Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.
Publication details: Boston : Pearson, c2010.Edition: 7th edDescription: xvi, 584 p. : ill. ; 28 cmISBN:- 9780135105917 (pbk. : Int. ed.)
- 0135105919 (pbk. : Int. ed.)
- 647.95068 GRE 2010
Partial contents:
Part 1 The foodservice systems model -- Part 2 Transformation: Functional subsystems -- Part 3 Transformation: Management functions and linking processes -- Part 4 Outputs of the system.
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Shelf location | Call number | Materials specified | Vol info | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 5, BayNo 7 |
647.95068 GRE 2010 (Browse shelf(Opens below)) | 1 | Available | SHTEx,70002,03,AD | 5000108658 |
Includes bibliographical references and index.
Part 1 The foodservice systems model -- Part 2 Transformation: Functional subsystems -- Part 3 Transformation: Management functions and linking processes -- Part 4 Outputs of the system.