Always Evaluate the Cost of Doing Nothing.

Publication Type:
Periodical
Author(s):
Luros, Stephanie¹ sluros@computrition.com
Source(s):
Food Management. Apr2009, Vol. 44 Issue 4, p16-16. 1p. 1 Color Photograph.
Subject Term(s):
*FOOD service
*FOOD service management
*CAPITAL budget
*FINANCE
MENU design (Printed ephemera)
Abstract:
The article offers information on evaluating the cost of doing nothing in a foodservice management. It states that when it comes to measuring and choosing foodservice management application solution, putting off decision does have a cost. It avers foodservice is frequently put near the bottom of a food chain when it comes to regarding how discretionary capital funds might be spent.

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