Mr Papers
Republic of the Philippines
Tarlac State University
College of Business and Accountancy
Tarlac City
FAST FOOD PREFERENCE ofTSU-CBA STUDENTS
Prepared by:
Arlene May Tecson
Maria Margarita Cabanlong
Edmer Salvador
Bryan Semilla
Jeffrey Mendoza
MKM3-2
Submitted to:
Prof. Elizabeth Amurao
MR1 Professor
A.Y 2013-2014 1st Semester
Chapter I. Problem & Its Background. * Introduction * Statement of the Problem * Significance of the Study * Scope & Delimitations of the Study * Definition of Terms
Introduction.
The Fast Food Industry.
The fast food industry, also known as Quick Service Restaurants (QSR), has been serving up tasty morsels for as long as people have lived in cities. The modern system of fast food franchising is believed to have started in the mid 1930’s when Howard Johnson franchised his second location to a friend as a means to expand operations during the Great Depression. As cars became commonplace, the drive-thru concept brought explosive growth to the idea of food-on-the go. “Fast Food” was added to the Merrion-Webster dictionary in 1951 and U.S. fast food companies are now franchised in over 100 countries. In the U.S. alone there are over 200,000 restaurant locations. Revenue has grown from $6 billion in 1970 to $160 billion last year, an 8.6% annualized rate.
Fast food franchises focus on high volume, low cost and high speed product. Frequently food is preheated or precooked and served to-go, though many locations also offer seating for on-site consumption. For stands, kiosks or sit-down locations, food is standardized and shipped from central locations. Consumers enjoy being able to get a familiar meal in each location, and menus and marketing are the same in every location.
Statement of the Problem. Nowadays, fast food is being a large growing industry in our country. People, specifically the teenagers prefer to visit a fast food chain rather than going into a high-class
Tarlac State University
College of Business and Accountancy
Tarlac City
FAST FOOD PREFERENCE ofTSU-CBA STUDENTS
Prepared by:
Arlene May Tecson
Maria Margarita Cabanlong
Edmer Salvador
Bryan Semilla
Jeffrey Mendoza
MKM3-2
Submitted to:
Prof. Elizabeth Amurao
MR1 Professor
A.Y 2013-2014 1st Semester
Chapter I. Problem & Its Background. * Introduction * Statement of the Problem * Significance of the Study * Scope & Delimitations of the Study * Definition of Terms
Introduction.
The Fast Food Industry.
The fast food industry, also known as Quick Service Restaurants (QSR), has been serving up tasty morsels for as long as people have lived in cities. The modern system of fast food franchising is believed to have started in the mid 1930’s when Howard Johnson franchised his second location to a friend as a means to expand operations during the Great Depression. As cars became commonplace, the drive-thru concept brought explosive growth to the idea of food-on-the go. “Fast Food” was added to the Merrion-Webster dictionary in 1951 and U.S. fast food companies are now franchised in over 100 countries. In the U.S. alone there are over 200,000 restaurant locations. Revenue has grown from $6 billion in 1970 to $160 billion last year, an 8.6% annualized rate.
Fast food franchises focus on high volume, low cost and high speed product. Frequently food is preheated or precooked and served to-go, though many locations also offer seating for on-site consumption. For stands, kiosks or sit-down locations, food is standardized and shipped from central locations. Consumers enjoy being able to get a familiar meal in each location, and menus and marketing are the same in every location.
Statement of the Problem. Nowadays, fast food is being a large growing industry in our country. People, specifically the teenagers prefer to visit a fast food chain rather than going into a high-class