The chef manager / Michael Baskette.
Publication details: Upper Saddle River, NJ : Pearson/Prentice Hall, c2007.Edition: 2nd edDescription: x, 326 p. : ill. ; 24 cmISBN:- 0131189131 (pbk.)
- 9780131189133 (pbk.)
- 647.95068 22
- TX911.3.M27 B367 2007
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NMC Library | Stacks | TX911.3 .M27 B367 2007 (Browse shelf(Opens below)) | 1 | Available | 33039001458370 |
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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.