The chef manager / Michael Baskette.
Material type:
TextPublisher: Upper Saddle River, NJ : Pearson/Prentice Hall, c2007Edition: Second editionDescription: x, 326 pages : illustration ; 24 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 0131189131 [paperback]Subject(s): Food service management | CooksDDC classification: | Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Book
|
647.95068 B29 2007 (Browse shelf) | Available | 3UCBL000016327 |
Includes bibliographical references (p. 318-319) and index.
Contents: Section 1 The structure of food service in historical perspective -- Section 2 Managing for quality in food service operations -- Section 3 Management and supervision -- Section 4 The chef leader -- Section 5 Strategic management for the professional chef -- Section 6 A new age for quality food service.
HRM
English
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