scholarly journals Geographic Clustering of Fast-Food Restaurants Around Secondary Schools in Hong Kong

2021 ◽  
Vol 18 ◽  
Author(s):  
Jason Tsz Him Cheung ◽  
Ka Chung Tang ◽  
Keumseok Koh
Keyword(s):  
Hong Kong ◽  
Secondary Schools ◽  
Fast Food ◽  
Geographic Clustering ◽  
Fast Food Restaurants

scholarly journals Local Retail Food Environment and Consumption of Fruit and Vegetable among Adults in Hong Kong

2018 ◽  
Vol 15 (10) ◽  
pp. 2247 ◽  
Author(s):  
Ting Zhang ◽  
Bo Huang
Keyword(s):  
Hong Kong ◽  
Food Environment ◽  
Fast Food ◽  
Vegetable Consumption ◽  
Grocery Stores ◽  
Fruit Consumption ◽  
Retail Food Environment ◽  
Convenience Stores ◽  
Fast Food Restaurants ◽  
Retail Food

Outside of western countries, the study of the local food environment and evidence for its association with dietary behavior is limited. The aim of this paper was to examine the association between the local retail food environment and consumption of fruit and vegetables (FV) among adults in Hong Kong. Local retail food environment was measured by density of different types of retail food outlets (grocery stores, convenience stores, and fast food restaurants) within a 1000 m Euclidean buffer around individual’s homes using a geographic information system (GIS). The Retail Food Environment Index (RFEI) was calculated based on the relative density of fast-food restaurants and convenience stores to grocery stores. Logistic regressions were performed to examine associations using cross-sectional data of 1977 adults (18 years or older). Overall, people living in an area with the highest RFEI (Q4, >5.76) had significantly greater odds of infrequent FV consumption (<7 days/week) after covariates adjustment (infrequent fruit consumption: OR = 1.36, 95% CI 1.04–1.78; infrequent vegetable consumption: OR = 1.72, 95% CI 1.11–2.68) in comparison to the lowest RFEI (Q1, <2.25). Highest density of fast food restaurants (Q4, >53) was also significantly associated with greater odds of infrequent fruit consumption (<7 days/week) (unadjusted model: OR = 1.34, 95% CI 1.04–1.73), relative to lowest density of fast food restaurants (Q1, <13). No significant association of density of grocery stores or convenience stores was observed with infrequent FV consumption regardless of the covariates included in the model. Our results suggest that the ratio of fast-food restaurants and convenience stores to grocery stores near people’s home is an important environmental factor in meeting fruit and vegetable consumption guidelines. “Food swamps” (areas with an abundance of unhealthy foods) rather than “food deserts” (areas where there is limited access to healthy foods) seems to be more of a problem in Hong Kong’s urban areas. We advanced international literature by providing evidence in a non-western setting.

Non-core food product advertising on free-to-air television in Hong Kong

2020 ◽  
Vol 23 (14) ◽  
pp. 2457-2466 ◽  
Author(s):  
Vivien Hui In Cheung ◽  
Jimmy Chun Yu Louie
Keyword(s):  
Hong Kong ◽  
Fast Food ◽  
Food Product ◽  
Product Placement ◽  
Prime Time ◽  
Milk Formula ◽  
Junk Food ◽  
Television Programs ◽  
Product Placements ◽  
Fast Food Restaurants

AbstractObjective:To study the extent and nature of free-to-air television advertisements for non-core products (e.g., fast food or soda) directed at children in Hong Kong.Design:Television programs from two major Hong Kong free-to-air television channels airing between 06.00 and 24.00 hours from October 2018 to January 2019 were recorded. Eight nonconsecutive days (four weekdays and four weekend days) were selected for analysis. Pearson’s χ2 tests were conducted to compare the pattern of food advertisements by program categories, days of the week, television viewing periods and persuasive marketing techniques.Setting:Free-to-air television programs.Participants:Not applicable.Results:Of the 10 348 commercials identified, 18·4 % were for foods, and 35·2 % of these were for non-core items. Baby and toddler milk formula (19·5 %) were the most advertised food products, while the most frequently advertised non-core food was fast foods (12·3 %). There was a higher non-core to core product ratio during prime time than the children’s time slot (7 v. 1·7). Non-sports celebrity endorsement (27·1 %) was the most frequently used persuasive marketing technique overall, while that for non-core products was sensory characteristics (38·2 %). Most food product placements recorded were non-core products, mentions of local and fast food restaurants and recipe additions.Conclusions:Non-core products were highly advertised in Hong Kong, while core product advertising was infrequent. Regulations on junk food advertising in Hong Kong should focus on prime time, as well as on food product placement, to reduce children’s exposure to persuasive junk food marketing.

