Quick Service Restaurants, Franchising, and Multi-Unit Chain Management
Nonfiction, Science & Nature, Science, Biological Sciences, Horticulture, Business & Finance, Industries & Professions, Hospitality, Tourism & Travel
| Author: | Francis A Kwansa, H.G. Parsa | ISBN: | 9781317956211 |
| Publisher: | Taylor and Francis | Publication: | June 11, 2014 |
| Imprint: | Routledge | Language: | English |
| Author: | Francis A Kwansa, H.G. Parsa |
| ISBN: | 9781317956211 |
| Publisher: | Taylor and Francis |
| Publication: | June 11, 2014 |
| Imprint: | Routledge |
| Language: | English |
Learn about new strategies to improve service, quality, and profitability for quick service restaurants!
Quick Service Restaurants, Franchising, and Multi-Unit Chain Management examines a variety of issues pertaining to quick service restaurants. Quick-service restaurants (QSR) are the dominant sector of the foodservice industry and a one-hundred-billion-dollar industry. Since their inception in the 1920s, quick-service restaurants have become one of the cultural icons of America.
This informative book contains vital information on:
- growth, change and strategy in the international foodservice industry
- food safety as an international problem and the formation of outreach committees to combat the challenges faced globally
- food consumption patterns and the driving forces that influence consumer food preferences
- the differences between mature and younger customers’ expectations and experiences in QSRs, casual, and fine dining restaurants
- consumer attitudes toward airline food
- adding quick-service meals to airplane menus
- factors influencing parental patronage of QSRs
- a case study on how Billy Ingram, founder of White Castle restaurants, made the hamburger a staple on American menus
Learn about new strategies to improve service, quality, and profitability for quick service restaurants!
Quick Service Restaurants, Franchising, and Multi-Unit Chain Management examines a variety of issues pertaining to quick service restaurants. Quick-service restaurants (QSR) are the dominant sector of the foodservice industry and a one-hundred-billion-dollar industry. Since their inception in the 1920s, quick-service restaurants have become one of the cultural icons of America.
This informative book contains vital information on:
- growth, change and strategy in the international foodservice industry
- food safety as an international problem and the formation of outreach committees to combat the challenges faced globally
- food consumption patterns and the driving forces that influence consumer food preferences
- the differences between mature and younger customers’ expectations and experiences in QSRs, casual, and fine dining restaurants
- consumer attitudes toward airline food
- adding quick-service meals to airplane menus
- factors influencing parental patronage of QSRs
- a case study on how Billy Ingram, founder of White Castle restaurants, made the hamburger a staple on American menus
