1. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 The World of Non-Commercial Foodservices O.H. 17.1

2. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Which Is Best: Self-Operated or Contract Management Company-Operated Foodservices? It depends! Factors include: Objective concerns (financial goals) Subjective concerns (which will consumers most like) Objective and subjective concerns (how much does kitchen design work done by a management company really cost?) The unique aspects of each situation best “answers” this question O.H. 17.2

3. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Risks in an Arrangement to Operate Foodservices O.H. 17.3

4. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 The Contract Management Decision O.H. 17.4

5. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Essential Foodservice Specifications O.H. 17.5

6. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Foodservice Liaison: The Link in the Relationship Between the Organization and the Contract Management Company O.H. 17.6

7. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Relationship Between Organization and Contract Management Company Under a Foodservice Agreement O.H. 17.7

8. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Communication Between Organization and Contract Management Company O.H. 17.8

9. Discovering Hospitality and Tourism, 2nd Ed.© 2008 Pearson Education, Inc. Ninemeier and PerdueUpper Saddle River, NJ 07458 Challenges! Customers – Globalization – Off-shoring – Wellness and healthy dining – Inflation Programs – New competition – Partnering with national brands Sustainability – Locally grown products – Energy conservation Clients – Want to reduce suppliers – Changing management contracts Workforce – Finding qualified employees – “Give back to the industry” O.H. 17.9