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This study explores consumers' perceptions of purchasing fast food items through online platforms. The central idea of this research is to practically assess the various elements impacting the consumers’ perceptions of online purchasing of fast food items and find out the factors with high importance and performance value.

A quantitative research approach was used to collect data from 402 participants in the form of a pen-and-paper-based method using a 5-point Likert scale. The collected data were analyzed using structural equation modeling (SEM) and importance-performance analysis. Theory of planned behavior and technology acceptance model form the basis for this research.

The findings indicate that constructs such as convenience, perceived quality and perceived healthiness positively influence consumers' perceptions of online purchasing of fast food items. On the other hand, competitive prices, discounts and promotions (CPDP) and online shopping experience have no significant impact on perceived value for money.

A constraint of this study is that it was done in a particular geographical location, which restricts the generalizations of the findings. The study only examined consumers' perceptions of online fast food purchasing, and future research could explore consumers' actual behaviors toward personalized fast food recommendations by online sellers.

The research supports and extends the existing literature by comprehensively understanding consumers' perceptions of purchasing fast food online. These findings can help online fast food sellers improve their services and develop targeted marketing strategies.

The purpose of this article is to assess the effect of religious fasting on the cognitive performance during the month of Ramadan among healthy fasting individuals.

30 students were recruited prior the month of Ramadan to compare their cognitive performance during and after fasting. The data on cognition score were collected in two phases during and after Ramadan on four occasions (two times in Ramadan and two times after Ramadan) using structured questionnaire. The level of cognition was assessed by using two approaches: mathematical problem solving and memory testing. Five questions of mathematical problem were given to the subjects and were different at each week. However, the level of difficulty was kept constant. The time and score were recorded for each respondent during and after fasting month. For the memory test, ten pictures of items of similar sizes were displayed for 30 seconds, and the subjects were asked to recall/list down the item shown in the pictures. The cognition scores were expressed as mean±SD, and repeated measures analysis test was used for differences in fasting and non‐fasting days.

As expected, during Ramadan meal frequency was lower and sleeping (nap) frequency was higher with shorter duration at night. The feeling of tiredness was higher compared to non‐fasting days. The level of cognition score for was not different during Ramadan compared to non‐fasting days. The result shows that the level of cognition is not affected in fasting.

The research shows that the cognition is not affected in Ramadan fasting.

Although several anthropologists have reported various cultural differences between East Asians and Americans regarding their usage of fast food based on their ethnographic fieldwork, a quantitative study to test the validity of such findings is necessary for advancement of this research field. The purpose of this study is to quantitatively investigate cultural differences and similarities between American and Japanese college students regarding the usage and meaning of fast food.

A total of 130 Japanese college students (82 female and 48 male) in Miyazaki, Japan and 70 American college students (43 female and 27 male) in Maine, USA answered the survey in order to assess their conceptualization and usage of fast food.

The results indicated that: both Americans and Japanese assumed that fast food was a meal instead of a snack, Japanese and women in general were more likely to visit fast food restaurants with others instead of going alone than Americans and men in general, and Japanese were more likely to share their ordered fast food items with others and stay at fast food restaurants for a longer duration than Americans.

Due to the limited sample size, the results of the present study might be strengthened with further investigation of different samples.

Like qualitative studies conducted before, the results of this quantitative study provided evidence to suggest that there are cultural differences in the meaning and usage of fast food between East Asians and Americans.

There were few quantitative studies on cultural differences in the meaning and usage of fast food between East Asians and Americans. The present study might be the first such study.

In recent years, a major food consumption trend in the USA and Canada is that more people are eating more meals outside their homes. It is predicted that this trend will accelerate in the future. As a result, fast‐food markets will offer greater growth opportunities for marketers. Presents consumers′ perceptions of and preferences for fast‐food restaurants in the USA and Canada. The results of this study may have very important implications for developing successful marketing strategies for fast‐food restaurants. Findings of the study offer need‐oriented marketing strategies for both franchisers and franchisees in the US and Canadian fast‐food sectors to enable them to be more competitive in this fast‐changing business environment.

Some positions within a firm consistently lead to promotion with a higher probability than other positions at the same hierarchical level. Therefore, serial correlation of promotion rates is not indicative merely of individuals with high innate ability, but it is also a feature of organizational structure. I describe these positions as “fast jobs” and present a model in which jobholders acquire human capital in these jobs that is more valuable at the next level. Data from a financial services firm confirm that workers in fast jobs are younger than other workers at the same level, and that transfers from fast to slow jobs are common. Thus, the process of grooming workers for advancement is analogous to more aggressive up-or-out systems. This deliberate grooming of some workers for advancement has income inequality implications, as it may reinforce the effect of small biases or small differences in early apparent ability.

Cultivating customer loyalty is extremely crucial for fast-food players to remain competitive in the industry. This research is discovering the path to cultivate customer loyalty through experience that is built based on auditory, gustatory, haptic, olfactory and visual cues.

Quantitative research has been conducted by distributing survey questionnaires to customers at selected fast-food restaurants in urban areas. The collected data has been analyzed by descriptive and structural equation modeling analysis.

The customers' loyalty to fast food can be cultivated through gustatory, haptic and olfactory cues. However, auditory and visual are not functioning as marketing cues to cultivate customer loyalty.

The fast-food players may emphasize gustatory, haptic and olfactory marketing cues to cultivate customer loyalty. These cues can be shared through experience.

This study has discovered the potential ways to cultivate customer loyalty in dining at fast-food restaurants within the Malaysian market.

This article aims to investigate the role of socioeconomic factors and individual time preferences in the demand for fast-food in Russia. An individual discount rate shows the ability of a person to postpone utility from consumption to future periods.

