Business Climate Shifts: Profiles of Change Makers
Author: Warner Burk
Business Climate Shifts: Profiles of Change Makers contains a wealth of CEO wisdom about how companies today can successfully manage change in response to rapidly changing business conditions. Includes a compelling overview of the factors and forces driving rapid and often "discontinuous" change in business today - e.g. globalization, the disruptive influence of new technologies, growing electronic connectivity among far flung financial markets, and the rise of e-business among others — and assesses the short and long-term significance of these trends for the long-term viability of companies in all industries. Among the "change makers" profiled in this book: Lord Colin Marshall, Chairman of British Airways; Robert Bauman, former CEO of SmithKline Beecham; Bill Henderson, U.S. Postmaster General; Jane Garvey, Administrator of the Federal Aviation Administration; Fred Poses, President of AlliedSignal; Sir Richard Evans, Chairman of British Aerospace; and Errol Marshall, CEO of Shell South Africa, among others.
Features interviews with some of the most significant transformational leaders of our time
Foreword written by Warren Bennis
Contains in-depth analyses of what's required to ensure successful and sustainable transformation
Booknews
Burke (Teacher's College, Columbia U.) and William Trahant (partner with Pricewaterhouse-Coopers) reveal that today the craft of change leadership is as much a human art as it is a management science. They discuss how it requires imagination and emotional involvement on a leader's part as much as it does discipline and focus, and how it relies as much on a leader's personal openness to new learning as it does on enthusiastic employees. In the profiles of the authors' clients, the reader learns how leaders of major businesses such as British Airways, Allied Signal and SmithKline Beecham successfully transformed their enterprises. Annotation c. Book News, Inc., Portland, OR (booknews.com)
New interesting book: Occupational Safety and Health in the Emergency Services or Chinas Changing Political Landscape
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 |
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