Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits
Amit Sharma
Dec 2019 · CRC Press
Ebook
282
Pages
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About this ebook
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.
About the author
Amit Sharma, PhD, is Professor of Hospitality Finance in the School of Hospitality Management at Pennsylvania State University since 2006, and prior to that he was Assistant Professor at Iowa State University since 2002.
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