5.11. References
Egan, B. (2012). Introduction to Food Production and Service. The Pennsylvania State University. https://psu.pb.unizin.org/hmd329/
Gregoire, M. B. (2017). Foodservice organizations : a managerial and systems approach (9th ed., Vol. 9, p. 516). Pearson. https://books.google.com/books/about/Foodservice_Organizations.html?id=ZVMPswEACAAJ
Grim, J. A., & Roberts, S. R. (2023). Effective leadership & management in nutrition & dietetics (1st ed., Vol. 1). Academy of Nutrition and Dietetics. https://books.google.com/books/about/Effective_Leadership_Management_in_Nutri.html?id=CAXczQEACAAJ
Hudson, N. R., & Booth, P. (2021). Management practice in dietetics (5th ed.). Cognella Academic Publishing. https://books.google.com/books/about/Management_Practice_in_Dietetics.html?id=DS89zgEACAAJ
Payne-Palacio, June. (2015). Foodservice Management: Principles and Practices (Global Edition). Pearson Higher. https://books.google.com/books/about/Foodservice_Management_Principles_and_Pr.html?id=CHiHCgAAQBAJ
Reynolds, D. E., & Mcclusky, K. (2013). Foodservice management fundamentals. Wiley. https://books.google.com/books/about/Foodservice_Management_Fundamentals_Stud.html?id=Kq_iEAAAQBAJ
