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

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