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Relevant bibliographies by topics / Fast food restaurants

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Academic literature on the topic 'Fast food restaurants'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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Journal articles on the topic "Fast food restaurants"

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Yuliana, Dinda Anisa, Rabiatul Adawiyah, and Eka Kasymir. "SIKAP, POLA KONSUMSI, DAN FAKTOR-FAKTOR YANG MEMPENGARUHI KONSUMSI KONSUMEN RESTAURANT CEPAT SAJI (FAST FOOD) DI BANDAR LAMPUNG." Jurnal Ilmu-Ilmu Agribisnis 11, no. 3 (August 1, 2023): 166. http://dx.doi.org/10.23960/jiia.v11i3.7312.

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Thisl studyl aimsl tol analyzel thel attitude ofllconsumers, foodl consumption pattern, andl factors affecting thel consumption at fast foodl restaurant inl Bandar Lampungl City. Thisl research wasl conducted atlinternational franchised fast food restaurants inl Bandar Lampungl City. Thel research methodl is al survey withl the accidentall sampling ltechnique. Thel number ofl samples inl this researchl were 70 consumers whol had bought or consumed at international franchised fast food restaurants atl least oncel in thel last onel month. Thel research datal were analyzedl by usingl fishbein lmulti-atribute lanalysis, descriptivel statistics analysis, andl multiple linear regressionl analysis. Datal collection wasl conducted from lJune-Julyl 2022. Thel results showedl that thel consumers who boughtl or consumed atlinternational franchised fast food restaurants is because of its taste, hygiene, and services. Consumers more likely to buy at a international franchised fast food restaurants that served fried chicken as it main course like McD and KFC. The average amount of purchased were two menus per transaction and average amount of frequency were three times per month with reason of purchased were great taste, easy to find, and practical. Factors that affected the consumption were incomes, international franchised fast food restaurant’s prices, and consumers habitual variables.

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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.

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As a country with the largest Muslim population, Indonesia must be able to compete with the halal industry. Food products are one of the important aspects in the halal industry. One of the food providers that is mushrooming a lot today is fast food restaurants. In this regard, fast food restaurants must be able to guarantee that the products provided are guaranteed to be hallowed. One of the fast-food restaurants located in Yogyakarta is XYZ restaurant. This study aims to determine the performance of halal supply chain performance in restaurants to help restaurants in improving performance so that they can compete in the halal industry. The methods used in this study are Supply Chain Operation Reference (SCOR) 12.0, Analytical Hierarchy Process (AHP), and Traffic Light System. It was found that there were 44 metrics with 4 of them based on Islamic values. There are 2 metrics with marginal categories and 9 metrics with unsatisfactory categories. Overall, it was found that the restaurant's performance value was 67.65% with a marginal or average category.

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Nono, Maria Yustina Fengi, Mustakim Sahdan, and Soni Doke. "Description of Hygiene and Sanitation of Restaurants in Bajawa District, East Nusa Tenggara." Lontar : Journal of Community Health 3, no. 2 (June 15, 2021): 72–80. http://dx.doi.org/10.35508/ljch.v3i2.2901.

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A restaurant is a place that provides food and drinks to the public. Therefore, the hygiene and sanitation of the restaurant are vital to ensure the health of that foods and drinks. This study aims to describe the hygiene and sanitation of restaurant according to variables of location and building, sanitation facilities, kitchen, dining room, and food’s storage, food ingredients and fast food, food processing, food ingredients, and fast-food storages, serving of food and equipment used. This study used descriptive with an observational method to all restaurants in Bajawa District from January to February 2020. The sample was 25 restaurants taken using the total sampling technique. The result showed that 100% (25) restaurants in Bajawa District qualified for variables of location and building, food ingredients and food storages, and the equipment used. However, the variable of sanitation facilities showed that 84% (21) of the restaurants were not qualified. Moreover, all sample restaurants (100%) in Bajawa District were not qualified for variables of kitchen, dining room and food storage, food processing, and serving of food. Overall, 56% (14) of restaurants were not qualified for hygiene and sanitation requirements. Therefore, government or related health offices should continuously supervise the implementation of restaurant hygiene and sanitation.

