Baum, T.G. (2006) Food or facilities? The changing role of catering managers in the healthcare environment. Nutrition and Food Science, 36 (3). pp. 138-152. ISSN 0034-6659Full text not available in this repository. (Request a copy from the Strathclyde author)
This research paper seeks to address the roles that managers within the UK's National Health Service, who are responsible for catering and related facilities management, perform and to consider the responsibilities, in terms of skills, that these roles impose. The findings of the survey point to a management workforce which has skills which do not closely match the demands of the responsibilities that they carry. In addition, the NHS constitutes a relatively insular labour market within which inward and outward mobility is rare.
|Keywords:||catering industry, health services, hospital management, hospitality industry, Commerce, Food Science, Nutrition and Dietetics|
|Subjects:||Social Sciences > Commerce|
|Department:||Strathclyde Business School > Human Resource Management|
|Depositing user:||Strathprints Administrator|
|Date Deposited:||21 Sep 2007|
|Last modified:||06 Jan 2017 05:55|