Foodservice Organizations: A Managerial and Systems Approach
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Book Description
Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountabili... More
Book Information
Publisher | Prentice Hall |
Binding | Paperback (7 editions) |
Reading Level | Uncategorized |
# of Pages | 720 |
ISBN-10 | 0131936328 |
ISBN-13 | 978-0131936324 |
Publication Date | 06/11/2006 |
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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