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Mohammadi-Nasrabadi, Fatemeh, Aziz Zargaraan, Yeganeh Salmani, and Fatemeh Esfarjani. "Challenges of Cooking Oils in Fast-Food Restaurants of Iran: Views of Consumers." International Quarterly of Community Health Education 40, no. 2 (July 25, 2019): 135–41. http://dx.doi.org/10.1177/0272684x19862473.

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The purpose of this study was to explore Tehranian women’s perceptions about the quality and safety of cooking oils in fast-food restaurants and their behavior toward these challenges in 2018. A qualitative study with eight focus group discussions was conducted among 82 women using content analysis and constant comparison methods. Three categories emerged with 4 themes and 27 subthemes: (a) high usage of frying foods, (b) fast-food restaurants, and (c) building community trust. The majority of women had desirable knowledge about the disadvantages of cooking oils used in fast-food restaurants. The participants mentioned that the most challenging problem of fast-food restaurants was the reused cooking oils. Therefore, the health policy-makers should consider to develop a guideline for improving the cooking oils’ quality and safety in fast-food restaurants. It is recommended that the restaurant inspection system should be examined to identify appropriate ways of ensuring food safety.

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Hasbullah, Siti Aminah, Umme Umaimah Amin, Norhafizi Nordin, and Nurul Asmida Abd Razak. "CUSTOMER SATISFACTION IN THE FAST FOOD RESTAURANT IN ARAU, PERLIS: A STUDY ON PRICE, FOOD QUALITY AND SERVICE QUALITY." Journal of Event, Tourism and Hospitality Studies (JETH) Vol.1, July 2021, Number 1 (July 15, 2021): 163–83. http://dx.doi.org/10.32890/jeth2021.1.8.

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The high demand from customers for quality services and competitive environment in the fast food industry give rise to the need to improve customers’ satisfaction that will increase the restaurant’s revenue. The objective of this study is to investigate the factors effecting customers’ satisfaction in fast food restaurants namely the price, service quality, and food quality of fast food restaurants in Arau, Perlis. The fast food restaurants selected for this study are Marry Brown, KFC, Pizza Hut and Domino's Pizza. A quantitative method was applied using online questionnaire to collect data from customers. The respondents consisted of customers who had experienced purchasing at these fast food restaurants. The findings of the study revealed that there is a significant relationship between customers’ satisfaction and the price of the foods. However, the study indicated insignificant relationships between food quality, service quality of fast food businesses and customers’ satisfaction. For future studies, it is recommended that the study area is expanded to involve various samples of the population, for broader results. To obtain more precise and reliable results, a similar study considering other factors that influence customer satisfaction in fast food restaurants could be added as variables.

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Uzych, Leo. "Fast food restaurants." Geriatric Nursing 17, no. 4 (July 1996): 192. http://dx.doi.org/10.1016/s0197-4572(96)80072-3.

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Komiljonovna, Odilova Gulnoza. "Problems Of Menu Designing And Translation Issues." Restaurant Business 118, no. 8 (August 12, 2019): 13–51. http://dx.doi.org/10.26643/rb.v118i8.6899.

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this article researches problems of designing restaurant and café menus. Description of different menu types and graphical requirements of restaurant menu were discussed. Analyzing Uzbek restaurants and fast-food menus author forms table of evaluation design and translation of menu. Given recommendations can be used as marketing guideline in restaurant business and will help to increase service in restaurants , cafes and fast foods.

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Komiljonovna, Odilova Gulnoza. "Problems of menu designing and translation issues." Restaurant Business 118, no. 9 (September 26, 2019): 258–95. http://dx.doi.org/10.26643/rb.v118i9.8111.

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this article researches problems of designing restaurant and café menus. Description of different menu types and graphical requirements of restaurant menu were discussed. Analyzing Uzbek restaurants and fast-food menus author forms table of evaluation design and translation of menu. Given recommendations can be used as marketing guideline in restaurant business and will help to increase service in restaurants , cafes and fast foods.

