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Journal articles on the topic 'Kentucky Fried Chicken (Firm)'

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Published: 4 June 2021
Last updated: 30 January 2023

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1

Narcotta-Welp, Eileen, and Dain TePoel. "Tuesdays with Susan." Journal of Sport History 48, no. 2 (July 1, 2021): 151–65. http://dx.doi.org/10.5406/21558450.48.2.05.

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Abstract The indelible 1993 film, Rudy, about a working-class man from the deindustrializing U.S. Midwest, serves as a backdrop for our discussion of Susan Birrell's lasting legacy in sport studies and sport history. As two of Dr. Birrell's former teaching assistants at the University of Iowa, who attended lectures and screenings for an undergraduate Sport and Film class every Tuesday evening throughout numerous semesters, we focus our gaze on one of her most underappreciated analytical and methodological interventions: intertextuality. We expand on our memories and discuss how we, as instructors, would have our students engage with intertextuality, using Rudy and the current texts of “Rudy II,” a 2019 Kentucky Fried Chicken commercial, and “Robbie,” a 2020 Saturday Night Live skit. These sources, when analyzed together, reveal the reproduction of white, middle-class values in sport film. Therefore, critical cultural perspectives and intertextual approaches to sport film, what we describe as a “Birrellian” legacy, continue to matter as ways for students and scholars to interrogate and engage in broader social and political discourses.
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Paul Dana, Leo. "Kentucky Fried Chicken." British Food Journal 101, no. 5/6 (June 1999): 493–96. http://dx.doi.org/10.1108/00070709910278505.

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3

Stone, Neil. "Kentucky Fried Chicken and communism." BMJ 326, Suppl S6 (June 1, 2003): 0306198. http://dx.doi.org/10.1136/sbmj.0306198.

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4

Apte, Uday M., and Charles C. Reynolds. "Quality Management at Kentucky Fried Chicken." Interfaces 25, no. 3 (June 1995): 6–21. http://dx.doi.org/10.1287/inte.25.3.6.

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5

Zhongqiang, Jin. "Kentucky Fried Chicken, McDonald's, and Chinese Cinema." Chinese Sociology & Anthropology 32, no. 2 (December 1999): 35–37. http://dx.doi.org/10.2753/csa0009-4625320235.

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6

Pandey, Rudresh, K. S. Rao, Cha Ching Er, Daisy Mui Hung Kee, Wan Jun Chua, Hui Shan Hon, Chong Yi Tan, Sakshi Tayal, Sariya Sariya, and P. Narendath. "A Case Study of Consumer Satisfaction of Kentucky Fried Chicken." International Journal of Tourism and Hospitality in Asia Pasific 4, no. 2 (June 21, 2021): 98–111. http://dx.doi.org/10.32535/ijthap.v4i2.1060.

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The purpose of this study is to examine consumer satisfaction towards Kentucky Fried Chicken Corporation (KFC). This paper is presenting what are the factors influencing consumer satisfaction. KFC is known as one of the most popular fast-food chains around the world. The findings indicate that the services and products of KFC give a big impact on consumer satisfaction and thus most of the consumers are satisfied with the current services and KFC products.
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Oktavianti, Santi. "Analisis Tingkat Kualitas Produk dan Tingkat Pelayanan Kentucky Fried Chicken (KFC) Cabang Palembang Trade Centre." JURNAL MANAJEMEN DAN BISNIS SRIWIJAYA 16, no. 4 (April 28, 2019): 203–11. http://dx.doi.org/10.29259/jmbs.v16i4.7666.

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Tujuan penelitian – This research to identify and analyze the level of product quality and service level of Kentucky Fried Chicken (KFC) branch of the Palembang Trade Center Desain/Metodologi/Pendekatan – The variables used in this study is the level of product quality and service quality levels. The analytic technique used in this research is descriptive quantitative analysis Temuan – Based on the survey result revealed that the analysis of the level of product quality and service level of Kentucky Fried Chicken (KFC) in Palembang Branch Trade positive effect on service, this sesuiai with the consumer demand in expect include: KFC halal certified chicken, flavored chicken meat that is tender and delicious, as well as the packaging of products is good. Based on the results of the quality of service, consumers are comfortable with employees who are always friendly when ordering food and sprightly in helping consumers, as well as adequate facilities such as air conditioning, clean Restrooms, free parking and there are several restaurants in the arena children's play area Keterbatasan penelitian – Originality/value – Keywords : The level of product quality and service level
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Munadi, Laode Muh, Nuraini Nuraini, La Ode Muh Munadi, and Githaria Lumanto. "Analisis Pendapatan dan Prospek Pemasaran pada Wirausahawan Fried Chicken di Kota Kendari." Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) 11, no. 3 (January 3, 2022): 315. http://dx.doi.org/10.46549/jipvet.v11i3.176.

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Abstract The best known broiler chicken meat product in urban communities is Kentucky Fried Chicken (KFC). Seeing the business opportunity, entrepreneurs in Kendari City tried to make fried chicken similar to KFC products by labeling Kendari Fried Chicken (Kendari-FC) at a relatively affordable price of Rp 8.000 per piece compared to the KFC price of Rp 15.000 per piece. This study aims to analyze the marketing prospects of Kendari-FC entrepreneurs in Kendari City. The location of the research was determined purposively with the respondents of the study being kendari-FC entrepreneurs in kendari city who were determined by census. The results showed that the income of Kendari-FC entrepreneurs in Kendari City averaged Rp 5.066.458 per month or Rp 168.882 per day with an average income of Rp 36.276 per head. Kendari-FC's marketing prospects have the potential to be developed especially in West Kendari District because the average revenue from sales of each tail is Rp 48.105.40 per head. Keywords: Income; Kendari-FC; Marketing Abstrak Produk hasil olahan daging ayam broiler yang paling dikenal masyarakat perkotaan adalah Kentucky Fried Chicken (KFC). Melihat peluang bisnis tersebut wirausahawan di Kota Kendari berupaya membuat ayam goreng yang mirip produk KFC dengan memberi label Kendari Fried Chicken (Kendari-FC) dengan harga relatif terjangkau yaitu Rp 8.000 per potong dibandingkan harga KFC Rp 15.000 per potong. Penelitian ini bertujuan menganalisis prospek pemasaran wirausaha Kendari-FC di Kota Kendari. Lokasi penelitian ditentukan secara purposif dengan responden penelitian adalah wirausahawan Kendari-FC di Kota Kendari yang ditentukan secara sensus. Hasil penelitian menunjukan bahwa pendapatan wirausahawan Kendari-FC di Kota Kendari rata-rata Rp 5.066.458 per bulan atau Rp 168.882 per hari dengan pendapatan rata-rata Rp 36.276 per ekor. Prospek pemasaran Kendari-FC berpotensi dikembangkan terutama di Kecamatan Kendari Barat karena rata-rata pendapatan dari hasil penjualan setiap ekor sebesar Rp 48.105.40. Kata kunci: Kendari-FC; Pemasaran; Pendapatan
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Kuswara, Ibnu, Kismiyati El Karimah, and Wenny Widyowati. "HUBUNGAN ATMOSFIR RESTORAN DENGAN KEPUTUSAN PEMBELIAN DI RESTORAN KFC CIREBON." Jurnal Manajemen Komunikasi 2, no. 2 (April 18, 2019): 118. http://dx.doi.org/10.24198/jmk.v2i2.21332.