scholarly journals A Study of the Mediating Effects of Safety and Health of Food between Corporate Social Responsibility and Corporate Image and Reputation in Fast-Food Restaurants Industry in Hong Kong

2019 ◽  
pp. 1-13
Author(s):  
Anthony Tik-tsuen Wong ◽  
Tim Cheng ◽  
Canon Tong
Keyword(s):  
Corporate Social Responsibility ◽  
Hong Kong ◽  
Social Responsibility ◽  
Fast Food ◽  
Corporate Image ◽  
Mediating Effect ◽  
Business World ◽  
Safety And Health ◽  
Fast Food Restaurants ◽  
Corporate Social

Recent years have witnessed various changes in the business world regarding technology and ecological degradation, which has seen corporate social responsibility (CSR) increasingly used as a competitive tool in all industries. It has become especially popular in the fiercely competitive service retailing industry where implementation of CSR practices has grown in line with the industry's importance to the economy. Accordingly, this research was undertaken to study the mediating effect of safety and health of food of fast-food restaurants in Hong Kong between corporate social responsibility and image and reputation of corporate. Quantitative method was used and empirical evidence was gathered using a self-administered questionnaire survey of randomly selected customers leaving randomly selected fast-food restaurants in Hong Kong. The 350 completed questionnaires were statistically analyzed, verified for validity and reliability. The analyzed results reveal safety and health of food acts as a significant mediating role in the relationships between corporate social responsibility and corporate image. Management of retailing industry is encouraged to pay high level of attention and their investment into the safety and health of the foods they provided which is significantly important to customers and their own reputation.

Friction variation in assessing slipperiness in fast-food restaurants in the USA

2006 ◽  
Author(s):  
Wen-Ruey Chang ◽  
Yueng-Hsiang Huang ◽  
Kai Way Li ◽  
Alfred Filiaggi ◽  
Theodore K. Courtney
Keyword(s):  
Fast Food ◽  
The Usa ◽  
Fast Food Restaurants

An Innovative Approach for Online Food Order Management System

2018 ◽  
Vol 8 (3) ◽  
pp. 19
Author(s):  
Anshika Srivastava ◽  
Anjali Baranwal
Keyword(s):  
Open Source Software ◽  
Fast Food ◽  
Book Order ◽  
Food Items ◽  
Order Management ◽  
Restaurant Managers ◽  
Fast Food Restaurants ◽  
System Administrator ◽  
Data Connection ◽  
Food Order

Abstract— Restaurants are one of the favorite premises .An online food ordering is a integrated process in fast food Restaurants to offer choice of food from menu, cooked and served or packaged hot to satisfy customer  to immediately make orders on their ownselves. Customers can also call the restaurant to pack in advance or to  deliver the food item but sometimes restaurants run out of certain items.The existing system lacks the feature to use Remote GPS tracker such that restaurant managers are auto updated about the location of the customer before reaching the restaurant. We propose a complete system to easily manage online menu where items update as per the availability of food and prices. The Customer views the products, register and place the order. The system administrator adds and manages user accounts and the Manager manages product and orders. The Kitchen meal deliverable deals with pending deliveries .The proposed system is developed using Android platform which is open source software and built in data connection modules. It also decreases labour rates to replace mobile phones to book order and table unlike employees who come to take order and payments .In advent of food consumption problems like obesity, overeating etc. ,he proposed system will show food items with nutrition based searches showing ingredients of the food items.

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