This book is a practical guide for the application of project management tools and techniques to kitchen activities. Project management is one of the hottest topics in the business world because it is through project management that organizational goals and objectives are pursued and accomplished. The same rigorous tools and techniques of project management used in the corporate world are the same that can and should be applied in the kitchen.
Everything is a project. A project is everything to the success and welfare of human kind. Nowhere is this more aptly true than in a culinary kitchen. The basis of human existence is food as a source of nourishment. The primary product of any kitchen is food. Whether the kitchen is formal or informal, commercial or charitable, public or private, corporate or personal, the same desired end product is food. It does make sense that we dedicate ourselves to how to prepare food in any kitchen as a project execution within time, quality, and budget constraints. Happy cooking projects to all!
A propos de l’auteur
Deji and Iswat Badiru live in Beavercreek, Ohio, USA. With over four decades of marriage, they have shared and promoted their joint love of kitchen projects. Iswat, in particular, specializes in large-scale kitchen projects that are executed expeditiously within schedule, quality, and budget parameters. Deji’s interest centers on new kitchen experimentations, particularly with science and math implications. They both are undergraduate products of Tennessee Technological University, Cookeville, Tennessee, where Deji majored in engineering while Iswat majored in interior design.
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