S Author’s Topic / Countr Resear Variabl Data Major Conclusion Critical remarks

R name (Year) Objecti y ch e/ Analys Findings

. ve of / Metho Factors is (Based on
N study City/ dol ogy / Metho Objective)
O Re Charact ds
gion eri
stics
1. Anita Consum india Conviti explora Ta To study the Consumer acceptance This exploratory study has some
Goyal er on al tor y bl consumption of food served by fast limitations that however do not
and N.P. percep sampling data e pattern towards food liquidate the purpose of the study.
Singh tio n . analysis ch fast foods outlets is critically Data for the study are collected
about art particularly important for the future from National Capital Region
fast with respect growth of fast food (NCR) that includes the capital of
food in to the outlets in any economy.
India with four surrounding cities
India frequency of
visits and well connected with the capital.
choice of fast Sampling units are primarily of
food young unmarried consumers.
outlets. Further, among the identified fast
food providers Wimpy, Pizza
Express and Pizza Corner are not
frequently visited by the
respondents and thus do not
represent the analysed data.
2. Shrey A bang Random Behavi Ta Understa It is been observed that What type of packaged fruit
agarwal STUD lor e sampling our al bl nd households are aware of juices does the urban youth
Y ON factor e consume the options available in the consume or prefer to consume in
CONSU ch r market and fruit-based Bangalore? The purpose of this
ME R art perceptions beverage have a good study is to develop a better
PERCEPTI & market acceptance. understanding of consumer
ON AND Pie chart preferences perception, attitude &
ATTITUD preferences towards packaged
E fruit juices.
TOWARD
S
Fast food
3. ADEKUNLE CUSTO Benin Surve Demogr Ta determine The study empirically The sample of customers
Simon Ayo ME RS’ y ap hic bl the contributes to existing surveyed may not represent the
& BELLO PERCE meth charactr e perception literature in customer entire population accurately.
Deva PTI ON od ist ic ch of customers perception and service Customers' perceptions are
Vincent OF art towards quality in fast food subjective and can be influenced
THE service enterprises by by various factors such as mood,
QUALI quality of examining three
personal preferences, and
TY OF selected fast indigenous and
previous experiences. Obtaining
SERVIC food emerging businesses
ES IN enterprises in in Nigeria an objective measure of service
FAST Benin City quality can be challenging.
FOOD
ENTERPR
I SES IN
BENIN
CITY

4. Dr. Isac A Bang Descrip depend Wilks To determine Pricing factor is important The study's sample may not be
Gunday, STUD alo re tiv e en t Lamb youth’s because people tend to fully representative of the diverse
Dr. Y ON method variabl da consumption prefer good quality population in Bengaluru. If the
M. CONSU e and Table pattern towards products at affordable sample is not chosen randomly or
Kethan, ME R multipl fast foods price does not adequately include
Mr. PERCE e particularly various demographic groups, the
Mahabu PTI ON indepe with respect results may lack generalizability.
b Basha TOWAR nd ent to the External factors, such as
S DS FAST variable frequency of marketing campaigns,
FOOD visits and promotions, or news events, can
RETAIL choice of fast influence consumer perceptions
OUTLET food during the study period. These
S WITH outlets external influences may not be
REFERE controlled for, potentially
NC E TO confounding the study results.
BENGA
LU RU
KARNAT
AK
A
5. Neale J. Influenc Fiji Surve Demogr Dr The purpose Socio-demographic This study highlights to fast-food
Slack e of y ap hic aw of this study differences in the restaurateurs and marketers the
fast- meth ch is to populations of emerging importance of determining the
food od behavi art investigate economies and developed compound effect of fast-food
restaur our al the economies exist restaurant service quality
ant Descrip effect of fast- dimensions, delivering
service tiv e food the right combination of fast-food
quality restaurant restaurant service quality
and its service quality dimensions to customers and not
dimensi singling out
on s on dimensions in an attempt to
custom enhance restaurant service
er quality.
perceiv
ed
value,
satisfac
tio n