| Description |
x, 326 pages : illustrations ; 24 cm |
| 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 |
| Bibliography |
Includes bibliographical references (pages 318-319) and index |
| Subject |
Cooks.
|
|
Food service management.
|
| LC no. |
2006006649 |
| ISBN |
0131189131 (paperback) |
|
9780131189133 (paperback) |
|