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Khan, Shahzad, Syed Majid Hussain, and Fahad Yaqoob. "Determinants of Customer Satisfaction in Fast Food Industry A Study of Fast Food Restaurants Peshawar Pakistan." Studia commercialia Bratislavensia 6, no. 21 (March 1, 2013): 56–65. http://dx.doi.org/10.2478/stcb-2013-0002.

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Abstract This research is focused to find what are the key success factors for fast food industry in region of Peshawar Pakistan. Fast food concepts developed very rapidly in last few years in Peshawar region. The failure or success of a fast food industry based on some factors like Promotion, Service quality, Customer expectations, Brand, Physical Environment, Price, and Taste of the product. To find which of these factors has greater influence on consumer satisfaction, four fast food restaurants customers were targeted randomly. These four restaurants were KFC, CHIEF, ARBAIN CHICK, and PIZZA HUT. The data collected from the customers of these restaurants. The data collected from customers of these restaurants when the customers were in restaurants for refreshment. Total number of customers who were targeted was 120. From each restaurant 30 customers were targeted on availability basis. On the basis of their responses multiple regression and correlation test was applied. Findings of the study shows that service quality and brand are the key factors for satisfaction in fast food industry in Peshawar Pakistan.

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Currie, Janet, Stefano DellaVigna, Enrico Moretti, and Vikram Pathania. "The Effect of Fast Food Restaurants on Obesity and Weight Gain." American Economic Journal: Economic Policy 2, no. 3 (August 1, 2010): 32–63. http://dx.doi.org/10.1257/pol.2.3.32.

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We investigate how changes in the supply of fast food restaurants affect weight outcomes of 3 million children and 3 million pregnant women. Among ninth graders, a fast food restaurant within 0.1 miles of a school results in a 5.2 percent increase in obesity rates. Among pregnant women, a fast-food restaurant within 0.5 miles of residence results in a 1.6 percent increase in the probability of gaining over 20 kilos. The implied effects on caloric intake are one order of magnitude larger for children than for mothers, consistent with smaller travel cost for adults. Non-fast food restaurants and future fast-food restaurants are uncorrelated with weight outcomes. (JEL I12, J13, J16, L83)

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Dissertations / Theses on the topic "Fast food restaurants"

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Rowen, Christopher William. "Fast food automation." Thesis, Georgia Institute of Technology, 1987. http://hdl.handle.net/1853/18903.

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Antonsson, Henrik, Lukas Engström, and Vytautas Verbus. "Innovation within Fast Food Restaurants : The role of the local restaurant management." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-15527.

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Background: Innovation is an important aspect of business today. It is important for companies to be innovative in order to stay competitive with their competitors. During the last couple of decades, technology has become more and more common both in our daily life, as well as in businesses. This has lead to an increase in technology implementation, especially within the service industry, where customers now can use self-service technologies in order to receive the service on their own. However, a lack of self-service technologies was discovered within the fast food industry. Since these types of innovations increased the service efficiency and decreased the waiting-time for customers, the authors believed that this would be very interesting for local managers within the fast food industry. Therefore, the authors began to investigate how much power local management has over these types of new innovations. Purpose: The purpose of this thesis is to explore how local management affects the innovation process, within fast food restaurant chains. Method: By conducting a cross-case study with the two fast food companies Subway and Max, the authors interviewed local fast food managers in order to explore the effect local management have on the innovation process. These two cases were selected since Subway fully consists of franchisees, while Max is almost completely company owned. Therefore, the two most common organizational structures within the fast food industry are included which will provide a more fair view of the industry. Conclusion: The effect of the innovation process has a positive relationship with the amount of power distributed to the local management. However, these areas differ depending on the organizational structure, with franchisees achieving their highest amount of power within medium-sized innovations and managers in company-owned outlets maintain their highest amount of power within minor innovations. Even though the overall communication was perceived as satisfying and efficient, large opportunities for improvements occur. By implementing more horizontal communication within the local management, it is in the belief of the authors that the entire internal communication will benefit. Especially this would benefit the franchise system where an increased local communication and collaboration would lead to more efficient communication throughout the entire organization.

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Castillo, Maria Gabriela. "Establishing a fast food industry in Venezuela." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000castillom.pdf.

