Download or read book Service Quality and Customer Satisfaction of Chain Restaurants in Selected Cities of Gujarat written by Dr Kalgi Shah Dr MamtaBrahmbhatt and published by Archers & Elevators Publishing House. This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book CASE STUDY FOR KEBAB TURCO CHAIN RESTAURANTS written by Evren DEĞERLİER and published by Evren DEĞERLİER. This book was released on 2015-02-09 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quick Service Restaurants Franchising and Multi Unit Chain Management written by Francis A Kwansa and published by Routledge. This book was released on 2014-06-11 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Drive Thru Dreams written by Adam Chandler and published by Flatiron Books. This book was released on 2019-06-25 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: “This is a book to savor, especially if you’re a fast-food fan.”—Bookpage "This fun, argumentative, and frequently surprising pop history of American fast food will thrill and educate food lovers of all speeds." —Publishers Weekly Most any honest person can own up to harboring at least one fast-food guilty pleasure. In Drive-Thru Dreams, Adam Chandler explores the inseparable link between fast food and American life for the past century. The dark underbelly of the industry’s largest players has long been scrutinized and gutted, characterized as impersonal, greedy, corporate, and worse. But, in unexpected ways, fast food is also deeply personal and emblematic of a larger than life image of America. With wit and nuance, Chandler reveals the complexities of this industry through heartfelt anecdotes and fascinating trivia as well as interviews with fans, executives, and workers. He traces the industry from its roots in Wichita, where White Castle became the first fast food chain in 1921 and successfully branded the hamburger as the official all-American meal, to a teenager's 2017 plea for a year’s supply of Wendy’s chicken nuggets, which united the internet to generate the most viral tweet of all time. Drive-Thru Dreams by Adam Chandler tells an intimate and contemporary story of America—its humble beginning, its innovations and failures, its international charisma, and its regional identities—through its beloved roadside fare.
Download or read book Fast Food written by John A. Jakle and published by JHU Press. This book was released on 2002 with total page 1676 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors contemplate the origins, architecture and commercial growth of wayside eateries in the US over the past 100 years. Fast Food examines the impact of the automobile on the restaurant business and offers an account of roadside dining.
Download or read book Top Secret Restaurant Recipes written by Todd Wilbur and published by Penguin. This book was released on 1997-06-01 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: #1 bestselling Top Secret Recipes series with more than 4 million books sold! Every year, Americans spend billions of dollars gobbling up meals at full-service restaurant chains, inspiring Todd Wilbur to change his focus from cracking the recipes for convenience store foods to cloning the popular dishes served at these sit-down stand-bys. Wilbur's knock-offs, absolutely indiscernible from the originals, are selected from national and regional chains, many drawn from a list of the top ten full-service restaurant chains, including Houlihan's, Red Lobster, and Pizza Hut. Also included in this savory cookbook is a special section devoted to dishes from hot theme restaurants such as Hard Rock Cafe, Planet Hollywood, and Dive! Recipes include: Applebee's Quesadillas; Denny's Moons Over My Hammy; Bennigan's Cookie Mountain Sundae; The Olive Garden Toscana Soup; The Cheesecake Factory Bruschetta; T.G.I.Friday's Nine-Layer Dip; Pizza Hut Original Stuffed Crust Pizza; Chi-Chi's Nachos Grande, and many more!
Download or read book The Get With The Program Guide to Fast Food and Family Restaurants written by Bob Greene and published by Simon and Schuster. This book was released on 2004-01-01 with total page 165 pages. Available in PDF, EPUB and Kindle. Book excerpt: It's not where you eat, it's what you eat! From Bob Greene, the bestselling author of Get With the Program!, comes a handy portable guide to dining out. With healthy choices from more than 75 fast food and family restaurants, including Applebee's, The Olive Garden, Kentucky Fried Chicken, McDonald's, Burger King, Domino's Pizza, Subway, Dairy Queen, and Taco Bell, now you can feel confident about staying on the Program when dining out with friends or family. There are no confusing nutritional charts or graphs -- just simple, honest advice for those of us who enjoy dining out. Each restaurant listing offers Bob's Top Picks for healthy and delicious options, as well as a list of menu items that are not on the Program. With tips on portion control, beverage choices, and balancing fat, carbohydrates, and protein, this is an indispensable book for anyone who dines out once a year or once a week. Whether you're on the Program or just getting started, you will turn to The Get With the Program! Guide to Fast Food and Family Restaurants to make smart choices when dining out.
Download or read book Ten Restaurants That Changed America written by Paul Freedman and published by Liveright Publishing. This book was released on 2016-09-20 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).
Download or read book The Story of Little Black Sambo written by Helen Bannerman and published by Harper Collins. This book was released on 1923-01-01 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: The jolly and exciting tale of the little boy who lost his red coat and his blue trousers and his purple shoes but who was saved from the tigers to eat 169 pancakes for his supper, has been universally loved by generations of children. First written in 1899, the story has become a childhood classic and the authorized American edition with the original drawings by the author has sold hundreds of thousands of copies. Little Black Sambo is a book that speaks the common language of all nations, and has added more to the joy of little children than perhaps any other story. They love to hear it again and again; to read it to themselves; to act it out in their play.