An individual discount rate is measured through a hypothetical money experiment. The database is the special survey of the Levada analytical center conducted in 2017. Multivariate probit model enables the authors to consider the possible endogeneity of individual discount rate and reveal the relationship between socioeconomic factors and frequent fast-food consumption.

Results show that a higher individual discount rate is related to frequent consumption of fast-food. At the same time, there are factors that provoke both a higher individual discount rate and the refusal of frequent consumption of fast-food. Findings advise the prioritization of measures highlighting the short-term benefits of healthy eating and the short-term costs of avoiding it.

To the authors' knowledge, this article is the first one which presents comprehensive investigation of microeconomic factors of fast-food consumption in Russia including individual time preferences of consumers.

Hospitality businesses are changing digitally to meet customer demands, provide value and stay competitive. Prior hospitality studies examined customers’ technology acceptance rather than digital technology readiness and acceptance. In addition, no studies have explored how restaurant customers’ digital transformation influences hedonic and utilitarian values and customer well-being. Therefore, this study aims to examine how fast-food restaurant customers’ digital transformation (i.e. technical readiness and acceptance) influences their perceived value and well-being.

This study provides a conceptual framework with six constructs. The data for this study were collected from fast-food restaurant customers in Egypt using a self-administered questionnaire.

According to the findings, customers’ technical readiness for digital transformation in fast-food restaurants substantially impacts their technology acceptance. In addition, customers’ perceived hedonic and utilitarian values are greatly influenced by their acceptance of fast-food restaurant digital technologies, and these perceived values significantly impact customer well-being.

This study presents several suggestions to improve customers’ readiness for digital transformation in fast-food restaurants and the impact on their technology acceptance and perceived value and well-being. Also, this study’s results could impact fast-food restaurants’ decisions to adopt new digital technologies (e.g. service robots) for their customers.

The study adds to the existing literature review by attempting to present a comprehensive picture of fast-food restaurant customers’ digital transformation (i.e. technical readiness and acceptance) and its impact on customers’ perceived values. A potential antecedent of fast-food restaurant customers’ well-being was also investigated: perceived hedonic and utilitarian values.

酒店业正在数字化转型, 以满足顾客需求、提供价值并保持竞争力。之前的酒店业研究主要关注顾客对技术的接受程度, 而不是数字技术准备和接受程度。此外, 没有研究探讨餐厅顾客的数字化转型如何影响享乐和功利价值以及顾客的幸福感。因此, 本研究旨在探讨快餐餐厅顾客的数字化转型（技术准备和接受程度）如何影响他们的感知价值和幸福感。

本研究提供了一个概念框架, 包括六个构面。本研究的数据通过自行填写问卷的方式从埃及的快餐餐厅顾客中收集。

根据研究结果, 快餐餐厅顾客的数字化转型技术准备程度显著影响其对数字技术的接受程度。此外, 快餐餐厅顾客对数字技术的接受程度极大地影响他们对享乐和功利价值的感知, 并且这些感知价值对顾客的幸福感产生显著影响。

本研究试图呈现出一个全面的快餐餐厅顾客的数字化转型（技术准备和接受程度）对顾客感知价值的影响机制。同时, 本研究还调查了快餐餐厅顾客幸福感的潜在前因：感知的享乐和功利价值。

本研究提出了一些建议, 以提高快餐餐厅顾客对数字化转型的准备程度, 并对他们的技术接受程度、感知价值和幸福感产生影响。此外, 本研究的结果会影响快餐餐厅采用新的数字技术（例如服务机器人）来为顾客提供服务的决策。

The study aims to examine fast fashion consumers' negative in-store experiences focusing on the effect of the two store environment factors, product overload and store ambiance, on their confusion and consequent shopping avoidance behavior.

A research model of fast fashion consumers' confusion and store avoidance behavior is proposed using the Stimulus–Organism–Response framework. A pretest and the main online survey with 281 samples are analyzed, and the structural equation modeling (SEM) is conducted to test the proposed model.

The SEM results support the proposed paths statistically. Consumers' confusion, measured with the two dimensions, inefficiency and helplessness, is significantly influenced by their perceived product overload and negative perception of store ambiance in the fast fashion shopping environment. Subsequently, fast fashion consumers' confusion results in less time spent in the store.

The study sheds light on utilitarian shopping value in the fast fashion shopping environment by focusing on the fast fashion consumers' confusion in association with overloaded information caused by too many products and store ambiance.

The study implies that improving fast fashion stores' inherent issues with too many products and store ambiance might help consumers mitigate their confusion and prevent customer attrition. However, the study includes only two factors. Future studies may include other various fast fashion store factors. Additionally, one of the dimensions of confusion, irritation, did not emerge in this study. More work is needed to investigate fast fashion consumers' confusion, such as using a multigroup analysis by age.

The purpose of this study was to examine hedonic hunger at the end of the Ramadan fasting.

Data were collected by the Power of Food Scale (PFS), Food Craving Questionnaire-Trait (FCQ-T) and the Visual Analogue Scale. All data were taken twice at the beginning and end of Ramadan fasting.

A total number of 105 volunteers (43.8% female and 56.2% male) participated in a cross-sectional study. Ramadan fasting associated with PFS food tasted sub-factor, whereas no association was found on PFS aggregate and other PFS domain factors. Participants had higher PFS food tasted domain score at the end of the Ramadan fasting than before Ramadan fasting (p < 0.001). Total FCQ-T score as well as all sub-domains did not differ significantly. Females desired to consume carbonated beverages more, whereas in male (p = 0.04), ice cream was the most craved food.

The findings of this study provide data to the literature about the relation between Ramadan fasting and hedonic hunger. Ramadan fasting appears to have an influence on pleasure at first bite. The effect of Ramadan fasting on hedonic hunger should be tested with larger samples and controlled trials.