La presente investigación tiene como finalidad determinar la influencia del liderazgo transformacional en el desempeño laboral en las empresas de comida rápida en Lima Metropolitana en el año 2021. El enfoque a este sector es debido a que se ha demostrado su continuo crecimiento durante los últimos años. Para fines de este estudio, se realizó una investigación cuantitativa y causal a una muestra de 370 trabajadores del sector comida rápida. Asimismo, con la finalidad de comprobar las hipótesis planteadas, se aplicaron los cuestionarios Multifactor Leadership Questionnaire (MLQ) e Individual Work Performance Questionnaire (IWPQ) para las variables liderazgo transformacional y desempeño laboral respectivamente. Además, se analizaron los datos a través de la regresión lineal para el objetivo principal y los objetivos secundarios. Los resultados demostraron que el liderazgo transformacional influye significativamente en el desempeño laboral. Los hallazgos de esta investigación son importantes y relevantes para el conocimiento de las empresas de restaurantes de comida rápida, de manera que brindará conocimientos para incentivar el desempeño de sus trabajadores y como consecuencia obtener mejores resultados empresariales. / The aim of this research is defining the influence of transformational leadership on job performance in fast food companies in Lima Metropolitana in 2021. The focus on this sector is because its continuous increasing that has been demonstrated in the last years. To this study, the analysis was performed with a quantitative and causal study with a final sample of 370 workers of fastfood. Likewise, in order to prove the hypotheses, it used the Multifactor Leadership Questionnaire (MLQ) and Individual Work Performance Questionnaire (IWPQ) were applied for the transformational leadership and job performance variables, respectively. In addition, the data were analyzed through linear regression for the primary objective and the secondary objectives. The results showed that transformational leadership significantly influences job performance. The findings of this research are important and relevant for the knowledge of fastfood restaurant companies, it will provide knowledge to encourage the performance of their workers and, as a consequence, get better business results. / Tesis

, , Fast Food and job satisfaction. / En el sector Fast Food, se reconoce a la rotación laboral como una relevante problemática, no obstante, esta variable es precedida por la intención que tiene el trabajador de desistir de manera voluntaria a una compañía. Por esta razón, el presente estudio busca identificar cuál es el impacto de la satisfacción laboral y la relación que mantiene con la intención de rotación del personal Millennials en los Fast Food de Lima Centro. Esta investigación aplicó un diseño de enfoque no experimental y transversal en el que se obtuvo una muestra de 372 colaboradores Millennials que laboran en los Fast Food de Lima Centro con el objetivo de identificar el impacto de la satisfacción laboral de estos colaboradores y la relación de esta variable con la intención de rotación del personal. De este modo, se empleó como instrumento a la “Escala de Satisfacción Laboral SL-SPC” (Palma, 1999) y el cuestionario de “Intención de Rotación Laboral” (Jacobo & Roodt, 2008). Se pudo identificar que las siete dimensiones de satisfacción laboral presentan relaciones negativas e impactan significativamente en la intención laboral del colaborador. En otras palabras, a medida que se incrementa el nivel de satisfacción del trabajador Millennials en los Fast Food de Lima Centro, se reduce su intención de rotación laboral. Cabe mencionar, que el objetivo de la investigación es contribuir con estudios del sector fast food y el segmento millenials, ya que actualmente no se cuenta con información o estudios suficientes en Perú que hagan hincapié a los temas desarrollados en el transcurso de la tesis. / In the Fast Food sector, labor turnover is recognized as a relevant problem, however, this variable is preceded by the intention of the worker to voluntarily withdraw from a company. For this reason, the present study seeks to identify the impact of job satisfaction and the relationship it maintains with the intention of rotating Millennials in Fast Food in Lima Centro. The present investigation would use a design of non-experimental and transversal focus in which a sample of 372 Millennials collaborators working in Fast Food of Lima Centro was obtained with the objective of identifying the impact of job satisfaction on the intention of staff turnover. For this reason, the questionnaire of "SL-SPC Job Satisfaction Scale" (Palma, 1999) and the questionnaire "Intention of Labor Rotation" (Jacobo & Roodt, 2008) were used. Therefore, it could be concluded that the seven dimensions of job satisfaction present negative relationships and have a considerable impact on the intention of labor rotation. In other words, as the level of satisfaction of the Millennial worker in Fast Food in Lima Centro increases, their intention of labor rotation is reduced. It should be noted that the objective of the research is to contribute to studies of the fast food sector and the millennial segment, since there is currently no specific information or studies in Peru that emphasize the topics developed during the thesis. / Tesis

