The Chef Manager
2nd Edition
Published on 8. June 2006
Book
Paperback/Softback
336 pages
978-0-13-118913-3 (ISBN)
Description
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.
Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson
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.
Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson
More details
Other editions
Previous edition
Content
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
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