Condiciones estructurales y funcionales de las franquicias internacionales de restauración: caso Mcdonald’s y Burger King en la ciudad de Barranquilla

This research work describes structural and functional concepts of two different restoration franchises, however, it also aims to identify the different structural and functional aspects of each of the franchises. The character of this research paper is non experimental since new technologies will not be implemented, but descriptions of the different areas to investigate will be found. The descriptive nature of the research is justified since one of the objectives is to find the relationship that the information to be collected has with the already existing concepts on the subject, aiming as well, a creation of a theoretical frame of reference for future research in the area. One of the main findings of this research is the functional difference that exists between these two franchises, being McDonald's more aware within its market philosophy, of the cultural differences among customers while Burger King is seeking primarily to be recognized for its high quality standards.

• Autores: Padilla Sanchez, Juan Manuel
• Tipo de recurso: Trabajo de grado de pregrado
• Fecha de publicación: 2018
• Institución: Corporación Universidad de la Costa
• Repositorio: REDICUC - Repositorio CUC
• Idioma: spa
• OAI Identifier: oai:repositorio.cuc.edu.co:11323/429
• Acceso en línea: https://hdl.handle.net/11323/429; https://repositorio.cuc.edu.co/
• Palabra clave: Franquicia; Comidas rápidas; Restauración; Internacional; Descriptivo; Aspectos estructurales; Aspectos funcionales
• Rights: openAccess
• License: Atribución – No comercial – Compartir igual