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.
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The chef manager by Michael Baskette. ISBN 9780131189133. Published by Pearson/Prentice Hall in 2007. Publication and catalogue information, links to buy online and reader comments.
