Gregoire, Mary B. <br/><br/>
Foodservice organizations  a managerial and systems approach 

 - 7th 
 - Boston  Prentice Hall  2010 
 - xvi,584p.  28cm 
<br/><br/><label>ISBN: </label>9780135060551 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Service management<br/>Food service organization f ions
<br/><br/><label>Dewey Class. No.: </label>647.95  / GRE