ABSTRACT
The study of decision-making in foodservice is still a relatively new area of scholarly interest. The application of cost-benefit analysis and behavioral finance and economics in the foodservice context is rare. This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits,fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry. The volume synthesizes these major themes by developing new theoretical foundations and presenting findings from the investigation of managerial practice.
The authors cover an abundance of topical issues, including ethical obligations in foodservice, sustainability issues in the foodservice/restaurant industry, farm-to-school and local food expenditures in school foodservice settings, managerial traits and behavior in the foodservice industry, and more.
TABLE OF CONTENTS
part I|98 pages
Eating Away from Home Decisions
part II|74 pages
Foodservice Systems
chapter Chapter 7|22 pages
The Impact of Farm-to-School and Local Food Expenditures on School Foodservice Revenues
part III|88 pages
Foodservice Behaviors