Quick Service Restaurants, Franchising, and Multi-Unit Chain Management

Francis A Kwansa, H.G. Parsa

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English

Routledge
07 June 2002

Production & quality control management; Customer services; Industry & industrial studies

Learn about new strategies to improve service, quality, and profitability for quick service restaurants!

Quick Service Restaurants, Franchising, and Multi-Unit Chain Management examines a variety of issues pertaining to quick service restaurants. Quick-service restaurants (QSR) are the dominant sector of the foodservice industry and a one-hundred-billion-dollar industry. Since their inception in the 1920s, quick-service restaurants have become one of the cultural icons of America. This informative book contains vital information on:

growth, change and strategy in the international foodservice industry

food safety as an international problem and the formation of outreach committees to combat the challenges faced globally

food consumption patterns and the driving forces that influence consumer food preferences

the differences between mature and younger customers’ expectations and experiences in QSRs, casual, and fine dining restaurants

consumer attitudes toward airline food

adding quick-service meals to airplane menus

factors influencing parental patronage of QSRs

a case study on how Billy Ingram, founder of White Castle restaurants, made the hamburger a staple on American menus

By: Francis A Kwansa, H.G. Parsa
Imprint: Routledge
Country of Publication: United States
Dimensions: Height: 229mm, Width: 152mm, Spine: 25mm
Weight: 680g
ISBN: 9780789017055
ISBN 10: 0789017059
Pages: 370
Publication Date: 07 June 2002
Audience: General/trade , Professional and scholarly , ELT Advanced , Undergraduate
Format: Paperback
Publisher's Status: Active

Francis A Kwansa, H.G. Parsa