Quality assurance - how to involve the employees

Michael Søgaard Jørgensen, Bent Egberg Mikkelsen (Editor)

Research output: Contribution to book/anthology/report/conference proceedingArticle in proceedingResearch

Abstract

An overview of strategies for involvement of employees in quality assurance developement and implementation.
Original languageDanish
Title of host publicationQuality assurance - HACCP and ISO 9000 in kitchens and catering
Place of PublicationCopenhagen
PublisherNational Food Agency
Publication date1996
Pages73-82
Publication statusPublished - 1996
Externally publishedYes

Cite this

Jørgensen, M. S., & Mikkelsen, B. E. (Ed.) (1996). Quality assurance - how to involve the employees. In Quality assurance - HACCP and ISO 9000 in kitchens and catering (pp. 73-82). Copenhagen: National Food Agency.
Jørgensen, Michael Søgaard ; Mikkelsen, Bent Egberg (Editor). / Quality assurance - how to involve the employees. Quality assurance - HACCP and ISO 9000 in kitchens and catering. Copenhagen : National Food Agency, 1996. pp. 73-82
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author = "J{\o}rgensen, {Michael S{\o}gaard} and Mikkelsen, {Bent Egberg}",
year = "1996",
language = "Dansk",
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booktitle = "Quality assurance - HACCP and ISO 9000 in kitchens and catering",
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Jørgensen, MS & Mikkelsen, BE (ed.) 1996, Quality assurance - how to involve the employees. in Quality assurance - HACCP and ISO 9000 in kitchens and catering. National Food Agency, Copenhagen, pp. 73-82.

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

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

Research output: Contribution to book/anthology/report/conference proceedingArticle in proceedingResearch

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N2 - An overview of strategies for involvement of employees in quality assurance developement and implementation.

AB - An overview of strategies for involvement of employees in quality assurance developement and implementation.

M3 - Konferenceartikel i proceeding

SP - 73

EP - 82

BT - Quality assurance - HACCP and ISO 9000 in kitchens and catering

PB - National Food Agency

CY - Copenhagen

ER -

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