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Foodservice Organizations: A Managerial and Systems Approach

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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 ...

Foodservice Organizations: A Managerial and Systems Approach 2016, Prentice Hall, Upper Saddle River

ISBN-13: 9780134038940

9th Revised edition

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Foodservice Organizations: A Managerial and Systems Approach 2012, Prentice Hall, Boston, Ma

ISBN-13: 9780132620819

8th edition

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Foodservice Organizations: A Managerial and Systems Approach 2009, Prentice Hall, Boston, MA

ISBN-13: 9780135060551

7th edition

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Foodservice Organizations: A Managerial and Systems Approach 2009, Pearson

ISBN-13: 9780135105917

International ed of 7th revised edition

Paperback

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