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
pr ...show moreoduction 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.
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