Opus One: An Analysis of the Work Environment

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Authors
Basta, Jeffrey
Issue Date
2002
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en_US
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In the late 1980’s, Jim Kokas and his father set out to provide the people of the Metropolitan Detroit area with a blend of French-cosmopolitan cuisine, the ensuing result, Opus One. Named after a popular wine, Opus One began as a small organization that sought to provide excellent service coupled with an elegant meal. Year after year, Opus One is regarded as one of the leading restaurants in the city, and the mentality is still going strong. Opus One presented an opportunity to explore the intricacies of the work environment, in an effort to uncover how various relationships within the kitchen can sometimes hinder the quality of work
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