| 000 | 04776cam a22005178i 4500 | ||
|---|---|---|---|
| 001 | 9780429292712 | ||
| 003 | FlBoTFG | ||
| 005 | 20220509192949.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 190819s2020 onc ob 001 0 eng | ||
| 040 |
_aOCoLC-P _beng _erda _cOCoLC-P |
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| 020 | _a0429292716 | ||
| 020 |
_a9780429292712 _q(electronic bk.) |
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| 020 |
_a9781000012491 _q(electronic bk. : EPUB) |
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| 020 |
_a1000012492 _q(electronic bk. : EPUB) |
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| 020 |
_a9781000005677 _q(electronic bk. : PDF) |
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| 020 |
_a1000005674 _q(electronic bk. : PDF) |
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| 020 |
_a9781000019018 _q(electronic bk. : Mobipocket) |
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| 020 |
_a1000019012 _q(electronic bk. : Mobipocket) |
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| 020 |
_z9781771888257 _q(hardcover) |
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| 035 | _a(OCoLC)1112494410 | ||
| 035 | _a(OCoLC-P)1112494410 | ||
| 050 | 0 | 0 | _aTX911.3.C65 |
| 072 | 7 |
_aBUS _x027000 _2bisacsh |
|
| 072 | 7 |
_aBUS _x042000 _2bisacsh |
|
| 072 | 7 |
_aBUS _x081000 _2bisacsh |
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| 072 | 7 |
_aKJ _2bicssc |
|
| 082 | 0 |
_a647.95068/1 _223 |
|
| 245 | 0 | 0 |
_aFinancial decision-making in the foodservice industry : _beconomic costs and benefits / _cedited by Amit Sharma, PhD. |
| 264 | 1 |
_aOakville, ON, Canada ; _aPalm Bay, Florida, USA : _bApple Academic Press, _c2020. |
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| 300 | _a1 online resource. | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 505 | 0 | _aConsumer agency and the ethical obligations of food service providers in an era of cheap food, racial inequality, and neoliberal governance / Robert M. Chiles -- To be green or not to be green: costs and benefits related to sustainability decision-making in the restaurant industry / Robin B. DiPietro -- Food safety: integrating behavior change and motivation design / Kevin R. Roberts and Naiqing Lin -- Promoting more sustainable consumer decisions in foodservice settings: effectiveness of the "nudges" approach / Laure Saulais, Maurice Doyon, and Camille Massey -- Nutritional status of children participating in the supplementary nutritional programme (SNP) and mothers, perceptions of services provided / Angeline Jeyakumar and Mrudula Holkar -- Out of home eating trends: how knowledgable is the south african food service industry on healthy meal alternatives? / H. Kesa and A. N. Melani -- The impact of farm-to-school and local food expenditures on school foodservice revenues / Victor Motta -- The influence of managerial traits and behavior in the foodservice industry / Kwanglim SeoContents -- U.S. trends in food away from home / Jungtae Soh -- Processing fluency: an approach to look for nudge interventions / Yuxia Ouyang -- Cost-benefit assessment of local foods in independent restaurants / Amit Sharma and Frode Alfnes -- The trade-off model: an agency perspective to understanding the process of everyday food choice transactions / Amit Sharma. | |
| 520 |
_a"The study of decision-making in foodservice is still a relatively new area of scholarly interest. The application of cost-benefit analysis and behavioral finance and economics in the foodservice context is rare. This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits, fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry. The volume synthesizes these major themes by developing new theoretical foundations and presenting findings from the investigation of managerial practice. The authors cover an abundance of topical issues, including ethical obligations in foodservice, sustainability issues in the foodservice/restaurant industry, farm-to-school and local food expenditures in school foodservice settings, managerial traits and behavior in the foodservice industry, and more. The volume comprehensively analyzes the foodservice value chain, providing a unique perspective for not only hospitality researchers but also for those in such diverse (though related) fields as agricultural economics, food science, food nutrition, consumer behavior, decision-making, and finance and economics"-- _cProvided by publisher. |
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| 588 | _aOCLC-licensed vendor bibliographic record. | ||
| 650 | 0 |
_aFood service _xFinance. |
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| 650 | 0 |
_aFood service management _xDecision making. |
|
| 650 | 7 |
_aBUSINESS & ECONOMICS / Finance _2bisacsh |
|
| 650 | 7 |
_aBUSINESS & ECONOMICS / Management Science _2bisacsh |
|
| 650 | 7 |
_aBUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism _2bisacsh |
|
| 700 | 1 |
_aSharma, Amit _c(Professor of hospitality finance), _eeditor. |
|
| 856 | 4 | 0 |
_3Taylor & Francis _uhttps://www.taylorfrancis.com/books/9780429292712 |
| 856 | 4 | 2 |
_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf |
| 999 |
_c127351 _d127351 |
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