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Ferry, Peter Christopher. "Taco Bell : prospects in Hong Kong and China : a strategic guide /." Thesis, [Hong Kong : University of Hong Kong], 1993. http://sunzi.lib.hku.hk/hkuto/record.jsp?B13731099.

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Duggal, Niti. "Retail location analysis a case study of Burger King & McDonald's in Portage & Summit Counties, Ohio /." [Kent, Ohio] : Kent State University, 2007. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=kent1196133312.

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Thesis (M.A.)--Kent State University, 2007.
Title from PDF t.p. (viewed July 10, 2007). Advisor: Jay Lee. Keywords: Retail Location Analysis; geographic information systems(GIS); Statistical Analysis; Regression Analysis; Geocoding; Catchment Area Analysis; Buffer Polygons; Thiessen Polygons; McDonald's; Burger King; Fast Food Restaurants; Overlay Analysis. Includes bibliographical references (p. 130-151).

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Guo, Maria (Miao). "The perception of Chinese consumers of American fast-food in Beijing." Online version, 1994. http://www.uwstout.edu/lib/thesis/1994/1994guom.pdf.

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Bukhari, Sulafah. "Consumer Loyalty in Fast-Food Restaurants in Saudi Arabia." Thesis, Université d'Ottawa / University of Ottawa, 2015. http://hdl.handle.net/10393/31899.

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This study assesses the loyalty behaviour of consumers in fast-food restaurants in Saudi Arabia by studying the antecedents and the consequences of loyalty behaviour. The sample consisted of 231 Saudis and non-Saudis living in Saudi Arabia. They were approached using the “snowball” technique. Participants were all over the age of eighteen, and they were customers of Al-Baik restaurants. Data was collected through a face-to-face questionnaire, and analyzed using SPSS software. Specifically, Cronbach’s Alpha test, Pearson correlation coefficient, Spearman correlation coefficient, and multiple regression analysis were used. Results show that significant relationships exist between the antecedents and the consequences of loyalty behaviour. It is also indicated that participants’ personalities and values were significantly related to the loyalty behaviour of consumers in Saudi Arabia. The major limitation of this study is that it was conducted in only one city, Jeddah. Therefore, additional research should be carried out in other cities with larger samples. The research results offer compelling evidence that Saudi loyalty behaviour differs from Western behaviour. Therefore, it suggests that international fast-food operators in Saudi Arabia should take local factors into account when formulating marketing strategies, such as the role of women and youth in Saudi society. This thesis makes a novel contribution to the literature, as it is the first to model the antecedents and the consequences of loyalty behaviour of consumers in a single study. It is also the first to study contributed to the literature to examine the relation between the Six Dimensional Achievement Motivation Scale (Jackson, Ahmed, and Heapy, 1976), Rokeach Value System (1973), and loyalty behaviour of consumers.

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Neill, Lindsay. "The contested "White Lady" perceptions and social meanings of the "White Lady" in Auckland : a thesis submitted to AUT University in partial fulfilment of the requirements for the degree of Master of International Hospitality Management, 2009 /." Click here to access this resource online, 2009. http://hdl.handle.net/10292/818.

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Hoe, York Joo. "Feasibility study for a food court in a Kowloon office and commercial complex." Thesis, Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14038973.

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Rashid, Abdul. "Employees Motivation – A Key for the Success of Fast Food Restaurants." Thesis, Umeå universitet, Handelshögskolan vid Umeå universitet, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-43547.

