TY  - BOOK
AU  - Baskette,Michael
TI  - The chef manager
SN  - 0131189131 (pbk.)
AV  - TX911.3.M27 B367 2007
U1  - 647.95068 22
PY  - 2007///
CY  - Upper Saddle River, NJ
PB  - Pearson/Prentice Hall
KW  - Food service management
KW  - Cooks
N1  - 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
ER  -