Financial Decision-Making in the Foodservice Industry Economic Costs and Benefits

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.

1. Consumer Agency and the Ethical Obligations of Food Service Providers in an Era of Cheap Food, Racial Inequality, and Neoliberal GovernanceRobert M. Chiles2. To Be Green or Not to Be Green: Costs and Benefits Related to Sustainability Decision-Making in the Restaurant IndustryRobin B. DiPietro3. Food Safety: Integrating Behavior Change and Motivation DesignKevin R. Roberts and Naiqing Lin4. Promoting More Sustainable Consumers Decisions in Foodservice Settings: Effectiveness of the “Nudges” ApproachLaure Saulais, Maurice Doyon, and Camille Massey5. Nutritional Status of Children Participating in the Supplementary Nutritional Programme (SNP) and Mothers’ Perceptions of Services ProvidedAngeline Jeyakumar and Mrudula Holkar6. Foodservice Employees’ Knowledge of Healthy Alternative Meals Based on Out-of-Home Eating Trends in South AfricaH. Kesa and A. N. Melani7. The Impact of Farm-to-School and Local Food Expenditures on School Foodservice RevenuesVictor Motta8. The Influence of Managerial Traits and Behavior in the Foodservice IndustryKwanglim Seo9. U. S. Trends in Food Away from HomeJungtae Soh10. Processing Fluency: An Approach to Look for Nudge InterventionsYuxia Ouyang11. Cost-Benefit Assessment of Local Foods in Independent RestaurantsAmit Sharma and Frode Alfnes12. The Tradeoff Model: An Agency Perspective to Understanding the Process of Everyday Food Choice TransactionsAmit Sharma

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.