The Messy Gourmet Cookbook or Chef Manager

The Messy Gourmet Cookbook: Fun, Adventurous Cooking

Author: Sharon Kroo

Experience the thrills, chills and spills of cooking with this fun adventurous cookbook for cooks of all flavors.

Introducing The Messy Gourmet Cookbook, from the creators of the award winning Website Messygourmet.com. Created to promote fun, adventurous cooking—and removal of the inevitable stains that result—Messy Gourmet has garnered accolades from the venerable (Encyclopedia Britannica) to the irreverent (Yahoo! Top 50 website).

Now you can experience the thrills, chills and spills of cooking with The Messy Gourmet Cookbook! From Cream of Dracula soup to pine nuts, this book is chock-full of scrumptious, messy creations and stain removal tips. Cast off your cooking fears, experiment, and experience the joy of accidental cuisine.

This unique messy outlook is shared by the seven Messy Gourmets—Bloody, Sexy, Smelly, Smokin', Tacky, Tipsy, and Trendy. And don't forget Pot Luck—recipes and tips that are just too good to leave out.

So whether you've got a dinner party to cater or just want an entertaining read, you're bound to find a lot to love—The Messy Gourmet Cookbook is a smorgasbord in book form!

Books about: Princípios básicos de Negócios

Chef Manager

Author: Michael Baskett

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.

Booknews

Examines the managerial responsibilities of the modern executive chef and applies business management, human resource management, and quality management practices to food service hospitality. Concepts of Total Quality Management, such as strategic planning, quality control, concept engineering, and the controlled use of creativity and innovation, are explored from the professional chef's perspective. Chapters cover kitchen organization, personnel management, diversity, communication, team building, menu management, and the future of information technologies. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

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