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In this modern era where the flows of customers are increasing towards fast food restaurants it is becoming more challenging to offer good customer service. For this purpose, there is strong need of highly trained and skilful workforce as like other service oriented businesses, the frontline employees of fast food restaurants also have direct interaction with customers and are considering the backbone of restaurants. Therefore, the main intention to conduct this study is to understand the working conditions in fast food restaurants, to discover the core factors of employee motivation and to determine the role of management in attaining this inspiration. The theoretical framework of this study presents the well known theories and other important literature for employee’s motivation. The requirements for employee’s motivation in fast food industry are highlighted by the author on the basis of these literatures. Additionally, a conceptual model for employee’s motivation in fast food restaurants is derived from different literature and serves as an opening position for the empirical research. This study based on qualitative strategy and inductive approach with research philosophy of constructionist and interpretivist stances. The data is collected through semi-structured interviews consisting of four managers and three employees of Max, Subway and McDonald’s restaurants in Umeå, Sweden. For analysis the data is categorized on the basis of different factors mentioned in the proposed model. In the findings of this study, the elements of the conceptual suggested model are identified and validated for employee’s motivation in fast food restaurants. The findings are concerned with different motivational factors through which employees can be motivated in fast food restaurants. In which the main role of management is to work on human capacity and provide training, the best working environment, salaries and wages and promotional and growth opportunities to their employee. These are the most important functions highlighted after empirical finding and analysis, however, other factors i.e. cultural values, stress of work, respect and recognition are also important factors for frontline employee’s motivation in fast food restaurants. This study is only limited to three fast food restaurant (Max, McDonald’s & Subway) of one city of Sweden (Umeå). The data was collected from a small sample (only seven individuals) which limits the generalization of this study to other restaurants in Sweden.

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Books on the topic "Fast food restaurants"

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Ratios, ICC Business, ed. Restaurants and fast food chains. 2nd ed. Hampton: I.C.C.Business Ratios, 1989.

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1972-, Collins Tracy Brown, ed. Fast food. Farmington Hills, MI: Greenhaven Press, 2005.

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S, Friedman Lauri, ed. Fast food. Detroit: Greenhaven Press, 2010.

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AFL-CIO. Food and Allied Service Trades Dept., ed. A Profile of the fast food industry. [Washington? D.C.]: The Department, 1985.

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Group, Entrepreneur, ed. Food court restaurants. Irvine, CA: Entrepreneur Group, Business Report Division, 1993.

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Kristi, Boeckmann, ed. Fast food/restaurant words. Bellevue, WA: Edmark, 1990.

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Beech, Elizabeth. Fast food figures. Atglen, PA: Schiffer Pub., 1998.

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Franz, Marion J. Fast food facts: Nutrition and exchange values for fast-food restaurants. 3rd ed. Minneapolis, MN: DCI Pub., 1990.

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Melaniphy, John C. Restaurant and fast food site selection. New York: Wiley, 1992.

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Franz, Marion J. Fast food facts: Nutritive and exchange values for fast-food restaurants. Wayzata, Minn: Diabetes Center, 1987.

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Book chapters on the topic "Fast food restaurants"

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Kwon, Hyunkyung. "Eat Healthy at Fast Food Restaurants." In A Companion to Interdisciplinary STEM Project-Based Learning, 203–8. Rotterdam: SensePublishers, 2016. http://dx.doi.org/10.1007/978-94-6300-485-5_24.

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Carbajal-Roman, Gianella, Cesar Lopez-Vela, Gino Viacava-Campos, and Juan Quiroz-Flores. "Reducing Waste in Fast-Food Restaurants." In Proceedings of the 6th Brazilian Technology Symposium (BTSym’20), 419–26. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-75680-2_47.

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Eiselt, H. A., Vladimir Marianov, and Joyendu Bhadury. "Locating Fast Food Restaurants with the Analytic Hierarchy Process." In International Series in Operations Research & Management Science, 253–65. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-23876-5_13.

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Liu, Chang, and Richard O. Sinnott. "A Platform for Exploring Social Media Analytics of Fast Food Restaurants in Australia." In Computational Science and Its Applications – ICCSA 2018, 231–44. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-95162-1_16.

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El-Said, Osman Ahmed, and Toleen Al Tall. "Studying the Factors Influencing Customers’ Intention to Use Self-service Kiosks in Fast Food Restaurants." In Information and Communication Technologies in Tourism 2020, 206–17. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-36737-4_17.

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Lederhaus, Mary Ann. "The Incidence of Eating Out: A Review and Decision Model for Managers of Fast Food Restaurants." In Proceedings of the 1982 Academy of Marketing Science (AMS) Annual Conference, 19–23. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-16946-0_5.

