scholarly journals PENERAPAN MODEL ANTREAN MULTI CHANNEL SINGLE PHASE PADA SISTEM PELAYANAN RESTORAN CEPAT SAJI

2021 ◽  
Vol 10 (3) ◽  
pp. 163
Author(s):  
NI WAYAN NI WAYAN EKANTARI ◽  
NI KETUT TARI TASTRAWATI ◽  
KARTIKA SARI
Keyword(s):  
Fast Food ◽  
Single Phase ◽  
Fast Food Restaurant ◽  
Queuing Model ◽  
Utility Level ◽  
Total Cost ◽  
Queue System ◽  
Bypass Line ◽  
Fast Food Restaurants ◽  
The Village

A queue will occur if the average number of arrivals exceeds the capacity of service facilities. Fast food restaurants are one of the places that usually have long queues at lunchtime and dinner time. KFC in Bali, located in the village of Sanur, is a fast food restaurant that is experiencing long queues. This is because this restaurant is located in a tourism area and the only KFC outlet on the Ngurah Rai Sanur bypass line and does not yet have a drive-thru service. The current condition at KFC Sanur is that there is more than one service facility, disciplined first come first service (FCFS) queues according to the multi channel single phase queuing model. After being analyzed with data taken before the pandemic period on November 18, 2019 to December 1, 2019 for 14 days during weekdays and weekends, it was found that the performance of the KFC Sanur queue system would have a smaller utility level if there were 3 active server. The total cost per customer if there are 2 active server is IDR 78,692.38 and if there are 3 server is IDR 75,788.45. Based on the results of this analysis, it can be concluded that it will be more optimal if there are 3 active server.

scholarly journals MODEL SISTEM ANTRIAN PADA PELAYANAN RESTORAN CEPAT SAJI (Studi Kasus di KFC Gajah Mada Kabupaten Jember)

2021 ◽  
Vol 15 (01) ◽  
pp. 40
Author(s):  
Bambang Herry Purnomo ◽  
Bertung Suryadharma ◽  
Nurma Yunita Ekasari
Keyword(s):  
Data Analysis ◽  
Fast Food ◽  
Single Phase ◽  
Queuing System ◽  
Simulation Methods ◽  
Initial Condition ◽  
Queuing Model ◽  
Queue Discipline ◽  
Fast Food Restaurants ◽  
First In First Out

KFC is one of the fast food restaurants in the Jember Regency which is never deserted of visitors, especially that on Gajah Mada Street. The purposes of this study were to determine the characteristics of the queuing system, analyze the queuing applied at KFC, formulate recommendations for improving the queuing system to reduce queuing, and minimize costs. The Data analysis was performed to compare manual calculations and simulation methods using ARENA 14.0. The characteristics of the current queue at KFC are random and unlimited arrival patterns, FIFO (first in first out) queue discipline, and the design of the single phase multi channel queuing system. The queuing distribution used for arrival and service time was the exponential distribution. The queuing model notation at the M/M/2 cashier: FIFO/∞/∞. The recommended queuing model that can be applied was to add 1 cashier to 3 cashiers at a cost of Rp 150,560 from the scenario made. The performance variable in the scenario becomes less than the initial condition, which was ρ cashier becomes 188%, total Wq about 0.92 minutes, and Lq about 2 people. Adding these facilities changes the queuing model notation to (M/M/3: FIFO/∞/∞). Keywords: ARENA, FIFO queuing discipline KFC Jember, queuing system

scholarly journals Determinants of Behavioral Intention of the Use of Self-Order Kiosks in Fast-Food Restaurants: Focus on the Moderating Effect of Difference Age

SAGE Open ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 215824402110319
Author(s):  
Tae Kyun Na ◽  
Jae Yeon Yang ◽  
Sun Ho Lee
Keyword(s):  
Behavioral Intention ◽  
Fast Food ◽  
Moderating Effect ◽  
Age Difference ◽  
Fast Food Restaurant ◽  
Use Of Technology ◽  
Cognitive Age ◽  
Fast Food Restaurants ◽  
The Difference ◽  
Minimal Effort

The aim of this study was to derive determinants that affect the behavior associated with using self-order kiosks among fast-food restaurant consumers through the Unified Theory of Acceptance and Use of Technology model, and to analyze the moderating effect of consumers’ difference age (difference between individuals’ cognitive age and chronological age) among the variables. From December 1 to 30, 2019, a survey was conducted on 316 customers using four different fast-food restaurants in the Seoul Station. The results showed that the higher the price value, social influence, performance expectancy, and hedonic motivation, the higher the behavioral intention of ordering through the kiosk; furthermore, the higher the difference age, the higher the behavioral intention of using a kiosk. Therefore, fast-food restaurant operators need to ensure that customers who are unfamiliar with using kiosks can order and make payments through kiosks with minimal effort and reasonable price value.

