O objetivo deste estudo é discutir a noção de atributos determinantes através da verificação da correlação entre as atitudes dos consumidores adolescentes frente certos atributos presentes no produto alimento tipo fast food, Apresentarndo uma forma de identificação de atributos importantes e determinantes para esse produto e utilizando a grade de repertório de Kelly como instrumento. Também são discutidas as diferenças na valorização dos atributos para os consumidores adolescentes segundo o sexo, a idade e a classe social. No final do estudo são apresentados os resultados das pesquisas, indicando os atributos importantes e determinante para o consumidor adolescente frente os produtos alimentos tipo fast food. / This study discuss the notion of determinant attributes, verifying the correlation between adolescent consumer attitudes toward certain attributes of fast food product. It presents a way to identify the important and the determinant attributes of this product. using Grid of Kelly as a tooL This work also discuss the difference between the importance of the attributes to adolescent consumer by sex, age and social class. The results of the research are presented at the end of this study, indicating which are the important and the determinant attributes to the adolescent consumer related with the fast food product.

abstract: Health knowledge alone does not appear to lead to sustained healthy behavior, suggesting the need for alternative methods for improving diet. Recent research shows a possible role of moral contexts of food production on diet related behaviors; however no studies have been conducted to specifically explore the relationship between moral constructs and food consumption. This study examined the relationship between fast food consumption and two measures of morality, Moral Foundations Questionnaire (MFQ), specifically harm/care and purity/sanctity foundations, and the Ethical Concern in food choice (EC) questionnaire, which includes animal welfare, environment protection, political values, and religion subscales. The study also examined the association between the measures of morality. 739 participants, primarily female (71.4%) and non-Hispanic Whites (76.5%), completed an online survey that included the MFQ, the EC questionnaire, and a brief fast food screener. Participant's morality scores in relation to their fast food consumption were examined first using bivariate ANOVA analysis and then using logistic regression to control for covariates. The MFQ foundations were compared with the EC subscales using Pearson correlation coefficient. Significant bivariate relationships were seen between fast food consumption and the MFQ's purity/sanctity foundation and EC's religion subscales (p<0.05). However these significant bivariate relationships did not hold after controlling for gender, race, university education, and religion in the logistic regression analysis. The foundations of the MFQ were positively correlated with the subscales for the EC questionnaire (r values ranging from .233-.613 (p<0.01). MFQ's purity/sanctity foundation and EC's religion subscale were the two most highly correlated (r=.613, p<0.01) showing that moral intuitions may be associated with eating decision making. The study did not find significant associations between MFQ or EC scores and fast food consumption. / Dissertation/Thesis / M.S. Nutrition 2013

abstract: Research on priming has shown that exposure to the concept of fast food can have an effect on human behavior by inducing haste and impatience (Zhong & E. DeVoe, 2010). This research suggests that thinking about fast food makes individuals impatient and strengthens their desire to complete tasks such as reading and decision making as quickly and efficiently as possible. Two experiments were conducted in which the effects of fast food priming were examined using a driving simulator. The experiments examined whether fast food primes can induce impatient driving. In experiment 1, 30 adult drivers drove a course in a driving simulator after being exposed to images by rating aesthetics of four different logos. Experiment 1 did not yield faster driving speeds nor an impatient and faster break at the yellow light in the fast food logo prime condition. In experiment 2, 30 adult drivers drove the same course from experiment 1. Participants did not rate logos on their aesthetics prior to the drive, instead billboards were included in the simulation that had either fast food or diner logos. Experiment 2 did not yielded faster driving speeds, however there was a significant effect of faster breaking and a higher number of participants running the yellow light. / Dissertation/Thesis / M.S. Applied Psychology 2014

