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

Francis A Kwansa, H.G. Parsa

Foreword
The Restaurant RevolutionGrowth, Change and Strategy in the International Foodservice Industry
Food Safety: A Public Crime
Changing Food Consumption Patterns and Their Impact on the Quick Service Restaurant Industry
Understanding Mature Customers in the Restaurant Business: Inferences from a Nationwide Survey
Consumer Attitude Toward Adding Quick-Service Foods to In-Flight Meals
A Study of Factors Influencing Parental Patronage of Quick Service Restaurants
A Review Article
White Castle: How Billy Ingram Made Hamburger The America's Choice
Creating Consumer-Driven Demand Chains in Food Service
The Restaurant Industry in China: Assessment of the Current Status and Future Opportunities
Impact of Mentoring and Empowerment on Employee Performance and Customer Satisfaction in Chain Restaurants
Strategic Information Systems: In the Quick Service Restaurant Industry: A Case Study Approach
A Conceptual Model for Quantifying the Effects of a New Entrant in a Competitive Restaurant Market
Study of the Changing Role of Multi-Unit Managers in Quick Service Restaurant Segment
An Exploratory Study of Determinant Factors for the Success of Chinese Quick Service Restaurant Chains
Integrating My Fair Lady with Foodservice Management: A Theoretical Framework and Research Agenda
Research Notes
Quick Service Chain Restaurant Managers: Temperament and Profitability
Strategic Alliances: The Economics of Dual Branding in Restaurant Franchising
Index
Reference Notes Included