000			01843cam a22003498a 4500
005			20221101190152.0
008			060227s2006 nju b 001 0 eng
010			_a 2006006649
011			_aBIB MATCHES WORLDCAT
020			_a0131189131
035			_a(ATU)b11122183
035			_a(DLC) 2006006649
035			_a(OCoLC)958732294
040			_aDLC _cDLC
042			_apcc
050	0	0	_aTX911.3.M27 _bB367 2006
082	0	0	_a647.95068 _222
100	1		_aBaskette, Michael. _91039312
245	1	4	_aThe chef manager / _cMichael Baskette,.
250			_a2nd ed.
263			_a0603
264		1	_aUpper Saddle River, NJ : _bPearson Education, _cc2006.
300			_ax, 326 p. ; _c24 cm.
504			_aIncludes bibliographical references and index.
505	0		_aThe changing role of chef -- New values in culinary leadership -- The structure of kitchen organization -- Foundations in quality -- W. Edwards Deming's fourteen quality points -- Joseph Juran's trilogy and the Pareto principle -- Discovering Philip Crosby's zero defects -- Kaoru Ishikawa and Armand Feigenbaum -- Implementing quality management programs -- Personnel management -- The chef supervisor -- Communication -- Managing diversity -- Defining leadership -- Team building -- Personal development -- Managing the modern workplace -- Concept engineering -- Establishing operational standards -- Menu management -- Production management -- A place for creativity -- The business of quality food service -- The future of information technologies.
650		0	_aFood service management _9318048
650		0	_aCooks _9316180
907			_a.b11122183 _b11-07-17 _c27-10-15
942			_cB
945			_a647.95068 BAS _g1 _iA404847B _j0 _lcmain _o- _p$62.55 _q- _r- _s- _t0 _u8 _v1 _w0 _x1 _y.i12406181 _z29-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnju _h4
999			_c1167888 _d1167888