Chef Manager 2e
M. Baskette

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

Informacje dodatkowe o Chef Manager 2e:

Wydawnictwo: angielskie
Data wydania: b.d
Kategoria: Inne
ISBN: 978-0-13-118913-3
Liczba stron: 0