ISBN-10: 0131189131
ISBN-13: 9780131189133
Publisher: Prentice Hall
Copyright: 2007
Format: Paper; 336 pp
Published: 03/27/2006
Suggested retail price: $61.33
Buy from myPearsonStore
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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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
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
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
Chapter 3: The Structure of Kitchen Organization
Section 2: Managing for Quality in Food Service Operations
Chapter 4: Foundations in Quality
Chapter 5: Edward Deming’s Fourteen Quality Points
Chapter 6: Joseph Juran’s Trilogy and the Pareto Principle
Chapter 7: Discovering Philip Crosby and Zero Defects
Chapter 8: Kaoru Ishikawa and Armand Feigenbaum
Chapter 9: Implementing Quality Management Programs
Section 3: Management and Supervision
Chapter 10: Personnel Management
Chapter 11: The Chef Supervisor
Chapter 12: Communication
Chapter 13: Managing Diversity
Section 4: The Chef Leader
Chapter 14: Defining Leadership
Chapter 15: Team Building
Chapter 16: Personal Development
Section 5: Strategic Management for the Professional Chef
Chapter 17: Concept Engineering
Chapter 18: Establishing Standard Operational Procedures
Chapter 19: Menu Management
Chapter 20: Production Management
Chapter 21: A Place for Creativity
Chapter 22: The Business of Quality Food Service
Chapter 23: The Future of Information Technologies
Glossary
References
IndexPearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, contact your Pearson Higher Education representative for pricing and ordering information.
Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, browse our available packages below, or contact your Pearson Higher Education representative to create your own package.
- Package ISBN-10: 0132240939 | ISBN-13: 9780132240932
©2007 | Instock | Suggested retail price: $91.20 | Buy from myPearsonStore
This package contains: - Chef Manager, The, 2/E
Baskette | ©2007 | Prentice Hall | Paper; 336 pages - NRAEF ManageFirst: Human Resources Management and Supervision, 1/E
NRA National Restaurant Association | ©2007 | Prentice Hall | Paper; 384 pages
- Package ISBN-10: 0135126193 | ISBN-13: 9780135126196
©2007 | Instock | Suggested retail price: $88.13 | Buy from myPearsonStore
This package contains: - Chef Manager, The, 2/E
Baskette | ©2007 | Prentice Hall | Paper; 336 pages - NRAEF ManageFirst: Human Resources Management and Supervision w/ On-line Testing Access Code Card, 1/E
NRA National Restaurant Association | ©2007 | Prentice Hall | Paper; 392 pages