Customer Perceptions and Behaviors of Fast Food Restaurants: A Case Study of Radix Fried Chicken Sdn. Bhd.

2015 ◽  
Vol 6 (7) ◽  
pp. 1299-1305
Author(s):  
Zulkarnian Ahmad ◽  
Cordelia Mason
Keyword(s):  
Fast Food ◽  
Customer Perceptions ◽  
Fast Food Restaurants ◽  
And Behaviors

Customer perceptions of services brands: a case study of the three major fast food retailers in the UK

2002 ◽  
Vol 25 (6/7) ◽  
pp. 41-49 ◽  
Author(s):  
Peter Jones ◽  
Peter Shears ◽  
David Hillier ◽  
Colin Clarke‐Hill
Keyword(s):  
Fast Food ◽  
Customer Perceptions ◽  
Food Retailers ◽  
The Uk

scholarly journals Determinants Impacting Consumers’ Purchase Intention: The Case of Fast Food in Vietnam

2016 ◽  
Vol 8 (5) ◽  
pp. 56
Author(s):  
The Anh Phan ◽  
Phuong Hoang Mai
Keyword(s):  
Food Safety ◽  
Food Choice ◽  
Fast Food ◽  
Purchase Intention ◽  
Health Consciousness ◽  
Study Results ◽  
Valid Instrument ◽  
Fast Food Restaurants ◽  
Food Market

<p>The purpose of this case study is to explore and study the determinants impacting Vietnamese students’ food choice and the pattern of consumption of fast food in university students. The objective set for this research was conduct with the following objectives respectively getting an insight of fast food market in Vietnam and explore the attributes that Vietnamese students in perceive to be important in the selection of fast food restaurants and the study results provide a better understanding about the industry and consumer food choice variables The model and the design of the questionnaire content in this study was based on the measures of previous related research and literatures and several constructs were measured by single item scale, E-S-QUAL scale (Parasuraman et al., 2005) that has been developed and used in the present study has been shown to be a valid instrument for the measurement with four main factors (Health Consciousness, Value Perceived, Food Safety and Price) toward with Purchase Intention. In this regard, other questions were also applied in the survey to get an insight about demographic information and consumption habits of students in this research. Moreover, we found significant positive relationship between the purchase intentions and food safety, subsequently price and value perceived with similar positive relationships. Hence we can say that managers have to keep these factors in mind to perform better.<strong> </strong></p>

scholarly journals Fast Food Industry in the Post-pandemic Era — A Case Study of KFC

2020 ◽  
Vol 218 ◽  
pp. 02005
Author(s):  
Mushui Chen
Keyword(s):  
Fast Food ◽  
Food Industry ◽  
Service Industry ◽  
Great Influence ◽  
Fast Food Restaurant ◽  
Economic Sectors ◽  
Fast Food Industry ◽  
Global Spread ◽  
Fast Food Restaurants

The global spread of the Covid-19 pandemic exerts great influence on the global economies, and among the economic sectors which are suffering losses, the service industry, especially fast food restaurants, are greatly impacted. Before the outbreak of the Covid-19 pandemic, the fast food restaurant benefits a lot from the process of globalization, while they lose the benefit when the pandemic causes a lot of limitations on the cross-boarder flow of commodities and people. By taking KFC as an example, based on the analysis, it is found that the reasons behind such impact include slowed globalization, customer’s reducing income and government bans. To help the fast food restaurants get through the difficulties amid pandemic, several possible solutions are proposed in this paper.

K Bistro: a restaurant chooses the future

2014 ◽  
Vol 20 (4) ◽  
pp. 368-386
Author(s):  
Leah Hahn ◽  
Melissa Swierenga ◽  
Phil Millage ◽  
Adam Miller ◽  
Tim Streets
Keyword(s):  
Fast Food ◽  
Design Methodology ◽  
Content Type ◽  
The Future ◽  
Fast Food Restaurants ◽  
Special Occasion ◽  
Original Case

Purpose – This paper aims to study K Bistro and its future in Marion, Indiana. K Bistro is a new restaurant that opened in the spring of 2012. The owner, Chef David Kay, has extensive culinary experience. Originally from Marion, Indiana, he has served as head chef for Marriott and Hilton hotels across the country. Design/methodology/approach – Chef Kay recognized that there was a need for an upscale eatery in his hometown, and his passion for combining French cooking techniques with traditional Midwest cuisine has allowed him to introduce a new style of food to the area. Findings – While Marion has several fast food restaurants, it is typical for families to drive to neighboring cities when they want a nice meal to celebrate a special occasion. Chef Kay hopes to change this trend by offering a more convenient option to the Marion community. Originality/value – This is an original case study.

Friction variation in assessing slipperiness in fast-food restaurants in the USA

2006 ◽  
Author(s):  
Wen-Ruey Chang ◽  
Yueng-Hsiang Huang ◽  
Kai Way Li ◽  
Alfred Filiaggi ◽  
Theodore K. Courtney
Keyword(s):  
Fast Food ◽  
The Usa ◽  
Fast Food Restaurants

An Innovative Approach for Online Food Order Management System

2018 ◽  
Vol 8 (3) ◽  
pp. 19
Author(s):  
Anshika Srivastava ◽  
Anjali Baranwal
Keyword(s):  
Open Source Software ◽  
Fast Food ◽  
Book Order ◽  
Food Items ◽  
Order Management ◽  
Restaurant Managers ◽  
Fast Food Restaurants ◽  
System Administrator ◽  
Data Connection ◽  
Food Order

Abstract— Restaurants are one of the favorite premises .An online food ordering is a integrated process in fast food Restaurants to offer choice of food from menu, cooked and served or packaged hot to satisfy customer  to immediately make orders on their ownselves. Customers can also call the restaurant to pack in advance or to  deliver the food item but sometimes restaurants run out of certain items.The existing system lacks the feature to use Remote GPS tracker such that restaurant managers are auto updated about the location of the customer before reaching the restaurant. We propose a complete system to easily manage online menu where items update as per the availability of food and prices. The Customer views the products, register and place the order. The system administrator adds and manages user accounts and the Manager manages product and orders. The Kitchen meal deliverable deals with pending deliveries .The proposed system is developed using Android platform which is open source software and built in data connection modules. It also decreases labour rates to replace mobile phones to book order and table unlike employees who come to take order and payments .In advent of food consumption problems like obesity, overeating etc. ,he proposed system will show food items with nutrition based searches showing ingredients of the food items.

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