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Tujuan penelitian ini adalah mengetahui ada tidaknya hubungan atmosfir restoran yang termasuk sight appeal, scent appeal, sound appeal dan touch appeal dengan keputusan pembelian pada anggota membership Restoran Kentucky Fried Chicken di Cirebon. Metode penelitian yang digunakan adalah metode korelasional yang bertujuan untuk meneliti hubungan variasi pada suatu faktor dengan variasi pada faktor lain. Data penelitian diperoleh melalui kuisioner yang dibagikan pada anggota membership restoran KFC di Cirebon, wawancara dengan pihak terkait mengenai KFC dan studi kepustakaan. Objek dari penelitian ini adalah atmosfir restoran KFC. Populasi dalam penelitian ini adalah Membership KFC Cirebon yang berjumlah 420 orang. Dengan teknik sampling acak sederhana dan menggunakan pecahan 0.1 didapatkan ukuran sampel sebanyak 84 orang. Hasil penelitian menunjukan adanya hubungan yang signifikan antara variabel X dan variabel Y yaitu Atmosfir restoran yang meliputi Sight appeal,scent appeal,sound appeal, touch appeal dengan keputusan pembelian. Kesimpulan dalam penelitian ini adalah bahwa terdapat hubungan yang signifikan antara atmosfir restoran dengan keputusan pembelian pada anggota membership Restoran Kentucky Fried Chicken di Cirebon.
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10

Chan, Chia Yi, Daisy Mui Hung Kee, En Chong, Kim Kim Hak, Pei Hung Aw Yeong, Stephani Stephani, Hani Sara, et al. "The Challenges of Healthy Lifestyle: A Study Case of Kentucky Fried Chicken." International Journal of Tourism and Hospitality in Asia Pasific 3, no. 2 (June 20, 2020): 57–69. http://dx.doi.org/10.32535/ijthap.v3i2.823.

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11

Yesenia, Yesenia, and Edward Halomoan Siregar. "Pengaruh Kualitas Layanan dan Produk terhadap Kepuasan serta Loyalitas Pelanggan KFC di Tangerang Selatan." Jurnal Manajemen dan Organisasi 5, no. 3 (May 25, 2016): 183. http://dx.doi.org/10.29244/jmo.5.3.183-199.

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<p>PT. Fast Food Indonesia adalah pemegang lisensi tunggal restoran cepat saji terkemuka di dunia yaitu <em>Kentucky Fried Chicken</em> (KFC). Tujuan penelitian ini adalah menganalisis atribut-atribut kualitas pelayanan dan produk yang dapat mempengaruhi kepuasan dan loyalitas pelanggan KFC. Hasil penelitian dengan <em>Important Performance Analysis</em> (IPA) dan<em> Customer Satisfaction Index </em>(CSI) menunjukan tingkat kepuasan pelanggan KFC sebesar 81.26% yang mengindikasikan pelanggan merasa sangat puas. Berdasarkan hasil analisis <em>Partial Least Squares </em>(PLS), Kualitas Layanan tidak berpengaruh signifikan terhadap kepuasan namun berpengaruh signifikan terhadap loyalitas pelanggan pada model total pengunjung, pelajar dan non pelajar. Kualitas produk berpengaruh signifikan terhadap kepuasan pada semua model. Kualitas produk tidak berpengaruh signifikan terhadap loyalitas pelanggan pada model total pengunjung namun kualitas produk berpengaruh signifikan terhadap loyalitas pada model pelajar dan non pelajar, serta kepuasan berpengaruh signifikan terhadap loyalitas pada seluruh model.</p>Kata kunci: <em>customer satisfaction index, kentucky fried chicken, important performance analysis, loyalty, satisfaction, partial least squares</em>
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Yesenia, Yesenia, and Edward Halomoan Siregar. "Pengaruh Kualitas Layanan dan Produk terhadap Kepuasan serta Loyalitas Pelanggan KFC di Tangerang Selatan." Jurnal Manajemen dan Organisasi 5, no. 3 (May 25, 2016): 183. http://dx.doi.org/10.29244/jmo.v5i3.12166.

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<p>PT. Fast Food Indonesia adalah pemegang lisensi tunggal restoran cepat saji terkemuka di dunia yaitu <em>Kentucky Fried Chicken</em> (KFC). Tujuan penelitian ini adalah menganalisis atribut-atribut kualitas pelayanan dan produk yang dapat mempengaruhi kepuasan dan loyalitas pelanggan KFC. Hasil penelitian dengan <em>Important Performance Analysis</em> (IPA) dan<em> Customer Satisfaction Index </em>(CSI) menunjukan tingkat kepuasan pelanggan KFC sebesar 81.26% yang mengindikasikan pelanggan merasa sangat puas. Berdasarkan hasil analisis <em>Partial Least Squares </em>(PLS), Kualitas Layanan tidak berpengaruh signifikan terhadap kepuasan namun berpengaruh signifikan terhadap loyalitas pelanggan pada model total pengunjung, pelajar dan non pelajar. Kualitas produk berpengaruh signifikan terhadap kepuasan pada semua model. Kualitas produk tidak berpengaruh signifikan terhadap loyalitas pelanggan pada model total pengunjung namun kualitas produk berpengaruh signifikan terhadap loyalitas pada model pelajar dan non pelajar, serta kepuasan berpengaruh signifikan terhadap loyalitas pada seluruh model.</p>Kata kunci: <em>customer satisfaction index, kentucky fried chicken, important performance analysis, loyalty, satisfaction, partial least squares</em>
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Nainggolan, Abdul Wahab, and Guidio Leonarde Ginting. "Implementation of Zhu Takaoka Algorithm in Android-Based Restaurant Mobile Applications." IJICS (International Journal of Informatics and Computer Science) 4, no. 2 (September 6, 2020): 45. http://dx.doi.org/10.30865/ijics.v4i2.2117.

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Competition of fast food restaurants at this time is getting tougher, this can be seen from the development of several fast food restaurants or fast food restaurants that exist, including Kentucky Fried Chicken, California Fried Chicken, Mc Donalds, New York Chicken, and Texas Chicken. This makes all restaurants competing in attracting consumers to buy products from the restaurant. Various efforts have been made ranging from opening branches, offering saving packages to consumers, and adding new types of food. Fast food can be interpreted as food that can be prepared to be served and consumed in a short time and can be eaten quickly. Ordering food and drinks is preferred at the current restaurant. The process of choosing food and beverage menus that are currently running at Garuda restaurants is still using menu books, menu books containing a large number of food and beverage menus, many menus are a problem for consumers because consumers find it difficult to find food and beverage menus quickly. And for the way to choose the menu itself, still see the list of food and beverage menu
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14

Sulistiani, Sinta. "Pengaruh Kualitas Produk Terhadap Kepuasan Pelanggan Pada Kentucky Fried Chicken (KFC) Cabang Meruya." Journal of Economic, Management, Accounting and Technology 4, no. 1 (February 3, 2021): 15–21. http://dx.doi.org/10.32500/jematech.v4i1.1443.

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Penelitian ini bertujuan untuk mengetahui pengaruh kualitas produk terhadap kepuasan pelanggan pada Kentucky Fried Chicken (KFC) Cabang Meruya. Metode yang digunakan adalah explanatory research dengan sampel sebanyak 96 responden. Teknik analisis menggunakan analisis statistik dengan pengujian regresi, korelasi, determinasi dan uji hipotesis. Hasil penelitian ini variabel kualitas produk diperoleh nilai rata-rata skor sebesar 3,410 dengan kriteria baik. Variabel kepuasan pelanggan diperoleh nilai rata-rata skor sebesar 3,836 dengan kriteria baik. Kualitas produk berpengaruh positif dan signifikan terhadap kepuasan pelanggan dengan nilai persamaan regresi Y = 9,021 + 0,860X, dan nilai koefisien korelasi 0,777 atau memiliki tingkat hubungan yang kuat dengan nilai determinasi 60,4%. Uji hipotesis diperoleh signifikansi 0,000 < 0,05
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Sharif, Osa Omar, Ardito Faiz Nur Firman, and Citra Kusuma Dewi. "ANALISIS POSITIONING RESTORAN CEPAT SAJI." Jurnal Manajemen Indonesia 15, no. 3 (April 17, 2017): 215. http://dx.doi.org/10.25124/jmi.v15i3.718.