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Leimbach, Judy, Kathy Leimbach, and Mary Lou Johnson. "Fast Food Restaurant." In Math Extension Units, 30. New York: Routledge, 2021. http://dx.doi.org/10.4324/9781003236474-26.

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Aoki, Hirotaka, and Satoshi Suzuki. "A Method to Detect Problems in Information Display Design of Fast Food Restaurants Based on Customers’ Eye Movement Data." In Advances in Intelligent Systems and Computing, 287–99. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-41947-3_27.

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Hsieh, Yu-Chen, Yi-Jui Chen, and Wang-Chin Tsai. "Making Packaging Waste Sorting More Intuitive in Fast Food Restaurant." In Design, User Experience, and Usability. User Experience in Advanced Technological Environments, 16–31. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-23541-3_2.

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Amit, Norani, and Nurdia Azlin Ghazali. "Using Simulation to Model Queuing Problem at a Fast-Food Restaurant." In Regional Conference on Science, Technology and Social Sciences (RCSTSS 2016), 1055–62. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0074-5_104.

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Conference papers on the topic "Fast food restaurants"

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Massoudi, Aram, and MOHAMED AHMED. "Evaluation of sustainable amenities management at restaurants sector in kurdistan region of iraq." In 3rd International Conference on Administrative & Financial Sciences. Cihan University - Erbil, 2021. http://dx.doi.org/10.24086/afs2020/paper.201.

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Purpose – The topic of sustainability is becoming an essential and concerning issue for organizations in today's business environment. Especially in the food and restaurant industry. Sustainability emphases on satisfying the needs of the current period without conceding the capability of future consumers to meet their desires. Yet, an inclusive adoption of Sustainability is lagging in the restaurant and eatery industry in emerging market such as Kurdistan Region, Iraq. Therefore, this research focuses on the current practices of sustainable amenities in restaurants and lodging businesses in Kurdistan Region, Iraq. Design – The researchers conducted unstructured interview for the data collection from (10) restaurateurs managing and working in 5 luxurious restaurants and 5 fast-food ones Methodology – The restaurants selected were categorized as luxurious restaurants and fast food restaurants, the topics of the interviews were related to energy, waste and water. The data were analyzed by using frequency Approach – the main approach in data gathering was qualitative. The interview queries were taken from related articles and divided into 3 sections: awareness plan, strategic planning, and restaurants' criteria of SAM. A content analysis method was used to identify the trend from previously published literature. Findings – The result showed that luxurious restaurants do apply sustainability in their operations, while fast-food restaurants lag behind. Originality of the research –Finally, recommendations of this study can be of help to all restaurants in Kurdistan area by introducing a proper practice of sustainability to improve and develop their businesses to meet customers' needs and gain competitive advantages ahead of their competitors.

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Şahan, Hüseyin, Sultan Ceren Öner, Ahmet Tugrul Bayrak, İlker Baştürk, and Olcay Taner Yıldız. "Evaluating Performance of Restaurant POS Processes in Fast-Food Restaurants." In AHFE 2023 Hawaii Edition. AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1004299.

