000			02100nam a22002777a#4500
001			823987
007			tz
008			170207t2002 th ||||| |||| 00| 0 eng d
020			_a9780789017048
049			_aPIMLIB
050			_aTX945.3 _b.Q531
100			_aParsa, H. G. _950128
245			_aQuick service restaurants, franchising, and multi-unit chain management
260			_aNew York : _bHaworth Hospitality Press, _c2002. _950130
300			_a348 p
449			_aNew Arrivals-Jan.2017
520			_aLearn 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
650			_aFranchising _950131
650			_aQuick Service Restaurants _950132
690			_a0013 บริหารธุรกิจบัณฑิต สาขาการจัดการธุรกิจอาหาร FBM (ป.ตรี) _932
700			_aKwansa, Francis A. _950129
942			_cBK
988			_c823987
998			_abenjamad
999			_c823987 _d823987