TY  - BOOK
AU  - Spears, Marian C.
AU  - Vaden, Allene G. 
TI  - Foodservice organizations : : a managerial and systems approach 
SN  - 0024142506
AV  - TX 911.3 .S64 1985 
PY  - 1985///
CY  - New York
PB  - Macmillan Publishing Company
KW  - FOOD SERVICE MANAGEMENT
N1  - Includes index; I. Introduction -- II. Designing the Foodservice System -- III. Procurement -- IV. Production -- V. Distribution, Service, and Maintenance -- VI. Management of Foodservice Systems
N2  - The foodservice industry is large and complex, it currently accounts for 37 percent of all consumer expenditures for food, up from 33 percent in 1970. Foodservice industry sales equaled nearly 5 percent of the Gross National Product (GNP) in the United States with sales of $133 billion in 1982. In the decade between 1970 and 1980, foodservice sales more than doubled from $42.7 billion to $114.7 billion. The average person eats away from home 3.5 times a week and over 77 million customer transactions occur each day in commercial foodservice establishments alone. Seventy-eight percent of all families report regularly eating at foodservices establishments. In addition, considerable numbers of people are served in institutional and military establishments daily (NRA, 1982).
ER  -