scholarly journals The Implementation of Self-Ordering Kiosks (SOKs): Investigating the Challenges in Fast Food Restaurants

2021 ◽  
Vol 11 (10) ◽  
Author(s):  
Farah Adibah Che Ishak ◽  
Nurul Amjaad Che Lah ◽  
Harnidah Samengon ◽  
Siti Fatimah Mohamad ◽  
Ainul Zakiah Abu Bakar
Keyword(s):  
Fast Food ◽  
Fast Food Restaurants

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.

Organisational Culture Dimensions And Employee Performance In Nigerian Fast Food Restaurants

GIS Business ◽  
2020 ◽  
Vol 14 (6) ◽  
pp. 1070-1096
Author(s):  
Friday Ogbu Edeh ◽  
Joy Nonyelum Ugwu ◽  
Isaac Monday Ikpor ◽  
Anthony Chukwuma Nwali ◽  
Chimeziem C. Gabriela Udeze
Keyword(s):  
Fast Food ◽  
Employee Performance ◽  
Simple Random Sampling ◽  
Organisational Culture ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Market Culture ◽  
Culture Dimensions ◽  
Clan Culture ◽  
Fast Food Restaurants

This study investigates the effect of organisational culture dimensions on employee performance in Nigerian fast food restaurants using cross-sectional survey. Forty fast food restaurants were selected using simple random sampling. Nine hundred and twenty five employees were surveyed. Sample size of two hundred and seventy two was ascertained with Krejcie and Morgan. Method for data collection is questionnaire. Two hundred and thirty nine copies of questionnaire were retrieved out of two hundred and seventy two copies administered. Simple linear regression was used to analyse the hypotheses with the aid of IBM SPSS 20.0. This study found that organisational culture dimensions predicted with clan culture and market culture has a positive significant effect on employee performance. It concludes that organisational culture dimensions measured in terms of clan culture and market culture engenders employee performance through effectiveness and efficiency. One of the practical implications is that Nigerian fast food restaurant practitioners should clearly define their clan culture for newcomers to imbibe to enable them increase their performance.  

Commercial Development at Rural and Small-Town Interstate Exits

1998 ◽  
Vol 1649 (1) ◽  
pp. 95-104 ◽  
Author(s):  
David T. Hartgen ◽  
Ji Youn Kim
Keyword(s):  
Fast Food ◽  
Small Town ◽  
Local Market ◽  
Network Access ◽  
Commercial Development ◽  
Gas Stations ◽  
Trade Area ◽  
Fast Food Restaurants ◽  
Regression Techniques ◽  
Site Competition

Commercial development at 63 rural and small-town Interstate exits is quantified and related to local market wealth, size, geography, access, traffic, site competition, and other development. Five development types (gas stations, convenience stores, fast food restaurants, sit-down restaurants, and motels) are studied. The geographic information system TransCAD 3.0 is used to determine network access and local trade area characteristics. Models are then estimated for each development type using classification and regression techniques separately and in combination. Model estimates are then compared with actual development. Results show that the relationships are complex, often nonlinear; and show high correlation between development types. The findings should be useful for planning exit land use, coordinating market assessments, determining the value of land, and assessing sites for business placement.

scholarly journals A Time-Based Objective Measure of Exposure to the Food Environment

2019 ◽  
Vol 16 (7) ◽  
pp. 1180 ◽  
Author(s):  
Jason Scully ◽  
Anne Moudon ◽  
Philip Hurvitz ◽  
Anju Aggarwal ◽  
Adam Drewnowski
Keyword(s):  
Food Environment ◽  
Fast Food ◽  
Objective Measure ◽  
Mobility Patterns ◽  
Time Duration ◽  
Positioning Systems ◽  
Global Positioning ◽  
Fast Food Restaurants ◽  
Logistic Regressions ◽  
The Relationship

Exposure to food environments has mainly been limited to counting food outlets near participants’ homes. This study considers food environment exposures in time and space using global positioning systems (GPS) records and fast food restaurants (FFRs) as the environment of interest. Data came from 412 participants (median participant age of 45) in the Seattle Obesity Study II who completed a survey, wore GPS receivers, and filled out travel logs for seven days. FFR locations were obtained from Public Health Seattle King County and geocoded. Exposure was conceptualized as contact between stressors (FFRs) and receptors (participants’ mobility records from GPS data) using four proximities: 21 m, 100 m, 500 m, and ½ mile. Measures included count of proximal FFRs, time duration in proximity to ≥1 FFR, and time duration in proximity to FFRs weighted by FFR counts. Self-reported exposures (FFR visits) were excluded from these measures. Logistic regressions tested associations between one or more reported FFR visits and the three exposure measures at the four proximities. Time spent in proximity to an FFR was associated with significantly higher odds of FFR visits at all proximities. Weighted duration also showed positive associations with FFR visits at 21-m and 100-m proximities. FFR counts were not associated with FFR visits. Duration of exposure helps measure the relationship between the food environment, mobility patterns, and health behaviors. The stronger associations between exposure and outcome found at closer proximities (<100 m) need further research.

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