EVERYDAY FREE SHIPPING on $25 & up - Excludes marketplace items & rentals.
EVERYDAY FREE SHIPPING on $25 & up - Excludes marketplace items & rentals.
EVERYDAY FREE SHIPPING on $25 & up - Excludes marketplace items & rentals
Search
Chef Manager

Chef Manager - 01 edition

ISBN13: 978-0137549122

Cover of Chef Manager 01 (ISBN 978-0137549122)
ISBN13: 978-0137549122
ISBN10: 0137549121
Cover type:
Edition/Copyright: 01
Publisher: Prentice Hall, Inc.
Published: 2001
International: No

USED
Sold Out
FREE Shipping on $25+
  • Ships Today
  • 30-Day Returns
  • Condition: Very Good
Sold Out
More Shipping Options

Chef Manager - 01 edition

ISBN13: 978-0137549122

Michael Baskette

ISBN13: 978-0137549122
ISBN10: 0137549121
Cover type:
Edition/Copyright: 01
Publisher: Prentice Hall, Inc.

Published: 2001
International: No
Summary

The Chef Manager examines the managerial responsibilities of the modern executive chef and applied accepted business management, human resource management, and quality management practices to the world of food service hospitality.

Topice discussed in detail are:

the chef as supervisor
personnel management and communication
quality planning and control
teamwork and leadership
personal career planning and goal setting
production and menu management

The Chef Manager explores in detail the realm of Total Quality Management, and for the first time applies Deming's fourteen points to actual food service scenarios. Strategic planning, quality control, concept engineering, and the controlled use of creativity and innovation are a few of the business practices explored from a professional chef's point of view. Together with a library of recipe and technique books, The Chef Manager completes the set of books needed for the student chef and professional chef to procure themselves a lucrative and challenging position in the hospitality industry.

Table of Contents

I. THE STRUCTURE OF FOOD SERVICE IN HISTORICAL PERSPECTIVE.

1. The Changing Role of Chef.
2. New Values in Hospitality.
3. The Structure of Kitchen Organization.

II. MANAGING FOR QUALITY IN FOOD SERVICE OPERATIONS.

4. Classical Foundations.
5. Discovering Edward Deming, Philip Crosby and Joseph Juran.
6. Deming's 14 Points Applied to Hospitality.
7. Implementing TQM.

III. MANAGEMENT AND SUPERVISION.

8. Personal Management.
9. The Chef Supervisor.
10. Communication.
11. Managing Diversity.

IV. THE CHEF LEADER.

12. Defining Leadership.
13. Team Building.
14. Personal Development.

V. STRATEGIC MANAGEMENT FOR THE PROFESSIONAL CHEF.

15. Concept Engineering.
16. Establishing Operational Standards.
17. Menu Management.
18. Production Management.
19. A Place for Creativity.
20. The Business of Quality Food Service.
21. The Future of Information Technologies.

Glossary.

List price: $0.00
  • Marketplace
  • From
More Shipping Options