Discussion:
The Classical Brigade system vs. Modern Brigade System
Need assistance with researching the organizational systems of modern kitchen and compare them to Escoffier's brigade system with an emphasis on:
A. Supervisory Level Position
B. Skilled and technical Level Position
C. Entry Level Position
D. The distribution or combination of duties
E. Work assignments
F. Similar or different job descriptions or work
Other relevant information
250 -500 words with Scholarly References, APA Format.