Normal view MARC view ISBD view

The management of food service operations /

The management of food service operations / edited by Peter Jones with Paul Merricks. - London ; New York : Cassell, 1994. - viii, 264 p. : ill. ; 25 cm.

Includes bibliographical references and index.

ISBN: 0304331813 (hbk) 030432907X (pbk)

LCCN: 95-177270

Subjects--Topical Terms:
Food service management.

Dewey Class. No.: 647.95/068

Place hold
Print
Cite
Add to your cart (remove)
Send to device
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

UNIVERSITY LIBRARY CATALOGUE

The management of food service operations /