Strategic implementation of nutritional programs for foodservice establishments

Guidelines, recommendations, and examples

Research output: Contribution to journalArticle

Abstract

The purpose of this article is to show how strategic planning can assist in the implementation of nutritionally sound strategies and policies, based on facts and organized thinking rather than on a decision-maker’s presumption. A nutritionally related strategic plan for a foodservice facility will be presented to demonstrate the required decisions and process. Additionally, the majority of the information needed for the plan’s situational analysis can be integrated into an on-going management information system, shortening and simplfying the process for future plans, and hastening the recognition of potential opportunities and threats.

Original languageEnglish (US)
Pages (from-to)3-30
Number of pages28
JournalJournal of Nutrition in Recipe & Menu Development
Volume1
Issue number2
DOIs
StatePublished - Mar 29 1995
Externally publishedYes

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Management Information Systems
management information systems
food service
shortenings
planning
Guidelines
Strategic Planning

ASJC Scopus subject areas

  • Food Science

Cite this

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