Although conscious consumers flock to sustainability-branded restaurants and grocery stores to "vote with their forks" for environmental sustainability and vibrant local economies, workers in these industries face the same poverty wages, discrimination, and exploitative labor practices that plague the food service and retail industries at large. Despite rapid growth and labor degradation, low-wage workers in these industries have largely been left behind by the mainstream labor movement and the alternative food movement. Whereas in the past, progressive social movements worked to alter power relations between labor and capital through collective action, today's mainstream labor movement focuses on servicing its dwindling membership and winning minimum wage increases through local ballot box measures and legislation. For its part, the alternative food movement focuses narrowly on achieving environmental sustainability through market-based mechanisms and consumption politics that do not adequately attend to the struggles of food chain workers. Through research conducted in partnership with the Burgerville Workers Union (BVWU) and the Industrial Workers of the World, I investigate three empirical research questions: 1) How do sustainability-branded institutions deploy values-based discourse and how does this relate to labor practices?, 2) How do worker-organizers understand and expose the contradictions of sustainability branding?, and 3) How do worker-organizers engage with social reproduction as a terrain of political struggle, and to what ends? I attend to these questions through activist scholarship aimed at informing my broad theoretical question: How might social reproduction "as discourse and practice" be marshaled to generate more inclusive organizing strategies, forge more just conceptions of sustainability, and build worker power? Drawing on over two years of ethnographic research, content analysis, and interviews with 48 worker-organizers involved in four labor organizing campaigns, I examine their efforts to build worker power through mutual aid programs, political education, and coalition politics. My analysis reveals that these strategies embody an inclusionary intersectional politics that prioritizes the needs of women, parents, and people of color, but that worker-organizers also face significant challenges. I demonstrate that organizing against neoliberal policies and practices requires moving beyond consumption politics and single-issue campaigns and deploying what I term (re)production politics which are fundamentally about how work is organized and how we care for society and the planet. Politicizing the labor, locations, and practices of social reproduction as landscapes of struggle, I conclude, offers an opportunity to build a broad class consciousness across interconnected issues and envision more liberatory ways of organizing social reproduction based on solidarity, mutuality, and interdependence.

Actualmente, nuestra gastronomía se está haciendo conocida a nivel mundial y las personas buscan practicidad en su alimentación, además de productos saludables, de calidad, con bajo nivel de grasa y con un alto nivel proteico. Por ello, nace Cuy’s Burger, hamburguesas basadas en carne de cuy con sabor casero. Teniendo en cuenta que existen muy pocos lugares donde ofrecen este tipo de hamburguesas, decidimos proyectar esta idea de negocio. Además, el análisis de los resultados de las entrevistas, que no solo nos permitió validar el problema que enfrenta el cliente al buscar carne de cuy en presentación de hamburguesas, sino también plantear una serie de soluciones como las alianzas estratégicas con supermercados más conocidos en el ámbito local y plantear supuestos riesgos. En la actualidad, existe una demanda insatisfecha en nuestro mercado local, personas que buscan alimentarse sanamente. Finalmente, nosotros somos un equipo altamente capacitado con una amplia experiencia en diferentes áreas como Finanzas, Negocios Internacionales, Logística, Comercial. Nuestra planificación del proyecto empieza como un periodo mínimo de 5 años, dado que es factible y sostenible en el tiempo. Cuy’s Burger está comprometido en cumplir las exigencias del mercado. / Currently, our cuisine is becoming known worldwide and people are looking for practicality in their diet, as well as healthy, quality products with low levels of fat and a high protein level. Therefore, Cuy's Burger was born. It means hamburgers based on guinea pig meat with homemade flavor. Considering that there are very few places where they offer this type of hamburgers, we decided to project this business idea. In addition, the analysis of the results of the interviews, which not only allowed us to validate the problem faced by the client when looking for guinea pig meat in hamburger presentations, but also to propose a series of solutions such as strategic alliances with well-known supermarkets in the local level and pose supposed risks. Currently, there is an unsatisfied demand in our local market, people who seek to eat healthily. Finally, we are a highly trained team with extensive experience in different areas such as Finance, International Business, Logistics, Commercial. Our project planning begins as a minimum period of 5 years, given that it is feasible and sustainable over time. Cuy's Burger is committed to meeting market demands. / Trabajo de investigación

