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Chef Manager

Chef Manager - 2nd edition

ISBN13: 978-0131189133

Cover of Chef Manager 2ND 06 (ISBN 978-0131189133)
ISBN13: 978-0131189133
ISBN10: 0131189131
Cover type:
Edition/Copyright: 2ND 06
Publisher: Prentice Hall, Inc.
Published: 2006
International: No
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Chef Manager - 2ND 06 edition

ISBN13: 978-0131189133

Michael Baskette

ISBN13: 978-0131189133
ISBN10: 0131189131
Cover type:
Edition/Copyright: 2ND 06
Publisher: Prentice Hall, Inc.

Published: 2006
International: No
Summary

Appropriate for Culinary Management / Supervision courses within Culinary Arts departments.

Explores the management side of professional foodservice from a practitioner's point of view and covers management theory and practices, as well as the quality management movement.

Table of Contents

PREFACE

Section 1: The Structure of Food Service in Historical Perspective

Chapter 1: The Changing Role of Chef
Chapter 2: New Values in Culinary Leadership
Chapter 3: The Structure of Kitchen Organization

Section 2: Managing for Quality in Food Service Operations

Chapter 4: Foundations in Quality
Chapter 5: Edward Deming's Fourteen Quality Points
Chapter 6: Joseph Juran's Trilogy and the Pareto Principle
Chapter 7: Discovering Philip Crosby and Zero Defects
Chapter 8: Kaoru Ishikawa and Armand Feigenbaum
Chapter 9: Implementing Quality Management Programs

Section 3: Management and Supervision

Chapter 10: Personnel Management
Chapter 11: The Chef Supervisor
Chapter 12: Communication
Chapter 13: Managing Diversity

Section 4: The Chef Leader

Chapter 14: Defining Leadership
Chapter 15: Team Building
Chapter 16: Personal Development

Section 5: Strategic Management for the Professional Chef

Chapter 17: Concept Engineering
Chapter 18: Establishing Standard Operational Procedures
Chapter 19: Menu Management
Chapter 20: Production Management
Chapter 21: A Place for Creativity
Chapter 22: The Business of Quality Food Service
Chapter 23: The Future of Information Technologies

Glossary
References
Index

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