The chef manager / Michael Baskette.
Publication details: Upper Saddle River : Pearson/ Prentice Hall, 2007.Edition: 2nd edDescription: x, 326 p. : ill. ; 24 cmISBN:- 0131189131
Current library | Call number | Status | Date due | Barcode |
---|---|---|---|---|
Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 911.3.M27 B37 2007 (Browse shelf(Opens below)) | Available | 021146 |
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CIR TX 911.3.M27 B35 2012 International cuisine and food production management / | CIR TX 911.3.M27 B36 2017 Banquet management / | CIR TX 911.3.M27 B37 2007 Hotel front office management / | CIR TX 911.3.M27 B37 2007 The chef manager / | CIR TX 911.3.M27 B37 2007 Hotel front office management / | CIR TX 911.3.M27 C44 2013 The world of culinary management : leadership and development of human resources / | CIR TX 911.3.M27 C46 2018 Hotel, tourism and catering management / |
Includes bibliographical references and index.
The changing role of chef -- New values in culinary leadership -- The structure of kitchen organization -- Foundations in quality -- W. Edwards Deming's fourteen quality points -- Joseph Juran's trilogy and the Pareto principle -- Discovering Philip Crosby's zero defects -- Kaoru Ishikawa and Armand Feigenbaum -- Implementing quality management programs -- Personnel management -- The chef supervisor -- Communication -- Managing diversity -- Defining leadership -- Team building -- Personal development -- Managing the modern workplace -- Concept engineering -- Establishing operational standards -- Menu management -- Production management -- A place for creativity -- The business of quality food service -- The future of information technologies.
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