| 000 | 00835nam a22002057a 4500 | ||
|---|---|---|---|
| 005 | 20250127132300.0 | ||
| 008 | 250127b |||||||| |||| 00| 0 eng d | ||
| 020 |
_a9780131189133 _qpbk |
||
| 041 | _aeng | ||
| 082 |
_a647.95068 _bBAS |
||
| 100 | _aBaskette, Michael | ||
| 245 |
_aThe chef manager _c/ Michael Baskette |
||
| 250 | _a2nd ed. | ||
| 260 |
_aUpper Saddle River, NJ _bPearson/Prentice Hall _c©2007 |
||
| 300 |
_ax, 326 p. _b: ill. _c; 24 cm |
||
| 504 | _aBib and Ref | ||
| 520 | _aAppropriate 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. | ||
| 650 | _aFood service management | ||
| 942 | _cENGLISH | ||
| 999 |
_c568268 _d568268 |
||