QUICK SERVICE RESTAURANTS
Prof Joyeeta Chatterjee
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Prof Joyeeta Chatterjee Prof Joyeeta Chatterjee
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NO. | TITLE | PAGE NO. |
1. Chapter 1 1
2. Chapter 2 5
3. Chapter 3 24
4. Chapter 4 28
List of References
Indian preference towards food is still traditional. Indians like to have home-cooked meals – a concept supported religiously as well as individually. However, with times due to increasing awareness and influence of western culture, there is a slight shift in food consumption patterns among urban Indian families have started with eating outside and moved on to accepting a wide variety of delicacies from world-over.
With the liberalization of the Indian economy in the early 1990s and the subsequent entry of new players had set a significant change in lifestyles and the food tastes of Indians. Indians started to have an open mindset towards fast food. In spite of initial resistance in form of campaigns about the nutritional value of the food, fast food gained acceptance of Indian palate after the multinational fast food players adapted the basic Indian food requirements viz. vegetarian meals and selected non-vegetarian options excluding beef and pork totally from their menu. Due to their fast paced life, affordability of fast food and easy availability people, with time began to prefer fast food.
It all began with the entry of Mc Donald’s, the famous American burger chain. The success of this chain acted as a catalyst in the development of Indian fast food industry. This was followed by many new entrants like the following entering into the market. Namely :
4. Pizza Hut and many others.
•Organized Supply Chain
•Dominated by Global Players
•No technical standards
Highest growth segment.
Maximum Footfall due to increasing
traffic at airports, railway stations, malls, multiplexes and supermarkets
The Restaurant Industry is divided into 2 segments. i.e. ,
Under this comes the road side stalls and thelaas and sometimes roadside mini shops. The main factor of concern with this segment is that it lacks technical standards ,no systematic working ,no accounting standardization and the most important is hygiene factor.
These are the one with proper sitting arrangements, organized supply chain, they have control over the quality,...