A elevada competitividade nos diversos setores da economia brasileira também está presente no varejo de alimentação. Destaca-se a parcela composta por estabelecimentos dedicados ao fornecimento de lanches ou refeições rápidas, conhecidos como restaurantes fast food. Esse setor exibe a presença de redes internacionais, no formato de franquias, que tornam o mercado mais competitivo. Este trabalho está voltado para o segmento de redes de restaurantes fast food, estudando os relacionamentos envolvidos nas operações logísticas, dentro da cadeia de suprimentos. Para os diversos participantes dessa cadeia - organização detentora da franquia da rede, restaurantes, fornecedores, provedores de serviços logísticos e clientes - a logística, envolvendo atividades como compras, inventário e distribuição, tem uma função central e estratégica, influenciando de forma significativa os resultados de todas as partes. Um aspecto relevante é a política de terceirização (outsourcing) das atividades logísticas, cada vez mais presente em todo o mundo, que também se apresenta como alternativa neste segmento. Destaca-se a figura do operador logístico, um provedor de diversas funções logísticas, realizando-as de forma integrada. Em face deste contexto, o principal objetivo deste trabalho é a proposição de modelos de negócios que podem ser aplicados às redes de restaurantes fast food, onde são mostradas as diversas formas de relacionamentos entre os participantes, visando a obtenção de valor para o cliente. O modelo de negócio é a base para a definição da estratégia competitiva dos integrantes da cadeia de suprimentos, em busca de vantagem competitiva para o grupo. Uma pesquisa empírica (survey) foi realizada com redes de restaurantes fast food para permitir a visão da realidade empresarial e auxiliar no desenvolvimento dos modelos de negócios. Em seguida foram selecionados quatro casos - três redes e um operador logístico - para um estudo mais aprofundado e obtenção de insights que possibilitem compreender a estratégia competitiva destas redes. / The high level of competitiveness in the various sectors of the Brazilian economy is also present in food retail. The segment made up of establishments devoted to offering snacks or quick meals, known as fast food restaurants, stands out. In it, international chains with the franchise format can be found, which makes the market more competitive. This piece of work is geared to the segment made up of fast food restaurant chains. It studies the relationships involved in the logistical operations within the supply chain. For the various participants in this chain -- the organization that owns the franchise, restaurants, suppliers, providers of logistical services and customers -- the logistics, involving activities such as purchasing, inventory and distribution, have a central and strategic role, significantly influencing the results of all the parties. A relevant aspect is the worldwide and ever more common policy of outsourcing logistical activities, which also shows up as an alternative in this segment. A character that stands out is the integrated service provider, who carries out several logistical functions and does so in integrated way. In view of this context, the main purpose here is proposing business models that may be applied to fast food restaurant chains. In them, the various forms of relationship between the participants are shown, with the aim of obtaining value for the customer. The business model is the basis for defining the competitive strategy of the players of the supply chain, in the search for competitive advantage for the group. A survey of fast food restaurant chains was conducted to allow one to grasp the business reality and help in the development of the business models. Next, four cases were selected -- three chains and an integrated service provider -- for a more in-depth study and to obtain insights that make it possible for one to understand the competitive strategy of these chains.

O objetivo deste estudo é discutir a noção de atributos determinantes através da verificação da correlação entre as atitudes dos consumidores adolescentes frente certos atributos presentes no produto alimento tipo fast food, Apresentarndo uma forma de identificação de atributos importantes e determinantes para esse produto e utilizando a grade de repertório de Kelly como instrumento. Também são discutidas as diferenças na valorização dos atributos para os consumidores adolescentes segundo o sexo, a idade e a classe social. No final do estudo são apresentados os resultados das pesquisas, indicando os atributos importantes e determinante para o consumidor adolescente frente os produtos alimentos tipo fast food. / This study discuss the notion of determinant attributes, verifying the correlation between adolescent consumer attitudes toward certain attributes of fast food product. It presents a way to identify the important and the determinant attributes of this product. using Grid of Kelly as a tooL This work also discuss the difference between the importance of the attributes to adolescent consumer by sex, age and social class. The results of the research are presented at the end of this study, indicating which are the important and the determinant attributes to the adolescent consumer related with the fast food product.

