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Full-Text Articles in Business
Contracted School Food Service: Advantages, Disadvantages, And Political Concerns, Stephen M. Lebruto, Behshid Farsad
Contracted School Food Service: Advantages, Disadvantages, And Political Concerns, Stephen M. Lebruto, Behshid Farsad
Hospitality Review
Schools have evolved to be providers of education as well as suppliers of ancillary services to the population that they serve. This article examines one of these ancillary services, food service, in order to provide some awareness of the political aspects of the decision-making process in choosing whether or not to contract this service, as well as the pros and cons of the situation.
Solid Waste Disposal: Independent Food Service Practices, William F. Jaffe, Barbara A. Almanza, Chen-Hua Jennifer Min
Solid Waste Disposal: Independent Food Service Practices, William F. Jaffe, Barbara A. Almanza, Chen-Hua Jennifer Min
Hospitality Review
Solid waste disposal is a major concern today. This study seeks to identify the current practices and attitudes of managers of independent food services toward solid waste management and the characteristics of food services which were most likely to be involved with a solid waste management program
Restaurant Dining Strategies: Attracting Nutrition-Conscious Future Seniors, Elizabeth B. Pederson, Frederick J. Demicco
Restaurant Dining Strategies: Attracting Nutrition-Conscious Future Seniors, Elizabeth B. Pederson, Frederick J. Demicco
Hospitality Review
Senior Customers pose some unique challenges to operators due to some of the physiological changes associated with aging. In an effort to make food and beverage managers more cognizant of these changes, the authors examine these areas and also discuss strategies to attract and enhance the dining experience of the viable senior market segment.
Food Services Styles In Chinese Hotels: Traditions And Tourism Pressures Merge, Liping A. Cai, Jack D. Ninemeier
Food Services Styles In Chinese Hotels: Traditions And Tourism Pressures Merge, Liping A. Cai, Jack D. Ninemeier
Hospitality Review
Tourist often want to experience their hosts' culture including cuisines. Their reactions can be negatively influenced by vastly different customs which confront them. What can be done, for example, when traditional food serving styles violate the tourist's sanitation standards? The authors discuss a Chinese case study-- and tell what hoteliers in China gace done to make good serving more desirable, with minimal compromise to culinary traditions.
Manager-Customer Relationship In Food Service Commissary Operations, Catherine Erma Ralston
Manager-Customer Relationship In Food Service Commissary Operations, Catherine Erma Ralston
Hospitality Review
Documented reports of day-to-day decision-making in food service tend to emphasize technical aspects. However, this view does not represent completely the decision-making process managers go through. The author reports on the effect of the manager-customer relationship in decision-making by managers.