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Penelitian ini bertujuan untuk meneliti positioning restoran cepat saji McDonald's, Kentucky Fried Chicken, California Fried Chicken, A&W, dan Texas Chicken. Penelitian dilakukan di Kota Bandung dengan mengambil sebanyak 400 responden. Analisis yang digunakan dalam penelitian ini adalah analisis multidimensional scaling, analisis memberikan gambaran positioning dari restoran cepat saji yang ditampilkan dalam perceptual map. Restoran cepat saji yang memiliki layanan paling baik adalah McD dan yang memiliki layanan paling buruk adalah CFC. Restoran cepat saji yang memiliki rasa makanan paling enak adalah McD dan yang memiliki rasa makanan tidak enak adalah CFC. KFC dinilai paling ideal karena selalu berhasil menduduki peringkat satu dan dua jika dilihat dari sudut pandang restoran cepat saji yang lain. Pesaing terdekat McD adalah KFC. McD mendapatkan ranking pertama dari segi atribut layanan, kebersihan, variasi makanan, dan rasa makanan. Dengan posisi seperti ini McD seharusnya tetap menjaga kualitas layanan, kebersihan, variasi makanan, dan rasa makanan agar konsumen tetap memilih untuk datang ke McD. KFC sebaiknya tetap menjaga suasana yang membuat konsumen nyaman akan suasana di dalam atau diluar restoran
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Hamdani, Ahmad, Nurma Sari, and Khairil Umuri. "Pengaruh kesadaran halal dan sertifikat halal terhadap minat beli produk kentucky fried chicken (KFC)." Al-Buhuts 17, no. 2 (December 16, 2021): 198–212. http://dx.doi.org/10.30603/ab.v17i2.2305.

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Kesadaran halal dan sertifikasi halal mempunyai peran penting untuk menghindari konsumen dari bentuk-bentuk penipuan pada suatu produk. Hal ini berdampak pada minat beli konsumen pada suatu produk. Penelitian ini bertujuan untuk menganalisis pengaruh kesadaran halal dan sertifikat halal terhadap minat pada konsumen KFC di Kota Banda Aceh. Data dikumpulkan dari 100 kuesoner yang disebarkan pada konsumen KFC di Kota Banda Aceh dengan teknik purposive sampling. Berdasarkan analisis data menggunakan regresi secara parsial dan regresi linear didapatkan hasil yang menggambarkan bahwa kesadaran halal berpengaruh positif dan signifikan terhadap minat beli, sedangkan sertifikat halal berpengaruh positif dan signifikan terhadap minat beli. Jadi, kesadaran halal dan sertifikat halal secara simultan berpengaruh positif dan signifikan terhadap minat beli. Produsen makanan diharapkan lebih memperhatikan kehalalan produk yang dijual, karena dapat menambah minat beli konsumen.
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Jia Lu. "Multiple modernities and multiple proximities: McDonald’s and Kentucky Fried Chicken in Chinese television commercials." International Communication Gazette 72, no. 7 (October 19, 2010): 619–33. http://dx.doi.org/10.1177/1748048510378146.

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Dr. M. Vanishree, Dr M. Vanishree, and Dr L. Shanthi Dr. L. Shanthi. "A Study on Customer Awareness and Satisfaction Towards Kentucky Fried Chicken (Kfc) in Coimbatore." Global Journal For Research Analysis 2, no. 1 (June 15, 2012): 141–44. http://dx.doi.org/10.15373/22778160/january2013/16.

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Husna, Nor, Daisy Mui Hung Kee, Nur Wadhihah Amirah, Rusyda Syazreeza, Nur Alissa Fatihah, Shweta Pandey, Shreyas Agnihotri, and Rudresh Pandey. "How Organizational Management Affect Employees’ Motivation and Service Quality: A Study of Kentucky Fried Chicken (KFC)." International Journal of Applied Business and International Management 5, no. 2 (August 21, 2020): 73–81. http://dx.doi.org/10.32535/ijabim.v5i2.860.

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Junaidi, Junaidi, M. Raihan Wishal Nafis, Syarif Hidayatullah E, and Dessy Kristiana Dewi. "BRAND LOYALITY DI TINJAU DARI TRUST DAN BRAND EQUITY PADA KENTUCKY FRIED CHICKEN (KFC) KOTA PROBOLINGGO." Bussman Journal : Indonesian Journal of Business and Management 1, no. 1 (April 30, 2021): 51–60. http://dx.doi.org/10.53363/buss.v1i1.31.

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The study is conducted on purpose to identify whether there is a significant influence of brand trust and brand equity on brand loyalty at KFC Probolinggo City or not. This study employed a quantitative approach which was a causal associative method. Besides, this study consisted of three variables which were brand trust (X1), brand equity (X2), and brand loyalty (Y). The study also used 10,030 populations and a sample of 263 respondents which applied a 10% error. The study employed non-probability sampling which was a purposive sampling as a sampling technique. As a result, based on the partial hypothesis testing, the testing result on the brand trust variable (X1) toward the brand loyalty variable (Y) obtains the score of tvalue>ttable (6.442>1.650735) and the significance score is 0.000<0.05. On the other hand, the testing result of the brand equity variable (X2) on the brand royalty variable (Y) obtains the score of tvalue>ttable (11.984>1.650735) and the significance score is 0.000<0.05. It can be concluded that there is a significant influence of brand trust and brand equity on brand loyalty at KFC Probolinggo City
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Hidayat, Agus Maolana, and Fauzia Rahayu. "Studi Komparartif Kualitas Pelayanan dan Strategi Delivery Service dada Kentucky Fried Chicken (KFC) dan Mc Donalds Cabang Buah Batu Bandung." Jurnal Manajemen dan Bisnis Indonesia 1, no. 1 (October 1, 2013): 72–88. http://dx.doi.org/10.31843/jmbi.v1i1.11.

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Bisnis waralaba di Indonesia mulai marak sejak tahun 1970-an. Jumlah perusahaan waralaba di Indonesia mencapai 35 perusahaan, 6 diantaranya adalah perusahaan waralaba lokal dan sisanya (29) adalah waralaba asing (www.neraca.co.id, 1 Maret 2012). Beberapa restoran cepat saji tumbuh berkembang seperti : Kentucky Fried Chicken (KFC), Mc Donald’s, Domino’s Pizza, dan Gokana Teppan. Ketersediaan makanan cepat saji (fast food) dirasakan sangat tepat untuk memenuhi keinginan dan gaya hidup masyarakat yang menginginkan sesuatu serba praktis. Persaingan yang ketat menyebabkan suatu restoran perlu melakukan usaha pelayanan yang terbaik kepada konsumennya, strategi distribusi (delivery service) menjadi salah satu pilihan. Penelitian ini mengambil objek adalah KFC (Kentucky Fried Chicken) dan Mc Donalds Cabang Buah Batu, dikarenakan dari segi produk dan pelayanan selain memiliki banyak kesamaan, kedua restoran cepat saji ini merupakan restoran yang paling diminati atau dikunjungi oleh banyak masyarakat, terutama usia anak-anak dan remaja. Dalam penelitian ini menggunakan metode descriptive komparatif dan eksplanatori, dengan populasi berdasarkan jumlah transaksi terbanyak di KFC untuk bulan Januari- maret 2012. Teknik sampling yang digunakan adalah Teknik Purposive Sampling dengan pengambilan secara acak (simple random sampling). Adapun jumlah responden/sampel dengan menggunakan perhitungan Slovin. Selanjutnya dilakukan analisis berdasarkan indeks kinerja kepuasan, uji Wilcoxon dan Importance Performance Analysis (IPA), dalam perhitungannya menggunakan software SPSS. Hasil penelitian menunjukkan bahwa persepsi konsumen cukup baik untuk kualitas pelayanan delivery service yang dilakukan oleh KFC maupun Mc. Donald’s, tetapi terdapat perbedaan berarti pada atribut-atribut pelayanan yang diberikannya, yaitu Mc. Donald’s relatif lebih unggul dibandingkan dengan KFC. Oleh karena itu perlu dilakukan strategi yang berbeda untuk masing-masing atribut pelayanan manasaja sesuai hasil pemetaan diagram kartesius untuk ditingkatkan, dipertahankan, ataupun dipertimbangkan, agar kedua restoran cepat saji ini tatap tumbuh. Kata kunci : Kualitas pelayanan jasa, delivery service, Indeks kinerja kepuasan, dan Importance Performance Analysis
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Hussain, Sharafat. "The impact of sensory branding (five senses) on consumer: A case study on KFC (Kentucky fried chicken)." ACADEMICIA: An International Multidisciplinary Research Journal 10, no. 6 (2020): 420. http://dx.doi.org/10.5958/2249-7137.2020.00586.8.

