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Abstract

Over the years, many industrialists, having seen the advantages of keeping the workforce on-site during meal breaks, have adopted the same attitude. Most of them accept that catering is a skilled profession and that, the scope of their own management is unlikely to stretch to the provision of food for t􀀒e workforce. Some may think that a part-time cook and helpers, under the guidance of a personnel director, can cope with the task. However, the wise and those with first hand experience of the problems which can hit, even the simplest of staff feeding operations, are likely to opt for the professional catering contractor, who will take all the worries off his shoulders.

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