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.