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The chef manager / Michael Baskette.

By: Publication details: Upper Saddle River, NJ : Pearson/Prentice Hall, c2007.Edition: 2nd edDescription: x, 326 p. : ill. ; 24 cmISBN:
  • 0131189131 (pbk.)
  • 9780131189133 (pbk.)
Subject(s): DDC classification:
  • 647.95068 22
LOC classification:
  • TX911.3.M27 B367 2007
Contents:
The changing role of chef -- New values in culinary leadership -- The structure of kitchen organization -- Foundations in quality -- W. Edwards Deming's fourteen quality points -- Joseph Juran's trilogy and the Pareto principle -- Discovering Philip Crosby's zero defects -- Kaoru Ishikawa and Armand Feigenbaum -- Implementing quality management programs -- Personnel management -- The chef supervisor -- Communication -- Managing diversity -- Defining leadership -- Team building -- Personal development -- Managing the modern workplace -- Concept engineering -- Establishing operational standards -- Menu management -- Production management -- A place for creativity -- The business of quality food service -- The future of information technologies.
List(s) this item appears in: Culinary Print Feb 2022
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Book Book NMC Library Stacks TX911.3 .M27 B367 2007 (Browse shelf(Opens below)) 1 Available 33039001458370

Includes bibliographical references (p. 318-319) and index.

The changing role of chef -- New values in culinary leadership -- The structure of kitchen organization -- Foundations in quality -- W. Edwards Deming's fourteen quality points -- Joseph Juran's trilogy and the Pareto principle -- Discovering Philip Crosby's zero defects -- Kaoru Ishikawa and Armand Feigenbaum -- Implementing quality management programs -- Personnel management -- The chef supervisor -- Communication -- Managing diversity -- Defining leadership -- Team building -- Personal development -- Managing the modern workplace -- Concept engineering -- Establishing operational standards -- Menu management -- Production management -- A place for creativity -- The business of quality food service -- The future of information technologies.

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