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Foodservice Organizations: A Managerial and Systems Approach

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ISBN-10: 0134038940

ISBN-13: 9780134038940

Edition: 2016

Authors: Mary Gregoire

List price: $150.67
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For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of…    
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Book details

List price: $150.67
Copyright year: 2016
Publisher: Pearson College Div
Binding: Paperback
Pages: 552
Size: 8.50" wide x 10.75" long x 1.00" tall
Weight: 2.640
Language: English