Image from Google Jackets

The chef manager / Michael Baskette.

By: Publication details: Upper Saddle River : Pearson/ Prentice Hall, 2007.Edition: 2nd edDescription: x, 326 p. : ill. ; 24 cmISBN:
  • 0131189131
Subject(s):
Contents:
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.
Item type: Circulation Books
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
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
Browsing Manila Tytana Colleges Library shelves, Shelving location: CIRCULATION SECTION Close shelf browser (Hides shelf browser)
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.

There are no comments on this title.

to post a comment.
Manila Tytana Colleges Library | Metropolitan Park, Pres. Diosdado Macapagal Blvd., Pasay City, 1300
Tel.(+63-2) 859-0826 | E-mail library@mtc.edu.ph