The management of food service operations / 
edited by Peter Jones with Paul Merricks. 
 - London ;   New York :  Cassell,  1994. 
 - viii, 264 p. :  ill. ;  25 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0304331813 (hbk) 030432907X (pbk) 
<br/><br/><label>LCCN: </label>95-177270 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.
<br/><br/><label>Dewey Class. No.: </label>647.95/068