Foodservice organizations a managerial and systems approach

Foodservice organizations a managerial and systems approach

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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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Bibliographic Details
Main Author: Spears, Marian C. (Author)
Format: Unknown
Published: New Jersey Merrill, an imprint of Prentice Hall 1995
©1995
Edition:Third Edition
Subjects:
Food service management
Online Access:Click Here to View Status and Holdings.
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