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 | Prentice Hall |
Binding | Hardcover (7 editions) |
Reading Level | Uncategorized |
# of Pages | 720 |
ISBN-10 | 0130486892 |
ISBN-13 | 978-0130486899 |
Publication Date | 07/21/2003 |
The Creators
About Mary B. Gregoire (Author) : Mary B. Gregoire is a published author. Published credits of Mary B. Gregoire include Foodservice Organizations: A Managerial and Systems Approach (6th Edition).
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