The Eastman Chemical plant in Kingsport, TN, is almost a city unto itself, with a popu-lation of about 8,000 employees and a couple thousand outside contractors—primarily from engineering and construction companies—on site at any given time. The enclave encompasses more than 500 buildings set on 6,000 acres; the main plant itself covers 858 acres. How to get her hands around so far-flung an operation while serving a clientele ranging from corporate executives to manufacturing plant employees was Jean Petke's major challenge when Eastman first outsourced foodservice in 1996. Petke is now senior employee services coordinator with broad responsibilities beyond her role as liaison overseeing a mammoth foodservice operation.
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