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Always Evaluate the Cost of Doing Nothing.

  • Periodical
  • Luros, Stephanie1
  • Food Management. Apr2009, Vol. 44 Issue 4, p16-16. 1p. 1 Color Photograph.
  • 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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