TY  - BOOK
AU  - Baskette, Michael 
TI  - The chef manager
SN  - 9780131189133
U1  - 647.95068 
PY  - 2007///
CY  - Upper Saddle River, NJ
PB  - Pearson/Prentice Hall
KW  - Food service management
N1  - Bib and Ref
N2  - 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

ER  -