Foodservice organizations : a managerial and systems approachUpplaga 7
- Upplaga: 7e upplagan
- Utgiven: 2010
- ISBN: 9780135060551
- Sidor: 600 st
- Förlag: Prentice Hall
- Format: Häftad
- Språk: Engelska
Om boken
Written for junior and senior level student, this best-selling text presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition features expanded coverage of sustainability, social responsibility, and globalization and offers principles that will lead to managerial success.
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Mer om Foodservice organizations : a managerial and systems approach (2010)
2010 släpptes boken Foodservice organizations : a managerial and systems approach skriven av Mary B. Gregoire. Det är den 7e upplagan av kursboken. Den är skriven på engelska och består av 600 sidor. Förlaget bakom boken är Prentice Hall som har sitt säte i Upper saddle river.
Köp boken Foodservice organizations : a managerial and systems approach på Studentapan och spara pengar.
Referera till Foodservice organizations : a managerial and systems approach (Upplaga 7)
Harvard
Gregoire, M. B. (2010). Foodservice organizations : a managerial and systems approach. 7:e uppl. Prentice Hall.
Oxford
Gregoire, Mary B., Foodservice organizations : a managerial and systems approach, 7 uppl. (Prentice Hall, 2010).
APA
Gregoire, M. B. (2010). Foodservice organizations : a managerial and systems approach (7:e uppl.). Prentice Hall.
Vancouver
Gregoire MB. Foodservice organizations : a managerial and systems approach. 7:e uppl. Prentice Hall; 2010.
