Food Service Organizations: A Managerial and Systems Approach (8th Edition)
Food Service Organizations: A Managerial and Systems Approach offers a structured introduction to food service management and organizational systems. Written by Mary B. Gregoire, this eighth edition is a useful resource for students and readers seeking foundational coverage of the food service field.
About This Book
Food Service Organizations: A Managerial and Systems Approach presents the food service field through a management and systems perspective.
This eighth edition is authored by Mary B. Gregoire and is suited to readers studying food service organization and administration.
The book provides a structured resource for exploring the principles and operations associated with food service organizations.
This listing describes a used book in good condition.
Reviews
No reviews yet. Be the first to review this book!