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The chef manager / Michael Baskette
Language: English Publication details: Upper Saddle River, NJ Pearson/Prentice Hall ©2007Edition: 2nd edDescription: x, 326 p. : ill. ; 24 cmISBN:- 9780131189133
- 647.95068 BAS
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| English Books | Anna Centenary Library 6TH FLOOR, A WING | 647.95068 BAS (Browse shelf(Opens below)) | Available | 315385 |
Browsing Anna Centenary Library shelves, Shelving location: 6TH FLOOR, A WING Close shelf browser (Hides shelf browser)
| 647.94068 SHI Hotel Opening Manual | 647.94068 SHI;1 Hotel Opening Manual | 647.95 BAN Food and Beverage operations to management | 647.95068 BAS The chef manager | 647.95068 DIS Start your restaurant career | 647.950954 TEJ Green Hospitality Management | 647.950954 TEJ;1 Green Hospitality Management |
Includes bibliographies and index
Appropriate for Culinary Management / Supervision courses within Culinary Arts departments. Explores the management side of professional foodservice from a practitioner's point of view and covers management theory and practices, as well as the quality management movement.
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