Foodservice organizations : a 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.
Material type:
TextPublisher: Boston : Pearson, [2017]Copyright date: ©2017Edition: Ninth editionDescription: xxi, 516 pages ; 28 cmContent type: - text
- unmediated
- volume
- 0134038940
- 9780134038940
- Foodservice organisations
- Foodservice organisations : managerial and systems approach
- 647.95068 23
- TX911.3.M27 S69 2017
Contents:
Part 1. The Foodservice Systems Model -- Part 2. Transformation: Functional Subsystems -- 3. Transformation: Management Functions and Linking Processes -- Part 4. Outputs of the System.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 647.95068 GRE (Browse shelf(Opens below)) | 1 | Available | A553540B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
Includes bibliographical references and index.
Part 1. The Foodservice Systems Model -- Part 2. Transformation: Functional Subsystems -- 3. Transformation: Management Functions and Linking Processes -- Part 4. Outputs of the System.
There are no comments on this title.
Log in to your account to post a comment.