Foodservice Organizations: a Managerial and Systems Approach
- List Price: $89.00
- Binding: Hardcover
- Edition: 4
- Publisher: Prentice Hall
- Publish date: 12/07/1999
Description:
Provides a thorough picture of commercial and noncommercial foodservice, emphasizing practical application of theory. Weaving case studies from the Marriott Corporation throughout, the volume's 21 chapters are divided into six sections: an introduction to the industry and systems; designing the food service organization, from food safety to the menu; procurement; production; distribution, service, sanitation, and maintenance; and overall management issues ranging from organizational design to financial management.
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Product notice
Returnable at the third party seller's discretion and may come without consumable supplements like access codes, CD's, or workbooks.
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