Foodservice organizations a managerial and systems approach

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Bibliographic Details
Main Author:	Gregoire, Mary B.
Format:	Book
Published:	Boston Prentice Hall 2010
Edition:	7th ed.
Subjects:	Food service management
Online Access:	Click Here to View Status and Holdings.
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020	#	#	\|a 9780135060551 (pbk.)
020	#	#	\|a 0135060559 (pbk.)
040	#	#	\|a DLC \|d ITMB
090	0	0	\|a TX911.3.M27 \|b S69 2010
100	1	#	\|a Gregoire, Mary B.
245	1	0	\|a Foodservice organizations \|b a managerial and systems approach \|c Mary B. Gregoire
250	#	#	\|a 7th ed.
260	#	#	\|a Boston \|b Prentice Hall \|c 2010
300	#	#	\|a xvi, 584 p. \|b ill. \|c 28 cm.
500	#	#	\|a Rev. ed. of: Foodservice organizations / Mary B. Gregoire, Marian C. Spears. 6th ed. c2007
504	#	#	\|a Includes bibliographical references and index
526	0	#	\|a HTF723 \|b HS771 \|5 HS
526	0	#	\|a Foodservice Operations \|b Master of Nursing (Women's Health) \|5 Faculty of Health Science
526	0	#	\|a HTF723 \|b HS770 \|5 HS
526	0	#	\|a Foodservice Operations (Elective) \|b Sarjana Kejururawatan (Perawatan Rapi) \|5 Faculty of Health Science
650	#	0	\|a Food service management
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=441119
964	#	#	\|c BOK \|d HM
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