Quality assurance - how to involve the employees

Michael Søgaard Jørgensen, Bent Egberg Mikkelsen (Redaktør)

Publikation: Bidrag til bog/antologi/rapport/konference proceedingKonferenceartikel i proceedingForskning

Resumé

An overview of strategies for involvement of employees in quality assurance developement and implementation.
OriginalsprogDansk
TitelQuality assurance - HACCP and ISO 9000 in kitchens and catering
Udgivelses stedCopenhagen
ForlagNational Food Agency
Publikationsdato1996
Sider73-82
StatusUdgivet - 1996
Udgivet eksterntJa

Citer dette

Jørgensen, M. S., & Mikkelsen, B. E. (red.) (1996). Quality assurance - how to involve the employees. I Quality assurance - HACCP and ISO 9000 in kitchens and catering (s. 73-82). Copenhagen: National Food Agency.
Jørgensen, Michael Søgaard ; Mikkelsen, Bent Egberg (Redaktør). / Quality assurance - how to involve the employees. Quality assurance - HACCP and ISO 9000 in kitchens and catering. Copenhagen : National Food Agency, 1996. s. 73-82
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Jørgensen, MS & Mikkelsen, BE (red.) 1996, Quality assurance - how to involve the employees. i Quality assurance - HACCP and ISO 9000 in kitchens and catering. National Food Agency, Copenhagen, s. 73-82.

Quality assurance - how to involve the employees. / Jørgensen, Michael Søgaard; Mikkelsen, Bent Egberg (Redaktør).

Quality assurance - HACCP and ISO 9000 in kitchens and catering. Copenhagen : National Food Agency, 1996. s. 73-82.

Publikation: Bidrag til bog/antologi/rapport/konference proceedingKonferenceartikel i proceedingForskning

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Jørgensen MS, Mikkelsen BE, (ed.). Quality assurance - how to involve the employees. I Quality assurance - HACCP and ISO 9000 in kitchens and catering. Copenhagen: National Food Agency. 1996. s. 73-82