Gregoire, Mary B. <br/><br/>
Foodservice organizations :  a managerial and systems approach / 
Mary B. Gregoire. 
 - 7th ed. 
 - Boston :  Pearson,  c2010. 
 - xvi, 584 p. :  ill. ;  28 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780135105917 (pbk. : Int. ed.) 0135105919 (pbk. : Int. ed.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Food service.<br/>Hospitality industry--Management.
<br/><br/><label>Dewey Class. No.: </label>647.95068  / GRE 2010