Analysis: planning for catering

Abstract

Catering is one of the biggest headaches of the facilities manager. Does the decision to offer some kind of a restaurant service depend upon the menu, number of staff, location, level of subsidy, or the space available? What options are there for different levels and types of service? What trends and changes are there in catering technology? Who should decide and how can the decision be most effectively made? Jolyon Drury, prominent catering and materials handling consultant, has helped Facilities prepare this guide, which is intended to arm the facilities manager for his journey through the catering labyrinth.

Citation

(1984), "Analysis: planning for catering", Facilities, Vol. 2 No. 1, pp. 7-11. https://doi.org/10.1108/eb018695