A Study of Factors Influencing Parental Patronage of Quick Service Restaurants

Summary

This study identified factors influencing parental quick service restaurant patronage. Results indicated that parents are influenced to patronize quick service restaurants most often by speed of service, menus that offered their childrens' favorite food items, and parents' lack of time for meal preparation at home. Children preferred French fries, pizza, hamburgers, cheeseburgers, and chicken nuggets at quick service restaurants. French fries, the favorite childrens' fast food menu selection, was ranked by respondents as one of the least healthy food items, while mashed potatoes, one of childrens' least favorite fast food menu selections, was perceived to be one of the healthier food selections by parents. Restaurateurs were encouraged to develop newer, healthier methods of preparing these popular menu items while offering more nutritious menu selections for children.     

Multi-Attribute Dimensions of Service Quality in the Fast Food Restaurant Industry

Abstract

As the fast food restaurant industry grows in the Western industrialized world, it has also become increasingly competitive. In such an environment, marketers are concerned about how to increase or maintain market share through better service quality and effective segmentation strategies. This paper reports a two-phase exploratory study conducted to determine the dimensions of service quality in the fast food industry, from the consumer's perspective. Factor analysis revealed 10 dimensions made up of 57 different attributes. The 10 dimensions were able to discriminate among three groups of fast food patrons, namely: frequent, less frequent, and more frequent patrons. Managerial implications of these findings, for market segmentation, targeting, positioning, and promotional strategies are discussed.     

Changing Food Consumption Patterns and Their Impact on the Quick Service Restaurant Industry

Summary

During the past two decades there have been significant changes in U.S. food consumption patterns. Consumers are purchasing smaller quantities of milk, eggs, pork, and beef. They are consuming more poultry, fish, fruits and vegetables. Such trends in food demand are important since they may require corresponding changes in marketing and production strategies for the foodservice industry. This study investigates the driving forces that influence consumer food preferences and the trends in food consumption patterns, and consequently their influence on the Quick Service Restaurant industry.     

Brand Personality of Global Quick-Service Restaurants in Emerging and Developed Markets: A Comparative Study in Brazil and the U.S.

This study aimed to determine the dimensions of the personality of global quick-service restaurant brands perceived by young consumers in the U.S. and Brazil, and whether these dimensions showed similar configurations in both countries. A survey was carried out with two QSR brands (McDonald's and Subway). Data analysis utilized exploratory and confirmatory factor analysis. The study identified five personality dimensions for each of the brands studied in each country. Results support the proposition that global brands can carry a common meaning across nations, but also that certain local nuances of brand personalities can differ.     

发展黑龙江食品流通业之管见

黑龙江省自然资源十分丰富,发展食品工业有着得天独厚的优势。应以振兴东北老工业基地和由农业大省向食品大省的转化为契机,大力发展食品流通业,使其向集约型、规模型、外向型、效益型和科技发展型转变,促进企业走“优势互补、盘活存量、结构重组、规模经营”的发展之路。     

Understanding Mature Customers in the Restaurant Business

Summary

The study reported here examined die differences between intangible service experiences of mature and younger customers in quick-service, casual, and fine-dining restaurants. The authors used ten unpleasant service experiences to identify the significant experiences that can impede satisfaction in three types of restaurants. No unpleasant service experiences were significant for either mature or young customers. However, in the casual dining restaurants, the (1) lack of product knowledge and (2) inattentive servers created significantly unpleasant service experiences for mature customers. In the quick service restaurant, the (1) lack of product knowledge, (2) inattentive servers, (3) rudeness, and (4) lack of cleanliness produced significantly unpleasant service experiences which in turn impeded the satisfaction for the mature customer. The reasons for these findings are discussed, and the authors suggest that the restaurant industry pay more attention to the mature population in order to increase both customer satisfaction levels and profits. A literature review precedes a discussion of the characteristics and service requirements of mature restaurant customers.     

Empowerment and Customer Satisfaction Strategies in Multi-Cultural Hotel Restaurant Environments

ABSTRACT

The paper addresses empowerment issues for hotel restaurant managers, as they affect: (a) quality service, (b) customer satisfaction, and (c) financial implications. It investigates empowerment in restaurant management in Dubai five star hotels, how managers operating in Dubai's multi-cultural environment perceive empowerment in their operations, and how this perception relates to their organization's quest for service quality, customer satisfaction, and financial return. Primary data was collected in focus group interviews with (n = 24) managers. Findings suggest managers are well informed, see empowerment as beneficial, support its application, but harbour some concerns, and as literature suggests, there are ambiguities and disagreements over its application.     

中国食品安全的全程物流保障体系研究

食品安全问题是事关国计民生的大事。本文基于我国食品安全现状与存在的问题,分析了我国目前食品物流业对于保障食品安全方面存在的主要问题,建立了全程食品安全物流保障体系,并提出实施该保障系统的建议。     

Food Away from Home Expenditures in the United States

This study investigates the factors affecting food away from home expenditures in the United States using county level data. Results generally indicate that counties with higher labor force participation rate of women, higher number of college graduates, higher number of employed individuals, higher number of females, and higher number of whites and AsianslPacific Islanders as well as counties with lower number of hispanics and lower number of family households spend more on food away from home than others.     