Download or read book The Healthy Eater s Guide to Family Chain Restaurants written by Hope S. Warshaw and published by Chronimed Pub. This book was released on 1993 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers nutritional information for food served at popular chain restaurants and lists the healthiest menu choices
Download or read book Chain Store Distribution and Management written by William Joseph Baxter and published by . This book was released on 1928 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Restaurant Management Principles and Practice written by Joseph Oliver Dahl and published by . This book was released on 1927 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Chain restaurant Industry written by D. Daryl Wyckoff and published by . This book was released on 1978 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: The sales growth of multiunit, fast-food operators rose 315%from 1967 to 1972. The market influences on growth trends include population demographic characteristics, personal disposable income, price, varying lifestyle, and consumer attitude change. Difficult cost structures and competitive pressures have resulted in larger menus and longer hours. Locations and facilities that provide easy access and quick turnover are cost-effective. Methods to increase labor productivity and technology and franchising have added to industry growth. Effective management style and control plusadequate capital structure and finance enhance growth. 9, actual case studies present management decision-making processes and experiences that represent inital decisions that have influenced the competitiveness of each firm. The issue of operating policy is predominant.
Download or read book Foodservice Operations and Management Concepts and Applications written by Karen Eich Drummond and published by Jones & Bartlett Learning. This book was released on 2021-08-23 with total page 781 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND's 2017 Standards in the following areas: • Management theories and business principles required to deliver programs and services. • Continuous quality management of food and nutrition services. • Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017) The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelor's and graduate degree programs.
Download or read book Virtues and Fallacies of VAT An Evaluation after 50 Years written by Robert F. van Brederode and published by Kluwer Law International B.V.. This book was released on 2021-08-09 with total page 615 pages. Available in PDF, EPUB and Kindle. Book excerpt: Value-added tax (VAT) is a mainstay of revenue systems in more than 160 countries. Because consumption is a more stable revenue base than other tax bases, VAT is less distorting and hence more likely to encourage investment, savings, optimum labor supply decisions, and growth. VAT is not without criticism however, and faces its own specific technical and policy challenges. This book, the first to thoroughly evaluate VAT from a global policy perspective after over 50 years of experience with its intricacies, offers authoritative perspectives on VAT’s full spectrum—from its signal successes to the subtle ways its application can undermine revenue performance and economic neutrality. The contributors—leading tax practitioners and academics—examine the key policy issues and topics that are crucially relevant for measuring the success of the tax in the first part of the book, including: revenue generation and revenue efficiency; single rate versus multiple rates; susceptibility to fraud; exemptions and exceptions; compliance cost for businesses; policy and compliance gaps in revenue collection; adjustment rules caused by the transactional nature of the tax; transfer pricing issues; treatment of vouchers; permanent establishments and holding companies; payment of refunds; cross-border digital transactions; and supplies for free or below cost price. The second part offers six country reports—on New Zealand, Japan, China, Colombia, Ethiopia, and India—to demonstrate the different ways in which VAT operates in a variety of national economies. Whether a government is contemplating the imposition of a general consumption tax for the first time or new rules for applying an existing one, it is important for policymakers to keep central the aim to design a tax that realizes optimal efficiency and causes minimal distortions. This invaluable book serves as an expert guide to VAT policy development in this area. It will be welcomed not only by concerned government officials but also by tax professionals (both lawyers and accountants) and academics in tax law.
Download or read book Global Production and Consumption of Fast Food and Instant Concentrates written by Simakova, Inna Vladimirovna and published by IGI Global. This book was released on 2022-01-07 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Globalization and industrialization have caused serious changes to the food and services markets, which have led to an increase in the consumption of fast food in the daily diet. Annually, the number of fast-food restaurants increases and volumes of the industrial production of fast-food products grow. The systematic consumption of fast food has many risks, such as developing alimentary diseases and serious chronic illnesses. This increasing consumption is a critical problem as younger generations are primary consumers of fast food. Global Production and Consumption of Fast Food and Instant Concentrates compares healthy and fast foods, considers an ecological-hygienic assessment of the impact of fast food on the body in observations of people and in experiments in vivo, and discusses key questions of the interrelation of food and health. Covering topics such as nutrition and food culture, it is ideal for food industry professionals, scientists, medical professionals, researchers, academicians, practitioners, instructors, and students.
Download or read book International Encyclopedia of Hospitality Management written by Abraham Pizam and published by Routledge. This book was released on 2005-04-18 with total page 708 pages. Available in PDF, EPUB and Kindle. Book excerpt: The International Encyclopedia of Hospitality Management covers all of the relevant issues in the field of hospitality management from both a sectoral level: * Lodging * Restaurants * Clubs * Time-share * Conventions As well as a functional one: * Accounting & finance * Marketing * Human resources * Information technology * Facilities management Its unique user-friendly structure enables readers to find exactly the information they require at a glance; whether they require broad detail which takes a more cross-sectional view across each subject field, or more focussed information which looks closely at specific topics and issues within the hospitality industry today. Section Editors: Peter Harris - ACCOUNTING & FINANCE Oxford Brookes University, UK Zheng Gu - ACCOUNTING & FINANCE University of Nevada, Las Vegas, USA Randall Upchurch - CLUB MANAGEMENT & TIMESHARE MANAGEMENT University of Central Florida, USA Patti Shock - EVENT MANAGEMENT University of Nevada, Las Vegas, USA Deborah Breiter - EVENT MANAGEMENT University of Central Florida, USA David Stipanuk - FACILITIES MANAGEMENT Cornell University, USA Darren Lee-Ross - HUMAN RESOURCES MANAGEMENT James Cook University, Australia Gill Maxwell - HUMAN RESOURCES MANAGEMENT Caledonian Glasgow University, UK Dimitrios Buhalis - INFORMATION TECHNOLOGY University of Surrey, UK Allan Stutts - LODGING MANAGEMENT American Intercontinental University, USA Stowe Shoemaker - MARKETING University of Houston, USA Linda Shea - MARKETING University of Massachusetts, USA Dennis Reynolds - RESTAURANTS & FOODSERVICE MANAGEMENT Washington State University, USA Arie Reichel - STRATEGIC MANAGEMENT Ben-Gurion University, Israel