The demand of fast food is increasing in current food market worldwide. But fast food, as one of the unhealthy food types, cannot deny its impact as one of the causes of leading death in populations of most high income countries. Healthy fast food is called by governments, health organizations and societies, and desired by customers especially in Sweden because it is affordable, easy accessible, and most immortally, healthy. Companies are emerging based on the current fast food demand to provide healthy one in its unique style and format to meet the needs of healthy food in Sweden market. This research focuses on pricing approach and strategy that is suitable for products of healthy fast food based on literature research and interviews of fast food business owners in Stockholm. According to both literature information and interview results, value based pricing strategy was indicating as a better solution in health fast food business especially in start-up business. The application of value based pricing strategy requires discipline and practice with barrier overcome solutions, and factors with impact on pricing decision making need to be considered to ensure maximum profitability. Furthermore, healthy fast food is a new and promising business trend with developable future, and environmental friendly packaging fits to its business style and customer need.

Companies today are faced with competitive markets where a large number of similar products and services are offered, which leads to companies with strong brands gaining competitive advantage, as brands facilitate consumers rational decision-making. Previous studies explore the importance of a well-established brand and how to build a strong brand identity through brand identity management (BIM). The studies explain that BIM builds the foundation for wellbeing in the workplace, which in turn is reflected to the customer. Previous studies are aimed at different industries and the purpose of this study is to analyze the importance of a strong brand identity in the fast food industry to contribute more knowledge in that specific industry. The study is deductive with a qualitative approach and thus a qualitative case study has been conducted of Bastard Burgers to answer the research questions, in order to analyze how a company in the fast food industry works with BIM to deliver the brand promise and what result this has on the employees. The results show that brand identity is a crucial factor for companies in today's fast food industry as well as the quality of the food and service. To have a strong brand identity, you need a brand with a personality that is evident through the visuals such as the restaurant's appearance, clothes and logos. The results of the study show that working with BIM strengthens employees' identification with the organization. This in turn results in the employees being more likely to spread positive word-of-mouth, being satisfied with their job and are willing to do the little extra in the workplace.

No description available.

