Program Web Address
www.cfs.purdue.edu/HTM
Abstract
Consultants can help a food service operator with almost any problem which needs solving. Howeve6 the manager must "manage" the consultant. The author offers a design for planning for hiring and evaluating the work of anyone given the job of analyzing existing systems and diagnosing problems.
Recommended Citation
Zaccarelli, Herman E. Brother
(1985)
"Take the "Con" Out of Consulting in the Food Service Industry,"
Hospitality Review: Vol. 3:
Iss.
1, Article 3.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol3/iss1/3
