Chef Manager
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This book gives new chefs in the modern hospitality industry the opportunity to learn detailed management and human relation skills necessary for competitive markets and diverse workplaces. It examines the role of chef as kitchen manager, team coach, and culinary innovator, while employing real work applications. Written on an easy-to-read level, with true-life culinary examples and applications of management theory, this book helps to redefine the role of chef as manager and businessperson.Chapter topics include the changing role of chef; new values in hospitality; the structure of kitchen organization; implementing TQM; personal management; the chef supervisor; managing diversity; the chef leader; defining leadership; team building; personal development; concept engineering; establishing operational standards; menu management; production management; the business of quality food service; and the future of information technologies.For chefs who are also managers–or considering expanding their culinary portfolios to include the people skills and management tools that Chef Manager puts on the proverbial table. Booknews Examines the managerial responsibilities of the modern executive chef and applies business management, human resource management, and quality management practices to food service hospitality. Concepts of Total Quality Management, such as strategic planning, quality control, concept engineering, and the controlled use of creativity and innovation, are explored from the professional chef's perspective. Chapters cover kitchen organization, personnel management, diversity, communication, team building, menu management, and the future of information technologies. Annotation c. Book News, Inc., Portland, OR (booknews.com)
Ch. 1The changing role of chef3Ch. 2New values in culinary leadership36Ch. 3The structure of kitchen organization63Ch. 4Foundations in quality79Ch. 5W. Edwards Deming's fourteen quality points90Ch. 6Joseph Juran's trilogy and the Pareto principle106Ch. 7Discovering Philip Crosby's zero defects117Ch. 8Kaoru Ishikawa and Armand Feigenbaum126Ch. 9Implementing quality management programs137Ch. 10Personnel management151Ch. 11The chef supervisor171Ch. 12Communication176Ch. 13Managing diversity190Ch. 14Defining leadership201Ch. 15Team building208Ch. 16Personal development217Ch. 17Managing the modern workplace233Ch. 18Concept engineering242Ch. 19Establishing operational standards253Ch. 20Menu management264Ch. 21Production management275Ch. 22A place for creativity283Ch. 23The business of quality food service291Ch. 24The future of information technologies301
