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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,"
Hospitality Review: Vol. 2
, Article 2.
Available at: http://digitalcommons.fiu.edu/hospitalityreview/vol2/iss1/2