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Chef Manager

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ISBN-10: 0137549121

ISBN-13: 9780137549122

Edition: 2001

Authors: Michael Baskette

List price: $47.60
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For courses in Culinary Management, Culinary Supervision, and Introduction to Hospitality Management. This text gives student chefs the opportunity to learn detailed management and human relation skills from an author with industry experience and classroom knowledge. It examines the role of chef as kitchen manager, team coach, and culinary innovator, while employing real work applications. Written on a level students can comprehend, with true-life culinary examples and applications of management theory, this book helps to pioneer a new study in the role of chef as manager and business person.
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Book details

List price: $47.60
Copyright year: 2001
Publisher: Prentice Hall PTR
Publication date: 7/21/2000
Binding: Paperback
Pages: 235
Size: 7.00" wide x 9.00" long x 0.50" tall
Weight: 0.836
Language: English

AMERICAN CULINARY FEDERATION (ACF) is a professional, not-for-profit organization for chefs and cooks, whose goal is to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished Certified Master Chefs.MICHAEL BASKETTE, CEC, CCE, AAC, is an ACF-certified executive chef and certified culinary educator who holds the position of Director of Educational Development for the ACF. He has authored several texts and articles on professional cooking, kitchen management, and quality control in foodservice and hospitality.BRAD BARNES, CMC, CCA, AAC, is Certification Chair for the American Culinary Federation…    

The Structure of Food Service in Historical Perspective
The Changing Role of Chef
Early Developments
The Artist Chef
Guillaume Tirel (Taillevent)
Catherine de Medici
Francois-Pierre de la Varenne
Antoine Careme
Auguste Escoffier
Charles Ranhofer
Fernand Point
Roger Verge
Paul Bocuse
The Modern Chef
American Chefs
American Innovators
Norman Van Aken
Patrick Clark
Alice Waters
New Values in Hospitality
The Modern Chef
Culinary Education
Modern Attributes of a Quality Chef
The Academic Chef
The Chef Motivator
The Social Chef
The Diverse Industry
The Structure of Kitchen Organization
Organizational Structure
Frederick Taylor
Escoffier's Task Production
In-Line Inspectors
Escoffier's Brigade
Customized Organizational Structures
Categories of Tasks
Managing for Quality in Food Service Operations
Foundations in Quality
Traditional Theories Challenged
Walter Shewhart on Quality
Shewhart's Cycle
Changes in Quality Food Service
Shewhart's Cycle Applied
Changing Strategies
Discovering Edward Deming, Philip Crosby, and Joseph Juran
W. Edward Deming
Joseph Juran
Philip Crosby
A Collective View
Deming's Fourteen Points Applied to Hospitality
Summarizing TQM
Constancy of Purpose
A New Philosophy
Cease Dependence on Inspections
Minimizing Total Cost
Improve Systems Forever
On-The-Job Training
Drive Out Fear
Break Down Barriers
Eliminate Slogans
Eliminate Quotas
Eliminate Management by Objectives
Remove Barriers
Pride of Workmanship
Education and Self-improvement
Transformation Is Everybody's Job
Implementing TQM
The First Steps
Involving Middle Managers
Organizing for TQM
Where to Begin
Management and Supervision
Personnel Management
The Worker
Hire from Within
Culinary and Hospitality Schools
Professional Associations
Classified Ads and Placement Firms
Qualifying Applications
Interviewing Techniques
Trial by Fire
Affirmative Action/Equal Opportunity Employer
Orientation and Training
Total Quality Culture (TQC)
Managing People
The Chef Supervisor
Supervision Defined
Technical Competence
Role Models in Professionalism
Affinity Toward Quality
Chef as Coach
The Process of Communication
Forms of Communication
Written Communication
Verbal Communication
Physical Communication
Managing Diversity
Defining Diversity
The Diverse Industry
Managing Diversity Through Leadership
Ignoring Diversity Doesn't Work
The Human Equation
Diversity Affects Communication
The Social Challenge
The Psychology of Work
The Chef Leader
Defining Leadership
Defining Leadership
Authority-Driven Leadership
Motivational Leadership
Motivate through Example
Impartial Leadership
Constancy of Purpose
Develop Leadership in Others
Team Building
The Team Concept
The Chef as Coach
Attributes of a Good Coach
Selecting Team Players
Team Training
Team Management
Personal Development
A Life of Learning
Goal Setting
Plan to Succeed
Strategic Management for the Professional Chef
Concept Engineering
Consumer Demand
Area Demographics
Consumer Traffic
Establishing Operational Standards
Predictability of Success
Identifying Tasks
Grouping Tasks into Procedures
Creating Standards of Operation
Assessing Operational Standards
Menu Management
Writing the Menu
Meeting Consumer Demand
Compatibility of Kitchen Layout and Dining Room Design
Legibility and Accuracy of Menu Descriptions
Truth in Menus
Standardized Procedures
Strategic Menu Pricing
Tracking Menu Item Sales
Production Management
Planning for Quality Production
Developing Recipes
Everything in Its Place
Waste Control
Planning for Leftovers
A Place for Creativity
Foundational Basis
Concept Control
Internal Testing
Marketing Creativity
Cyclical Specials
The Business of Quality Food Service
Balancing Art and Business
The Customer Defines Quality
Defining Quality in Food Service
Value in Food Service
Value in Being First
Building Quality Commitment
Tradition versus TQM
A Strategic Analysis
Under New Management
The Future of Information Technologies
The Future Is Here
The Need to Learn
Management Software
Point of Sales (P.O.S.)
Exploring the Web