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Chef Manager

Chef Manager - 2nd edition

Chef Manager - 2nd edition

ISBN13: 9780131189133

ISBN10: 0131189131

Chef Manager by Michael Baskette - ISBN 9780131189133
Cover type: Paperback
Edition: 2ND 07
Copyright: 2007
Publisher: Prentice Hall, Inc.
International: No
Chef Manager by Michael Baskette - ISBN 9780131189133

ISBN13: 9780131189133

ISBN10: 0131189131

Cover type: Paperback
Edition: 2ND 07

List price: $122.25

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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

Table of Contents


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


Other Editions of Chef Manager

Chef Manager by Michael Baskette - ISBN 9780137549122