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23

Guinto, Arman L., and Antonio N. Alcantara. "The Kentucky Fried Chicken Integrated Marketing Communications Mix Strategy and Its Sales Revenue, Profitability, and Market Share." International Journal of Multidisciplinary: Applied Business and Education Research 3, no. 4 (April 20, 2022): 710–16. http://dx.doi.org/10.11594/ijmaber.03.04.20.

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The main objective of the study was to assess the level of effectiveness of KFC integrated marketing communications (IMC) mix strategy and its correlation to the marketing outcomes. The study specifically aimed to answer the following: (1) Profile of the respondents – customers and managers; (2) Assessment of the respondents on the effectiveness of IMC mix strategy of KFC in terms of the following aspects: Personal Selling, Non-Personal Selling, Direct Selling, Sales Promotion, Advertising, and Public Relations; (3) To answer whether there is a difference on the assessment of customers and managers on the effectiveness of IMC mix strategy; (4) To answer whether there is a difference on the assessment of customers and managers on the effectiveness of KFC IMC mix strategy when they are grouped by common profile; (5) To answer whether there is a difference on the assessment of customers on the effectiveness of KFC IMC mix strategy when they are grouped by profile; and (6) To answer whether there is a relationship between KFC IMC mix strategy and marketing outcomes. The design of this study is descriptive research which is aiming to record, describe, analyze, interpret and compare the facts, data and information gathered through survey about the IMC mix strategy of selected KFC stores in Metro Manila, questionnaires were distributed to the respondents. A total of five hundred fifteen (515) respondents had chosen using convenience sampling, consisting of customers and managers. Results showed the respondents’ assessment on the effectiveness of IMC mix strategy of KFC, the most effective among the elements is public relations while the least is sales promotion, over-all the IMC mix strategy of KFC is effective.
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Apriliani, Pini, Tikawati Tikawati, and Nurul Fadhilah. "The Influence of Brand Image, Halal Label, and Product Quality on Kentucky Fried Chicken (KFC) Purchase Decisions." Annual International Conference on Islamic Economics and Business (AICIEB) 1 (December 7, 2021): 202–18. http://dx.doi.org/10.18326/aicieb.v1i0.21.

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This study aims to determine the effect of brand image, halal label, and product quality either simultaneously or partially on the purchasing decision of KFC in Samarinda. In this study, researchers used quantitative research. Data collection techniques with questionnaires, interviews, and literature study. Determination of the number of samples based on the slovin formula amounted to 100 respondents. The analytical technique used in this research is instrument test, classical assumption test, multiple regression analysis, and hypothesis testing using SPSS version 22. The study results prove that brand image partially has a significant effect on purchasing decisions for KFC in Samarinda, Halal label partially has a significant effect on purchasing decisions for KFC at Samarinda, Product quality partially has a significant effect on purchasing decisions for KFC at Samarinda. Brand Image, Halal Label, and Product Quality simultaneously significantly influenced purchasing decisions for KFC at Samarinda. The results of this study are expected to be an evaluation for culinary business developers to understand better the characteristics of their consumers and what they need and want. Thus the company will more easily attract the interest of consumers.
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Muhtazib, Muhtazib, and Andi Niartiningsih. "The Effect of Financial and Non-Financial Compensation on Employee Performance Kentucky Fried Chicken (KFC) Pettarani Makassar." Journal of Asian Multicultural Research for Economy and Management Study 3, no. 1 (February 11, 2022): 66–70. http://dx.doi.org/10.47616/jamrems.v3i1.248.

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The purpose of this study is to determine the effect of financial compensation on the performance of KFC Pettarani Makassar employees, the effect of non-financial compensation on the performance of KFC Pettarani Makassar employees, and the effect of financial and non-financial compensation on the performance of KFC Pettarani Makassar employees concurrently. The sample for this research consisted of 42 respondents who were randomly assigned to work at KFC Pettarani Makassar. The classical assumption test, multiple linear regression analysis, T test, correlation analysis, and determination are all employed in this work. The results indicate that the hypothesis of financial compensation having an effect on employee performance is accepted based on the calculated T value of 3.357, which is greater than the T table value of 1.68488; the hypothesis of non-financial compensation having an effect on employee performance is accepted based on the calculated T value of 2.619, which is greater than the T table value of 1.68488; and financial compensation and non-financial compensation both have an effect on employee performance based on the calculated T values of The correlation coefficient test indicates that financial compensation and non-financial compensation have a strong relationship with employee performance, and the determination test indicates that financial compensation and non-financial compensation account for 51.1 percent of employee performance. It is advised that more attention be paid to the supply of incentive pay, so that by providing such compensation, the organization may increase its workers' performance; also, it is determined if the distribution is regular and the quantity offered is appropriate.
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Kamaluddin, Hasrul Azwar Hasibuan, and Russiadi. "An Effect of Work Stress and Work Motivation on Employee Performance During the Covid-19 Pandemic at PT. Fast Food Indonesia (Case Study of KFC Branch Elephant Mada Medan)." Britain International of Humanities and Social Sciences (BIoHS) Journal 4, no. 2 (June 22, 2022): 339–49. http://dx.doi.org/10.33258/biohs.v4i2.674.

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This study is to show and analyze the relationship between work stress and work motivation on employee performance during the current Covid 19 pandemic. The population in this study is PT Fast Food Indonesia Kentucky Fried Chicken (KFC) Gajah Mada Branch in Medan City. The number of samples in this study was 54 people who were employees of the company. with the analysis technique using multiple linear regression analysis. The results of the study (1) the results showed that partially the work stress variable had a positive and significant effect on employee performance at KFC Branch Gajah Mada. (2) The results showed that partially the work motivation variable had a positive and significant effect on employee performance at KFC Branch Gajah Mada.
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Gandung, Muhammad, Sri Mulyani, and Anggada Bayu Seta. "PENGARUH MOTIVASI TERHADAP KINERJA KARYAWAN PADA PT FAST FOOD INDONESIA ATAU KENTUCKY FRIED CHICKEN (KFC) GAPLEK PONDOK CABE." Jurnal Tadbir Peradaban 1, no. 3 (September 1, 2021): 217–21. http://dx.doi.org/10.55182/jtp.v1i3.72.

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Penelitian Penelitian ini bertujuan untuk menganalisis dan mebuktikan judul Pengaruh Motivasi terhadap Kinerja Karyawan PT. Fast Food Indonesia Kfc Gaplek Pondok Cabe. Metode penelitian yang digunakan dalam penelitian ini adalah metode deskripsi kuantitatif. Populasi yang ada di lapangan adalah 60 orang dan sampel yang diteliti sebanyak 60 orang. Untuk mengetahui seberapa besar pengaruh motivasi terhadap kinerja karyawan yaitu menggunakan pengujian hipotesis dengan membandingkan nilai thitung dengan nilai ttabel. Dari hasil Pengujian tersebut adalah signifikan atau valid. Berdasarkan hasil penelitian, maka 3. Terdapat pengaruh atau hubungan positif (kuat) yang signifikan antara pengaruh motivasi terhadap Kinerja karyawan yaitu sebesar r = 0,708208. Hal ini berarti semakin tinggi Motivasi yang diterima seseorang, maka semakin tinggi pula tingkat Kinerja pengajarnya. Sebaliknya jika Motivasi yang diterima semakin rendah, maka tingkat Kinerjanya pada PT. Fast Food Indonesia Kfc Gaplek Pondok Cabe Karyawan juga semakin rendah. Dan nilai Koefisien Determinasi R = 50,21 % ini menunjukan bahwa pengaruh motivasi terhadap Kinerja karyawan pada PT. Fast Food Indonesia Kfc Gaplek Pondok Cabe sebesar 50,21%. Sedangkan selebihnya yaitu 100% - 50,21% = 49,79 % dipengaruhi oleh faktor lain.
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Zamani, Nurfatihah, Nur Afiqah Bahrom, Nor Shafiqah Meor Fadzir, Nur Syakirah Mohd Ali @ Mohd Fauzy, Nurul Farzana Anuar, Saidatul Assyirah Rosman, Semitaa Sivam, Kausalya Muthutamilselvan, and Krishnan Isai Amutan Isai. "A Study on Customer Satisfaction Towards Ambiance, Service and Food Quality in Kentucky Fried Chicken (KFC), Petaling Jaya." Malaysian Journal of Social Sciences and Humanities (MJSSH) 5, no. 4 (April 26, 2020): 84–96. http://dx.doi.org/10.47405/mjssh.v5i4.390.

