Financial decision-making in the foodservice industry : economic costs and benefits
著者
書誌事項
Financial decision-making in the foodservice industry : economic costs and benefits
Apple Academic Press, 2021
- pbk.
大学図書館所蔵 全1件
注記
Originally published: 2020
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
1. Consumer Agency and the Ethical Obligations of Food Service Providers in an Era of Cheap Food, Racial Inequality, and Neoliberal Governance 2. To Be Green or Not to Be Green: Costs and Benefits Related to Sustainability Decision-Making in the Restaurant Industry 3. Food Safety: Integrating Behavior Change and Motivation Design 4. Promoting More Sustainable Consumers Decisions in Foodservice Settings: Effectiveness of the "Nudges" Approach 5. Nutritional Status of Children Participating in the Supplementary Nutritional Programme (SNP) and Mothers' Perceptions of Services Provided 6. Foodservice Employees' Knowledge of Healthy Alternative Meals Based on Out-of-Home Eating Trends in South Africa 7. The Impact of Farm-to-School and Local Food Expenditures on School Foodservice Revenues 8. The Influence of Managerial Traits and Behavior in the Foodservice Industry 9. U. S. Trends in Food Away from Home 10. Processing Fluency: An Approach to Look for Nudge Interventions 11. Cost-Benefit Assessment of Local Foods in Independent Restaurants 12. The Tradeoff Model: An Agency Perspective to Understanding the Process of Everyday Food Choice Transactions
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