Apple Academic Press
287 pages | 14 Color Illus. | 5 B/W Illus.
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.
1. Consumer Agency and the Ethical Obligations of Food Service Providers in an Era of Cheap Food, Racial Inequality, and Neoliberal Governance
Robert M. Chiles
2. To Be Green or Not to Be Green: Costs and Benefits Related to Sustainability Decision-Making in the Restaurant Industry
Robin B. DiPietro
3. Food Safety: Integrating Behavior Change and Motivation Design
Kevin R. Roberts and Naiqing Lin
4. Promoting More Sustainable Consumers Decisions in Foodservice Settings: Effectiveness of the “Nudges” Approach
Laure Saulais, Maurice Doyon, and Camille Massey
5. Nutritional Status of Children Participating in the Supplementary Nutritional Programme (SNP) and Mothers’ Perceptions of Services Provided
Angeline Jeyakumar and Mrudula Holkar
6. Foodservice Employees’ Knowledge of Healthy Alternative Meals Based on Out-of-Home Eating Trends in South Africa
H. Kesa and A. N. Melani
7. The Impact of Farm-to-School and Local Food Expenditures on School Foodservice Revenues
8. The Influence of Managerial Traits and Behavior in the Foodservice Industry
9. U. S. Trends in Food Away from Home
10. Processing Fluency: An Approach to Look for Nudge Interventions
11. Cost-Benefit Assessment of Local Foods in Independent Restaurants
Amit Sharma and Frode Alfnes
12. The Tradeoff Model: An Agency Perspective to Understanding the Process of Everyday Food Choice Transactions