Foodservice organizations : a managerial and systems approach /
Gregoire, Mary B.,
Foodservice organizations : a managerial and systems approach / Foodservice organisations Foodservice organisations : managerial and systems approach Mary B. Gregoire, Executive Director, Accreditation Council for Education in Nutrition and Dietetics and former Director, Food and Nutrition Services at Rush University Medical Center, and former Professor and Chair, Clinical Nutrition Rush University. - Ninth edition. - xxi, 516 pages ; 28 cm
Includes bibliographical references and index.
The Foodservice Systems Model -- Transformation: Functional Subsystems -- Transformation: Management Functions and Linking Processes -- Outputs of the System. Part 1. Part 2. 3. Part 4.
0134038940 9780134038940
2015039829
Food service management.
TX911.3.M27 / S69 2017
647.95068
Foodservice organizations : a managerial and systems approach / Foodservice organisations Foodservice organisations : managerial and systems approach Mary B. Gregoire, Executive Director, Accreditation Council for Education in Nutrition and Dietetics and former Director, Food and Nutrition Services at Rush University Medical Center, and former Professor and Chair, Clinical Nutrition Rush University. - Ninth edition. - xxi, 516 pages ; 28 cm
Includes bibliographical references and index.
The Foodservice Systems Model -- Transformation: Functional Subsystems -- Transformation: Management Functions and Linking Processes -- Outputs of the System. Part 1. Part 2. 3. Part 4.
0134038940 9780134038940
2015039829
Food service management.
TX911.3.M27 / S69 2017
647.95068