An Examination of the Relationship Between Employee Behavior/ Non-Behavior and Customer Satisfaction in Quick Service Restaurants

ABSTRACT

The major objective of this research is to explore the relationship between employee behavior/non-behavior and customer satisfaction in quick service restaurants. Four behavioral components (employee reliability, employee responsiveness, employee assurance, and employee empathy) and one non-behavioral component (the physical environment) are identified.

The survey questionnaire included the modified SERVQUAL instrument (Parasuraman, Zeithaml, and Berry, 1991) in addition to questions about satisfaction. A convenience sample of 125 participants was used to collect data by frequenting selected quick service restaurants. The results identified significant positive correlations between three of the five behavior/non-behavior constructs (employee responsiveness, employee assurance, and the physical environment) with three of the four identified dimensions of customer satisfaction (satisfaction with the food, satisfaction with the task/service, satisfaction with the price, and overall satisfaction).     

服务质量开发过程的质量管理体系

由于服务业在质量管理中存在许多问题,很难找到现成和权威的答案,因此要对服务质量管理所涉及的内容和方法进行分析与研究,借带制造业产品质量开发的步骤和技术,构建一种面向服务质量开发过程的服务质量管理体系构架。     

我国政府间财政能力及其均衡制度研究

构建社会主义和谐社会离不开政府间财政能力的均衡配置。虽然财政能力均衡理论在国外已有50多年的历史,且均衡制度已比较完善,但我国以转移支付为主要内容的财政能力均衡制度建设还处于起步阶段。我国政府间财政能力纵向配置和横向配置的实证分析结果表明,我国转移支付制度的效果不佳,还存在着许多问题。这就需要我们借鉴国外的财政能力均衡制度来完善我国的政府转移支付制度。     

我国食品质量全流程监管体系前瞻性探析

近年来,我国食品安全事件的频繁发生揭露了食品质量监管环节的漏洞。本文分析了中外食品安全风险监测、评估与预警体系,及基于全流程的食品安全追溯研究现状,阐述了建立有效食品安全监管系统的意义,从政策及技术方面提出了建立我国食品安全监管体系的策略,以期对我国食品安全体系的构建有所裨益。     

浅析我国服务贸易促进体制

我国服务贸易的发展处于初级阶段,存在着起步晚且管理滞后,规模小且基础较差,服务贸易总体水平较低,出口结构不合理,发展速度较快导致国内立法滞后,法律法规不健全,服务贸易行业人才匮乏等问题。完善我国服务贸易促进体制应促进相关行业协会的发展,培养优秀的人才,促进市场化机制的运作,建立核心服务贸易中心管理体制,完善现有服务贸易促进机构及服务贸易相关立法。     

跨企业供应链管理系统的过程模型分析

集成并协调供应链中各成员的Web服务可以使虚拟企业获得很高的效率,本文重点讨论跨企业供应链管理系统的建模问题。在分析跨企业过程的服务集成面临的相关问题的基础上,引入了面向对象的设计理念,详细阐述了过程模型的服务接口、服务活动、占位符和服务包装器四类服务模型原语。     

“双循环”新发展格局下提升黑龙江省粮食综合生产能力的路径研究

2020年,突如其来的新型冠状肺炎疫情席卷全球,世界经济遭受重创,我国拥有14亿人口,保证粮食安全是国之策略,黑龙江省作为我国粮食主产区,肩负着时代重任,在“双循环”新发展格局下,提升黑龙江省粮食综合生产能力意义重大。黑龙江省应坚持贯彻粮食安全新战略、坚持贯彻体制机制与科技创新的“双轮驱动”战略等战略举措,继续实施农业供给侧结构性改革、加强粮食基础设施建设、提升粮食全要素生产水平等提升粮食生产能力的路径选择,以及创新粮食生产企业对外投资新思路、大力培育和扶持大型粮食生产加工企业、加大境外粮食生产投资与合作的激励政策等。     

基于公众导向的医疗服务管理

医疗公共组织管理要建立以公众健康需求为导向、以就医满意为中心的服务理念,实施医疗服务管理的核心服务战略、服务提升战略、服务价格战略和服务品牌战略。在医疗组织内部加强服务管理,促进组织成员的服务意识、组织部门的有效合作和组织目标的有效执行;并在医疗服务战略管理过程,建立优质的服务环境、优秀的医院文化和优质的医疗服务体系。     

进境粮谷检验检疫风险管理探讨

本文将风险管理引入进境粮谷检验检疫监管工作,提出了进境粮谷检验检疫风险管理的流程和主要措施。     

城市土地资产经营管理体制和机制的研究

土地资产经营管理是城市管理的核心内容,目前在我国的城市土地资产经营管理过程中存在许多体制和机制问题。所以明确土地资产经营管理过程中的政府职能和市场职能,创新土地资产经营管理的体制和机制是当前城市土地资产管理的关键。