Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.
By: Gregoire, Mary B.
Publisher: Boston : Pearson, c2010Edition: 7th ed.Description: xvi, 584 p. : ill. ; 28 cm.ISBN: 9780135105917 (pbk. : Int. ed.); 0135105919 (pbk. : Int. ed.).Subject(s): Food service management | Food service | Hospitality industry -- ManagementDDC classification: 647.95068
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.
Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 5, BayNo 7 |
647.95068 GRE 2010 (Browse shelf) | 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.