The Quick serve - and fast-food Market in the restaurant industry in the United States. A short analysis PDF Download
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Author: Jessica Phillips
Publisher: GRIN Verlag
ISBN: 3346378349
Category : Business & Economics
Languages : en
Pages : 11
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Book Description
Academic Paper from the year 2021 in the subject Business economics - Market research, grade: 98, , course: GEB 4905, language: English, abstract: This paper represents a market analysis of the quick serve and fast food restaurant industry. The restaurant industry is highly competitive, there are currently 660 thousand restaurants in the U.S. the industry does have its barriers but it is not impossible to enter the market. The barriers consist of large capital investment, patents and trademarks, state and federal regulations, and high overhead costs. These barriers are a moderate threat to new entries. Because there are so many restaurants buyers have the power. Restaurants must compete with each other to win the buyer. The same thing is occurring to the suppliers of the restaurants. There is always a cheaper and or simply just another supplier available. This gives restaurants all of the power.
Author: Jessica Phillips
Publisher: GRIN Verlag
ISBN: 3346378349
Category : Business & Economics
Languages : en
Pages : 11
Get Book Here
Book Description
Academic Paper from the year 2021 in the subject Business economics - Market research, grade: 98, , course: GEB 4905, language: English, abstract: This paper represents a market analysis of the quick serve and fast food restaurant industry. The restaurant industry is highly competitive, there are currently 660 thousand restaurants in the U.S. the industry does have its barriers but it is not impossible to enter the market. The barriers consist of large capital investment, patents and trademarks, state and federal regulations, and high overhead costs. These barriers are a moderate threat to new entries. Because there are so many restaurants buyers have the power. Restaurants must compete with each other to win the buyer. The same thing is occurring to the suppliers of the restaurants. There is always a cheaper and or simply just another supplier available. This gives restaurants all of the power.
Author: John A. Jakle
Publisher: JHU Press
ISBN: 9780801869204
Category : Architecture
Languages : en
Pages : 1676
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Book Description
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.
Author: Francis A Kwansa
Publisher: Routledge
ISBN: 1317956214
Category : Business & Economics
Languages : en
Pages : 378
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Book Description
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
![Work in America [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/hETPEAAAQBAJ?fife=w80-h100)
Author: Carl E. Van Horn
Publisher: Bloomsbury Publishing USA
ISBN: 1576076776
Category : Business & Economics
Languages : en
Pages : 780
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Book Description
The first comprehensive analysis of work and the workforce in the United States, from the Industrial Revolution to the era of globalization. This comprehensive two-volume reference book is the first to analyze the central role of work and the workforce in U.S. life from the Industrial Revolution through today's information economy. Drawing on a variety of disciplines—economics, public policy, law, human and civil rights, cultural studies, and organizational psychology—its 256 entries examine key events, concepts, institutions, and individuals in labor history. Entries also tackle tough contemporary questions that reflect the conflicts inherent in capitalism. What is the impact of work on families and communities? On minority and immigrant populations? How shall we respond to changing work roles and the growing influence of the transnational corporation? Work in America describes and evaluates attempts to address social and class issues—affirmative action, occupational health and safety, corporate management science, and trade unionism and organized labor—and offers the kind of comprehensive understanding needed to discover workable solutions.
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Publisher:
ISBN:
Category : Environmental impact statements
Languages : en
Pages : 716
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Book Description
Author: Alan Warde
Publisher: Manchester University Press
ISBN: 1526134772
Category : Social Science
Languages : en
Pages : 266
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Book Description
Dining out used to be considered exceptional; however, the Food Standards Authority reported that in 2014, one meal in six was eaten away from home in Britain. Previously considered a necessary substitute for an inability to obtain a meal in a family home, dining out has become a popular recreational activity for a majority of the population, offering pleasure as well as refreshment. Based on a major mixed-methods research project on dining out in England, this book offers a unique comparison of the social differences between London, Bristol and Preston from 1995 to 2015, charting the dynamic relationship between eating in and eating out. Addressing topics such as the changing domestic divisions of labour around food preparation, the variety of culinary experience for different sections of the population, and class differences in taste and the pleasures and satisfactions associated with dining out, the authors explore how the practice has evolved across the three cities.
Author: Ronald A. Nykiel
Publisher: Routledge
ISBN: 1136610871
Category : Business & Economics
Languages : en
Pages : 383
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Book Description
Discover the bridge between theory and applied research in the hospitality industry The success of marketing programs is dependent on the knowledge of the trends in the marketplace. Handbook of Marketing Research Methodologies for Hospitality and Tourism is a comprehensive guide that clearly explains analyzing markets, utilizing qualitative and quantitative research methodologies, applying findings to market, development, and marketing strategies for the hospitality industry. The text contains detailed outlines and case studies of several types of research, including feasibility studies, market assessment studies, and site selection studies. Numerous graphic examples and presentation techniques are provided to bridge between theory and applied research with ease. Handbook of Marketing Research Methodologies for Hospitality and Tourism clearly details, all in a single volume, the application of research methodology to the real world, as well as showing how to effectively communicate findings and recommendations. This resource provides dozens of case examples and close attention to clearly explaining all facets of market analysis. Part one discusses research and methodologies, including primary and secondary data and integrative research. Part two explores market analysis and assessment, including marketing assessment for development planning and assessing focal points and intuitive techniques. The third part helps the reader apply their learned research into strategies. The final section explains market analysis planning and communications, including preparing a research-based business review and the effective presentation of research findings. The text provides appendixes of essential data, and a helpful glossary of terms. Topics in Handbook of Marketing Research Methodologies for Hospitality and Tourism include: qualitative market analysis techniques and applications quantitative market research and analysis techniques and applications approaches to organized site selection studies, market studies, and project feasibility studies identification of the processes and sources for key market data for projects, markets, and sites presentation and communication techniques and strategies for market analysis and research findings the relationship of market analysis and research to marketing and development strategy selection and more! Handbook of Marketing Research Methodologies for Hospitality and Tourism is a perfect resource for upper-level undergraduate students and graduate students in hospitality colleges and schools; hotel and restaurant development and market research personnel in hospitality corporations; and market research firms serving the hospitality industry.
Author: Vinnie Jauhari
Publisher: CRC Press
ISBN: 1771883790
Category : Business & Economics
Languages : en
Pages : 360
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Book Description
Creating memories and joyous experiences for consumers is a key dimension affecting the profitability and growth of a hospitality firm. Drawing on global experiences, this new book looks at the diverse factors that create these positive experiences and provides insight into marketing and consumer behavior in the context of hospitality and tourism. The dynamics of emerging economies has been captured, and some lessons have been drawn from best practices across the globe.
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ISBN:
Category : Fast food restaurants
Languages : en
Pages : 96
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 500
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Book Description
