Structures, strategies and performance of the commercial food service companies in France: Complex relations

Abstract

The field of commercial (or public) food services in France has never been so open. The development of new concepts under the impulsion of an Americanization that many contest, the necessity of mastering management, new techniques and processes with constantly evolving regulations (9 May 1995, HACCP method), the adoption of a strategy of internal growth by some and expansion through acquisitions by others, the explosion of thematic food services or the launch of new formulas by major food specialists, all go to show the turbulent framework in which the players in this field of activity are evolving.

Citation

Callot, P. (2002), "Structures, strategies and performance of the commercial food service companies in France: Complex relations", Tourism Review, Vol. 57 No. 1/2, pp. 29-34. https://doi.org/10.1108/eb058376