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Chef Manager, The

  • Couverture cartonnée
  • 336 Nombre de pages
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Texte du rabat Appropriate for Culinary Management / Supervision courses within Culinary Arts departments. Explores the management... Lire la suite
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Texte du rabat

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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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                                                               


Informations sur le produit

Titre: Chef Manager, The
Code EAN: 9780131189133
ISBN: 978-0-13-118913-3
Format: Couverture cartonnée
Editeur: Pearson Academic
Genre: Ecole et didactique
nombre de pages: 336
Année: 2006
Auflage: 2. A.


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