Purpose: The purpose of this study is to explore the factors that influence consumers to act socially responsible (CnSR) to provide guidance for CSR work practices in the context of fast food. Method: To answer the research questions a qualitative method has been used where empirical findings have been collected through secondary data and 16 semi-structured interviews. The study has been guided by a deductive approach where an analytical framework, based on previous research, has been the basis when collecting and analyzing the data. Conclusions: One conclusion that can be drawn is that fast food companies are working with the environmental aspect of CSR. Although, the current efforts are not enough to encourage consumers’ socially responsible (CnSR) behavior. Another conclusion of this study is that even though consumers have a positive attitude toward CSR, internal and external factors, especially environmental knowledge, motivation, and economic factors, have an influence on CnSR behavior not being achieved in the context of fast food. Value was the only factor that seemed to result in CnSR behavior. For this reason, fast food companies should provide more concrete information and offer smaller menus or trial samples at a lower price to increase consumers’ motivation to behave socially. Consequently, this could also make them value the more sustainable products in the future. Lastly, another conclusion is that Consumer-Company congruence (C-C congruence) was not achieved as there existed a lack in consumer CSR credibility and consumer CSR awareness. Based on this, it is obvious that fast food companies need to improve both their marketing communication on social media and their in-store promotion.

Competitive sports has grown into a large industry with a turnover of hundreds of billions of dollars. In line with the digitalization and globalization that the world has undergone in recent years, there have been great marketing opportunities for sponsors who want to benefit from the sport and its positivity. Although choosing a sponsor is not always easy, especially not because the sport has its norms and values ​​to take into account, which may differ from the sponsors' purposes.In the idea program Idrotten vill, which was approved by the members at the Swedish Sports Confederation's meeting in 2019, it is written that sports in Sweden should function as a social force that contributes to a more sustainable society by, among other things, promoting public health. Despite this, there are sponsors from industries such as betting, alcohol and fast food, all of which go against public health. The purpose of this study is to increase the understanding of consumer attitudes towards sponsorship collaborations that go against the stated values ​​of sport, by examining any differences between supporters with an emotional connection to a sports team or an athlete, and those supporters without an emotional connection. Through a quantitative survey, questions have been formed based on the theories of Corporate Social Responsibility, Heider's balance theory and Word of mouth. With the help of 176 sports supporters, the study has shown that they are influenced by their surroundings' views on sponsorship collaborations, and that trust in them is strengthened if their products in any way give back to society. However, the results show that a product's affiliation with the sports movement does not necessarily have to be accepted as a sponsor.

Thesis (M. Com. (Business Management)) -- University of Limpopo, 2021 / The trend towards healthy eating has been gradually growing in South Africa. Health consciousness has become more apparent with customers not only wanting to consume quick and convenient meals, but also meals that are nutritionally beneficial. Although fast-food outlets have risen to the occasion by providing for this demand, there are few studies in South Africa that focus on strategic guidelines for fast-food outlets to enable strategic planning for achieving customer satisfaction and the increase in profits with healthier food options on the menu. The purpose of this study was to explore strategic guidelines for customer satisfaction with healthier diet menu items in fast-food franchising outlets in South Africa. An extensive literature review was conducted on the South African fast-food industry and customer satisfaction. The study followed a quantitative method approach, and 400 respondents were selected using the convenience sampling method. An empirical study was conducted in which data was collected from 329 customers of fast-food outlets within the Capricorn Municipality, South Africa by means of self-administered questionnaires. The findings of this study reveal that there is a general level of satisfaction amongst South African customers with the healthier food options available at fast-food outlets with areas of improvement for price, convenience and atmosphere pertaining to healthier diet meals. The study made recommendations on a variety of healthy menu items, interaction between managers and customers, price and value, extended service hours, safe parking and walking distance, cleanliness, staff appearance and dining-in feeling and provided a model on Strategic Sustainable Growth as a guideline to increasing customer satisfaction with healthier diet menu items.

La cocreación es una estrategia en la que los grupos de interés de una empresa, ya sea clientes, colaboradores, proveedores, etcétera crean, junto con la marca, productos o servicios con el fin de generar valor y ofrecerles mejores bienes o experiencias. Esta estrategia es empleada para generar valor, relación con los clientes y lealtad. La presente investigación estará enfocada en el mercado de comida rápida en Perú, en donde se comprobará la existencia de cocreación, el conocimiento de los consumidores acerca de esto, el interés de participar y si esto genera lealtad. Se busca estudiar a personas de 20 a 45 años, quienes son los que más frecuentan dichos restaurantes. Se reconocerán los beneficios que motivan a la participación de la cocreación, que se presentará en forma de concurso en el que los participantes pueden crear un producto o servicio con la marca de restaurante de comida rápida de su preferencia. Asimismo, las emociones que genera el participar y ganar este concurso, y la existencia de lealtad hacia las marcas que los desarrollan. / Co-creation is a strategy in which the stakeholders of a company, whether customers, collaborators, suppliers, etc., create together with the brand, products or services in order to generate value and offer them better goods or experiences. This strategy is used to generate value, customer relationship and loyalty. This research will be focused on the fast food market in Peru, where the existence of co-creation, the knowledge of consumers about this, the interest in participating and whether this generates loyalty will be verified. The aim is to study people between 20 and 45 years old, who are the most frequent at these restaurants. The benefits that motivate the participation of the co-creation will be recognized, which will be presented in the form of a contest in which the participants can create a product or service with the brand of fast food restaurant of their choice. Also, the emotions generated by participating and winning this contest, and the existence of loyalty towards the brands that develop them. / Tesis

Background: University students face many obstacles in this phase of life with academic expectations, job opportunities, social problems as well as time management. The busy schedule may lead them to unstructured and unhealthy eating.Aim: The study is aimed to investigate the attitude of university students regarding their food pattern in their daily lives with the prevalence of fast food and to compare males and females food choices, and which significant factors are prevalent to take fast food rather than healthy diet in their routine life. Method:This study utilized the cross-sectional quantitative method. 105 students from Halmstad University were included in the study. Data were collected with a standardised questionnaire including 23 questions. The data was analysed with descriptive analysis technique. In analytic statistics, the p-value was used for the analysis with the chi-square test and Mann Whitney-U test for differences in attitudes between female and male students. Results: The students had a mean age of 24.6, with a range from 18 to 30 years. The university students’ food and fast food approach in their daily lives showed that more males compared to females skipped breakfast (p=0.011). The male students apparently consumed more large portions of fast food than females (p=0.001). The consumption of fast food during a day differed; mostly females consumed fast food in the evening, while male students had no specific time for consumption compared to females (p=0.013). Female students more often ate vegetarian food than males (p= 0.049). The favourite fast food of the students was pizza and hamburger, and favourite beverage with fast food was water, coffee, and soft drink. Fast food consumption during a week reported by students was mostly once in a week (71%). The motivational factors of choosing fast food were mostly the taste (30%), other factors were accessibility (15%), pleasure (15%) are with same percentage and followed by shortage of time and affordability (14%)are also similar factors in the choice of fast food. Conclusions: This study concluded that student’s attitudes regarding food showed that they are sometimes eating a balanced diet, but they also habitual consume fast food once a week. Consumption of unhealthy food seems not to be high compared to other developing countries. Overall, there were no significant differences between males and females’ food attitudes, except for a few habits.

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