Dr. RajivGupta, Dr. Megha2023-08-092023-08-092023-07Dr. Rajiv, Gupta Dr. Megha. RANKING THE ACCEPTABILITY OF READY TO USE FOOD (RTU): A STUDY OF INDIAN BRANDED QSR OUTLETS. Indian Journal Of Applied Research. 2023 Jul; 13(7): 1-32249-555Xhttp://imsear.searo.who.int/handle/123456789/221471Consumers of Indian fast food chains today's care not only about the quality and flavor of their meals, but also about how quickly they can get their orders at table. Managers at these Indian-branded quick-service outlets have been training their staffs and improving other aspects of operations in order to keep up with the rising demand. The purpose of this study is to make an effort to analyse the acceptance of convenience food among managers and chefs working in Indian branded quick service restaurants (QSR) and to rank the perceptions that affect these individuals to employ convenience food in day-to-day operations. The present study was conducted in various Indian branded QSR outlets in North India. The results reveal that Majority Indian Branded QSR Outlets operators warmly accept the usage of RTU food in their respective outlets. Convenience food plays an important role in overall performance of these outlets especially in context to quality and service time.Convenience foodBehaviorRTUTasteProductJournal ArticleIndiaAssistant Professor, DTHM, Kurukshetra University, KurukshetraAssistant Professor, DTHM, Kurukshetra University, Kurukshetra