent years is all it takes to get a sense of th

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MUKUCHA, Paul, Divaries Cosmas JARAVAZA, and Fanny SARUCHERA. "STRATEGIC POSTPONEMENT IN FAST FOOD OPERATIONS: ENHANCING ORDER FULFILMENT IN A FRONTIER EMERGING MARKET." Business Excellence and Management 15, no. 2 (2025): 5–18. https://doi.org/10.24818/beman/2025.15.2-01.

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This research explores the effect of strategic postponement on order fulfilment performance within Zimbabwe's fast-food sector, a vital yet underexamined area in Sub-Saharan African market studies. This investigation is propelled by the notable lack of empirical scrutiny on postponement strategies in the region's fast-food industry, particularly within the challenging context of Zimbabwe's volatile economy. Such conditions offer limited managerial insights into the correlation between form postponement and order fulfilment efficiency, diverging from the trends observed in more developed and sa

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Abu Hassan, Suzanawati, Nur Aqilah Hassan, Teoh Yeong Kin, Norpah Mahat, and Anas Fathul Ariffin. "Companies’ Perspectives on Factors Affecting Consumer Satisfaction in Fast-Food Restaurant using Fuzzy AHP." Journal of Computing Research and Innovation 6, no. 3 (2021): 42–52. http://dx.doi.org/10.24191/jcrinn.v6i3.228.

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In today's world, the fast-food restaurant has become a popular sort of eatery. The fast-food industry's expansion is always changing in response to customer requests in order to meet their needs. As a result, clients have a wide range of fast-food restaurants to choose from in order to satiate their hunger. Clients' contentment with restaurants will influence not just the image of the establishments, but also the services offered by their employees as they strive to entertain and deliver the best possible service to their paying customers. However, the competition between the restaurants have

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Nyathela-Sunday, Tshinakaho, Stanley Lekata, Hema Kesa, and Mosa Selepe. "The Disruption of the Pandemic in the use of Hospitality Establishments and Services in South Africa." International Conference on Tourism Research 7, no. 1 (2024): 297–305. http://dx.doi.org/10.34190/ictr.7.1.2209.

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The tourism and hospitality sectors were among the most negatively impacted industries during the COVID-19 pandemic. Many studies have reflected on the impact of COVID-19 on the tourism and hospitality industry; however, more needs to be written about the effect on the customers. Therefore, this paper aims to report if COVID-19 has affected the use of hospitality establishments and service customers during and after the lockdown in South Africa. This was a cross-sectional quantitative study. Google Forms were used for data collection using snowball and convenience sampling techniques. Seven ho

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MOHAMAD ZAMRI, NUR ZAFIRAH, SITI NOOR FATIHAH AYOB, NOR ASHIKIN AHMAD, MOHAMAD AZHAR MOHD NOOR, and FARAH AYUNI SHAFIE. "ENVIRONMENTAL ASSESSMENT ON DAILY OPERATION OF SELECTED FOOD SERVICE ESTABLISHMENT IN NORTHERN REGION OF MALAYSIA." JOURNAL OF SUSTAINABILITY SCIENCE AND MANAGEMENT 17, no. 12 (2022): 67–77. http://dx.doi.org/10.46754/jssm.2022.12.007.

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Food waste is the second-highest source of solid waste in Malaysia. It accounts for about 32% of the total volume of waste generated in the country. Western food restaurants and Indian Muslim (also known as Mamak) restaurants in Northern Region, Malaysia are fast-growing food establishments and have become common among Malaysians of different races. Thus, this study aimed to identify the waste generation, carbon footprint and water footprint during the daily operation of these two types of food establishment. The waste from the food establishment was classified and measured into three categori

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Kucharska, Barbara, and Mirosława Malinowska. "Pokolenie Y na rynku żywności – perspektywa placówek gastronomicznych." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 20(35), no. 1 (2020): 40–51. http://dx.doi.org/10.22630/prs.2020.20.1.4.

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The aim of the article is to identify selected elements of behaviors of generation Y on the market of catering services and activities undertaken by catering establishments in the context of these behaviors. The purpose of the article was accomplished by literature studies, information from branche magazines, and direct research carried out by the authors of the article. Identification of the distinguishing features of gastronomic establishments suitable to the specificity of generation Y was based on the analysis of the content of information contained on the websites of these establishments.

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Albalawi, Ahmad, Catherine Hambly, and John Speakman. "Associations of Food Outlet Densities with Obesity Measures Identify Fish and Chip Shops as a Uniquely Important Problem." Nutrients 12, no. 4 (2020): 890. http://dx.doi.org/10.3390/nu12040890.

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Increases in the number of food outlets have been proposed as a key factor driving obesity. This study aimed to investigate the association between the densities of food establishments serving meals (excluding supermarkets and grocery stores), with body mass index (BMI), waist to hip ratio (WHR) and percentage of body fat among middle-aged adults in the UK. BMIs, WHR, %fat and socioeconomic factors were obtained from 456,079 individuals from the UK Biobank and averaged across 923 postcode districts (PD). The number of Fast-Food Restaurants (FFRs), Full-Service Restaurants (FSRs), delivery shop

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Juni, Samuel, Robert Brannon, and Michelle M. Roth. "Sexual and Racial Discrimination in Service-Seeking Interactions: A Field Study in Fast Food and Commercial Establishments." Psychological Reports 63, no. 1 (1988): 71–76. http://dx.doi.org/10.2466/pr0.1988.63.1.71.

