Vending

Abstract

Successful planning of a corporate catering facility depends on a thorough appraisal of staff needs and expectations — and on the level of subsidy management is prepared to commit to service. As we pointed out in a previous Facilities article (Vol 2/No 7/July 1984), the style of your catering operation will be a direct reflection of the degree and quality of care your organisation extends to its employees and a direct influence on staff productivity and morale. This month we start a new series to help facilities managers specify, cost and manage their catering operation and provide the right style and quality of service to staff.

Citation

(1987), "Vending", Facilities, Vol. 5 No. 7, pp. 12-15. https://doi.org/10.1108/eb006412