A Managerial and Systems ApproachBook - 2007
For junior/senior and graduate-level courses in introduction to food and beverage operations and foodservice organization and management. Completely revised and updated, this text presents a comprehensive portrait of managing commercial and on-site foodservice operations.
Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2007.
Edition: 6th ed.
Characteristics: xiii, 700 p. : ill. ; 26 cm.