Financial decision-making in the foodservice industry : economic costs and benefits

Consumer agency and the ethical obligations of food service providers in an era of cheap food, racial inequality, and neoliberal governance / Robert M. Chiles -- To be green or not to be green: costs and benefits related to sustainability decision-making in the restaurant industry / Robin B. DiPietro -- Food safety: integrating behavior change and motivation design / Kevin R. Roberts and Naiqing Lin -- Promoting more sustainable consumer decisions in foodservice settings: effectiveness of the "nudges" approach / Laure Saulais, Maurice Doyon, and Camille Massey -- Nutritional status of children participating in the supplementary nutritional programme (SNP) and mothers, perceptions of services provided / Angeline Jeyakumar and Mrudula Holkar -- Out of home eating trends: how knowledgable is the south african food service industry on healthy meal alternatives? / H. Kesa and A. N. Melani -- The impact of farm-to-school and local food expenditures on school foodservice revenues / Victor Motta -- The influence of managerial traits and behavior in the foodservice industry / Kwanglim SeoContents -- U.S. trends in food away from home / Jungtae Soh -- Processing fluency: an approach to look for nudge interventions / Yuxia Ouyang -- Cost-benefit assessment of local foods in independent restaurants / Amit Sharma and Frode Alfnes -- The trade-off model: an agency perspective to understanding the process of everyday food choice transactions / Amit Sharma.