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
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 Index
