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Foodservice Organizations: A Managerial and Systems Approach

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This book presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing a " real-world" focus on the foodservice customer and the customer's satisfaction. Practical illustrations taken from everyday life reinforce theory and concepts, while coverage explores management and marketing issues and examines delivery systems. Addressed issues include aspects involved in planning, ingredient and quality control, production, food safety, sanitation, and maintenance -- as well as the management of ...

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Foodservice Organizations: A Managerial and Systems Approach
2006, Prentice Hall, Upper Saddle River, NJ

ISBN-13: 9780131936324

6th edition

Trade paperback

Foodservice Organizations: A Managerial and Systems Approach
2003, Prentice Hall, Upper Saddle River, NJ

ISBN-13: 9780130486899

5th edition

Hardcover

Foodservice Organizations: A Managerial & Systems Approach
2000, Prentice Hall, Englewood Cliffs, NJ

ISBN-13: 9780024142825

3rd edition

Hardcover

Foodservice Organizations: A Managerial and Systems Approach
1999, Prentice Hall, Upper Saddle River, NJ

ISBN-13: 9780138952365

4th edition

Hardcover

Foodservice Organizations: A Managerial and Systems Approach
1991, MacMillan Publishing Company

ISBN-13: 9780024142702

2nd edition

Unknown binding

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