The chef manager / Michael Baskette

By:

Baskette, Michael

9780131189133

Subject(s):

Food service management

DDC classification:

647.95068 BAS

Summary: 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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Holdings
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

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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The chef manager / Michael Baskette

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