The Chef Manager - Softcover

Baskette CEC CCE AAC, Michael

Softcover

ISBN 10: 0131189131 ISBN 13: 9780131189133

Publisher: Pearson, 2006

Synopsis

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.

 

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About this title

From the Back Cover:

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.

About this edition

• Publisher: Pearson
• Publication date: 2006
• ISBN 10: 0131189131
• ISBN 13: 9780131189133
• Binding: Paperback
• Edition number: 2
• Number of pages: 336