Restaurant Management — A Working View

Abstract

Gives a view on how the subject of a staff catering facility should be approached. Says that facilities managers should look at whether it meets its objectives, and argues for a partnership with the catering contractor in reviewing operations. Gives an example of a proposal put forward by a contractor during a cost‐cutting exercise in one firm.

Citation

Bryant, R. (1993), "Restaurant Management — A Working View", Facilities, Vol. 11 No. 10, pp. 16-19. https://doi.org/10.1108/EUM0000000002260