For some years, it has been fashionable to use the term " marketing" in describing a variety of activities undertaken to build onsite foodservice business. Some foodservice departments are large enough that they have been able to justify a full time position dedicated to this function, but more typically the responsibility to support and manage these activities falls to the director and others on his or her immediate staff. It seems to me that very often the term ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.