Investigating adolescents’ sweetened beverage consumption and Western fast food restaurant visits in China, 2006–2011

2018 ◽  
Vol 0 (0) ◽  
Author(s):  
Yen-Han Lee ◽  
Timothy C. Chiang ◽  
Ching-Ti Liu ◽  
Yen-Chang Chang
Keyword(s):  
Fast Food ◽  
Central Government ◽  
Trend Test ◽  
Fast Food Restaurant ◽  
Contemporary China ◽  
Beverage Consumption ◽  
Sweetened Beverage ◽  
Sweetened Beverages ◽  
Fast Food Restaurants ◽  
Generalized Poisson Regression

Abstract Background China has undergone rapid Westernization and established dramatic social reforms since the early 21st century. However, health issues led to challenges in the lives of the Chinese residents. Western fast food and sweetened beverages, two food options associated with chronic diseases and obesity, have played key roles to alter adolescents’ dietary patterns. This study aims to examine the association between adolescents’ visits to Western fast food restaurants and sweetened beverage consumption. Methods Applying three waves of the China Health and Nutrition Study (CHNS) between 2006 and 2011 (n = 1063), we used generalized Poisson regression (GPR) to investigate the association between adolescents’ Western fast food restaurant visits and sweetened beverage consumption, as the popularity of fast food and sweetened beverages has skyrocketed among adolescents in contemporary China. A linear-by-linear association test was used as a trend test to study general patterns between sweetened beverage consumption and Western fast food restaurant visits. We adjusted all models with sweetened beverage consumption frequency, four food preferences (fast food, salty snacks, fruits and vegetables), school status, gross household income, provinces, rural/urban regions, age and gender. Results From the results of the trend test, frequent sweetened beverage consumption was highly associated with more Western fast food restaurant visits among Chinese adolescents in the three waves (p < 0.001). Furthermore, we observed that adolescents, who had less than monthly sweetened beverage consumption or did not drink them at all, had much less likelihood of visiting Western fast food restaurants (p < 0.05), compared with those daily consumers. Conclusion Adolescents’ sweetened beverage consumption was highly associated with Western fast food restaurant visits in contemporary China. Further actions are needed from the Chinese central government to create a healthier dietary environment for adolescents.

scholarly journals Food Purchases in an Online Virtual Restaurant

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 554-554
Author(s):  
James Hollis
Keyword(s):  
Virtual Worlds ◽  
Fast Food ◽  
Food Choices ◽  
Ongoing Study ◽  
Fast Food Restaurant ◽  
Nutritional Content ◽  
Free Condition ◽  
Fast Food Restaurants ◽  
Expected Satiety ◽  
The Cost

Abstract Objectives Food is commonly purchased at fast-food restaurants and improving food choices at these establishments may be a key contributor to improving the nation's diet. A better understanding of the barriers to dietary change when purchasing foods at fast-food restaurants may aid the development of new interventions to improve dietary choices. The objective of this study is to determine the costs and benefits of choosing a lower calorie meal in a 3D virtual representation of a fast-food restaurant. Methods In this ongoing study, a 3D model of a fast-food restaurant was created and accessed by participants through the internet. The foods on the menu, their nutritional content and price were based on foods served at popular fast-food restaurants. After completing a demographic questionnaire, participants were placed at the entrance of a 3D virtual restaurant where the rated their subjective appetite and rated the expected palatability and satiety of the foods on the menu. Participants were then randomized to one of two conditions: free-choice or goal-orientated (asked to choose a meal that was 700kcal). The participant could then view all menu items on a representation of an electronic ordering kiosk in the store and was asked to ‘purchase’ a meal. After the meal was selected, participants were asked to rate the palatability and expected satiety of that meal. The cost and nutritional content of the meal was determined. Results Preliminary data are presented but as the study is in progress statistical analysis has not currently been performed. Twenty-three participants have currently completed the study. The energy purchased in the free condition is 941kcal while in the constrained condition it is 722 kcal. The cost of the constrained meal is $6.93 and the free meal is $7.16. People in the free condition have taken 65.2 seconds to order whereas people in the constrained condition have taken 72.3 seconds. Conclusions This ongoing study illustrated the potential for collecting data about food choices using virtual worlds. This approach may provide new insights into how people make food decisions. Funding Sources This project received no funding.

scholarly journals Pengaruh Bauran Pemasaran Terhadap Perpindahan Merek Pelanggan Restoran Cepat Saji di Karawang Menggunakan Metode Markov Chains dan Game Theory

2019 ◽  
Vol 12 (1) ◽  
Author(s):  
Rianita Puspa Sari ◽  
Ahmad Surahman ◽  
Aditia Ayu Rahma Nabila
Keyword(s):  
Game Theory ◽  
Markov Chains ◽  
Market Share ◽  
Fast Food ◽  
Modern Society ◽  
Marketing Mix ◽  
Fast Food Restaurant ◽  
Product Price ◽  
Fast Food Restaurants ◽  
The Right

