Foodservice Organizations A Managerial and Systems Approach

Foodservice Organizations A Managerial and Systems Approach

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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 int...

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Bibliographic Details
Main Authors: Spear, Marian C. (Author), Gregoire, Mary B. (Author)
Format: Book
Language:English
Published: Upper Saddle River, N.J Pearson Prentice Hall 2007
Edition:SIXTH EDITION
Subjects:
Food service management
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