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Book Categories |
| Ch. 1 | The changing role of chef | 3 |
| Ch. 2 | New values in culinary leadership | 36 |
| Ch. 3 | The structure of kitchen organization | 63 |
| Ch. 4 | Foundations in quality | 79 |
| Ch. 5 | W. Edwards Deming's fourteen quality points | 90 |
| Ch. 6 | Joseph Juran's trilogy and the Pareto principle | 106 |
| Ch. 7 | Discovering Philip Crosby's zero defects | 117 |
| Ch. 8 | Kaoru Ishikawa and Armand Feigenbaum | 126 |
| Ch. 9 | Implementing quality management programs | 137 |
| Ch. 10 | Personnel management | 151 |
| Ch. 11 | The chef supervisor | 171 |
| Ch. 12 | Communication | 176 |
| Ch. 13 | Managing diversity | 190 |
| Ch. 14 | Defining leadership | 201 |
| Ch. 15 | Team building | 208 |
| Ch. 16 | Personal development | 217 |
| Ch. 17 | Managing the modern workplace | 233 |
| Ch. 18 | Concept engineering | 242 |
| Ch. 19 | Establishing operational standards | 253 |
| Ch. 20 | Menu management | 264 |
| Ch. 21 | Production management | 275 |
| Ch. 22 | A place for creativity | 283 |
| Ch. 23 | The business of quality food service | 291 |
| Ch. 24 | The future of information technologies | 301 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Pascal Demers
reviewed Chef Manager on July 16, 2014 Chef Manager
This was a really interesting exploration into the myth of cooking and the rumored deskilling of modern families. Frances Short reviews a great deal of current literature, revealing that much concern over the decline and devaluation of cooking skills is based on little evidence.
Her research is based on a few dozen loosely-structured interviews. Her main conclusions discuss the ambiguous nature of "cooking," the complexity and range of cooking skills, and the cultural nature of cooking. As nutrition and public health officials continue to emphasize cooking skills and education as part of programs and campaigns, this book is a great multi-disciplinary resource.
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