The chef manager
By: Michael Baskette.
Edition: 2nd ed.
Publisher: Pearson/Prentice Hall
Published: 2007
Place of publication: Upper Saddle River, NJ
Language: eng
Number of pages: 326
ISBN-13: 9780131189133
Subjects: Food service management.; Cooks.
Notes: Includes bibliographical references (p. 318-319) and index.
Table of contents: title: The changing role of chef; title: New values in culinary leadership; title: The structure of kitchen organization; title: Foundations in quality; title: W. Edwards Deming's fourteen quality points; title: Joseph Juran's trilogy and the Pareto principle; title: Discovering Philip Crosby's zero defects; title: Kaoru Ishikawa and Armand Feigenbaum; title: Implementing quality management programs; title: Personnel management; title: The chef supervisor; title: Communication; title: Managing diversity; title: Defining leadership; title: Team building; title: Personal development; title: Managing the modern workplace; title: Concept engineering; title: Establishing operational standards; title: Menu management; title: Production management; title: A place for creativity; title: The business of quality food service; title: The future of information technologies.