The Chef Manager

Baskette, Michael

ISBN 10: 0137549121 ISBN 13: 9780137549122

Verlag: Prentice Hall, 2000

Sprache: Englisch

Zustand: Gebraucht - Ausreichend Softcover

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Beschreibung

Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less 1.01.

Bestandsnummer des Verk�ufers G0137549121I5N00

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Bibliografische Details

Titel

The Chef Manager

Verlag

Prentice Hall

Erscheinungsjahr

2000

Sprache

Englisch

ISBN-10

0137549121

ISBN-13

9780137549122

Einband

Paperback

Zustand

Fair

Zustand des Schutzumschlags

No Jacket

Verk�uferkataloge

�ber diesen Titel

Inhaltsangabe

For courses in Culinary Management, Culinary Supervision, and Introduction to Hospitality Management.

This text gives student chefs the opportunity to learn detailed management and human relation skills from an author with industry experience and classroom knowledge. It examines the role of chef as kitchen manager, team coach, and culinary innovator, while employing real work applications. Written on a level students can comprehend, with true-life culinary examples and applications of management theory, this book helps to pioneer a new study in the role of chef as manager and business person.

Von der hinteren Coverseite

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 as supervisor
personnel management and communication
quality planning and control
teamwork and leadership
personal career planning and goal setting
production and menu management

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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