Chef Manager 2e

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.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. NEW FEATURES: Additional information on leadership development, time management and utilization of modern communication methods and devices (i.e.: the Internet, PDA's and Blackberries) New chapter - Chapter 6 - Joseph Juran's Trilogy and the Pareto Principle New chapter - Chapter 7 - Discovering Philip Crosby and Zero Defects New chapter - Chapter 8 - Kaoru Ishikawa and Armand Feigenbaum HALLMARK FEATURES: Twenty-three expanded chapters cover topics such as: The Changing Role of the Chef New Values in Culinary Leadership The Structure of Kitchen Organizations Edward Deming's Fourteen Quality Points Joseph Juran's Trilogy and Pareto Principle Philip Crosby and Zero Defects Ishikawa (Fishbone) Diagram Applied to Foodservice Personnel Management The Chef Supervisor Managing Diversity Team Building Establishing Standard Operational Standards Menu Management