Program Web Address
www.calpoly.edu
Abstract
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.
Recommended Citation
Lundberg, Donald E.
(1984)
"A Look at Restaurant Commissaries,"
Hospitality Review: Vol. 2:
Iss.
1, Article 2.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol2/iss1/2
