Abstract
The purpose of this investigation was to determine the similarities and differences between food and beverage concession operations among sport facilities in a particular geographic region. The sport facilities selected for study were five coliseums, five auto race tracks, and five minor league baseball stadiums in the state of North Carolina. The concession manager of each facility was interviewed in person using a questionnaire devised by the investigators. The responses of the interviews were analyzed to determine the similarities and differences between varying types and sizes of facilities. Concession manager comments were also examined for trends and preferred operation methods. Differences in the operation variables of volunteer staff usage and sale of alcohol were found between the facilities based on their size and type. Concession operation methods, such as expanded menus and chain restaurant vendors, were influenced by the seating capacity and variety of events held at the sport facility.
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