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Abstract
Excerpts from the report: The food services provided by manufacturing companies for their employees represent an important market for agricultural products. This report describes that market -- the kinds of plants that are and are not included in it, the types of facilities offered, management appraisals of the pros and cons of providing on-premise food, attitudes toward company versus contractor management of food services, financial arrangements, purchasing practices, appraisals of suppliers. Major emphasis was on industrial plants with food facilities other than vending machines, which served at least one hot dish -- though some information about vending machines was secured from all of the plants contacted. Employee food services benefited the company most in improved morale, in production gains (particularly from the shorter lunch period), in labor-management relations, and in personnel recruitment. The major item on the debit side was cost -- though management time, employee complaints, lost time caused by employees lingering over food, and lack of space were also important drawbacks. On balance, however, the good outweighed the bad; for practically all of the executives interviewed said that if they had it to do over again, they would set up food services.