Financial Decision-Making in the Foodservice Industry

1. Consumer Agency and the Ethical Obligations of Food Service Providers in an Era of Cheap Food, Racial Inequality, and Neoliberal Governance  2. To Be Green or Not to Be Green: Costs and Benefits Related to Sustainability Decision-Making in the Restaurant Industry  3. Food Safety: Integrating Behavior Change and Motivation Design  4. Promoting More Sustainable Consumers Decisions in Foodservice Settings: Effectiveness of the “Nudges” Approach  5. Nutritional Status of Children Participating in the Supplementary Nutritional Programme (SNP) and Mothers’ Perceptions of Services Provided  6. Foodservice Employees’ Knowledge of Healthy Alternative Meals Based on Out-of-Home Eating Trends in South Africa  7. The Impact of Farm-to-School and Local Food Expenditures on School Foodservice Revenues  8. The Influence of Managerial Traits and Behavior in the Foodservice Industry  9. U. S. Trends in Food Away from Home  10. Processing Fluency: An Approach to Look for Nudge Interventions  11. Cost-Benefit Assessment of Local Foods in Independent Restaurants  12. The Tradeoff Model: An Agency Perspective to Understanding the Process of Everyday Food Choice Transactions