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This case study is on customer satisfaction towards ambiance of facilities, service, and food quality from a behavioural perspective. The study is aimed at investigating customer complaints on the unhygienic conditions and bad attitude of staff during working hours in KFC Petaling Jaya, Malaysia (Laeranduil, 2018). The research examined the impact of food quality, investigated the effect of service quality and identified the influence of ambiance on customer satisfaction. To achieve the study goals, the researcher designed a questionnaire to collect data from randomly selected customers in KFC Petaling Jaya. From the questionnaires distributed to respondents, 294 were returned. The study’s results on food quality showed that most respondents agreed that KFC serves good quality food at KFC Petaling Jaya. For service quality, most of the respondents agreed that the crew at KFC Petaling Jaya serve customers well. For ambiance of the facilities, most of the respondents agreed that the ambiance in KFC Petaling Jaya is pleasing. Overall, the customers surveyed were satisfied with the ambiance of the facilities, service, and food quality of KFC Petaling Jaya.
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Song, Ng Hee, Nikolas F. Wuryaningrat, Alia Farhanim binti Mohd Ibrahim, Daisy Mui Hung Kee, Alia Izzani binti Md Nasir, Alice Law San San, Alice Rebecca A/P Edward George, and Rivanti Kawung. "Manpower and Service Quality of Fast-Food Restaurant: KFC Restaurant." Journal of The Community Development in Asia 5, no. 1 (January 21, 2022): 54–66. http://dx.doi.org/10.32535/jcda.v5i1.1385.

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A fast-food restaurant, commonly known as a quick-service restaurant (QSR) in the business, is a type of eatery that specializes in fast food and offers limited table service. In the food sector, customer satisfaction and good feedback are the most important thing. Each company also has its main power source to maintain business. The goal of this study is to find how service quality can affect customer satisfaction. This study used a service quality model which is Servqual as a guide in determining customer satisfaction. The researchers chose Kentucky Fried Chicken (KFC) Restaurant in Malaysia for this case study. KFC Restaurant has many competitors in the fast-food restaurant industry. The solution to these issues is to develop ways to increase service quality and customer satisfaction.
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Priyono, Ery Agus. "Potret Kontrak Bisnis Waralaba (Franchise) (Ketika Ruh Ditinggal Jasadnya)." Gema Keadilan 6, no. 1 (May 20, 2019): 1–12. http://dx.doi.org/10.14710/gk.2019.4940.

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Waralaba merupakan suatu usaha yang sangat marak di Indonesia. Waralaba di Indonesia mulai dikenal di Indonesia sekitar tahun 1970-an dengan mulai masuknya franchise luar negeri seperti Kentucky Fried Chicken, Swensen, Shakey Pizza, dan kemudian diikuti pula oleh Burger King dan Seven Eleven. Saat ini hampir semua bidang bisnis tidak terbebas dari sistem yang diimpor dari negeri paman sam ini. Hadirnya bisnis waralaba yang hampir meliputi semua kehidupan tidak ubahnya jasad yang tampil sangat menarik, selalu dilirik oleh pelaku usaha khususnya pemain baru. Waralaba tidak ada bedanya dengan bentuk perjanjian yang lain, yaitu ruhnya adalah kesepakatan (meeting of mind) yang saling menguntungkan (mutual accent). Hadirnya perjanjian baku yang menjadi bingkai bisnis waralaba menjadikan perjanjian waralaba sebagai jasad yang meninggalkan ruhnya, bukan ruh yang meninggalkan jasadnya. Kajian dengan pendekatan normatif ini ingin memaparkan penerapan asas Kebebasan Berkontrak yang salah arah.
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Priyono, Ery Agus. "Potret Kontrak Bisnis Waralaba (Franchise) (Ketika Ruh Ditinggal Jasadnya)." Gema Keadilan 6, no. 1 (May 20, 2019): 1. http://dx.doi.org/10.14710/gk.6.1.1-12.

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Waralaba merupakan suatu usaha yang sangat marak di Indonesia. Waralaba di Indonesia mulai dikenal di Indonesia sekitar tahun 1970-an dengan mulai masuknya franchise luar negeri seperti Kentucky Fried Chicken, Swensen, Shakey Pizza, dan kemudian diikuti pula oleh Burger King dan Seven Eleven. Saat ini hampir semua bidang bisnis tidak terbebas dari sistem yang diimpor dari negeri paman sam ini. Hadirnya bisnis waralaba yang hampir meliputi semua kehidupan tidak ubahnya jasad yang tampil sangat menarik, selalu dilirik oleh pelaku usaha khususnya pemain baru. Waralaba tidak ada bedanya dengan bentuk perjanjian yang lain, yaitu ruhnya adalah kesepakatan (meeting of mind) yang saling menguntungkan (mutual accent). Hadirnya perjanjian baku yang menjadi bingkai bisnis waralaba menjadikan perjanjian waralaba sebagai jasad yang meninggalkan ruhnya, bukan ruh yang meninggalkan jasadnya. Kajian dengan pendekatan normatif ini ingin memaparkan penerapan asas Kebebasan Berkontrak yang salah arah.
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Roberts-Lombard, Mornay. "Customer Retention Strategies of Fast-Food Outlets in South Africa: A Focus on Kentucky Fried Chicken (KFC), Nando's, and Steers." Journal of African Business 10, no. 2 (September 30, 2009): 235–49. http://dx.doi.org/10.1080/15228910802479521.

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Frinandy, Elvandio, Dedi Trisnawarman, and Ery Dewayani. "APPLICATION OF OPINION CLASSIFICATION FOR FASTFOOD RESTAURANT POPULARITY USING INSTAGRAM." Jurnal Ilmu Komputer dan Sistem Informasi 8, no. 2 (August 5, 2020): 224. http://dx.doi.org/10.24912/jiksi.v8i2.11526.

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The purpose of this study is to identify several opinions regarding Instagram account of fast food restaurant in Indonesia. By using a system that can provide the information about the popularity ranking of fast food restaurants, researcher conduct an analysis using Naïve Bayes Classifier. To identify the popularity ranking, researcher collected restaurants data from Instagram, preprocessing text, using Naïve Bayes classification, and implementing the programing. The design of this system be able to determine the popularity ranking of fast food restaurants using collected data (number of likes and comments on Instagram’s post). All of the predictions obtained exceeds of 90%, indicating a fairly accurate prediction of the popularity ranking, where all results almost touch the maximum score. Data collected from the restaurants’ Instagram account, indicating positive results and ratings, based on number of likes and comments per post. The result of this research shows that, Burger King restaurants are the most popular, second is Kentucky Fried Chicken, third is McDonalds, fourth is Hokben, and fifth are Wingstop..
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Haryanto, Budhi, Awang Febrianto, and Edi Cahyono. "LIFESTYLE AND CONSUMER PREFERENCES IN CHOOSING LOCAL OR FOREIGN BRANDS: A STUDY OF CONSUMER BEHAVIOR IN SURAKARTA – INDONESIA." Jurnal Manajemen dan Kewirausahaan 21, no. 1 (April 5, 2019): 74–88. http://dx.doi.org/10.9744/jmk.21.1.74-88.