<p>As an area that has evolved into one of the industrial cities in Indonesia, Karawang has experienced rapid growth, especially in the fields of industry and business. This causes a change in lifestyle so that modern society is born<br />that is synonymous with consumptive behavior patterns which result in new needs that are presented practically in people's lives, one of which is restaurant food needs so that growth presence of fast food restaurants in Karawang. Competition between fast food restaurants can result in the brands switch to customers, so marketing mix strategy (9P) is needed (Product, Price, Promotion, Place, People, Process, Physical Evidence, Packaging, Payment). This study aims to analyze the effect of the marketing mix on brand movement, the rate of movement of fast food restaurant brands (X, Y, and Z) at Karawang, and the right strategy for companies to win the competition. The Markov Chains method is used to predict the market share of a product from the level of transfer of fast-food restaurant brands in Karawang, while Game Theory is to determine the right strategy in the marketing mix in the face of shifting customer brands. Research results obtained from 113 respondents who are valid and reliable,<br />with the relationship of the two low variables are negative at -0.083 interpreting that the marketing mix correlation with brand displacement has an inverse relationship so that the marketing mix of fast food restaurants increases, the customer's brand shift will be lower. The brand transfer rate is predicted to have a market share in the coming year of 33.2% X, 36.2% Y and 30.6% Z with competitive strategies that can be done by increasing the Promotion and Location of Fast Food Restaurants.</p>

scholarly journals Implementasi Budaya 5R (Ringkas, Rapi, Resik, Rawat, dan Rajin) pada Restoran Cepat Saji di Surakarta

2019 ◽  
Author(s):  
Linggar Setyaning Cahyani
Keyword(s):  
Fast Food ◽  
Research Method ◽  
Industrial Sector ◽  
Working Environment ◽  
Fast Food Restaurant ◽  
Work Processes ◽  
Workplace Accidents ◽  
Fast Food Restaurants ◽  
Industry Sectors ◽  
The City

Fast food restaurant is one of the informal industry sectors which is currently developing rapidly. This industry is already quite a lot in Indonesia. The city of Surakarta is one of the regions that has sprung up a variety of fast food restaurants, both national and international class. In every industrial sector, both formal and informal, it is obliged to apply OHS culture in all its work processes. One of the K3 culture that generally exists in informal industries such as fast food restaurants is the 5R culture consisting of Concise, Neat, Clean, Caring, and Diligent. 5R culture is one of the concepts of work that is used in order to create an effective and produvtive working environment in the working area. In addition, acculturation of 5R is also used to minimize workplace accidents that may occur in the working area. The purpose of this study is to describe the implementation of 5R culture in fast food restaurants in the city of Surakarta. The method used is descriptive qualitative research method through consumer interviews. This research was conducted at two international class fast food restaurant, KFC and Pizza Hut, and two national class fast food restaurants, Popeye and Olive. The results showed that two fast food restaurants of international class had implemented the 5R culture well. However two fast food of national class have not implemented the 5R culture well.

scholarly journals Shake Shack IPO Analysis

2021 ◽  
Vol 5 (9) ◽  
pp. 49-54
Author(s):  
Caixia Hu
Keyword(s):  
New York ◽  
New York City ◽  
Fast Food ◽  
Service Industry ◽  
Food Service ◽  
The United States ◽  
Restaurant Industry ◽  
Fast Food Restaurant ◽  
Fast Food Restaurants ◽  
Successful Business

The restaurant industry is one of the largest and fastest growing sectors in the economy in the United States. According to the National Restaurant Association (NRA), the food service industry is the third largest industry accounting for more than 4% of the country’s gross domestic product (GDP). Shake Shack is an American fast food restaurant chain based in New York City. It started out as a food cart at Madison Square Park in 2000, and its popularity grew steadily. Shake Shack is currently one of the best fast-food restaurants in the world. This article discusses the successful business model of Shake Shack through IPO analysis.

scholarly journals Nutrition Environment Scores of Local Food Retailers and Proximity to Study Participants' Residence in Rural South (P04-157-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Melissa Goodman ◽  
Jessica Thomson ◽  
Alicia Landry
Keyword(s):  
African American Women ◽  
Food Environment ◽  
Fast Food ◽  
Grocery Store ◽  
Grocery Stores ◽  
Fast Food Restaurant ◽  
Convenience Stores ◽  
Food Retailers ◽  
Fast Food Restaurants ◽  
Study Participants

