Negotiation, administration, and measurement of food service contracts in higher education
1973
Scott, H.Donald
The process of establishing and maintaining relations with a contract feeder for a college or university is described. Basic guidelines discussed include: goals and objectives for the initial contract; reasons for the contract and questions the caterer must have answered; variations of contracts; items to include in a contract and responsibilities of each party; roles of the university's liaison and the contractor's director of food service; and, the ultimate tools for measurement of results.
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