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The World of Non-Commercial Foodservices

The World of Non-Commercial Foodservices. O.H. 17.1. Which Is Best: Self-Operated or Contract Management Company-Operated Foodservices?. It depends! Factors include: Objective concerns (financial goals) Subjective concerns (which will consumers most like)

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The World of Non-Commercial Foodservices

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  1. The World of Non-Commercial Foodservices O.H. 17.1

  2. Which Is Best: Self-Operated or Contract Management Company-Operated Foodservices? It depends! Factors include: • Objective concerns (financial goals) • Subjective concerns (which will consumers most like) • Objective and subjective concerns (how much does kitchen design work done by a management company really cost?) • The unique aspects of each situation best “answers” this question O.H. 17.2

  3. Risks in an Arrangement to Operate Foodservices O.H. 17.3

  4. The Contract Management Decision O.H. 17.4

  5. Essential Foodservice Specifications O.H. 17.5

  6. Foodservice Liaison: The Link in the Relationship Between the Organization and the Contract Management Company O.H. 17.6

  7. Relationship Between Organization and Contract Management Company Under a Foodservice Agreement O.H. 17.7

  8. Communication Between Organization and Contract Management Company O.H. 17.8

  9. Challenges! Challenges! • Customers • – Globalization • – Off-shoring • – Wellness and healthy dining • – Inflation • Programs • – New competition • – Partnering with national • brands • Sustainability • – Locally grown products • – Energy conservation • Clients • – Want to reduce suppliers • – Changing management • contracts • Workforce • – Finding qualified employees • – “Give back to the industry” O.H. 17.9

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