scholarly journals Prototype Robot Waiter at Fast Food Restaurants

2018 ◽  
Vol 6 (2) ◽  
pp. 80-91
Author(s):  
Ari Prayoga ◽  
Bobi Kurniawan
Keyword(s):  
Fast Food ◽  
Dc Motor ◽  
Food Delivery ◽  
Push Button ◽  
The Public ◽  
Human Needs ◽  
Design And Implementation ◽  
Long Time ◽  
Fast Food Restaurants ◽  
Dc Motor Driver

Abstract - On this day basic human needs are increasing. One example of this can be seen in terms of food, which until now has always been a major need. Fast food restaurants are in great demand by the public because cooking does not require a long time and so that many benefit from the presence of fast food restaurants. To improve service at fast food restaurants espesially for a waiter to efficient in providing food to customers we need research to be carried out on the design and implementation of robot servant prototypes in fast food restaurants automatically. This paper discusses the design and implementation of a prototype robot introduction of food at fast food restaurants automatically. The design begins with a prototype robot intended food delivery to customers in fast food restaurants. This robot moves with three wheels (2 front wheels are connected to the DC motor and the first freewheel that is behind) that moves through the track or line of trajectory to deliver food to the customer table. In addition, it is made also prototype restaurant accidentally in your own design and size that has been adjusted so as to simulate a fast-food restaurant. Prototype robot consists of several key components including the photodiode, push button switches, 3x4 matrix keypad, microcontroller AVR ATmega), DC motor driver and DC motor. The photodiode, push button switches and a 3x4 matrix keypad input (input) of the robotic system that will be processed by the microcontroller AVR ATmega 16 and will produce output (output) in the form of control of output devices such as motor driver DC. In this test, this robot can waiter function properly. For one time delivering food it takes 42 seconds to 1.13 minute. There was a time difference from the results of the trial due to a technical error from the robot while on the track.Keywords: ATmega16, Proportional Integral Derivative (PID), Photodiode Sensors, Robot Waiter

scholarly journals THE INFLUENCE OF PUBLIC RELATIONS CAMPAIGN #NOSTRAWMOVEMENT ON FAST FOOD RESTOURANT CONSUMER PARTICIPATION

2020 ◽  
Vol 8 (2) ◽  
pp. 116-124
Author(s):  
Siti Meisyaroh ◽  
Marcella Novena
Keyword(s):  
Public Relations ◽  
Fast Food ◽  
Quantitative Research ◽  
Consumer Participation ◽  
Test Reliability ◽  
Consumer Attitude ◽  
The Public ◽  
Normality Test ◽  
Fast Food Restaurants ◽  
Public Relations Campaign

News about environmental issues have led many companies and fast food restaurants like KFC started the Public Relations campaign movement with the theme #NOSTRAWMOVEMENT which was done simultaneously in all of their outlets in Indonesia. KFC Raden Inten becomes case in study. This study aims to determine the influence of the Public Relations campaign #NOSTRAWMOVEMENT will influence consumer participation in KFC Raden Inten. This research uses stimulus- respons (S-R) theory and participation concept which can be interpreted as taking part or taking a role in activities or activities. The author uses this theory because I want to know how much consumer participation is influenced by Public Relations campaign #NOSTRAWMOVEMENT of KFC. Participation is divided into two categories, direct participation and indirect participation. In this study, researchers used quantitative research with a descriptive and explanatory approach. Data collection techniques used in this study were documentation and questionnaire filling as part of the survey. Researchers used a survei method using a questionnaire. Data analysis techniques using validity test, reliability test, normality test, t test, F test and R2 test. Based on the data processing carried out, this study obtained the result that the relationship between the Public Relations campaign variables and consumer participation had a positive and significant influence.   Keywords: Public Relations Campaign, Consumer Participation, Consumer Attitude

scholarly journals Influence of dimensions of viral marketing on customer’s satisfaction in fast food restaurants in Jordan

2020 ◽  
Vol 6 (2) ◽  
Author(s):  
Akaileh Mustafa
Keyword(s):  
Fast Food ◽  
Marketing Research ◽  
Marketing Strategies ◽  
Viral Marketing ◽  
The Internet ◽  
Brand Association ◽  
The Social ◽  
Long Time ◽  
Fast Food Restaurants ◽  
The Relationship

Viral marketing is becoming a key instrument in marketing strategies now days, used by a lot of firms to achieve these goals, due to the wide spread  of the internet among all people now days, and the tendency of people from deferent ages to spend more time on the internet to use the social media, customer’s satisfaction have received a great attention in marketing research since a long time ago, whereas academic literature in the viral marketing is still sparse, particularly the dimention that influencing customer’s satisfaction in fast food restaurants in Jordan. Therefore, this paper attempts to fill this gap by examining the relationship between promotion, Brand awareness, Trust, and Brand association on customer’s satisfaction to address the inconsistent findings in the previous studies.

