ABSTRACT
Restaurants and other facilities providing food and drink for con-
sumption on the premises are labour intensive services which
invariably operate in a highly competitive environment. These
cover both commercial businesses aiming to attract the public
and achieve profits from the investment and semi-or non-commer-
cial services provided in institutions, places of employment and
elsewhere. The latter need to meet specific requirements, including
set cost limits, and are often operated by catering contractors. In
all cases, the efficiency of every part of the operation needs to be
maximised and this calls for careful planning and organisation.
