IMPROVING THE METHODS OF PERSONNEL MANAGEMENT OF THE RESTAURANT CHAIN by Ruslana Lopatiuk

“…What is the motivational component and what is the main purpose of motivation, psychophysical, personal, professional and material motivators of the behavior of employees of the restaurant chain, as well as the main types of motivation and forms of their stimulation are determined. …”
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Current Status and Issues of Research on the Internationalization of Restaurant Chains: by Sohee Lee

“…While it is not an overstatement to say that the “Internationalization of restaurant chains” had been led by American restaurant chains over many years, it has entered a new phase in the 21st century, as the internationalization of Asian restaurant chains has expanded, being led by Japanese restaurant chains. …”
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High-Quality Service in a Chinese Restaurant Chain: by Jin Chunji

Subjects: “…chinese restaurant chains…”
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Muslim consumers' patronage intention towards Korean restaurant chains in Malaysia by Sulaiman, Zuraidah, Zakuan, Norhayati, Mas`Od, Adaviah, Muharam, Farrah Merlinda, Thoo, Ai Chin, Tan, Liat Choon, Buang, Nurul Nabihah

“…Korean restaurant chains are a chain of restaurant that is known for serving a variety of foods of Korean heritage. …”

Orders of Healthier Adult Menu Items in a Full-Service Restaurant Chain with a Healthier Children’s Menu by Megan P. Mueller, Eleanor T. Shonkoff, Sara C. Folta, Stephanie Anzman-Frasca, Christina D. Economos

“…This study evaluated orders of adult menu items designated as healthier at the Silver Diner, a regional full-service restaurant chain serving over 4 million customers annually. …”
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The Impact of Quality Relationship with the Customer on Customers Loyalty in the Restaurant Industry (Case Study: Akbar Joojeh Restaurants Chain) by Sadegh Salehi, Jafar Bahari, Samira Mohammad

“…This study aimed to study the impact of quality relationship with the customer on customers’ loyalty in three branches of Akbar joojeh restaurants chain (Gorgan, Sari and Tehran). A non-random sampling method was utilized to select some customers of Akbar joojeh restaurants chain and the required data was collected by questionnaire. …”
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Effects of Menu Labeling Policies on Transnational Restaurant Chains to Promote a Healthy Diet: A Scoping Review to Inform Policy and Research by Sofía Rincón-Gallardo Patiño, Mi Zhou, Fabio Da Silva Gomes, Robin Lemaire, Valisa Hedrick, Elena Serrano, Vivica I. Kraak

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Taste Ratings of Healthier Main and Side Dishes among 4-to-8-Year-Old Children in a Quick-Service Restaurant Chain by Sara Tauriello, Lily McGovern, Brianna Bartholomew, Leonard H. Epstein, Lucia A. Leone, Juliana Goldsmith, Elizabeth Kubiniec, Stephanie Anzman-Frasca

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Mediating role of corporate reputation in the relationship between corporate social responsibility and repurchase intention: A case study of McDonald’s fast food restaurant chain by Nguyen Minh Ha, Le Quoc Phong, Tran Kiem Viet Thang, Huynh Luong Tam, Tran Hai Dang, Nguyen Thi Mai Hoa

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Interactive Evolution of Marketing Functions between Platforms and Individual Business Operators by Tatsuyuki Negoro, Satoshi Ajiro

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The prediction of market-level food choices by the neural valuation signal. by Andrew Kislov, Anna Shestakova, Vadim Ushakov, Mario Martinez-Saito, Valeria Beliaeva, Olga Savelo, Aleksey Vasilchuk, Vasily Klucharev

“…In the current study, we attempted to forecast aggregate choices in a popular restaurant chain. During our functional magnetic resonance imaging (fMRI) study, 22 participants were exposed to 78 photos of dishes from a new menu of a popular restaurant chain. …”
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Creativity of the McDonalds' Management in the UAE by Bohari, Abdul Manaf

“…Being a leading brand in the global fast food restaurant chain business, McDonald's strategic decisions have attracted the attention of industry analysts as well as researchers from around the world. …”
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The Conveyance of the Japanese Atmosphere to Visitors as a Performance at Marugame Udon, Solo Paragon Lifestyle Mall by Ainun Majid, Suastiwi Suastiwi, Gabriel Roosmargo Lono Lastoro Simatupang

“…Marugame Udon is a Japanese fast-food restaurant chain with many branches in Indonesia. This study examines the conveyance of the Japanese atmosphere to visitors as a performance. …”
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Recycler selection using fuzzy AHP by considering sustainability by Wong, Kuan Yew, Khodaei, Ghazal, Tiwari, Manoj Kumar

“…A comprehensive methodology is illustrated using a case study of a fast food restaurant chain in Malaysia.…”

The impact of assured supply inventory policies by Stanton, Daniel Jonathon

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Shift Scheduling with the Goal Programming Approach in Fast-Food Restaurant: McDonald’s in Kelantan by Diana Sirmayunie Mohd Nasir, Nur Darina Aimi Sabri, Nor Hayati Shafii, Suzanawati Abu Hasan

“… A major fast-food restaurant chain, such as McDonald's, must perform well to maintain its credibility with customers and dominance over other competitors. …”
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Shift Scheduling with the Goal Programming Approach in Fast-Food Restaurant: McDonald’s in Kelantan by Diana Sirmayunie Mohd Nasir, Nur Darina Aimi Sabri, Nor Hayati Shafii, Suzanawati Abu Hasan

“… A major fast-food restaurant chain, such as McDonald's, must perform well to maintain its credibility with customers and dominance over other competitors. …”
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Analisis Perumusan Strategi Bisnis Restoran Cepat Saji Dalam Mempertahankan Posisi Bersaingnya (Studi Kasus pada PT. Fastfood Indonesia) by , Muhammad Rizky Suud, , Prof. Dr. Djoko Susanto MSA, PhD

“…Fastfood Indonesia with the KFC brand is one of the pioneers in the quick service restaurant industry surviving and growing. With the restaurant chain of 368 outlets in more than 90 cities in Indonesia showing its position as market leader in quick service restaurant industry. …”

Research of quality indicators of semi-finished turkey meat products prepared using sous-vide technology by F. N. Meretukova, N. V. Abregova

“…The purpose of the research is to develop a recipe for turkey meat semi-finished product to update the assortment of branded and new dishes in «Minotavr» LLC restaurant chain and restaurants of national cuisine, using modern cooking technologies that maximally preserve meat succulence. …”
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Staff Management as an Effective Instrument for Improving the Hospitality Industry by Lopatiuk Ruslana I.

“…It is researched what the motivational component consists of and what is the main goal of motivation; the psychophysical, personal, professional and material motivators of behavior of restaurant chain employees, as well as the main types of motivation and forms of their stimulation, are identified. …”
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