TY  - BOOK
AU  - Baskette,Michael
TI  - The chef manager
SN  - 0131189131 (pbk.)
U1  - 647.95068 
PY  - 2007///
CY  - Upper Saddle River, NJ
PB  - Pearson / Prentice Hall
KW  - Food service management
KW  - Cooks
N1  - Includes bibliographical references (p. 318-319) and index; 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
ER  -