Quick Service Restaurants, Franchising, and Multi-Unit Chain Management provides a multifaceted view on the one-hundred-billion-dollar industry with worldwide appeal. Quick-service restaurants (QSRs) have been the dominant segment of the food service industry since their inception in the 1920s. This book focuses on the QSR industry, its historical roots in America, consumer acceptance, management practices, international expansion, and co-branding opportunities. A nationwide survey of mature customers highlights the characteristics, unpleasant service experiences, and service requirements that diminish their satisfaction in QSRs. There is a chapter on airline food and what companies are doing to improve food quality and customer satisfaction. There are also chapters focusing on food safety, sanitation, and consumption trends. A case study of Billy Ingram and White Castle restaurants shows how hamburgers became a staple menu item in American restaurants.