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This study discusses the relationship between lifestyle and individual preferences in choosing local or foreign brands. The sample consisted of 250 people, taken randomly through surveys in several public places in Surakarta - Indonesia, including the department stores, traditional markets, or other public areas, where many people were there and were willing to become research participants. Fur­thermore, the collected data is processed using factor analysis to reduce lifestyle dimensions, and logistic regression analysis is used to explain the relationship between lifestyle dimensions and pre­ferences in choosing a local brand or foreign brand, in this case represented by Wong Solo Grilled Chicken (WSGC) or Kentucky Fried Chicken (KFC).The test results indicate 13 dimensions of lifestyle, and only 5 dimensions are significantly related to brand preference: (1) individuals who have a fashion consciousness lifestyle tend to choose KFC rather than WSGC, (2) individuals with health consciousness lifestyles tend to choose WSGC rather than KFC, (3) individuals with leadership lifestyles tend choosing KFC rather than WSGC, (4) individuals with attentiveness lifestyle tend to choose WSGC rather than KFC, and (5) individuals with extroversion lifestyles tend to choose KFC rather than WSGC. This study also discusses the implications of studies related to the contribution of theory, practitioners, and possibilities for future studies
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Haryanto, Budhi, Awang Febrianto, and Edi Cahyono. "LIFESTYLE AND CONSUMER PREFERENCES IN CHOOSING LOCAL OR FOREIGN BRANDS: A STUDY OF CONSUMER BEHAVIOR IN SURAKARTA – INDONESIA." Jurnal Manajemen dan Kewirausahaan 21, no. 1 (April 5, 2019): 74–88. http://dx.doi.org/10.9744/jmk.21.1.75-89.

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This study discusses the relationship between lifestyle and individual preferences in choosing local or foreign brands. The sample consisted of 250 people, taken randomly through surveys in several public places in Surakarta - Indonesia, including the department stores, traditional markets, or other public areas, where many people were there and were willing to become research participants. Fur­thermore, the collected data is processed using factor analysis to reduce lifestyle dimensions, and logistic regression analysis is used to explain the relationship between lifestyle dimensions and pre­ferences in choosing a local brand or foreign brand, in this case represented by Wong Solo Grilled Chicken (WSGC) or Kentucky Fried Chicken (KFC).The test results indicate 13 dimensions of lifestyle, and only 5 dimensions are significantly related to brand preference: (1) individuals who have a fashion consciousness lifestyle tend to choose KFC rather than WSGC, (2) individuals with health consciousness lifestyles tend to choose WSGC rather than KFC, (3) individuals with leadership lifestyles tend choosing KFC rather than WSGC, (4) individuals with attentiveness lifestyle tend to choose WSGC rather than KFC, and (5) individuals with extroversion lifestyles tend to choose KFC rather than WSGC. This study also discusses the implications of studies related to the contribution of theory, practitioners, and possibilities for future studies
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Firdaus, Carissa, and Resi Ariyasa Qadri. "Your Fried Chicken is “Hot” [but “Stenchy”]! A Business Analysis of PT Fast Food Indonesia, Tbk during the Pandemic." JOURNAL OF APPLIED MANAGERIAL ACCOUNTING 6, no. 2 (October 30, 2022): 204–20. http://dx.doi.org/10.30871/jama.v6i2.4506.

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The Covid-19 outbreak has a severe impact on Indonesia's food and beverage industry. The purpose of the study is to examine the business and growth plan, review the financial situation, and determine the intrinsic value of FAST firm shares. The research employs the case study methodology to fulfill the objectives. The financial and business data are collected via documentation and analyzed using the financial statement analysis framework. Our study finds that the business slows down when the pandemic struck and thus the company take a defensive strategy to sustain its business. Market players seem to overvalue FAST’s stock price. Our research plays a significant role in shedding a light on firm’s fundamental analysis for investors before placing their investment in FAST.
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Araújo, Marina, and Fábio Tozi. "A rede KFC em Belo Horizonte (MG): uma leitura a partir da teoria dos circuitos da economia urbana." PerCursos 23, no. 51 (May 13, 2022): 211–37. http://dx.doi.org/10.5965/1984724623512022211.

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O artigo discute a implantação da rede estadunidense de fast-food Kentucky Fried Chicken (KFC), especializada na venda de frango frito em baldes, em Belo Horizonte (MG). Simultaneamente, analisa o desenvolvimento de redes e estabelecimentos brasileiros que mimetizam o conceito do KFC, tendo como base a teoria dos dois circuitos da economia urbana propostos por Milton Santos (SANTOS, 1979). Estes estabelecimentos conformam, na cidade, a existência de “imitações” (vinculadas ao circuito inferior ou superior marginal), que antecederam a própria presença do “original” (representativo do circuito superior). Assim, o território revela localizações e especializações que se diferenciam pelos graus de capital, tecnologia e organização. Nessa relação dialética, observou-se que as franquias nacionais/regionais, estabelecimentos locais e filiais do KFC coexistem, originando novas composições, a depender do contexto socioespacial existente nos lugares e abrigando superposições de divisões sociais, territoriais do trabalho e distintos agentes que atuam de forma interdependente. A pesquisa se apoiou em entrevistas semiestruturadas e trabalhos de campo realizados em unidades do KFC, franquias brasileiras e estabelecimentos locais no município de Belo Horizonte (MG).
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Udayana, IBN, Agus Dwi Cahya, and Natalia Dewi Fendal. "INFLUENCE LIFESTYLE, PRODUCT QUALITY AND PRICE PERCEPTIONS ON PURCHASE DECISIONS IN THE COMPANY JUNK FOOD IN LABUAN BAJO (KFC)." E-Mabis: Jurnal Ekonomi Manajemen dan Bisnis 23, no. 2 (October 19, 2022): 21–32. http://dx.doi.org/10.29103/e-mabis.v23i2.856.

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This study was conducted to examine the effect of lifestyle, product quality and price perception on Kentucky Fried Chicken in Labuan Bajo, either partially or simultaneously. The method used in this research is the explanatory method, with data collection techniques through questionnaires. The sampling technique used was purposive and proportional sampling. The sample is 105 people who are consumers who have bought/consumed KFC Labuan Bajo products. The analysis technique used is quantitative. Quantitative analysis using validity test, reliability test, classic assumption test, correlation coefficient, coefficient of determination, simple and multiple regression analysis, and significance test (t test and F test).The results of data analysis show that Lifestyle (X1) and Product Quality (X2) have a positive and significant effect on purchasing decisions, while Price Perception (X3) has no effect on purchasing decisions. Lifestyle (X1), quality of life (X2) and price perception (X3) have a significant simultaneous effect on Consumer Purchase Decisions (Y) for KFC products in Labuan Bajo. This shows that if Lifestyle, Product Quality and price perceptions are improved together, it will increase Consumer Purchase Decisions.
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Roberto, Christina A., Elena Hoffnagle, Marie A. Bragg, and Kelly D. Brownell. "An observational study of consumer use of fast-food restaurant drive-through lanes: implications for menu labelling policy." Public Health Nutrition 13, no. 11 (March 18, 2010): 1826–28. http://dx.doi.org/10.1017/s136898001000039x.

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AbstractObjectiveSome versions of restaurant menu labelling legislation do not require energy information to be posted on menus for drive-through lanes. The present study was designed to quantify the number of customers who purchase fast food through drive-in windows as a means of informing legislative labelling efforts.DesignThis was an observational study.SettingThe study took place at two McDonald’s and Burger King restaurants, and single Dairy Queen, Kentucky Fried Chicken, Taco Bell and Wendy’s restaurants.SubjectsThe number of customers entering the chain restaurants and purchasing food via the drive-through lane were recorded. A total of 3549 patrons were observed.ResultsThe percentage of customers who made their purchases at drive-throughs was fifty-seven. The overall average (57 %) is likely a conservative estimate because some fast-food restaurants have late-night hours when only the drive-throughs are open.ConclusionsSince nearly six in ten customers purchase food via the drive-through lanes, menu labelling legislation should mandate the inclusion of menu labels on drive-through menu boards to maximise the impact of this public health intervention.
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Haryanto, Budhi, and Awang Febrianto. "Hubungan antara gaya hidup dan pemilihan merek lokal atau merek luar negeri (Survei pada Ayam Bakar Wong Solo vs Kentucky Fried Chicken)." Jurnal Siasat Bisnis 17, no. 2 (July 2014): 157–69. http://dx.doi.org/10.20885/jsb.vol17.iss2.art3.

