A facility manager is applying the concept of best value in assessing different vendor proposals for the cafeteria and vending areas in a property. Which of the following evaluation criteria for the sourcing decision exemplifies the best value?
Facility management food service does not have a formally-approved internal billing rate. The markup percentages for catered events vary depending upon what type of function is being catered. Which chargeback system is a logical choice for this scenario?
Which of the following methods of innovation are concise and practical examples, tools, and methods that often originate from external sources such as the benchmarked results of other organizations?