scholarly journals Consumption practices and perception of ready-to-eat food among university students and employees in Kuala Lumpur, Malaysia

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 246-251
Author(s):  
R.S. Basurra ◽  
Tunung R. ◽  
Kavita C. ◽  
Ribka A. ◽  
Chandrika M. ◽  
...  
Keyword(s):  
University Students ◽  
Fast Food ◽  
Kuala Lumpur ◽  
Health Organizations ◽  
The Public ◽  
E Coli ◽  
Safety Awareness ◽  
Public Health Organizations ◽  
Consumption Practices ◽  
Fast Food Restaurants

The purpose of the study was to examine the consumption practices and perception of ready-to-eat food among university students and employees in Kuala Lumpur, Malaysia. Through random sampling, a total of ninety-three respondents participated by answering questionnaires. The results showed that majority of the respondents (52%) consumed RTE food two to four times a week, and most of them (44%) consumed RTE food during lunch. The biggest motivator for the respondents to purchase RTE food was convenience (46%). It could be highlighted that majority of the respondents felt that fast-food restaurants to be very safe (11.8%), and that street foods to be very risky (34.4%). Most of the respondents were very worried about human spread diseases (such as Hepatitis B) and human spread bacteria (such as E. coli) when buying food (43%). When buying RTE food, consumers were most concerned about the cleanliness of the store they were buying their food from (66.7%). The present study indicated that university students and employees showed food safety awareness and concerns especially regarding RTE food. This study could benefit food marketers, and also public health organizations in their efforts to develop more effective education and dissemination of information to the public.

Role of Viral Marketing in Customer’s Satisfaction in Fast Food Restaurants in Jordan

2020 ◽  
Vol 5 (2) ◽  
Author(s):  
Akaileh Mustafa
Keyword(s):  
Fast Food ◽  
Marketing Research ◽  
Viral Marketing ◽  
The Internet ◽  
Brand Association ◽  
The Social ◽  
Long Time ◽  
Fast Food Restaurants ◽  
The Relationship

Viral marketing is becoming a key instrument in marketing strategies now days, used by a lot of firms to achieve these goals, due to the wide spread  of the internet among all people now days, and the tendency of people from deferent ages to spend more time on the internet to use the social media, customer’s satisfaction have received a great attention in marketing research since a long time ago, whereas academic literature in the viral marketing is still sparse, particularly the dimention that influencing customer’s satisfaction in fast food restaurants in Jordan. Therefore, this paper attempts to fill this gap by examining the relationship between promotion, Brand awareness, Trust, and Brand association on customer’s satisfaction to address the inconsistent findings in the previous studies.

scholarly journals Quality Assessments of the Fried Oils in Fast Food Restaurants of Yazd, Iran

2020 ◽  
Author(s):  
Narjes Khalili ◽  
Fateme Mohajeri ◽  
Fereshteh Ramroudi ◽  
Fatemeh Mojaver ◽  
Fatemeh Hakimi ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Fast Food ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
Fast Foods ◽  
The Public ◽  
Fast Food Restaurants ◽  
Dark Color ◽  
Yazd City ◽  
Quality Assessments

Background: Oils and fats are among the important constituents of foods. Lipid oxidation can cause changes in taste, flavor, smell, color, texture, and nutritional value of the foods. Deep-fat frying (temperatures of 150 to 200 °C) leads to a series of chemical and physical reactions, so that the oil is oxidized, polymerized, and hydrolyzed. Methods: In a current descriptive cross-sectional study, 100 oil samples were obtained from fast food shops in Yazd city during the spring and summer of 2018. A checklist was prepared including the oil type (oil or fat), odor, color, smoke, and duration of use. The peroxide value (PV), p-anisidine value (p-AV), free fatty acid (FFA) levels, and total polar compound (TPC) of the samples were examined. Results: We found that 93% of the oil samples were in form of liquid. In term of color, 45% of the samples had a dark color and about 57% had an undesirable odor during cooking. In 23% of the fast food shops in Yazd, oil is used more than two days. The measurement of peroxide value showed that 73 samples had peroxide values higher than the allowable limits. The allowable average peroxide value was estimated as 2.33 meq/kg. Results showed that 56 samples had allowable FFA level (less than one), while the others were classified as oxidized oils. The p-AV in 55% of the oil samples were higher than 4. According to the results, 46% of the frying oil samples had TPC of higher than 25%, which showed that they should be discarded. Conclusion: The results showed that majority of the fast food shops in Yazd used highly oxidized oils to prepare their food. The absorption of such oils by food can endanger the public health. Therefore, continuous monitoring of fast foods and restaurants as well as training the staff seem necessary.  

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.

Sign in / Sign up

Export Citation Format

Share Document