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PurposeMcJobs in the fast‐food sector are a major area of youth employment. This paper explores young people's perceptions of work in this industry.Design/methodology/approachThe paper discusses the results of a survey of students' experiences of McJobs in Australia.FindingsFast‐food workers were generally dissatisfied with the industrial relations and work organisation aspects of their jobs. Nonetheless, they were generally much more satisfied with the human resource management and social relations aspects of their jobs.Research limitations/implicationsOur research has implications for understanding the human capital development practices adopted by employers in the fast‐food industry and in other sectors, especially those that employ young people. Much of the context for work and employment relations in Australia is comparable with those in most English‐speaking countries. Therefore, our findings have implications for work in similar sectors in other countries, in particular, other English‐speaking countries.Practical implicationsThis paper has implications for people who devise recruitment policies and design of jobs. It is a useful reminder that it is no longer appropriate for people to talk in simple terms of satisfaction at work per se; it is vital to differentiate between various aspects and contexts of job satisfaction, or the of the lack of it.Originality/valueEarlier studies of fast‐food work have tended to be polemical and polarized: either apologias or very critical. This paper adopts a more balanced approach and it puts the findings into context.

Im Jahr 2000 gaben die Amerikaner mehr als 110 Milliaren Dollar für Fastfood aus, während es 1970 erst 6 Millarden Dollar gewesen waren. Heute ist McDonald's der größte Abnehmer von Fleisch und Kartoffeln in den USA. Der triumphale Aufstieg der Fastfood-Industrie hat dazu geführt, dass exakt die gleichen Produkte und Dienstleistungen überall zu einem niedrigen Preis angeboten werden können. Aber - rechnet der amerikanische Journalist Eric Schlosser vor - ihr niedriger Preis muss mit hohen gesellschaftlichen Kosten bezahlt werden. Nicht nur hätte die Fastfood-Industrie Millionen von Landwirten in den Ruin getrieben oder sie in scheinselbstständige Lohnarbeiter verwandelt. Vor allem hätte sie die Methoden der Aufzucht und Schlachtung von Rindern, Schweinen und Geflügel und die der Verarbeitung des Fleisches tiefgehend verändert. Die Folgen: mehr und mehr mit Krankheitserregen verseuchtes Fleisch, eine stark belastete Umwelt und ein Heer von Übergewichtigen. Schlossers Buch gehört schon jetzt zu den Klassikern des investigativen Journalismus. Allen Bibliotheken ohne Einschränkung empfohlen. (2) (Frank Ufen)

"Essen und Trinken hält nicht nur Leib und Seele zusammen, sondern ganze Kulturen. Wie, wann oder wo wir tafeln hängt von vielem ab, unterliegt einem permanenten Wandel und spiegelt die Gesellschaft, in der wir leben. - Ein Streifzug durch die Geschichte der europäischen Esskultur." (Autorenreferat)

Nourishment stands apart from other physiological events: whilst we normally exercise discretion in relation to bodily functions, food consumption takes place in public. We dine, snack and nibble in front of others, and the imagery associated with food takes on the manifold of meanings—religious, cultural, historic and so forth. Gastronomic practices unite or divide people, and as such are a powerful communication tool. As the twenty-first century confrontational stance between fast food and family meal traditions intensifies, we investigate fast food's visual imagery and its ability to attract consumers.

PurposeCultivating 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.Design/methodology/approachQuantitative 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.FindingsThe 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.Practical implicationsThe fast-food players may emphasize gustatory, haptic and olfactory marketing cues to cultivate customer loyalty. These cues can be shared through experience.Originality/valueThis study has discovered the potential ways to cultivate customer loyalty in dining at fast-food restaurants within the Malaysian market.

ABSTRACTActive learning is an important component of political science instruction in which instructors use innovative active-learning techniques across the subfields. These methods are crucially important in methods courses, which contain some of the most difficult and important topics for the discipline, making it optimal for conveying challenging concepts using active-learning approaches. This article describes an active-learning exercise to engage students with operationalization, research design, data collection, and analysis. Students develop an observational study for a "fast" food delivery service. They operationalize the dependent variable—"fast delivery"—and determine which independent variables will impact delivery speed. Students collect data when the instructor orders food and has it delivered to the classroom. This exercise moves away from abstract concepts found in political science journals and makes research design more concrete, relatable, and engaging.

BACKGROUND: Fast food with its abundance and availability to consumers may have health consequences due to the high calorie intake which is a major contributor to life threatening diseases. Providing nutritional information has some impact on consumer decisions to self regulate and promote healthier diets, and thus, government regulations have mandated the publishing of nutritional content to assist consumers, including for fast food. However, fast food nutritional information is fragmented, and we realize a benefit to collate nutritional data to synthesize knowledge for individuals. METHODS: We developed the ontology of fast food facts as an opportunity to standardize knowledge of fast food and link nutritional data that could be analyzed and aggregated for the information needs of consumers and experts. The ontology is based on metadata from 21 fast food establishment nutritional resources and authored in OWL2 using Protégé. RESULTS: Three evaluators reviewed the logical structure of the ontology through natural language translation of the axioms. While there is majority agreement (76.1% pairwise agreement) of the veracity of the ontology, we identified 103 out of the 430 statements that were erroneous. We revised the ontology and publicably published the initial release of the ontology. The ontology has 413 classes, 21 object properties, 13 data properties, and 494 logical axioms. CONCLUSION: With the initial release of the ontology of fast food facts we discuss some future visions with the continued evolution of this knowledge base, and the challenges we plan to address, like the management and publication of voluminous amount of semantically linked fast food nutritional data.