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The management of foodservice 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: 95177270

Subjects--Topical Terms:
Food service management.

LC Class. No.: TX911.3.M27 / M324 1994

Dewey Class. No.: 647.95/068

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