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The chef manager / Michael Baskette,.

By: Material type: TextTextPublisher: Upper Saddle River, NJ : Pearson Education, c2006Edition: 2nd edDescription: x, 326 p. ; 24 cmISBN:
  • 0131189131
Subject(s): DDC classification:
  • 647.95068 22
LOC classification:
  • TX911.3.M27 B367 2006
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.
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Holdings
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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