The Chef Manager
Pearson (Verlag)
978-0-13-118913-3 (ISBN)
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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.
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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
| Erscheint lt. Verlag | 8.6.2006 |
|---|---|
| Sprache | englisch |
| Maße | 234 x 178 mm |
| Gewicht | 472 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Schulbuch / Wörterbuch | |
| ISBN-10 | 0-13-118913-1 / 0131189131 |
| ISBN-13 | 978-0-13-118913-3 / 9780131189133 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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