INDUSTRIAL catering is big business today with an annual turnover estimated at over 600 million per annum, of which half is paid in subsidies by employers. Because catering facilities are usually only one small part of most undertaking's activities and because it is a field about which most managers know little or nothing, it is frequently not supervised and controlled in the same way as most other departments. As a result, considerably more than is necessary is often spent on indifferent facilities. Instead, staff catering services can and should be treated as any other cost centre. Decisions affecting them and methods of controlling them should be reached in the same methodical, systematic way as for the rest of the undertaking. Here are key questions from a British Institute of Management checklist to help you assess your refreshment and meal facilities
Industrial Management – Emerald Publishing
Published: Aug 1, 1980
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