Snabbmatsrestauranger har svårt att hålla en bra lagerstyrning på grund av föråldrade inventeringsmetoder. Där manuell inventering sker varje dag för att kontrollera vad som finns i lager. Detta är en tidskrävande process som kräver arbetskraft att utföra. Det uppstår ofta fel i lagersaldo på grund av manuell kontroll, då det handlar om många varor på en liten yta och med en hög lageromsättningshastighet. I andra lagermiljöer används vägning som inventeringsmetod för att underlätta lagerstyrningen. Syftet med denna studie är att undersöka om vägningen är en lämplig metod för att kontrollera lagersaldo i små manuella lager med hög omsättningshastighet hos snabbmatsrestauranger. En empirisk studie genomfördes i form av semistrukturerade intervjuer. Två snabbmatsrestauranger var inblandade, där fyra personer intervjuades, alla respondenterna jobbade inom forskningsområdets specifika lagermiljö och har hand om lagerstyrningen för dessa lager. Två forskningsfrågor besvarades utifrån intervjuerna, vilket bidrog till att uppfylla syftet med studien. En innehållsanalys utfördes på den empiriska datan som samlades in från intervjuerna, för att underlätta bearbetningen av datan och få ut information som kan besvara forskningsfrågorna och syftet med studien. Tidigare forskning visar att vägning är en användbar metod för att kontrollera lagersaldo. Den empiriska studien gav en bättre uppfattning om tekniken skulle kunna användas i små manuella lager med hög omsättningshastighet hos snabbmatsrestauranger. Där svarade respondenterna att denna lagermiljö inte är anpassad för att kunna införa ett fungerande vägningssystem som kan ge ett korrekt lagersaldo. Då det finns många hinder som kan uppstå med att implementera ett fungerande vägningssystem. Ett hinder är att det förvaras många olika artiklar i lagret på en liten yta, vilket leder till problem vid vägningen av varorna. Att det skulle vara svårt att kunna urskilja alla olika artiklar och få ett korrekt vägningsresultat. Ur intervjuerna kom det även fram att förvaring av artiklarna i lagren inte förvaras likadant, vissa produkter staplas på backvagnar, en del förvaras på hyllor medan vissa artiklar är staplade på varandra från marknivå. Vilket försvårar användningen av ett vägningssystem. Under höga försäljningsperioder kan det bli problematiskt med ett vägningssystem, då det kan krävas att artiklar lagras i andra utrymmen än i lagren. Vilket gör ett sådant system irrelevant om den inte kan väga alla artiklar och ge ett korrekt lagersaldo. / Today, fast food restaurants find it difficult to maintain good inventory management due to outdated inventory methods. Where manual inventory takes place every day to check what is in stock. This is a time-consuming process that requires manpower to perform. There are often errors in the stock balance due to manual control, as it involves many goods in a small area and with a high stock turnover rate. In other warehouse environments, weighing is used as an inventory method to facilitate inventory control. The purpose of this study is to investigate whether weighing is a suitable method for controlling inventory balance in small manual warehouses with high turnover rates in the fast foodindustry. An empirical study was conducted in the form of semi-structured interviews. Two fast food restaurants were involved, where four people were interviewed and all the respondents worked within the specific warehouse environment of the research area and are in charge of inventory control for these warehouses. Two research questions were answered based on the interviews, which contributed to fulfilling the purpose of the study. A content analysis was performed on the empirical data collected from the interviews. To facilitate the processing of the data and obtain information that can answer the research questions and the purpose of the study. Previous research shows that weighing is a useful method of controlling inventory balance. The empirical study gave a better idea of whether the technology could be used in small manual warehouses with a high turnover rate. There, the respondents answered that this warehouse environment is not necessarily adapted to be able to introduce a functioning weighing system that can provide an accurate inventory balance. As there are many obstacles that can arise in implementing a functioning weighing system. An obstacle is that many different articles are stored in the warehouse on a small surface, which leads to problems when weighing the goods. That it would be difficult to distinguish all the different articles and get a correct weighing result. The interviews also revealed that the storage of the articles in the warehouses is not the same, some products are stacked on back carts, some are stored on shelves while some articles are stacked on top of each other from ground level. Which complicates the use of a weighing system. During high sales periods, it can become problematic with a weighing system in the warehouse as it may sometimes be required that items be stored in areas other than the warehouses. Which makes such a system irrelevant if it cannot weigh all items and provide an accurate inventory balance.

