Financial Decision Making in the Foodservice Industry Economic Costs and Benefits 1st Edition Amit Sharma (Editor)

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Product details:

• ISBN-10 ‏ : ‎ 177463516X
• ISBN-13 ‏ : ‎ 978-1774635162
• Author: Amit Sharma

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.

Table of contents:

PART I: EATING AWAY FROM HOME DECISIONS

1. The ACE Trade-Off Model: A Cost–Benefit Perspective to Understanding the Process of Everyday Food Choice Transactions

2. U.S. Trends in Food Away from Home

3. Out-of-Home Eating Trends: How Knowledgable Is the South African Foodservice Industry on Healthy Meal Alternatives?

4. Nutritional Status of Children Participating in the Supplementary Nutritional Programme (SNP) and Mothers’ Perceptions of Services Provided

PART II: FOODSERVICE SYSTEMS

5. To Be Green or Not to Be Green: Costs and Benefits Related to Sustainability Decision-Making in the Restaurant Industry

6. Cost–Benefit Assessment of Local Foods in Independent Restaurants

7. The Impact of Farm-to-School and Local Food Expenditures on School Foodservice Revenues

PART III: FOODSERVICE BEHAVIORS

8. Food Safety: Integrating Behavior Change and Motivation Design

9. Consumer Agency and the Ethical Obligations of Foodservice Providers in an Era of Cheap Food, Racial Inequality, and Neoliberal Governance

10. Promoting More Sustainable Consumer Decisions in Foodservice Settings: Effectiveness of the “Nudges” Approach

11. The Influence of Managerial Traits and Behavior in the Foodservice Industry

12. Processing Fluency: An Approach to Looking for Nudge Interventions

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