The Chef Manager

The Chef Manager

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Description

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. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearsonshow more

Product details

  • Paperback | 336 pages
  • 175.3 x 231.1 x 15.2mm | 453.6g
  • Pearson Education (US)
  • Prentice Hall
  • Upper Saddle River, United States
  • English
  • Revised
  • 2nd Revised edition
  • 0131189131
  • 9780131189133
  • 1,995,376

Back cover copy

This book gives new chefs in the modern hospitality industry the opportunity to learn detailed management and human relation skills necessary for competitive markets and diverse workplaces. It examines the role of chef as kitchen manager, team coach, and culinary innovator, while employing real work applications. Written on an easy-to-read level, with true-life culinary examples and applications of management theory, this book helps to redefine the role of chef as manager and businessperson. Chapter topics include the changing role of chef; new values in hospitality; the structure of kitchen organization; implementing TQM; personal management; the chef supervisor; managing diversity; the chef leader; defining leadership; team building; personal development; concept engineering; establishing operational standards; menu management; production management; the business of quality food service; and the future of information technologies. For chefs who are also managers-or considering expanding their culinary portfolios to include the people skills and management tools that Chef Manager puts on the proverbial table.show more

Table of contents

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 Indexshow more

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