Baskette, Michael. <br/><br/>
The chef manager / 
Michael Baskette. 
 - 2nd ed. 
 - Upper Saddle River, NJ :  Pearson/Prentice Hall,  c2007. 
 - x, 326 p. :  ill. ;  24 cm 
<br/><br/>Includes bibliographical references (p. 318-319) and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0131189131 (pbk.) 9780131189133 (pbk.) 
<br/><br/><label>LCCN: </label>2006006649 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Cooks.
<br/><br/><label>LC Class. No.: </label>TX911.3.M27  / B367 2007 
<br/><br/><label>Dewey Class. No.: </label>647.95068