Foodservice Organizations

Foodservice Organizations

A Managerial and Systems Approach

Book - 2007
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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 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.
ISBN: 9780131936324
Characteristics: xiii, 700 p. : ill. ; 26 cm.
Additional Contributors: Gregoire, Mary B.

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