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The author, who has spent 30 years as an operations executive in the food service industry seeks to acquaint management with some of the basic economics of operating an employee food service. The article is designed to assist the executive in understanding the basic philosophies and concepts of providing a food service to employees, as well as the cost factors involved in giving that service.
"Economics of Operating An Employee Food Service,"
Hospitality Review: Vol. 2
, Article 9.
Available at: http://digitalcommons.fiu.edu/hospitalityreview/vol2/iss1/9