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Foodservice Organizations: A Managerial and Systems Approach

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Foodservice Organizations: A Managerial and Systems Approach - Spears, Marion C, and Gregoire, Mary B
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Intended for junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management, this text presents a comprehensive portrait of commercial and non-commercial foodservice, emphasizing a real-world focus on the foodservice customer and the customer's satisfaction.

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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 and Systems Approach 1999, Prentice Hall, Upper Saddle River, NJ

ISBN-13: 9780138952365

4th edition

Hardcover

Foodservice Organizations: A Managerial & Systems Approach 1994, Prentice Hall, Englewood Cliffs, NJ

ISBN-13: 9780024142825

3rd edition

Hardcover