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Chef Manager, The

  • Couverture cartonnée
  • 336 Nombre de pages
Texte du rabat Appropriate for Culinary Management / Supervision courses within Culinary Arts departments. Explores the management... Lire la suite
CHF 100.50
Habituellement expédié sous 2 à 3 semaines.

Description

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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Contenu

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                                                               

 

Détails sur le produit

Titre: Chef Manager, The
Auteur:
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.