Program Web Address
www.cfs.purdue.edu/HTM
Abstract
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.
Recommended Citation
Ghiselli, Richard F. and Ismail, Joseph A.
(1996)
"Characterizing Poor Performance in For-Profit and Not-for-Profit Food Service Operations,"
Hospitality Review: Vol. 14:
Iss.
2, Article 7.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol14/iss2/7
