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Cucina Roma

Author

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  • NATALIE CHINSAM
  • GARY SPRAAKMAN

Abstract

Focusing on a client organization wanting to outsource its food services, this case provides the opportunity for students to analyze the issues from the perspectives of both the outsourcing company and the food service company (Cucina Roma). The client wants employees to increase their use of the café in order to improve employee morale, productivity, and work‐life balance. The Cucina Roma case requires students to use a budget to dynamically plan tactics that will encourage employees to use the company café. Students are tested for budgeting and planning, both quantitatively and qualitatively. The challenge for students is to convert the qualitative analysis into numbers. Cucina Roma Résumé Les auteurs proposent le cas d’une organisation cliente qui souhaite externaliser ses services alimentaires. Ils offrent ainsi aux étudiants l’occasion d’analyser la problématique dans la double perspective de la société qui procède à l’externalisation et de la société qui assure les services alimentaires (Cucina Roma). Le client désire que ses employés fréquentent davantage le café de l’établissement, afin que leur moral, leur productivité et l’équilibre de leur vie professionnelle en soient améliorés. Le cas Cucina Roma exige des étudiants qu’ils établissent un budget pour réaliser la planification dynamique des tactiques qui inciteront les employés à fréquenter le café de l’entreprise. Les étudiants sont évalués en ce qui a trait à l’établissement du budget et à la planification, sur les plans quantitatif et qualitatif. Le défi qu’ils ont à relever consiste à chiffrer l’analyse qualitative.

Suggested Citation

  • Natalie Chinsam & Gary Spraakman, 2010. "Cucina Roma," Accounting Perspectives, John Wiley & Sons, vol. 9(3), pages 237-245, September.
  • Handle: RePEc:wly:accper:v:9:y:2010:i:3:p:237-245
    DOI: 10.1111/j.1911-3838.2010.00012.x
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