Baskette, Michael. <br/><br/>
The chef manager / 
Michael Baskette. 
 - 2nd ed. 
 - Upper Saddle River, NJ :  Pearson / Prentice Hall,  c2007. 
 - x, 326 p. :  ill. ;  24 cm. 
<br/><br/>Includes bibliographical references (p. 318-319) and index. 
<br/><br/>1. The structure of food service in historical perspective - 2. Managing for quality in food service operations - 3. Management and supervision - 4. The chef leader - 5. Strategic management for the professional chef - 6. A new age for quality food service. 
<br/><br/><label>ISBN: </label>0131189131 (pbk.) 9780131189133 (pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Cooks.
<br/><br/><label>Dewey Class. No.: </label>647.95068  / BAS