Which Really Means Survivability: Facility redesign yields profitability

January 2000
FoodService Director;01/15/2000, Vol. 13 Issue 1, p12
Trade Publication
Stresses the need for foodservice facilities in the United States to upgrade their services and product offerings in order to be profitable. Why efforts to control operating expense sometimes fail; Examples of healthcare food service adopting the customer-focused approach; Key project goals and objectives for motivating the centralization of foodservice production.


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