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Chef Manager, The by Michael Baskette

Chef Manager, The

Michael Baskette
236 pages
Prentice Hall
Jul 2000
Paperback
Business & Investing WSBN
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Examines the managerial responsibilities of the modern executive chef and applies business management, human resource management, and quality management practices to food service hospitality. Concepts of Total Quality Management, such as strategic planning, quality control, concept engineering, and
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About this book
Pages 236
Publisher Prentice Hall
Published 2000
Readers 0

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