Fast Food Service Research Articles

Young Adult Occupational Identity and Well-Being: Influences of Postsecondary Education and Work

This paper investigates the relationship between young adults' postsecondary school and work experiences and their occupational identity and sense of well-being. Using data from the Sloan Study of Youth and Social Development and a follow-up study of Sloan participants two years after high school graduation, the analysis contrasts the experiences of college students who work with those of young adults who are employed and not enrolled in college. We found that adult occupational identity had no significant effect on our measures of psychological well-being. Work experiences had positive effects on well-being for all young adults in our sample, though for college students educational experiences appear to have a greater influence on well-being than work experiences. Young adults who were not enrolled in college were more likely to have diffuse occupational identities and more likely to be employed in low-skill jobs such as fast food service or retail sales. These findings suggest that the stratification of work among more- and less-educated workers may be evident early on in the transition to adult work roles.

Relationship of brand-name fast food service with school lunch participation in the Indiana school lunch programs

Relationship of brand-name fast food service with school lunch participation in the Indiana school lunch programs

Young consumers’ food preferences within selected sectors of the Hospitality Spectrum

AbstractIn society, young consumers are influenced by an array of factors within their home, school and social environments. The adolescent period is one in which the individual becomes a more independent consumer, exerting increased degrees of independence and a subsequent freedom of preference. Such independence may be particularly apparent within the social environment, despite young consumers generally being categorized under the ‘family market’, within the Hospitality Spectrum. The aim of the study was to analyse young consumers’ food preferences within the home, school and social environments, with particular reference to the role of the Hospitality Spectrum. Young consumers for the study, are defined as being between 11 and 16 years, segmented into two age groups: 11–13 years and 14–16 years. The selected sectors of the Hospitality Spectrum which were studied, were the fast food service and school canteen sectors. In order to fulfil the research aim and objectives, a range of research instruments and analysis techniques were used. The results of the study to date would illustrate that tentative steps have been taken within the school and fast food sectors, to bridge the ‘gaps’ between business supply and consumer preferences. Gender differences were found in food selections within school canteens and fast food establishments, with females more likely to select ‘British’ styled fast foods at school and males more likely to select ethnic foods at fast‐food establishments. No significant differences were found between the two age segments. It is vital that the increasingly important role of the young consumer segment is recognized, in particular considering them as individuals rather than as a part of the ‘total’ family consumer package. However, in market segmentation young consumers are an important consumer group and it must not be overlooked that they will be the future adult consumers. The Hospitality Spectrum must therefore treat this group with respect for the consumer service industry to achieve its full potential. The results of this Northern Ireland study indicates that although the young consumer segment is viewed as important within the selected sectors of the Hospitality Spectrum, the extent of their full potential has yet to be recognized.

Using simulations in the optimisation of fast food service delivery

This research focuses on the UK fast food retailers and the importance of the service delivery systems in fast food burger outlets. Waiting time and the impact it has on customer perceptions of service quality is considered alongside a typology of customers, based on their waiting characteristics. A number of critical components that affect customer queuing and crowding emerge as an inherent part of the production‐line service system. The paper asserts that the cost‐effective maximisation of service speed is likely to be the primary consideration for management, and lead to business success. When using conventional research approaches, such as tracking studies and queuing theory, these arguably offer burger restaurant managers a rather simplistic analysis. The research concludes, therefore, that modern computer‐based simulation packages offer a way of measuring most of the influencing factors, and is an opportunity for leading fast food retailers to optimise their (total) product positioning.

Emotional labour: a comparison between fast food and traditional service work

There is a strand of thinking on service work which sees it as significantly different from other kinds of work due to the `emotional’ as well as the physical and mental labour which it entails. This study seeks to investigate and compare the `emotional labour’ involved in traditional service work and fast food service work. It examines whether there are significant differences in the kind or degree of emotional labour demanded in the more personalised service of traditional restaurant outlets from that required in the standardised service provided in fast food restaurants and whether workers develop and adopt different strategies for dealing with the emotional demands placed on them.

