Foodservice organizations a managerial and systems approach
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 "...
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| Format: | Book |
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New Jersey
Merrill, an imprint of Prentice Hall
1995
©1995 |
| Edition: | Third Edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Foodservice organizations a managerial and systems approach