The Chef Manager
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| Author | : Michael Baskette |
| Publisher | : Prentice Hall |
| Total Pages | : 0 |
| Release | : 2007 |
| Genre | : Cooks |
| ISBN | : 9780131189133 |
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.
| Author | : Lisa M. Brefere |
| Publisher | : Wiley Global Education |
| Total Pages | : 159 |
| Release | : 2008-11-13 |
| Genre | : Technology & Engineering |
| ISBN | : 0470285079 |
So You Are a Chef: Managing Your Culinary Career, with CD-ROM is the ultimate career guide for student and professional chefs. Whether you're seeking a job fresh from culinary school or completely changing your career path, this book will make it easy for you to brave today's intimidating culinary job market. Find expert advice on the culinary job search from beginning to end. Written in a clear, accessible style, this guide illuminates important ideas with numerous examples, documents, forms, and other helpful features drawn directly from today's culinary industry.
| Author | : Charles Carroll |
| Publisher | : John Wiley & Sons |
| Total Pages | : 192 |
| Release | : 2007-07-09 |
| Genre | : Cooking |
| ISBN | : 0470125306 |
"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen." —Chef John Folse, CEC, AAC "From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing." —Johnny Carrabba, founder, Carrabba's Restaurant Leadership Lessons from a Chef is about creating excellence in the professional kitchen. Here the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence. Using stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.
| Author | : David K. Hayes |
| Publisher | : Pearson |
| Total Pages | : 0 |
| Release | : 2012 |
| Genre | : Food service management |
| ISBN | : 9780131391741 |
Focusing on back-of-house management, 'Professional Kitchen Management' addresses topics such as supervision, menu planning, development and use of standard recipes, purchasing and cost control.
| Author | : John Fuller |
| Publisher | : Van Nostrand Reinhold Company |
| Total Pages | : 238 |
| Release | : 1985 |
| Genre | : Food service management |
| ISBN | : 9780442226244 |
| Author | : Courtney Febbroriello |
| Publisher | : Crown |
| Total Pages | : 288 |
| Release | : 2010-04-21 |
| Genre | : Biography & Autobiography |
| ISBN | : 030754933X |
Wife of the Chef is at once a no-holds-barred memoir of restaurant life and a revealing look at married life. For Courtney Febbroriello, the two are intertwined. She and her husband own an American bistro in Connecticut. He's the chef, so naturally he gets all the credit. She has the role of keeping things running, but she's the wife, so she remains anonymous or invisible or both. Febbroriello comes front and center here, detailing the everyday challenges she faces—taking over dish-washing duty, bailing waiters out of jail, untangling the immigration laws, cajoling lazy suppliers, handling unreasonable customers, and a host of other emergency duties. She pokes fun at people who take food and wine—and the chef—too seriously, with witty comments on everything from "chef envy" to the much-ballyhooed James Beard Awards. Spiced with a healthy spoonful of feminism and enriched with a cup of humor, Wife of the Chef is the tastiest "dish" of the season.
| Author | : Mike Piercy |
| Publisher | : Troubador Publishing Ltd |
| Total Pages | : 240 |
| Release | : 2024-08-28 |
| Genre | : Biography & Autobiography |
| ISBN | : 1805149083 |
Educated initially in Africa then shipped to a UK boarding school, Mike Piercy stumbled and careered into teaching. Rising in time to leadership he became Head of three Prep Schools over a 25-year period. Those who had taught him might well express surprise at this and, reflecting, he would be inclined to join them. Some of the curious characters he met along the way have informed his educational philosophy and eventual leadership. Bizarre events sometimes beggared belief but developed the skill of expecting the unexpected. Independent schools – Prep Schools in particular – have some freedom to nurture individuality and can be appealingly eccentric. To the many who will be unfamiliar with Prep Schools (often cloaked in mythology) this book sheds light on their strengths, what they offer to young people and how they can be led through challenging economic and socio-political times. While aspects of leadership feature throughout, this is not a leadership manual. Parenting can be tough. Having taught thousands of children, little, large, bold, reticent, working with their parents, his personal experiences herein are intended to engender encouragement, inspire confidence and, at times, arouse amusement.
| Author | : United States. National Labor Relations Board |
| Publisher | : |
| Total Pages | : 1796 |
| Release | : 1947 |
| Genre | : Labor laws and legislation |
| ISBN | : |
| Author | : Alon Shaya |
| Publisher | : Knopf |
| Total Pages | : 441 |
| Release | : 2018-03-13 |
| Genre | : Cooking |
| ISBN | : 0451494164 |
An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.
| Author | : Sharon Naylor |
| Publisher | : Rowman & Littlefield |
| Total Pages | : 168 |
| Release | : 2012-12-04 |
| Genre | : Reference |
| ISBN | : 0762791624 |
With the average cost of weddings today at over $20,000, it’s no wonder that today’s savvy, budget-conscious brides are looking for deals to get the wedding of their dreams at a fraction of the cost. But in today’s world where extreme couponing and the number of wedding sweepstakes competitions is on the rise, for the modern bride, discounts and bargains are simply not enough. For these brides, only free will do. Enter The Bride's Guide to Freebies, the book that shares insider secrets on how to potentially get thousands of dollars worth of merchandise and products for your wedding for free. No, this is not a book of suggested bargains and discounts. Rather, this book provides freebie-finding strategies on everything from the dress to the food to the entertainment, information on what to say (and not say) to score lots of swag, and how to foster positive relationships with vendors that result in spectacular add-ins. And each and every tip and strategy featured in the book is designed to give the budget-conscious bride the ultimate payoff: lots of wedding goods and extras… for absolutely zero money.
