By John H. King and Ronald F. Cichy Pearson-Prentiss Hall, Upper Saddle River New Jersey, 2005, (softcover) Quality improvement programs have been widely implemented in the hospitality industry over the past decade, but few books on the subject have been written by individuals with experiences like that of John King. As CEO of a major regional contract company, King knows firsthand the challenges of satisfying the myriad of expectations that come from internal and external customers, and ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.