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Observers at fast food restaurants and banks in New York City catalogued the sex and race of 492 customers and of the cashiers who were chosen by those customers. Data analysis showed that black customers preferred black cashiers while white customers preferred white cashiers. In contrast, female cashiers were preferred by both male and female customers, although the tendency was somewhat more pronounced for women. Also documented was an apparent bias of employing women rather than men in food-service positions. The findings are discussed in the general context of discrimination and stereotypy

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Jain, Dr Ritu. "The Impact of Advertising Junk Food on Youth Eating Habits and Mental Health." International Journal for Research in Applied Science and Engineering Technology 12, no. 11 (2024): 119–20. http://dx.doi.org/10.22214/ijraset.2024.64819.

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The current study focuses on the effects of fast food on the health of college students. Junk food, defined as food that is quick and easy to make, is generally high in calories but low in vital nutrients. College students are increasingly consuming these meals due to growing urbanization, globalization, pervasive commercial promotions, and the availability of multiple junk food establishments. Recent studies have shown that fast food contributes to metabolic problems such as obesity, diabetes, and heart disease. The primary goal of this study is to determine the impact of junk food consumptio

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Ali, Hussam, and Amer Morshed. "Augmented reality integration in Jordanian fast-food apps: Enhancing brand identity and customer interaction amidst digital transformation." Journal of Infrastructure, Policy and Development 8, no. 5 (2024): 3856. http://dx.doi.org/10.24294/jipd.v8i5.3856.

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This study looked at how adding augmented reality (AR) to Jordanian fast-food apps during the pandemic impacts brand identity, consumer views, and interactions. It wanted to see if AR strengthens brand connections or leads to brand dilution concerns in the industry. The research utilized a qualitative approach, employing semi-structured interviews with 52 marketing managers from diverse fast-food establishments across Jordan. The study highlighted how mobile apps, especially AR, changed brand interactions in Jordan’s fast-food market. They boosted convenience and engagement but raised worries

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Nguyen Thi Thanh, Huyen, Ha Nguyen Thanh, and Son Nguyen Hai. "Current status of food safety assurance conditions at restaurants in Lao Cai city, Lao Cai province in 2021." Journal of Health and Development Studies 07, no. 01 (2023): 54–62. http://dx.doi.org/10.38148/jhds.0701skpt22-033.

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Objective: Research with the objective of describing the current status of food safety conditions at banks in Lao Cai city, Lao Cai province in the period from 7/2021 to 7/2022. Methods: The study used a cross-sectional descriptive method, a quantitative study with the observation of food safety conditions of all 85 operating restaurants, the practice of 85 CBC staff, testing fast 255 bowls, clean plates. Data were analyzed using SPSS 19.0 software. Result: The percentage of establishments meeting the general food safety conditions is 37.6%. In which, the group of conditions for facilities rea

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Salavelis, A., S. Pavlovsky, V. Tolstykh, and V. Stepanova. "Using the requirements of modern standardization in food enterprises." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 25, no. 99 (2023): 27–31. http://dx.doi.org/10.32718/nvlvet-f9905.

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The paper investigates the implementation of the HACCP system (Hazard Analysis and Critical Control Points) in the restaurant business. Restaurant facilities produce not only culinary products, but also a variety of bakery, flour confectionery and confectionery products, which leads to an increase in the used raw materials and, accordingly, an increase in a variety of technological processes for processing these raw materials. Restaurant business establishments include restaurants, pastry shops, cafes, bars, snack bars, canteens, buffets, kiosks and other fast food and drink establishments. Un

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LIGGANS, GIRVIN L., MARC S. BOYER, LAURIE B. WILLIAMS, KIMBERLY W. DESTROMP, and SON T. HOANG. "Food Safety Management Systems, Certified Food Protection Managers, and Compliance with Food Safety Practices Associated with the Control of Listeria monocytogenes in Foods at Restaurants." Journal of Food Protection 82, no. 7 (2019): 1116–23. http://dx.doi.org/10.4315/0362-028x.jfp-18-532.

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ABSTRACT Listeria monocytogenes is a widespread pathogen of public health concern that is capable of persisting in food processing and retail food environments. Both industry and regulatory agencies continually look for ways to eliminate or prevent the growth of this pathogen. This study investigated the effect of food safety management systems (FSMS) and the presence of a certified food protection manager (CFPM) on the occurrence of proper cold holding and date marking—two food safety practices associated with the control of L. monocytogenes in restaurants. Observational data collected as par

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Bildtgård, Torbjörn. "Where is food ‘good to think’? Rationalities of food and place in Sweden and France." Social Science Information 52, no. 1 (2013): 159–78. http://dx.doi.org/10.1177/0539018412466639.

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Where is food ‘good to think’? This comparative study describes the mental foodscapes of Swedish and French people by asking them to say where, in time and space, they would go to in order to eat well. Both the Swedish and French respondents say they would avoid the US and fast-food establishments in order to eat well, but while the French in general point inward, toward the countryside of their region a couple of decades ago, the Swedes, in their choices, want to go far away, to the Mediterranean region, South-east Asia or an abstract wilderness. The article argues that the reason for these d

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Asfondyarova, I. V., O. A. Yakovlev, V. A. Demchenko, and N. A. Pavlovskaya. "Development of semi-finished fish products for the fast food industry." New Technologies 20, no. 1 (2024): 26–34. http://dx.doi.org/10.47370/2072-0920-2024-20-1-26-34.

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One of the segments of public catering market both abroad and in Russia is fast food products [1]. Restaurants of this format have a wide audience due to their loyal pricing policy, availability and constant new products [2]. In addition, the fast food industry, through various media and advertising, contributes to solving consumer problems related to lack of time, difficulty in preparation and ease of consumption. At the same time, fast food contributes to a decrease in the quality of nutrition and deterioration in the health of both young people and adults.The goal of the research is to iden

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