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2. Restaurant management - Wikipedia

   en.wikipedia.org/wiki/Restaurant_management

   Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. [ 1 ] One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).

3. Restaurant manager - Wikipedia

   en.wikipedia.org/?title=Restaurant_manager&...

   Download as PDF; Printable version; In other projects Appearance. move to sidebar hide. From Wikipedia, the free encyclopedia. Redirect page. Redirect to: Restaurant ...

4. Operations manual - Wikipedia

   en.wikipedia.org/wiki/Operations_manual

   The operations manual can be a digital or paper document. Digital format has advantages for revision control and can be distributed easily and at low cost. [4] The detail should be sufficient to allow a competent person without specific experience to understand what is needed and how it is to be done.

5. Check sheet - Wikipedia

   en.wikipedia.org/wiki/Check_sheet

   Example checklist. While the check sheets discussed above are all for capturing and categorizing observations, the checklist is intended as a mistake-proofing aid when carrying out multi-step procedures, particularly during the checking and finishing of process outputs. This type of check sheet consists of the following:

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7. Outline of business management - Wikipedia

   en.wikipedia.org/wiki/Outline_of_business_management

   Effective management of oneself is a natural prerequisite of effective management. [2] Personal skills related to business activity include: Managerial effectiveness – Capability of producing the desired result Pages displaying short descriptions of redirect targets – getting the right things done .

8. Chef de partie - Wikipedia

   en.wikipedia.org/wiki/Chef_de_partie

   A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.

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