Please take a moment to complete this survey below

Library's collection Library's IT development Cancel

Foodservice organizations : a managerial and systems approach 8th ed

Author
  • Gregoire, Mary B.
Additional Author(s)
-
Publisher
Boston: Pearson Education, Inc, 2013
Language
English
ISBN
9780132965118
Series
Subject(s)
  • FOOD SERVICE MANAGEMENT
Notes
  • Appendix
  • Glossary
. . Index: p. 508-525
Abstract
-
Physical Dimension
Number of Page(s)
xxi, 525 p.
Dimension
28 cm.
Other Desc.
ill.
Summary / Review / Table of Content
No summary / review / table of content available!
Exemplar(s)
# Accession No. Call Number Location Status
1.02319/15647.95068 Gre FLibrary - 7th FloorAvailable

Similar Collection

by author or subject
Design and layout of foodservice facilities
Foodservice management fundamentals
Food and beverage management
Controlling foodservice costs
Dining room and banquet management
Planning and control for food and beverage operations
Pengembangan budaya pada bisnis makanan khas Jawa Timur di Surabaya Utara
Food service planning