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Restaurant commissaries range the full spectrum from simple storage of food and supplies to multi-million-dollar processing plants. The author discusses the cost effectiveness of commissary units, including their operating costs, quality control, and scope.
Lundberg, Donald E.
"A Look at Restaurant Commissaries,"
1, Article 2.
Available at: http://digitalcommons.fiu.edu/hospitalityreview/vol2/iss1/2