| 000 | 01096cam a22002534a 4500 | ||
|---|---|---|---|
| 001 | vtls003052185 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200306170340.0 | ||
| 008 | 110218s2007 njua b 001 0 eng | ||
| 020 | _a0131189131 (pbk.) | ||
| 020 | _a9780131189133 (pbk.) | ||
| 039 | 9 |
_a201102181246 _bVLOAD _c200706010928 _dmalathy _c200704241638 _dpushpa _y200704200916 _zmalathy |
|
| 082 | 0 | 4 |
_a647.95068 _bBAS |
| 100 | 1 |
_aBaskette, Michael. _920513 |
|
| 245 | 1 | 4 |
_aThe chef manager / _cMichael Baskette. |
| 250 | _a2nd ed. | ||
| 260 |
_aUpper Saddle River, NJ : _bPearson / Prentice Hall, _cc2007. |
||
| 300 |
_ax, 326 p. : _bill. ; _c24 cm. |
||
| 504 | _aIncludes bibliographical references (p. 318-319) and index. | ||
| 505 | 0 | _a1. 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. | |
| 650 | 0 |
_aFood service management. _9283760 |
|
| 650 | 0 |
_aCooks. _9283761 |
|
| 920 | _aTCHT: 641814, 641855 | ||
| 999 |
_c61752 _d61752 |
||