Effect of service supplier performance on satisfaction and loyalty of store managers in the fast food industry

AbstractThe paper presents research that examines the complex relationship between service quality and profitability in service operations. Specifically, the effects of operational performance and relational performance on customer satisfaction and loyalty in the unique context of industrial services are examined. A model of service performance effects on customer satisfaction and loyalty is introduced and tested in the fast food service industry using customer perceptions of provider performance rather than relying on providers' self‐reported performance indicators. The research revealed that the benefit of establishing customer relationships emerges from the enhanced insight the supplier is able to gain regarding customer needs and wants. Upon learning of these needs and wants, the service provider can focus on operational means of meeting the needs and wants, and doing so in the lowest cost manner.

HEAT PROCESSING EQUIPMENT FOR FOODSERVICE USE - EUROPEAN DEVELOPMENTS FOLLOWING THE SWEDISH CATERING 1990 PROGRAM

The results of the Swedish R&D program Catering 1990, run between 1978 and 1984, are first reviewed in terms of resulting commercial applications, as well as promising prototypes that, for one reason or other, have never reached the market. Work on steam jacketed kettles and on griddles (frying tables) were successful, while technically very promising developments in infrared radiation (IR) heating and semicontinuous cooking of potatoes and pasta did not attract the interest they really deserved. It is concluded that, overall, this multimillion dollar program did, at least partly, succeed in its objective of raising the technical level of the Swedish Catering branch. Other European equipment developments are then reviewed, some of which may have benefitted from the more fundamental studies reported from the Catering 1990 program. Novel equipment commented on for large institutional kitchens includes a modified atmosphere cooker and a continuous tunnel oven, combining microwaves with steam, hot air and IR. For use in restaurants and fast foodservices, novelties mentioned comprise induction hot plates, roller frying for sliced meats and a high speed, hot air convection oven for frying low-fat or no-fat French fries.

Mentoring students in writing: "gourmet express" versus "fast food service".

Is writing a process or a product? To be an effective and an efficient mentor in the writing process, the answer must be "Both!" The final written manuscript is important, but the process by which the student learns to produce that manuscript is equally important. A graduate student recently remarked to one of the authors: "How did you learn to write? I don't remember anyone ever talking to me before about how to write. Professors seem to feel I should already know how." When writing is thought of as a cognitive process, rather than a static product, the benefits to be gained from coaching this process become evident. Many students are hungry for information about becoming better writers. Too often we offer them the "fast food service" approach, concentrating on the appearance of the final product, rather than the potential benefits to be gained in the preparation of the product. It is by mentoring students in both the process and product aspects of writing that nurse educators can realize the satisfaction of moving away from "fast food service" and investing their energies in the "gourmet express" approach, where the emphasis is not only on helping students learn to write, but also helping them use writing to learn.

SERVING HAMBURGERS AND SELLING INSURANCE:

Through an analysis of two highly routinized interactive service jobs, fast food service and insurance sales, this article explores the interrelationship of work, gender, and identity. While notions of proper gender behavior are quite flexible, gender-segregated service jobs reinforce the conception of gender differences as natural. The illusion that gender-typed interaction is an expression of workers' inherent natures is sustained, even in situations in which workers' appearances, attitudes, and demeanors are closely controlled by their employers. Gender-typed work has different meanings for women and men, however, because of differences in the cultural valuation of behavior considered appropriate to each gender.

THE PROBLEMS AND PROSPECTS FOR FRANCHISING IN THE ARABIAN PENINSULA: THE CASE OF SAUDI ARABIA

This article examines the current status of franchising in Saudi Arabia. Despite the fact that Saudi Arabia exhibits some attractive characteristics for an intensive penetration of this form of distribution, franchising has made a limited appearance in some major cities of the Kingdom, primarily in the fastfood services area. After reviewing the history of the franchising scene in Saudi Arabia and identifying some of the prominent participants in this area, the article describes a number of problems that could be hindering a more successful exploitation of franchising in the Kingdom. Some practical solutions are also outlined.

