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The skills of crisis management are more and more valuable in the food service industry. How a manager handles a crisis can spell the difference between success and failure. Finding a good model for crisis management is difficult. The author offers a case study to introduce one such model.
O'Halloran, Robert M.
"A Case Study in Crisis Management: Le Petit Gourmet Catering,"
2, Article 2.
Available at: http://digitalcommons.fiu.edu/hospitalityreview/vol13/iss2/2