A prevalência de obesidade e doenças crônicas não transmissíveis associadas à alimentação tem crescido em ritmo acelerado, chamando atenção para as taxas na população pediátrica. Esse fato está fortemente relacionado, entre outros, a fatores de inversão dos padrões alimentares. O objetivo deste estudo foi avaliar a contribuição dos alimentos ultraprocessados (AUP) na alimentação de crianças pertencentes à área de abrangência de uma Unidade Básica de Saúde e os fatores associados. Realizou-se um estudo transversal com amostra aleatória de crianças de ambos os sexos, entre 2 a 10 anos de idade, pertencentes à área de abrangência de uma Unidade Básica de Saúde no Sul do Brasil. Os dados acerca do consumo alimentar das crianças foram obtidos por meio do Recordatório Alimentar de 24 horas e, posteriormente, classificados em alimentos minimamente processados, ingredientes culinários e ultraprocessados. Um questionário semiestruturado foi aplicado para a coleta das variáveis demográficas, socioeconômicas e antropométricas. O excesso de peso das crianças foi definido através do escore Z > 2 para o Índice de Massa Corporal para idade. A amostra foi constituída por 204 crianças de ambos os sexos, a média geral de idade foi 5,9±2,5 anos. O excesso de peso foi verificado em 34% (IC 95%: 28% a 41%). Em relação ao consumo de energia, em média, as crianças consomem 1672 kcal/dia, sendo que 47% (IC 95%: 45% a 49%) são derivadas dos AUP, além disso, estes produtos demonstram serem ricos em sódio, gorduras totais e trans, e carboidratos. Não foi encontrada associação entre sexo, renda e estado nutricional com o consumo de AUP (p=0,36, p=0,85 e p=0,73, respectivamente). No modelo de regressão linear múltipla, as variáveis escolaridade materna (r=0,23; p=0,001) e idade da criança (r=0,40; p<0,001) foram associadas com maior percentual de contribuição dos AUP na alimentação (R=0,42; p<0,001). Ainda, foi observada uma tendência linear significativa para um maior consumo de AUP quando os dados foram estratificados pelas variáveis idade da criança e escolaridade materna (p<0,001). Os resultados da pesquisa reforçam os achados de um consumo expressivo de AUP pela população infantil. A idade mostrou- se como fator associado mais importante para o consumo destes produtos. / The prevalence of obesity and chronic non-communicable diseases associated with feeding has been growing at an accelerated pace, drawing attention for the rates in pediatric population. This fact is strongly related, among others, with the inversion of eating patterns. The objective of this study was to evaluate the contribution of ultra-processed food (UPF) in the dietary consumption of children belonging to the coverage area of a Basic Health Unit and its associated factors. A cross sectional study on a random sample of 204 children from both sexes, between 2 and 10 years old, belonging to the coverage area of a Basic Health Unit in South Brazil was conducted. Data about the food intake of children were assessed using a 24-hour recall questionnaire. Foods were classified as minimally processed, processed for culinary and ultra-processed. A semi-structured questionnaire was applied for collecting socio-demographic and anthropometric variables. Children overweight was defined by a Body Mass Index for age with a Z-score > 2. Sample comprised 204 children of both sexes, overall mean age was 5.9±2.5 years. Overweight was observed in 34 % (IC 95%: 28% to 41%). Mean energy consumption of children was 1672 kcal/day with 47% (CI 95%: 45% to 49%) coming from UPF, besides, this products demonstrated to be rich in sodium, total and trans fat and carbohydrates. No association has been found between sex, income and nutritional state with UPF food (p=0.36, p=0.85 and p=0.73, respectively). In multiple linear regression, model maternal education (r=0.23; p=0.001) and age of the child (r=0.40; p<0.001) were factors associated with a greater percentage contribution of UPF in diet (R=0.42; p<0.001). Additionally we found a statistically significant trend for higher UPF consumption when data were stratified by child age and maternal education level (p<0.001). Results from this study reinforce findings on the literature of a greater consumption of UPF by children. Age seems to be the most important associated factor with higher a consumption of those products.

Analýza lokalizačních strategií vybraných maloobchodních řetězců v Praze ABSTRACT This thesis explores the spacial distribution of retail chains within Prague; concentrating on 1) spatial patterns and retail distribution 2) transport accessibility within the vicinity of the store and 3) their proximity to food units. I have discussed the conditions that have shaped the changing face of retail to what it is today. Spatial configuration strategies were used to analyse the distribution of the retail environment. Following this, analysis was conducted at the levels of group, category and individual chains. The results showed retail in Prague was concentrated. However, significant differences were observed within categories and chains. Although food unit coverage is good throughout the city, pockets of areas exist that are not served by a particular store within a preferential distance. Keywords: location strategies, spatial patterns, retail, average nearest neighbor, availability of food outlets

Service orientation has been suggested to be a work-related behavioral trait that contributes toward overall job performance in certain occupations. Therefore, the Batrus Hollweg Service Questionnaire (SQ), a personality inventory, was hypothesized to predict performance in a sample (N=55) of fast-food restaurant workers whose jobs were primarily composed of service-related elements. A performance evaluation form was created for use as the criterion measure. An alternative scoring system for the SQ was developed, and showed it to be significantly correlated with the criterion. The potential for use of the alternative scoring procedure is discussed.

The diploma thesis deals with the elaboration of a business plan for the new fast food concept called SnackMaster, where small, hot meals will be prepared using high quality and fresh ingredients, especially from local farmers. The thesis is divided into theoretical and practical part. The first part includes the basic concepts of business, the characteristics and the structure of the business plan. The practical part of the thesis deals with the business plan for the project itself. The greatest emphasis is put on the financial plan, which is made for the purpose of the founder only for the first year of business activity. The aim of this diploma thesis is to assess the viability of the project, to analyze competitors and suppliers, to select a suitable location for the realization of this business idea and last but not least to identify necessary financial resources.

Food quality is a vital factor for the success of many food facilities, Fast food facilities may, however, depend on factors along with food quality to attract patrons. This study attempted to find out if food quality is a major factor prompting customers to eat at a fast food facility. Burger King Corporation was selected to ascertain to what degree quality served to attract business. Data was collected by means of a questionnaire handed to passersby at the Miami International Mall and the Miami Dade Mall to find out the reason why patrons who ate at Burger King selected it. Six factors were covered: fast service, food quality, price, location, advertising and child preference. Results showed that food quality was fourth in prompting customers to eat at Burger King. Location, fast service and price were ranked first, second and third in importance.