Abstract
College and university foodservice operations have been undergoing a number of changes. No longer tied to conventional methods, these operations are looking less like “institutions” and more like commercial establishments. This paper examines some of the factors important in the emergence of institutional foodservice operations in the competitive market. While this is an important aspect in the development of institutional foodservice as revenue centers, some recent threats have come from commercial operators who oppose their activities in the competitive arena. Recognition of both opportunities and threats in the external environment is proving to be the key in the development of strategies to meet these new goals.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
