Impact of kitchen equipment and workplace layout on labor productivity in university campus foodservice operation
Campus foodservice has experienced drastic changes over the twentieth century. Its cafeteria style service has some major advantages in catering the needs of the clientele: speed of service, convenience in food selection, and range of price, and so forth. As enrollments in colleges and universities...
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| Format: | Others |
| Language: | en |
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/43163 http://scholar.lib.vt.edu/theses/available/etd-06112009-063514/ |