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In this article the authors explore the performance-related employee behaviors that are the most troublesome in food service. Four subsegments of food service were surveyed and differences in profit and not-for-profit operations analyzed. Significant differences were found between the two groups, with for-profit operations indicating more severe problems in all but one behavior category.
Ghiselli, Richard F. and Ismail, Joseph A.
"Characterizing Poor Performance in For-Profit and Not-for-Profit Food Service Operations,"
Hospitality Review: Vol. 14
, Article 7.
Available at: http://digitalcommons.fiu.edu/hospitalityreview/vol14/iss2/7