The chef manager / Michael Baskette.

ISBN:

9780131189133

Title:

Author:

Baskette, Michael.

Personal Author:

Baskette, Michael.

Edition:

2nd ed.

Publication Information:

Upper Saddle River, NJ : Pearson Education, c2006.

Physical Description:

326p. : ill. ; 23 cm.

Subject Term:

Food service management.

Cooks.

Format:

Books

Electronic Access:

Table of contents http://www.loc.gov/catdir/toc/ecip069/2006006649.html

Publication Date:

2006

Publication Information:

Upper Saddle River, NJ : Pearson Education, c2006.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95068 BAS	Book	1	Standard shelving location	Searching... Unknown

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.

Preface	p. ix
Section 1 The Structure of Food Service in Historical Perspective	p. 1
Chapter 1 The Changing Role of Chef	p. 3
Early Developments	p. 4
The Artist Chef	p. 6
The Classic Chefs	p. 15
The Modern Chef	p. 30
Chapter 2 New Values in Culinary Leadership	p. 36
Leading Kitchens to Success	p. 36
Culinary Education	p. 37
Progressive Skills	p. 39
Attributes of a Professional Chef	p. 40
The Diverse Industry	p. 47
Chapter 3 The Structure of Kitchen Organization	p. 63
Values in Organizational Structures	p. 63
Designer Tasks and Responsibilities	p. 65
Escoffier's Task Designs	p. 68
Escoffier's Brigade System	p. 69
Modern Brigade Systems	p. 72
Section 2 Managing for Quality in Food Service Operations	p. 77
Chapter 4 Foundations in Quality	p. 79
Traditional Theories Challenged	p. 79
Walter Shewhart on Quality	p. 80
Shewhart's Cycle	p. 82
Shewhart's Theories Applied to Food Service	p. 85
Chapter 5 W. Edwards Deming's Fourteen Quality Points	p. 90
W. Edwards Deming	p. 91
Fourteen Points	p. 93
Deming's Quality Points Applied to Hospitality and Food Service	p. 95
Chapter 6 Joseph Juran's Trilogy and the Pareto Principle	p. 106
Shewhart Meets Joseph Juran	p. 106
Juran Goes to Japan	p. 107
Juran on Quality	p. 108
Juran's Trilogy	p. 109
The Pareto Principle	p. 111
The Pareto Chart	p. 113
Create a Pareto Chart Using Microsoft Excel	p. 115
Chapter 7 Discovering Philip Crosby's Zero Defects	p. 117
Philip Crosby	p. 117
Crosby Redefines Quality	p. 118
Zero Defects	p. 119
Applying Zero Defects to the Food Service Industry	p. 122
HACCP: A Program of Zero Defects	p. 123
Quality Is Free	p. 124
Chapter 8 Kaoru Ishikawa and Armand Feigenbaum	p. 126
Kaoru Ishikawa	p. 126
Fishbone Diagram (Cause and Effect)	p. 128
Fishbone Diagram Applied to Food Service and Hospitality	p. 132
Armand Feigenbaum: Cost of Quality	p. 133
Poor Quality Cost (PQC)	p. 134
Total Quality Control (TQC)	p. 135
Quality Improvements Forever	p. 136
Chapter 9 Implementing Quality Management Programs	p. 137
Changes in Quality Food Service	p. 137
A Collective View	p. 140
TQM	p. 141
The First Steps	p. 142
Involving Middle Managers	p. 143
Organizing for TQM	p. 144
Training for Quality	p. 145
Where to Begin Building Quality	p. 146
Section 3 Management and Supervision	p. 149
Chapter 10 Personnel Management	p. 151
Discovering the Social Workplace	p. 151
Mayo's Conclusions	p. 154
The Worker	p. 156
Recruiting Strategies	p. 157
Affirmative Action/Equal Opportunity Employer	p. 164
Orientation and Training	p. 165
Total Quality Culture (TQC)	p. 168
Chapter 11 The Chef Supervisor	p. 171
Supervision Defined	p. 171
Technical Competence	p. 172
Role Models in Professionalism	p. 172
Affinity Toward Quality	p. 173
Teamwork	p. 174
Chapter 12 Communication	p. 176
The Process of Communication	p. 176
Forms of Communication	p. 179
Listening Skills	p. 187
Chapter 13 Managing Diversity	p. 190
Defining Diversity	p. 190
The Diverse Hospitality Industry	p. 192
Managing Diversity through Leadership	p. 193
The Social Challenge	p. 196
The Psychology of Work	p. 197
Section 4 The Chef Leader	p. 199
Chapter 14 Defining Leadership	p. 201
Defining Leadership	p. 201
Motivate through Example	p. 203
Constancy of Purpose	p. 204
Develop Leadership in Others	p. 204
Chapter 15 Team Building	p. 208
The Team Concept	p. 208
The Chef as Coach	p. 209
Attributes of a Good Coach	p. 211
Selecting Team Players	p. 212
Team Management	p. 215
Chapter 16 Personal Development	p. 217
A Life of Learning	p. 217
Self-Assessment	p. 218
Goal Setting	p. 220
Plan to Succeed	p. 221
Time Management	p. 225
Wasting Time	p. 226
Section 5 Strategic Management for the Professional Chef	p. 231
Chapter 17 Managing the Modern Workplace	p. 233
Peter Drucker and MBO	p. 233
Tom Peters: Attributes of the Modern Manager	p. 235
Re-engineering Management: James Champy	p. 238
Chapter 18 Concept Engineering	p. 242
Marketing 101	p. 242
Consumer Demand	p. 243
Location	p. 244
Area Demographics	p. 245
Psychographics	p. 247
Consumer Traffic	p. 249
Competition	p. 250
Corporate Identity	p. 251
Chapter 19 Establishing Operational Standards	p. 253
The Value in Standardization	p. 253
Identifying Separate Tasks	p. 257
Grouping Tasks into Procedures	p. 259
Creating Standard Operational Procedures	p. 260
Assessing Operational Standards	p. 262
Chapter 20 Menu Management	p. 264
Writing the Menu	p. 264
Meeting Consumer Demands	p. 265
Compatibility of Kitchen and Dining Room Design	p. 266
Legibility and Accuracy of Menus	p. 268
Truth in Menus	p. 269
Strategic Menu Pricing	p. 270
Tracking Menu Item Sales	p. 272
Chapter 21 Production Management	p. 275
Planning for Quality Production	p. 275
Developing Recipes	p. 276
Everything in Its Place	p. 278
Cross-Utilization	p. 279
Waste Control	p. 280
Planning for Leftovers	p. 281
Chapter 22 A Place for Creativity	p. 283
Foundational Basis	p. 283
Concept Control	p. 284
Internal Testing	p. 284
Marketing Creativity	p. 285
Cyclical Specials	p. 287
Section 6 A New Age for Quality Food Service	p. 289
Chapter 23 The Business of Quality Food Service	p. 291
Balancing Art and Business	p. 291
The Customer Defines Quality	p. 292
Defining Quality Food Service	p. 293
Value in Food Service	p. 294
Value in Being First	p. 295
Building Quality Commitment	p. 296
Tradition versus TQM	p. 297
A Strategic Analysis	p. 298
Under New Management	p. 299
Chapter 24 The Future of Information Technologies	p. 301
The Future Is Here	p. 301
Management Software	p. 303
Point of Sale (POS)	p. 304
PDAs	p. 304
The Blackberry	p. 305
Exploring the Web	p. 305
Why Use Search Engines?	p. 306
Types of Search Engines	p. 306
Glossary	p. 310
References	p. 318
Image Credits	p. 320
Index	p. 321

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