HOW TO CHECK IF YOUR CANTEEN IS IN A STEW

HOW TO CHECK IF YOUR CANTEEN IS IN A STEW 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 http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Industrial Management Emerald Publishing

HOW TO CHECK IF YOUR CANTEEN IS IN A STEW

Industrial Management, Volume 80 (8): 7 – Aug 1, 1980

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-6929
DOI
10.1108/eb057091
Publisher site
See Article on Publisher Site

Abstract

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

Journal

Industrial ManagementEmerald Publishing

Published: Aug 1, 1980

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