This paper discusses efficiency considerations underlying the widespread exemption of food from sales and value added taxes, in contrast to the distributional considerations usually used to justify them, analyzing the implications for tax policy. Although there are increasing returns in both...

Purpose: The aim of this paper is constructing a performance evaluation model for service-oriented catering supply chain. Design/methodology/approach: With the research on the current situation of catering industry, this paper summarized the characters of the catering supply chain, and then...

Consumer agency and the ethical obligations of food service providers in an era of cheap food, racial inequality, and neoliberal governance / Robert M. Chiles -- To be green or not to be green: costs and benefits related to sustainability decision-making in the restaurant industry / Robin B....

To effectively negotiate use and exclusive clauses in a food service lease, the lawyers for both landlord and tenant must understand the nature of the food service industry, the potential overlap between food sales and food service tenants and among various food service tenants, and the parties'...

At the center of sweeping change to food retailing practices in Victorian and Edwardian England lies one man: John Pearce. An innovative businessman and a quintessential rags-to-riches success story, Pearce was at the forefront of the rise of the mass food market in London. With his catering...

At the end of 2008 a period of long recession in Croatian economy began, which has lead to a deceleration in economic activities and the general economic situation has worsened. The crisis is reflected in all aspects of everyday life, and also in beverage consumption in catering facilities. In...

The emergence of Internet technology-based network economy has diversified information channels so that the selectable space for consumers is enlarged. In comparison with traditional promotion and advertisement, electronic word-of-mouth marketing, as a new style marketing presenting high...

Purpose: The aim of this paper is constructing a performance evaluation model for service-oriented catering supply chain. Design/methodology/approach: With the research on the current situation of catering industry, this paper summarized the characters of the catering supply chain, and then...

The article considers approaches to formation of the marketing complex of the catering industry companies. It conducts a theoretical analysis of views of foreign and domestic scientists with respect to the structure of the marketing complex, which allowed identification of all possible elements,...

В статье рассмотрены подходы к формированию комплекса маркетинга предприятий ресторанного хозяйства. Проведен теоретический анализ взглядов заграничных и...

In a 1996 article in Cornell Hotel and Restaurant Administration Quarterly, Michael Lynn introduced the idea that restaurant managers could increase tips for there servers, and therefore reduce turnover, by training servers to engage in one or more of seven tip-enhancing behaviours. Since then,...