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Pal, Anjan, Alton Y. K. Chua, and Dion Hoe-Lian Goh. "Does KFC sell rat? Analysis of tweets in the wake of a rumor outbreak." Aslib Journal of Information Management 69, no. 6 (November 20, 2017): 660–73. http://dx.doi.org/10.1108/ajim-01-2017-0026.

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Purpose In the wake of a rumor outbreak, individuals exchange three types of messages: rumor messages, counter-rumor messages, and uncertainty-expressing messages. However, the properties of the three types of messages are relatively unknown particularly in the social media context. Hence, the purpose of this paper is to examine these three types of messages posted on social media in the wake of a rumor outbreak. Design/methodology/approach Data included tweets posted after the outbreak of a rumor that wrongly accused the fast food chain Kentucky Fried Chicken (KFC) for selling rats instead of chicken. Using a deductive approach, codes were derived via content analysis on the tweets. Volume and exposure of tweets were also examined. Findings Counter-rumor tweets (52 percent) outnumbered rumors tweets (32 percent) and uncertainty-expressing tweets (16 percent). Emotions and personal involvement were abundant in rumor tweets. Expressions of credence and references to URLs were high in counter-rumor tweets. Social ties were found widely in uncertainty-expressing tweets. The high volume and exposure of counter-rumor tweets compared with those of either rumor tweets or uncertainty-expressing tweets highlight the potential of counter-rumors to mitigate rumors. Originality/value This research ventures into a relatively unexplored territory by concurrently examining rumor messages, counter-rumor messages and uncertainty-expressing messages in the wake of a rumor outbreak. It reveals that counter-rumor messages have the potential to mitigate rumors on social media.
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Loei, Stevan Wijaya. "ANALYZING FACTORS AFFECTING CUSTOMER SATISFACTION IN THE MIDST OF THE COVID-19 PANDEMIC (CASE STUDY: KFC BITUNG)." Jurnal EMBA : Jurnal Riset Ekonomi, Manajemen, Bisnis dan Akuntansi 10, no. 2 (April 20, 2022): 239. http://dx.doi.org/10.35794/emba.v10i2.39961.

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The Covid-19 virus has disrupted economic activity such as buying and selling in Indonesia, and even some branded stores, supermarkets and small shops in Indonesia have to close amid the Covid-19 pandemic. However, it is different from these branded stores or supermarkets, in the field of food and beverage, stores that are engaged in food and beverage, such as Kentucky Fried Chicken (KFC), are still holding out their buying and selling activities amid the Covid-19 pandemic. This research aims to analyzing factors affecting customer satisfaction in the midst of the covid-19 pandemic at KFC Bitung city, by using variable Product Quality, Price, Promotion, and Customer Satisfaction. This research using a quantitative method that formed from the respondent responses by a questionnaire and Multiple Linear Regression as the tool of analysis. The samples in this research are 100 respondents who have bought KFC in Bitung city. The findings revealed that product quality, price, and promotion have a positive relationship and there is a significant influence toward customer satisfaction. From the results, it is recommended for KFC in Bitung city to consider certain factors that can make customers satisfaction and keep buying KFC products.
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Herminingrum, Sri. "A Cultural Dimension of American-Indonesian “Fast Food Diplomacy”." Jurnal Humaniora 32, no. 1 (January 31, 2020): 1. http://dx.doi.org/10.22146/jh.29730.

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This article endeavors to elucidate the establishment of international relations between America and Indonesia by means of fast food franchises from a cultural dimension point of view. Since diplomacy in this context embraces the coexistent expression of cultures, the object highlighted in the research is the presence of American fast food icons, which are represented by Kentucky Fried Chicken (KFC) and McDonald’s. The concepts of cultural change are used as the basis of data analysis from this one-year field observation over the two franchises in Malang, East Java, Indonesia. This analysis aims (1) to uncover the innovations of KFC and McDonald’s outlets to devise new forms of their fast food that fit Indonesian food habits, as well as to trace (2) the spread of their global ideas in the everyday habits of Indonesians, and (3) the influence of the existence of both upon the burgeoning AmericanIndonesian hybridized food culture. The result discloses that the business activity of KFC and McDonald’s has not only created an affinity for economic benefit towards America and Indonesia through the hands of private enterprise, but has also engendered the diversified ‘fast-food genre’.
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Araújo, Marina, and Fábio Tozi. "A rede de fast-food KFC e o hábito de consumir frango frito no balde no Brasil: uma proposta de periodização." Revista Ingesta 2, no. 1 (September 20, 2020): 156–75. http://dx.doi.org/10.11606/issn.2596-3147.v2i1p156-175.

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A proposta do artigo é refletir sobre a implantação da rede estadunidense de fast-food Kentucky Fried Chicken (KFC), especializada na venda de cortes de frango frito em baldes, no Brasil e, particularmente, em Belo Horizonte (MG). Propõe-se uma periodização das três tentativas da empresa em instalar-se no país, com destaque para a difusão e as resistências ao consumo de “frango frito no balde”. A proposta incorpora o desenvolvimento de redes concorrentes nacionais ou estabelecimentos locais que mimetizam o conceito da KFC, muitas vezes antecedendo-se à chegada dela – isto é, o hábito de comer frango frito no balde instalou-se antes da própria rede que o criou e difundiu. Além disso, observa-se na capital mineira relevante número de pequenos restaurantes locais especializados na venda de frango frito no balde, adaptando o conceito original a partir das suas limitações financeiras, técnicas e organizacionais. Finalmente, acredita-se que esses restaurantes criaram uma expressiva heterogeneidade de formas e fluxos no território belo-horizontino, revelando, empiricamente, tanto a difusão de um hábito alimentar que se globaliza quanto formas de adaptação que nomeamos de “flexibilidade tropical” (SANTOS, 1996).
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Sudarti, Ken, and Salim Bakhrul Ulum. "PERAN SIKAP KONSUMEN DALAM MEMEDIASI PENGARUH RELIGIUSITAS DAN REPUTASI MEREK TERHADAP MINAT BELI ULANG." Jurnal Ekonomi dan Bisnis 20, no. 2 (July 10, 2019): 48. http://dx.doi.org/10.30659/ekobis.20.2.48-61.

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This research is brainstormed by the franchise business which develops rapidly. There are somany franchise trade marks which are developed in Indonesia especially in Semarang suchas Kentucky Fried Chicken (KFC). McDonald, Pizza Hut, Hoka-Hoka Bento, etc. As a fast foodrestaurant, KFC has so many competitors which always compete to satisfy the costumers. Inorder to attract the customers, KFC has to improve the quality of taste, services and productinnovations. It is done in order to keep the reputations of its trade mark and improve therepurchase intention. Based on the phenomenon above, the research focuses to analyze howto improve the repurchase intention of KFC product in Semarang based on religiosity, reputationof trade mark and the customers attitude. The object of the research are the customers of KFCin Semarang city which involves 100 responders. The sampling technique used in this researchis purposive sampling. It is a sampling technique based on current criteria. The data collectinguses questioners which opened questions and closed questions. The data analysis uses doubleregresi linier and sobel test with SPSS. The result of the analysis shows that the religiosity andreputation of trade mark has a positive and significant impact on repurchase intention.Keywords : Religiosity, Reputation Of Trade Mark, Customer Attitude and Repurchase Intention
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46

Du, Nguyễn Trọng, Dương Hồng Yến, and Nguyễn Thị Phượng. "A MULTIMODAL DISCOURSE ANALYSIS OF FAST FOOD ADVERTISEMENTS IN ENGLISH." Tạp chí Khoa học và Công nghệ - Đại học Thái Nguyên 225, no. 03 (August 5, 2019): 11–18. http://dx.doi.org/10.34238/tnu-jst.2020.03.1322.

