The chef manager / Michael Baskette,.
Material type: TextPublisher: Upper Saddle River, NJ : Pearson Education, c2006Edition: 2nd edDescription: x, 326 p. ; 24 cmISBN:- 0131189131
- 647.95068 22
- TX911.3.M27 B367 2006
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 647.95068 BAS (Browse shelf(Opens below)) | 1 | Available | A404847B |
Includes bibliographical references 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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