@article{article_764711, title={Evaluating Food Quality Attributes in Table and Delivery Services in Fast Food Operations}, journal={Akademik Gıda}, volume={10}, pages={6–11}, year={2012}, author={Moussa, Mohamed Hany Bahey Eldin and Elias, Ahmed Nour Eldin and Soliman, Saber}, keywords={Food, Quality, Sensory, Temperature, Pouch}, abstract={Fast food restaurants depend on the ‘in-premise’ customers as well as the ‘off-premise’ customers. Assumably they offer the same food products for both, at the same quality standard, however some home delivery service customers, complain of low food quality that they receive at home other than that of they get in these restaurants. The aim of this study is to determine the differences in the evaluation for the sensory food quality attributes in delivery service versus table service in the fast food operations. The results of such research may explain the effect of the delivery circumstances packaging, delivery times, delivery periods, and quantity of items in the delivery box on the food quality attributes. This paper is focused on changes in sensory attributes of pizza due to time lag in delivery. After investigation packing and pouch designs were changed. Possibly this can be used by all Quick Service Restaurants QSRs in the future}, number={1}, publisher={Sidas Medya Ltd. Şti.}