U.S. Food Expenditures Away from Home by Type of Meal PDF Download
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Author: Helen H. Jensen
Publisher:
ISBN:
Category :
Languages : en
Pages : 34
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Book Description
Author: Rosalind Caribelle Lifquist
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 60
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Book Description
Author: Jesus C. Dumagan
Publisher: DIANE Publishing
ISBN: 0788137018
Category :
Languages : en
Pages : 81
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Book Description
Offers detailed statistics on the types of eating places frequented, the kinds of foods consumed, & whether the food constituted a snack or a meal. Finds that Americans are on the verge of spending as much on food away from home as they do on food prepared at home: 46% today of their food dollars today, compared with 34% in 1970.
Author: Faith Moors Williams
Publisher:
ISBN:
Category : Construction industry
Languages : en
Pages : 652
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Author:
Publisher:
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Category : Labor
Languages : en
Pages : 2052
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Author: Marguerite C. Burk
Publisher:
ISBN:
Category : Food consumption
Languages : en
Pages : 132
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Author:
Publisher:
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Category : Health facilities
Languages : en
Pages : 576
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Author: Faith Moors Williams
Publisher:
ISBN:
Category : Cost and standard of living
Languages : en
Pages : 192
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Book Description
Author: Amit Sharma
Publisher: CRC Press
ISBN: 1000012492
Category : Business & Economics
Languages : en
Pages : 254
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Book Description
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.
Author:
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Category : Agriculture
Languages : en
Pages : 132
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Book Description
Set includes revised editions of some issues.
Author: Albina Frances Musil
Publisher:
ISBN:
Category : Cattle trade
Languages : en
Pages : 820
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