Businesses nowadays are increasingly adopting new technologies to obtain competitive advantages. Artificial Intelligence (AI) stands out as an advanced, novel technology that has potential benefits across industries. The fast-food industry is one such industry that is highly competitive, evolving, and requires advanced technologies to cater to modern customers who increasingly demand fast, digitized services. Increased customer engagement has also become a main driving force to adopt technologies since these consumers demand quick, personalized, digitized services. The fast-food industry, compared to other industries, produces food that is perishable, and quick, which demands proper handling before, during, and after preparation, for instant consumption. Services should be quick, fast, and accessible, where adopting advanced technologies has become a necessity for the industry players' survival. Larger organizations have successfully adopted AI and have harnessed a competitive advantage. Conversely, Smaller and Medium Enterprises (SMEs) have successfully adopted digital technologies, assuming it as AI. They have not yet translated to adopt AI, which could threaten their survival and competitiveness in a highly evolving, dynamic industry. On the other hand, AI is a novel technology that has much potential, yet many are unaware of where the technology is heading, specifically, SMEs have a limited understanding and exposure to this technology, demanding more research.  The main purpose of this study is to gain a comprehensive understanding of how fast-food SMEs in Sweden perceive AI, the reasons for non-adoption, and the reasons influencing the behavioral intention to utilize AI for customer engagement within the organization. The study utilizes the Unified Theory of Acceptance and Use of Technology (UTAUT) framework to analyze how performance expectancy, effort expectancy, social influence, and facilitating conditions influence individual SMEs' behavioral intentions towards AI adoption on customer engagement by studying it from an individual, organizational context. Through qualitative interviews with fast-food SME owners, IT managers, and marketing managers, the research explored a nuanced understanding of how AI is being perceived by SMEs, challenges, barriers, and factors influencing their adoption behavior.  The research findings indicated that AI technology itself is immature and the immediate business use case is not apparent for SMEs. It was also revealed that SMEs have a misconception between AI and digital technologies. Though there is enthusiasm and willingness to adopt AI within SMEs, significant challenges remain, such as a lack of understanding about AI, resource constraints, complexity, skills, and influences from competitors and stakeholders. The research identified factors specific to SMEs that contribute to extending the UTAUT framework, such as customized payment plans, establishing technology associations, and new business models suiting SMEs. It was further evidenced that customer engagement is not an impactful mediator that influences AI adoption within SMEs. It was concluded that though SMEs have the potential to improve performance, their adoption is limited due to the immaturity of AI and due to identified challenges.

Sustainability issues have become increasingly high-profile and important in recent decades. In addition, quality issues have come to play a central role in corporate marketing, strategy and management. The word quality can be defined differently in different contexts. This paper focuses on the concept of quality, based on the Total Quality Management perspective, which in Swedish has come to be known as Offensiv kvalitetsutveckling. Offensiv kvalitetsutveckling has been described as a theoretical framework in which an organization continually strives to meet and preferably exceed customer needs and expectations at the lowest cost through continuous improvement, and in which all members of the organization are committed and focused on the organisation's processes. The purpose of this study was twofold. First, to clarify the applicability of the theoretical model Offensiv kvalitetsutveckling as a theoretical explanatory model. Second, to explore how Max Hamburgerrestauranger AB performs according to the values in Offensiv kvalitetsutveckling. A multiple case study was conducted in order to explore these topics. The results showed that Max Hamburgerrestauranger AB is working in a dedicated and value-driven manner, aligned with the values ​​that form the basis for Offensiv kvalitetsutveckling. The results also showed that the model for Offensiv kvalitetsutveckling could serve well as a theoretical explanatory model, but that the model would benefit from being developed, enriched or integrated with other models. This is true, particularly if the aim is to study organisations that emphasize social responsibility. / Hållbarhetsfrågorna har blivit allt mer uppmärksammade och viktiga under de senaste decennierna och kvalitetsfrågorna har även kommit att få en central roll i företagens marknadsföring, strategi och ledning. Ordet kvalitet kan definieras på olika sätt. Uppsatsen fokuserar på kvalitetsbegreppet utifrån Total Quality Management perspektivet, som på svenska har kommit att benämnas Offensiv kvalitetsutveckling. Den Offensiva kvalitetsutvecklingen, som teoretisk referensram, innebär i korthet att en organisation ständigt strävar efter att uppfylla och helst överträffa kundernas behov och förväntningar till lägsta kostnad genom ett kontinuerligt förbättringsarbete där alla är engagerade och som har fokus på organisationens processer. Syftet med denna uppsats är att redogöra för tillämpligheten av Offensiv kvalitetsutveckling som teoretisk förklaringsmodell och att undersöka hur Max Hamburgerrestauranger AB arbetar enligt värderingarna i Offensiv kvalitetsutveckling. En flerfallsstudie genomfördes i syfte att finna svar. Resultatet visade att Max Hamburgerrestauranger AB arbetar på ett dedikerat och värderingsstyrt sätt, väl i linje med de värderingar som utgör grunden för Offensiv kvalitetsutveckling. Uppsatsen visade även på att Offensiv kvalitetsutveckling fungerar som teoretisk förklaringsmodell men att den kan utvecklas eller kompletteras med andra modeller om syftet är att studera verksamheter som betonar sitt sociala ansvar.