Foodservice Organizations: A Managerial and Systems Approach
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Based on 4 Ratings and 2 Reviews |
Book Description
For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management. This popular text presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing a "real-world" focus on the foodservice customer and the customer's satisfaction. Practical illustrations taken from everyday life reinforce theory and... More
Book Information
Publisher | Prentice Hall |
Binding | Hardcover (7 editions) |
Reading Level | Uncategorized |
# of Pages | 816 |
ISBN-10 | 0138952361 |
ISBN-13 | 978-0138952365 |
Publication Date | 01/15/2000 |
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