Chef Manager, The (2nd Edition) Review

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(More customer reviews)Excellent! Long overdue. Culinary Art Schools are rolling out baby chefs in record numbers and although they may have the culinary knowledge, only time and experience will give them the managerment skill needed to operate a first rate, organized, efficient and effective restaurant. Management is tough in any field, but particularly so in the restaurant business and I hope Chef/Owner Managers will read and apply the management practices discussed in this book. Chef Mangers who did not have the opportunity to get formal culinary training may also find this book useful. The information on Total Quality Management could and perhaps should have been a separate book. Simply written, The Chef Manager deserves two thumbs up.

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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.

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