A la carte: one stop shopping
1999
Vilschick, J.K.
The results are presented of a School Foodservice and Nutrition survey of major city school food service directors on trends in a la carte programs. Pricing strategies linked to nutrition issues; variety or presentation strategies; and branded items replacing school or locally produced foods are the three major themes. Popular, not popular, and "fading" foods are listed.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
出版者
Dordrecht : Springer Netherlands
其它主题
Brand name products; Food marketing; Price policy; Food service management; Costs and returns; Menu planning; School food service
语言
英语
注释
2019-12-05
类型
Journal Article; Text
2024-02-28
MODS