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Taco Bell [electronic resource] : how do we know it's safe to eat? / Andree Johnson, Daniel VanDerWerff, Steven Howenstein, Kathryn Fromm, James S. O'Rourke.

Author/Creator:
Johnson, Andree, author.
Publication:
London : SAGE Publications Ltd, 2017.
Format/Description:
Book
1 online resource : illustrations.
Series:
SAGE Knowledge. Cases.
SAGE Knowledge. Cases
Status/Location:
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Details

Subjects:
Taco Bell (Firm) -- Public opinion.
Fast food restaurants -- Health aspects.
Fast food restaurants -- New Jersey.
Food -- Safety measures.
Escherichia coli.
Corporate image.
Summary:
On November 30, 2006, Taco Bell closed one of its restaurants in South Plainfield, New Jersey, in response to nine individuals who allegedly contracted the potentially deadly E. coli bacteria from the Taco Bell restaurant. As time went on, more and more cases of E. coli related to Taco Bell were unveiled. Taco Bell continued to lose revenue as consumer confidence in its food quality and safety was significantly affected as a result of the E. coli outbreak. Ultimately, the source of the E. coli was linked to Taco Bells lettuce and was determined to be infected with the bacteria prior to its distribution to Taco Bells some 5,800 restaurants nationwide. Thus, the crux of the business problem is imbedded within Taco Bells supply chain. Now Taco Bell must deal with restoring its image, rebuilding trust with its consumers, and preventing future outbreaks.
Notes:
Originally published: Johnson, A., VanDerWerff, D., Howenstein, S., Fromm, K., & ORourke, J. S. (2007). Taco Bell: How do we know its safe to eat? 07-04. Notre Dame, IN: The Eugene D. Fanning Center for Business Communication, Mendoza College of Business, University of Notre Dame.
Description based on XML content.
Contributor:
VanDerWerff, Daniel, author.
Howenstein, Steven, author.
Fromm, Kathryn, author.
O'Rourke, James S., 1946- author.
ISBN:
9781526405661 (ebook) :
OCLC:
1017723388
Access Restriction:
Restricted for use by site license.