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This book is about independent restaurants that feature organic food on their menus in metropolitan cities in the United States. The authors hope that the current book has encapsulated a timely scholarly analysis that sheds an important light on some of the chief factors that impinge upon the successes and failures of these niched restaurants in the conduct of their operations. Readers should note that in writing this book, our working assumption hinged upon the notion that public policy makers should seek to expand the demand and supply of organic foods to benefit all segments of society, especially those who live in what some called “food deserts” across metropolitan centers in the United States. In pursuing our crucial analytic objectives, we ensured that the various chapters of the book dwelled essentially on the ethical, managerial and microeconomic factors (menu categories, average cost, revenue, risk-taking, profit etc.) that affected leadership and organizational goals in the context of the independent restaurants that were sampled in the study, whose findings are reported in this book.
Detalhes do Produto
Subtítulo: ORGANIC FOOD IN METROPOLITAN CITIES IN THE