Evaluating Food Quality Attributes in Table and Delivery Services in Fast Food Operations

Year 2012, Volume: 10 Issue: 1, 6 - 11, 01.03.2012

Mohamed Hany Bahey Eldin Moussa Ahmed Nour Eldin Elias Saber Soliman

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

Keywords

Food, Quality, Sensory, Temperature, Pouch

‘Fast Food’ Tarzı Gıda İşletmelerinde Masada ve Dışarıya Servis Durumunda Gıdaların Kalite Özelliklerinin Araştırılması

Abstract

‘Fast food’ restoranlarında tüketiciler satın aldıkları ürünleri hem içeride hem de dışarıda tüketebilir. Restoranlar her iki durumda da aynı ürünleri, aynı kalite standartlarında sunarlar. Ancak eve servis isteyen bazı tüketiciler, eve gelen ürünün restoranda aldıklarından daha düşük kalitede olduğu konusunda şikayet etmektedir. Bu çalışmada amaç, fast food tarzı gıda işletmelerinde masada servis edilen ürünler ile eve servis edilen ürünlerin duyusal kalite özelliklerinin belirlenmesinde farklılıkları ortaya koymaktır. Çalışma sonuçları, paketleme, servis süresi, servis zamanı ve paket içindeki ürünlerin miktarı gibi taşıma ile ilgili faktörlerin gıda kalite özellikleri üzerine etkisini açıklayabilir. Bu çalışma, taşımada gecikmeden dolayı pizzanın duyusal özelliklerindeki değişimlere odaklanmıştır. Araştırma sonucunda paketleme ve poşetleme tasarımları değiştirilmiştir. Araştırma sonuçları gelecekte Hızlı Servis Restoranları QSRs tarafından kullanılabilir niteliktedir

Keywords

Gıda, Kalite, Duyusal, Sıcaklık, Poşet

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