Franchise management in East Asia

Executive Overview Franchising is the fastest growing method of doing business today. It is becoming a major catalyst for economic growth, employment, and development not only in the United States but also in the international marketplace. Franchising has moved from traditional product (trademark) areas such as automobiles, petroleum, and soft-drink bottlers to the standard industries of fast food, cosmetics, cleaning, convenience stores, computers, and financial services. In almost any area of business, franchising is a reality. We believe that it will surpass every method of doing business by the end of this century. The move toward international franchising is increasing as the U.S. domestic market becomes saturated and opportunities in foreign markets become apparent. We found that the economic growth of the Asian Pacific Rim in the last decade is presenting tremendous opportunities for U.S. franchisors. Several strategies for franchising in East Asia are presented in this article. Major consideration...

EFFECTS OF COOKING CONDITIONS AND POST‐PREPARATION PROCEDURES ON THE QUALITY OF BATTERED FISH PORTIONS

ABSTRACTThe effects of different cooking conditions and postpreparation handling on quality of battered fish portions for fast food services were investigated. As the frying temperature increased from 300 to 400°F (149–204°C), the cooking time of battered fish portions decreased from 276 to 202 s. Crude lipid content in the batter decreased as the temperature of the frying oil increased. Holding times (10, 20 min) affected crude lipid contents of the batter depending on the cooking temperature and were lower than an unheld product. Crude lipid contents in the fish fillets were generally higher after frying by 2–3%. The crude lipid uptake by the batter coating differed significantly for the three frying shortenings (partially hydrogenated soybean, V‐S oil; animal fat‐vegetable blend, A‐V Fat; and vegetable‐palm oil blend, V‐P oil;) compared in this study. This finding contrasts with previously published results. The amount of crude lipid uptake by the fish varied with shortening type and holding times. No consistent trend was observed to occur. Peroxide values increased after 3 days in the V‐S Oil and A‐V Fat. Flavor scores on battered fish portions cooked in V‐S Oil, V‐P Oil, and A‐V Fat were not statistically different immediately after cooking and after holding for 10‐ +20‐min on the first day. By the second day, differences were observed among the three shortenings. Both shortening type and postpreparation holding times affected the perceived greasiness.

A survey on operating conditions and quality of commercial frying fats in Hungary.

An extensive survey on commercial frying fats was conducted in Budapest. It was based on sample collection, analysis and questionnaires filled in with each sample. Frying fats and oils were collected from restaurants, fast-food services and public catering facilities. The quality of samples was assessed by determining their polar components. An evaluation of questionnaires containing over 20 questions yielded detailed information on the usage of fats as well as the fryer operators' habits of conducting frying processes and their knowledge on the subject. The survey consisted of two periods. During the first period 252 samples were collected at random. Quality assessment indicated that 53.6% of all samples was of good quality (with concentrations of polar materials below 25%) while the rest were at the discard point or deteriorated. The second part of the survey was aimed at a recheck of the places where fat had been found deteriorated. Second samples were obtained from 53 establishments. The results showed an improvement both in operating conditions and quality of frying fats. Based on the results, the necessity of instructing fryer operators and introducing regulations and routine quality testings of frying fats became obvious.

Nutritional quality of meals served by selected foodservices.

A review of the nutritional quality of foods served by selected types of foodservices reveals the lack of information in this area. The foodservice industry is growing rapidly with new technological innovations and management practices. However, little effort has been made toward the nutrient quality of foods served by important foodservice operations. Foodservice operations are discussed from the institutional and commercial point of view. Under the institutional type, foodservices in nursing homes, hospitals, schools, colleges, and universities are discussed. Fast foodservices are primarily focused under commercial type of foodservices. Other discussions are based on nutrient contents of foods prepared in quantities. Lack of data pertaining to nutrient content of foods served by foodservice operations is evident.

Position Paper on nutrition education and fast foodservice

Position Paper on nutrition education and fast foodservice

Clostridium perfringens related to roast beef cooking, storage, and contamination in a fast food service restaurant.

Clostridium perfringens related to roast beef cooking, storage, and contamination in a fast food service restaurant.