Overview
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.
Full Product Details
Author: Amit Sharma
Publisher: Apple Academic Press Inc.
Imprint: Apple Academic Press Inc.
Weight: 0.520kg
ISBN: 9781774635162
ISBN 10: 177463516
Pages: 282
Publication Date: 13 December 2021
Audience:
College/higher education
,
Professional and scholarly
,
Tertiary & Higher Education
,
Professional & Vocational
Format: Paperback
Publisher's Status: Active
Availability: In Print
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Reviews
Professor Sharma's new book on provides a welcome addition to the blossoming literature in this relatively new area of research. Our societies are becoming more complex, people's lives more rushed, and food choices have shifted dramatically. This book captures this trend exceptionally well, with a collection of chapters that transcend research disciplines and touch on topics at macro-, meso-, and micro-level perspectives. Although the title reflects the most important focus of the book, financial decision-making, it equally reflects nonfinancial aspects of decision-making, including cultural influences, the impact of sustainability on food choices, industry structure aspects, and behavioral economics. This brings a much-needed deeper understanding of how cost-benefit analysis happens in the consumer's mind and how consumers can be helped in making the right food choices and lead healthier lives. -Xander D. Lub, Professor of Hospitality Management and Experience Design, Academy of Hotel & Facility Management, Breda University of Applied Sciences, Netherlands Professor Sharma's book takes a deeper dive into financial decision-making in foodservice. Each chapter presents important topics ranging from ethics, sustainability, food safety, nutrition, trends, local foods, and leadership needs applicable for today's foodservice enterprise. This book opens up a needed discussion on the bundle of needs, values, and outcomes that drive decision-making and, ultimately, survival of a foodservice operation in the food ecosystem. This approach pushes the boundaries beyond traditional notions of cost control-based decisions and outdated definitions of foodservice. -Robert J. Harrington, Professor and Associate Director, School of Hospitality Business Management, Washington State University
Author Information
Amit Sharma, PhD, is Professor of Hospitality Finance in the School of Hospitality Management at Pennsylvania State University since 2006, and prior to that he was Assistant Professor at Iowa State University since 2002.
