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- A New Look at Institutional Food Service Management (1)
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- Rhonda J. Montgomery (1)
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- Trends in the Quick Service Restaurant Industry (1)
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Articles 1 - 3 of 3
Full-Text Articles in Business
A New Look At Institutional Food Service Management, Mickey Warner
A New Look At Institutional Food Service Management, Mickey Warner
Hospitality Review
Institutional food service management, especially by contract management companies, offers unrecognized career opportunities for many of today's hospitality students. It is one of the best kept secrets in the food service industry. This article endeavors to provide a new look at and overview of the industry as it has evolved and now stands.
Trends In The Quick Service Restaurant Industry, H.G. Parso, Mahmood A. Khan
Trends In The Quick Service Restaurant Industry, H.G. Parso, Mahmood A. Khan
Hospitality Review
By 1990 the quick sevice restaurant industry(QSR) achieved 54 percent of commercial food service market share. QSR has a significant role to play in the rapidly-growing global hospitality industry and is expanding into institutional food service to increase its market share. It is expected to be the dominant player in the U.S. food service industry. The authors include an analysis of current and emerging trends in this industry.
Restaurant Service For The 90'S, Sandy K. Strick, Rhonda J. Montgomery, Charlotte Grant
Restaurant Service For The 90'S, Sandy K. Strick, Rhonda J. Montgomery, Charlotte Grant
Hospitality Review
Much has been written about servicing the customer. In fact, every issue of Restaurants USA or Nation's Restaurant News offers an article designed to help restaurateurs more successfully service their customers. While the restaurant market has carefully zeroed in on the specific products and services customers require, no one has carefully addressed the heart of the issue. The authors discuss the "hospitality" in restaurant service.