عنوان مقاله [English]
Today's organizations to improve the quality of services and products, reduce costs and production time, and focus on the competitive advantage and to increase the overall effectiveness of the organization, are outsourcing some their activities. In this research we tried to evaluate the outsourcing of cooking and food distribution in the case organization. Therefore, in the first we reviewed some studies were carried out on the pathology of cook, and after searching the statue of the outsourcing of cooking and food distribution in the studying organization, in order to evaluating and identifying the present damages the research was conducted by distributing questionnaires and interviews in the three main groups (consumer, respective responsible and contractors).
It was demonstrated that in spite of fuel limitation, the organization appropriately has achieved himself ends in Outsourcing of cooking and food distribution themes. The results of this study indicate that employee because of "food diversity" and the responsible for "freeing resources to focus on the core mission of organization” are satisfied from outsourcing of cooking and food distribution.