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Unformatted text preview: Line and on Target: The Changing Dimensions of Site Selection.”
Awards were given for the best radio and television ads. Restaurants were inducted into the Fine Dining Hall of Fame. Chains competed to be
named Operator of the Year. Foodservice companies filled a nearby exhibition space with their latest products: dips, toppings, condiments,
high-tech ovens, the latest in pest control. The leading topic of conversation at the scheduled workshops, in the hallways and hotel bars, was
how to find inexpensive workers in an American economy where unemployment had fallen to a twenty-four-year low.
James C. Doherty, the publisher of Nation’s Restaurant News at the time, gave a speech urging the restaurant industry to move away from
relying on a low-wage workforce with high levels of turnover and to promote instead the kind of labor policies that would create long-term
careers in foodservice. How can workers look to this industry for a career, he asked, when it pays them the minimum wage and provides
them no health benefits? Doherty’s suggestions received polite applause.
The keynote speech was given by David Nov...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08