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There are billions of operations happening in a wide range of sectors on a daily basis. When it comes to the hospitality sector, it appears essential to handle POS operations in a more efficient way in restaurants. To fill the gap in the studies about event log data in the fast food restaurant POS context, an approach needs to be developed. Regarding these, in this study, restaurant event log data for taking orders are comprehensively analyzed using process mining principles and machine learning applications to increase productivity. After the discovery of processes, the bottlenecks of the existing system were extracted in fast food restaurant point of sale (POS). The main focus was determined as order-taking process times, which can be the most troubled part of the fast food delivery process. Regression analysis was conducted to identify possible reasons for increasing time for order taking in a restaurant pos. This analysis can extract the main drawbacks of the system and provide insights to solve problematic points in order to increase productivity. Process discovery techniques, such as heuristics miner, directly follows graph (DFG) are used under process mining methodologies to discover event logs in a visual manner in the background. To be able to understand the logic of event logs deeply, exploratory data analysis techniques were performed to identify the effect of log activity types by also focusing on their respective attributes. Afterwards, it needed to adopt performance analysis, comparative, and action-oriented process mining techniques to evaluate, identify, and operationally support the business. In addition to process mining approaches, feature engineering, descriptive statistics techniques and outlier elimination are used along with various regression methods such as XgBoost, Random Forest to identify the relationship between variables of the system. The detailed descriptions of the feature relations are also explained to understand how variables affect the order taking time directly or indirectly. After that, the study found possible reasons, such as how many products are sold or how many different operators are working on that POS, affecting ordering time and how much they are specific to its context. By identifying these reasons, it is shown that order-taking processing times in a restaurant POS can be dramatically decreased with specific recommended actions in particular contexts. By applying research findings, order-taking process times are expected to improve by around 21% in a territorial business, which implies productivity growth in POS environments. Consequently, the study first showed how different techniques can be used to identify outliers in relationship metrics in restaurant POS event log data. Secondly, it is a direct, crucial example of what factors affect a restaurant's POS processes and how much. Meanwhile, it significantly suggests machine learning integrated process mining approaches by combining the mentioned techniques. Lastly, the paper can reveal how efficient this process structure is for operator usage, which is a question of further study.

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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 efficiency.This study was conducted on three representative fast-food chains in Taiwan, and their self-ordering kiosks were used as the target of the investigation. Thirty participants with no experience were invited to conduct an ordering task experiment to evaluate the ease of use of the ordering interface. The experiment was divided into five contextual tasks: meal selection, modifying the order, changing the meal comment, self-checkout and selecting receipt type, and redeeming e-coupon. All procedures were conducted on the self-ordering kiosk in the fast-food restaurant. The evaluation methods were as follows: 1) the participants performed the tasks sequentially and recorded the time performance, and conducted think-aloud during the tasks; 2) the participants filled out SUS and QUIS questionnaires to indicate their evaluation and feelings about the self-ordering kiosk; 3) semi-structured interviews were conducted to understand the participants' operation and future expectation during the tasks.The results showed that in the operation of the self-ordering kiosk in all three fast-food restaurants, there were cases of incorrect interface operation by the participants. We found that: 1) 33% of the participants indicated that they were unclear about the operation process, and the kiosk prompts were not clear enough to cause uncertainty among the participants. In particular, when an error occurred and it was necessary to go back to the previous step, the prompts in the system interface were ineffective in helping the participants operate smoothly, resulting in a long ordering time. 2) All three self-ordering kiosks use 21.5-inch upright touch screens and a full-page interface design, making it easy for the participants to ignore the information and hardware devices below the interface when operating at close range. For example, 37% of the participants said they could not find the shopping cart at the bottom of the interface and could not confirm the scanner's location the first time when redeeming the e-coupon. 3) 73% of the participants said in the questionnaire that the function of customizable meals is essential, but the degree of customization in the current self-ordering kiosk is relatively low. Finally, the SUS scores of the three quick-service restaurants' self-service ordering kiosks were 56.25 (F grade), 62 (D grade), and 56 (F grade), respectively, which did not meet the ease of use criteria. The results of this study helped to understand the operational behavior of the participants in using the self-ordering kiosks.

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Lee, Jaesun. "Examining Efficiency Wage Theory in US Fast Food Restaurants." In Fifth International Conference On Advances in Economics, Management and Social Study - EMS 2016. Institute of Research Engineers and Doctors, 2016. http://dx.doi.org/10.15224/978-1-63248-089-7-71.

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Rosser, F. J., Y. Y. Han, L. A. Valentin Rodriguez, E. Forno, A. Presto, and J. C. Celedon. "Proximity to Fast-food Restaurants and Pediatric Asthma Outcomes." In American Thoracic Society 2023 International Conference, May 19-24, 2023 - Washington, DC. American Thoracic Society, 2023. http://dx.doi.org/10.1164/ajrccm-conference.2023.207.1_meetingabstracts.a3616.

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Albayrak, Mehmet Selcuk, Alper Oner, Idris Murat Atakli, and Hazim Kemal Ekenel. "Personalized Training in Fast-Food Restaurants Using Augmented Reality Glasses." In 2019 International Symposium on Educational Technology (ISET). IEEE, 2019. http://dx.doi.org/10.1109/iset.2019.00035.

