000			01131nam a2200265 a 4500
001			vtls003155898
003			MY-SjTCS
005			20200306154312.0
008			110218s2010 maua 001 0 eng d
020			_a9780135105917 (pbk. : Int. ed.)
020			_a0135105919 (pbk. : Int. ed.)
039		9	_a201910011712 _bshuhada _c201102181252 _dVLOAD _c201006091719 _dpushpa _c201006071738 _dwilmina _y201004221049 _zradtha
082	0	4	_a647.95068 _bGRE 2010
100	1		_aGregoire, Mary B. _919315
245	1	0	_aFoodservice organizations : _ba managerial and systems approach / _cMary B. Gregoire.
250			_a7th ed.
260			_aBoston : _bPearson, _cc2010.
300			_axvi, 584 p. : _bill. ; _c28 cm.
504			_aIncludes bibliographical references and index.
505	2		_aPart 1 The foodservice systems model -- Part 2 Transformation: Functional subsystems -- Part 3 Transformation: Management functions and linking processes -- Part 4 Outputs of the system.
650		0	_aFood service management. _9204553
650		0	_aFood service. _9204608
650		0	_aHospitality industry _xManagement. _95110
920			_aSHT : 143708
999			_c27192 _d27192