The Chef Manager
Published on 9. August 2001
Book
Paperback/Softback
235 pages
978-0-13-754912-2 (ISBN)
Description
For courses in Culinary Management, Culinary Supervision, and Introduction to Hospitality Management.
This text gives student chefs the opportunity to learn detailed management and human relation skills from an author with industry experience and classroom knowledge. It examines the role of chef as kitchen manager, team coach, and culinary innovator, while employing real work applications. Written on a level students can comprehend, with true-life culinary examples and applications of management theory, this book helps to pioneer a new study in the role of chef as manager and business person.
This text gives student chefs the opportunity to learn detailed management and human relation skills from an author with industry experience and classroom knowledge. It examines the role of chef as kitchen manager, team coach, and culinary innovator, while employing real work applications. Written on a level students can comprehend, with true-life culinary examples and applications of management theory, this book helps to pioneer a new study in the role of chef as manager and business person.
More details
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 235 mm
Width: 178 mm
Weight
1000 gr
ISBN-13
978-0-13-754912-2 (9780137549122)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Michael Baskette
The Chef Manager
Book
06/2006
2nd Edition
Pearson
€95.31
Article is exhausted; no reprint
Content
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.
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.