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Wibisono, Theodorus Dharma, and Nico Lukito. "Factors That Influence Word of Mouth Behavior in Fast Food Restaurants." In International Conference on Management, Accounting, and Economy (ICMAE 2020). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aebmr.k.200915.046.

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Othman, Abdul, Mohd Khirzanbadzli A. Rahman, Mohd Zainizam Mhd Salimi, Azuati Mahmud, Amena Sibghatullah, and Mohd Faizal Mohd Isa. "Confirming the Factors that Influence Customer Satisfaction of Fast Food Restaurants." In Proceedings of the International Conference on Sustainability in Technological, Environmental, Law, Management, Social and Economic Matters, ICOSTELM 2022, 4-5 November 2022, Bandar Lampung, Indonesia. EAI, 2023. http://dx.doi.org/10.4108/eai.4-11-2022.2327868.

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Hashim, Muhammad Hanif, Anderson Ngelambong, Dahlan Abdullah, and Setya Chendra Wibawa. "Enhancing Customers’ Self-Service Automation Technology Experience in the Fast-Food Restaurants." In Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia. EAI, 2022. http://dx.doi.org/10.4108/eai.6-10-2022.2325704.

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Ali, Tahir, Imran Ahmad, Arooj Aslam Adil, and Shahid Kamal. "A Comparative Analysis of Top 5 Fast Food Restaurants Through Text Mining." In 2018 5th International Conference on Behavioral, Economic, and Socio-Cultural Computing (BESC). IEEE, 2018. http://dx.doi.org/10.1109/besc.2018.8697313.

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Reports on the topic "Fast food restaurants"

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Currie, Janet, Stefano DellaVigna, Enrico Moretti, and Vikram Pathania. The Effect of Fast Food Restaurants on Obesity and Weight Gain. Cambridge, MA: National Bureau of Economic Research, February 2009. http://dx.doi.org/10.3386/w14721.

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Abrahamsson, Sara Sofie, Aline Bütikofer, and Krzysztof Karbownik. Swallow This: Childhood and Adolescent Exposure to Fast Food Restaurants, BMI, and Cognitive Ability. Cambridge, MA: National Bureau of Economic Research, May 2023. http://dx.doi.org/10.3386/w31226.

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Kalnins, Arturs, and Francine Lafontaine. The Characteristics of Multi-Unit Ownership in Franchising: Evidence from Fast-Food Restaurants in Texas. Cambridge, MA: National Bureau of Economic Research, December 1996. http://dx.doi.org/10.3386/w5859.

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Sierra, Ricardo, and Inder J. Ruprah. Mothers Are Right: Eat Your Vegetables And Keep Away From The Girls (Boys): Bullying Victimization Profile in the Caribbean. Inter-American Development Bank, August 2014. http://dx.doi.org/10.18235/0008446.

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About 29 percent of teenagers are bullied at school in the Caribbean. Victims of bullying are more lonely, sleep less, and have fewer friends than do their nonbullied peers. Although victims of bullying eat more frequently at fast food restaurants, they also experience more periods of hunger than do nonbullied children. Acting out with the goal of being considered a "cool" teenager does not work; even if adolescents frequently smoke cigarettes, bullies may still intimidate and harass them. The opposite is true for virgins. Good parenting can, however, make a difference in preventing a child from being a victim of bullying. Growing international evidence has shown that school-based programs can reduce the prevalence of bullying and that bullying has long-term negative consequences into adult life (for both bullies and victims).

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Chou, Shin-Yi, Inas Rashad, and Michael Grossman. Fast-Food Restaurant Advertising on Television and Its Influence on Childhood Obesity. Cambridge, MA: National Bureau of Economic Research, December 2005. http://dx.doi.org/10.3386/w11879.

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Grossman, Michael, Erdal Tekin, and Roy Wada. Fast-Food Restaurant Advertising on Television and Its Influence on Youth Body Composition. Cambridge, MA: National Bureau of Economic Research, December 2012. http://dx.doi.org/10.3386/w18640.

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Lafontaine, 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.

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