Abstract Objectives An 18-month, two-arm, randomized, controlled trial designed to evaluate the comparative impact of two home visiting programs on gestational weight gain, postpartum weight loss, and diet was conducted with rural, Southern, African American women. Although nutrition education was an experimental treatment component, the intervention was not effective at improving participants’ poor diets. To better understand the dietary choices made by these women, an examination of the food environment was conducted in the towns in which they resided. Methods Food retailers were measured with the Nutritional Environment Measures Surveys (NEMS). ArcGIS was used to geocode study participants’ residence and food retailers and to compute driving distances between participants’ residence and food retailers. Participants’ diet quality was measured with Healthy Eating Index (HEI). Associations among food retailers’ type and NEMS score, driving distances between residences and food retailers, and HEI total and component scores were examined. Results Significant differences between types of food retailers were found for % of maximum NEMS scores: grocery stores (60%), full service restaurants (42%), fast food restaurants (36%), and convenience stores (26%). Participants were closer to convenience stores (mean = .4 miles) and fast food restaurants (mean = .5 miles) than to full service restaurants (mean = 1.1 miles) and grocery stores (mean = 1.6 miles). Three-fourths of participants lived within ½ mile of a convenience store and two-thirds lived within ½ mile of a fast food restaurant, while 6% lived within ½ mile of a grocery store. Only 19% shopped at their closest grocery store while two-thirds traveled a greater distance to shop at a larger national chain grocery store. The mean distance to the closest grocery store was 1.6 miles as compared to 4.2 miles for the store where most of the food was purchased. The refined grains HEI score was negatively correlated with distances to the closest convenience store, fast food restaurant, and full service restaurant. Conclusions The food environment of these rural, Southern, African American women provided numerous, convenient opportunities for unhealthy eating. Funding Sources US Department of Agriculture, Agricultural Research Service.

scholarly journals Changes in the nutritional quality of fast-food items marketed at restaurants, 2010v.2013

2018 ◽  
Vol 21 (11) ◽  
pp. 2117-2127 ◽  
Author(s):  
Jackie Soo ◽  
Jennifer L Harris ◽  
Kirsten K Davison ◽  
David R Williams ◽  
Christina A Roberto
Keyword(s):  
Fast Food ◽  
Nutritional Quality ◽  
Fast Food Restaurant ◽  
Nutrient Profile ◽  
Food Items ◽  
The Usa ◽  
Fast Food Restaurants ◽  
Changes Over Time ◽  
Over Time

AbstractObjectiveTo examine the nutritional quality of menu items promoted in four (US) fast-food restaurant chains (McDonald’s, Burger King, Wendy’s, Taco Bell) in 2010 and 2013.DesignMenu items pictured on signs and menu boards were recorded at 400 fast-food restaurants across the USA. The Nutrient Profile Index (NPI) was used to calculate overall nutrition scores for items (higher scores indicate greater nutritional quality) and was dichotomized to denote healthierv.less healthy items. Changes over time in NPI scores and energy of promoted foods and beverages were analysed using linear regression.SettingFour hundred fast-food restaurants (McDonald’s, Burger King, Wendy’s, Taco Bell; 100 locations per chain).SubjectsNPI of fast-food items marketed at fast-food restaurants.ResultsPromoted foods and beverages on general menu boards and signs remained below the ‘healthier’ cut-off at both time points. On general menu boards, pictured items became modestly healthier from 2010 to 2013, increasing (mean (se)) by 3·08 (0·16) NPI score points (P<0·001) and decreasing (mean (se)) by 130 (15) kJ (31·1 (3·65) kcal;P<0·001). This pattern was evident in all chains except Taco Bell, where pictured items increased in energy. Foods and beverages pictured on the kids’ section showed the greatest nutritional improvements. Although promoted foods on general menu boards and signs improved in nutritional quality, beverages remained the same or became worse.ConclusionsFoods, and to a lesser extent, beverages, promoted on menu boards and signs in fast-food restaurants showed limited improvements in nutritional quality in 2013v.2010.

APPROACHES REGARDING FOOD SAFETY ADMINISTRATION AND INSURANCE PRACTICES IN THE MARKET OF FAST-FOOD RESTAURANTS IN ROMANIA

2021 ◽  
Vol 14(63) (1) ◽  
pp. 121-128
Author(s):  
Andreea Nicoleta Neacșu
Keyword(s):  
Food Safety ◽  
Fast Food ◽  
Management Strategies ◽  
Marketing Research ◽  
Fast Food Restaurant ◽  
Safety Practices ◽  
Depth Interview ◽  
Fast Food Restaurants

Consumers have become increasingly aware of the hygienic aspects of food. The Romanian fast food restaurant market is dominated by several international names and a number of local entrepreneurial businesses. To attract and satisfy customers, restaurants apply various management strategies and food safety practices. The study analyses the management strategies of fast food restaurants in Romania and food safety practices applied in this industry. In order to achieve the objective of the paper, a qualitative marketing research was carried out, such as the in-depth interview.

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