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Quảng cáo trực tuyến là một trong số những loại hình quảng cáo truyền thông mà con người thường xuyên tiếp xúc trong thời đại hiện nay. Mục đích của bài báo là tìm ra các yếu tố ngôn ngữ và phi ngôn ngữ đã được sử dụng trong quảng cáo thức ăn nhanh bằng tiếng Anh và tác dụng thuyết phục của chúng đối với việc tiêu thụ sản phẩm của người xem. Nghiên cứu này áp dụng mô hình phân tích diễn ngôn đa phương thức (Norris, 2004) làm cơ sở lý thuyết và đường hướng phân tích. Qua phân tích hai video quảng cáo của hai chuỗi thức ăn nhanh nổi tiếng thế giới (Kentucky Fried Chicken và McDonald), kết quả của nghiên cứu cho thấy ngoài ngôn ngữ, còn có nhiều phương thức giao tiếp khác ảnh hưởng đến việc tiêu thụ các sản phẩm thức ăn nhanh như khoảng cách không gian, tư thế, cử chỉ, ánh mắt, chuyển động đầu, âm nhạc, in ấn và bố cục. Mức độ ảnh hưởng của mỗi phương thức trong từng quảng cáo là khác nhau và có tác dụng nhất định trong việc thuyết phục người xem.
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47

Ahmad, Lamatinulu, Irma Nur Afiah, Arfandi Ahmad, and Muhammad Irfandi. "PACKAGING DESIGN OF FRIED BANANA PRODUCTS FOR FOOD PACKAGING ASSURANCE FOR CONSUMERS USING FOOD DELIVERY SERVICES IN MAKASSAR CITY." Journal of Industrial Engineering Management 7, no. 2 (August 13, 2022): 169–74. http://dx.doi.org/10.33536/jiem.v7i2.1325.

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The culinary business in Indonesia is increasingly in demand by seeing the increasing number of people who like to hunt for a variety of food menus, both traditional, national, and international food. This is evidenced by the increasing number of culinary businesses that have been established from time to time, including culinary businesses that have developed in Indonesia such as Browcil, JCO, Pizza Hut, Burger King, Kentucky Fried Chicken, and Big Bananas. Big Bananas is one of the most popular culinary food businesses today. He started his business in September 2017 with two types of snacks, namely banana nuggets and banana rolls with flavors ranging from chocolate, and green tea, to vanilla. By joining Big Bananas with online delivery services, namely Gojek and Grab, packaging design must be paid more attention to ensure that these products reach consumers safely. So there is no anxiety for BigBananas consumers and Food Delivery service users, namely problems that often arise for Food Delivery service users such as easy-to-open packaging, no composition information, and no Big Bananas product packaging seal on the packaging which causes consumers to ask- asked about the safety of Big Bananas products to consumers who use Food Delivery services, so the need for a new Big Bananas packaging design to guarantee food safety for consumers using Food Delivery services. So with that Big Bananas’ packaging needs to be redesigned to improve food safety in maintain product quality from the packaging by changing the packaging design, displaying complete attributes on the packaging, changing the color according to product characteristics, providing a seal on the packaging, and selecting the packaging material that is resistant to water and oil so that product quality is maintained and does not cause anxiety to Big Bananas customers in Makassar city
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San Andrés Reyes, Pablo Ricardo, Elba Elizabeth Calderón Farfan, Paola Jessica Plua Teran, and Nelly Sayenka Vergara Dí­az. "Factores claves para la viabilidad de emprendimientos gastronómicos en momentos de crisis, en Guayaquil." INNOVA Research Journal 1, no. 11 (November 30, 2017): 63–70. http://dx.doi.org/10.33890/innova.v1.n11.2016.73.

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Resumen: Los emprendimientos gastronómicos tienden a ser una de las opciones muy frecuentesal momento de desarrollar una idea de negocios en tiempos de crisis. Por ende, es importantedesarrollar instrumentos que apoyen al emprendedor al logro de sus metas organizaciones, con elfin de poder incrementar la participación de mercado. Los emprendimientos puedendesarrollarse por la oportunidad de expandirse, tales como Kentucky Fried Chicken (1975), PizzaHut (1982) y McDonalds (1997); que incluso fueron las primeras que entraron al Ecuador bajoesta modalidad. Pero también, se debe indicar varios negocios de emprendimiento gastronómicoecuatorianos que han logrado expandirse y desarrollar a través de cadenas o franquicias, talescomo los Cebiches de la Rumiñahui y la Tablita del Tártaro. También pueden desarrollarse pornecesidad, como ha sucedido en momentos de crisis a nivel mundial y en el Ecuador, así comoen el año 1989 con el Café de Tere, cuya propietaria, la Señora Teresa de Castro decidióemprender una cafetería, como medio de incrementar sus ingresos, pues el sueldo que ganaba enaquella época no le abastecía. No todos los emprendimientos han logrado mantenerse en elmercado, expandirse e incursionar en Franquicias. Sus propietarios cometieron algunos errorescomunes, tales como: poco uso de vestimenta de higiene, ubicación poco estratégica del local,control de calidad inadecuada, falta de herramientas tecnológicas, definir de manera incorrecta elconcepto del restaurante, entre otros. Pero ¿Cómo lograr la sostenibilidad y desarrollo de estosemprendimientos gastronómicos? Palabras claves: Emprendimientos gastronómicos, crisis, mercado, participación de mercado,errores comunes
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Hobin, Erin, Christine White, Ye Li, Maria Chiu, Mary Fodor O'Brien, and David Hammond. "Nutritional quality of food items on fast-food ‘kids’ menus’: comparisons across countries and companies." Public Health Nutrition 17, no. 10 (October 22, 2013): 2263–69. http://dx.doi.org/10.1017/s1368980013002498.

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AbstractObjectiveTo compare energy (calories), total and saturated fats, and Na levels for ‘kids’ menu’ food items offered by four leading multinational fast-food chains across five countries.DesignA content analysis was used to create a profile of the nutritional content of food items on kids’ menus available for lunch and dinner in four leading fast-food chains in Australia, Canada, New Zealand, the UK and the USA.SettingFood items from kids’ menus were included from four fast-food companies: Burger King, Kentucky Fried Chicken (KFC), McDonald's and Subway. These fast-food chains were selected because they are among the top ten largest multinational fast-food chains for sales in 2010, operate in high-income English-speaking countries, and have a specific section of their restaurant menus labelled ‘kids’ menus’.ResultsThe results by country indicate that kids’ menu foods contain less energy (fewer calories) in restaurants in the USA and lower Na in restaurants in the UK. The results across companies suggest that kids’ menu foods offered at Subway restaurants are lower in total fat than food items offered at Burger King and KFC, and food items offered at KFC are lower in saturated fat than items offered at Burger King.ConclusionsAlthough the reasons for the variation in the nutritional quality of foods on kids’ menus are not clear, it is likely that fast-food companies could substantially improve the nutritional quality of their kids’ menu food products, translating to large gains for population health.
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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 (September 13, 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 caused certain restaurants to gain lower profits as the customers’ satisfaction is not fulfilled for certain factors. Price, food quality, service quality, restaurant atmosphere, promotion, customer expectations, and brand are all elements to consider. This study was conducted to analyse the importance of factors in customer satisfaction in a fast-food restaurant in Perlis. In this study, the method applied is the Fuzzy Analytical Hierarchy Process (AHP) to rank the factors that have a high impact on customer satisfaction. The selected fast-food restaurants were McDonald (McD), Kentucky Fried Chicken (KFC), Pizza Hut, Domino’s Pizza, Marrybrown, and Subway. The primary data collected through the questionnaire were analysed by experts, the manager of the fast-food restaurant selected. The findings show that in a fast-food restaurant, the quality of service with 0.2188 of normalized weight is the most important factor in customer satisfaction, and the price with 0.0436 of normalized weight is the least significant. The role of the manager and the staffs were thus evidently more important in customer satisfaction than the price offered.
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