Employee Feeding – An Overview

Abstract

The first of two articles provides an overview of employee feeding (one of the largest components in the catering sector), and some of the challenges currently being faced. The economic climate will undoubtedly mean that the days of the subsidized canteen are numbered. Employee feeding will continue to be squeezed economically with pressure being applied from the workforce and management to keep costs to a minimum, reduce subsidies and above all provide value for money. Employee feeding will have to become more professional and several innovative ideas and technologies will need to be tried and, where appropriate introduced, if this is to be achieved.

Citation

Edwards, J.S.A. (1993), "Employee Feeding – An Overview", International Journal of Contemporary Hospitality Management, Vol. 5 No. 4. https://doi.org/10.1108/09596119310042055