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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The role of the modern chef has evolved from that of fancy cook to business manager in order to keep pace with the increased complexities of the hospitality industry. Saturated competition, a global marketplace, and a trained work force that has not kept pace with growing opportunities has forced chefs to put aside their knives and spatulas for ledgers, calculators, and computers. While quality food production and impeccable presentation skills are still critical components of a successful chef's portfolio, their abilities to plan, organize, train, and lead are quickly becoming higher priorities.
The Chef Manager examines the managerial responsibilities of the modern executive chef and applied accepted business management, human resource management, and quality management practices to the world of food service hospitality.
Topice discussed in detail are:
The Chef Manager explores in detail the realm of Total Quality Management, and for the first time applies Deming's fourteen points to actual food service scenarios. Strategic planning, quality control, concept engineering, and the controlled use of creativity and innovation are a few of the business practices explored from a professional chef's point of view. Together with a library of recipe and technique books, The Chef Manager completes the set of books needed for the student chef and professional chef to procure themselves a lucrative and challenging position in the hospitality industry.
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Book Description Prentice Hall. Book Condition: New. Brand New. Bookseller Inventory # 0131189131
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Book Description Prentice Hall, 2006. Paperback. Book Condition: New. 2. Bookseller Inventory # DADAX0131189131
Book Description Prentice Hall, 2006. Paperback. Book Condition: Brand New. 2nd edition. 326 pages. 9.25x7.00x0.50 inches. In Stock. Bookseller Inventory # zk0131189131
Book Description Pearson, 2006. Paperback. Book Condition: New. Bookseller Inventory # P110131189131
Book Description Prentice Hall, 2006. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: 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 &nbs. Bookseller Inventory # ABE_book_new_0131189131
Book Description Prentice Hall, 2006. Paperback. Book Condition: New. book. Bookseller Inventory # 0131189131
Book Description Prentice Hall, 2006. Book Condition: New. Brand new! Please provide a physical shipping address. Bookseller Inventory # 9780131189133