Foodservice organizations: A managerial and systems approach
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Book Description
For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management. Completely revised and updated, this popular text presents a comprehensive portrait of managing commercial and on-site foodservice operations. Emphasizing a "real-world" focus using the foodservice systems model as the guiding framework, the Fifth Edition boast... More
Book Information
Publisher | Collier Macmillan |
Binding | Hardcover (7 editions) |
Reading Level | Uncategorized |
# of Pages | 737 |
ISBN-10 | 0024142506 |
ISBN-13 | 978-0024142504 |
Publication Date | /1986 |
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