The management of foodservice operations:  An integrated and innovative approach to catering management / 
edited by Peter Jones with Paul Merricks. 
 - viii, 264 p. :  ill.  
<br/><br/> includes index 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0304331813 (hbk) 030432907X (pbk) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.
<br/><br/><label>LC Class. No.: </label>TX911.3MAN1994