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World of Culinary Supervision, CourseSmart eTextbook, 4th Edition

By Jerald W. Chesser, Noel C. Cullen

Published by Prentice Hall

Published Date: Jun 12, 2008

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Description

For sophomore/senior-level undergraduate courses in Food and Beverage; courses in all culinary arts two- and four-year degree programs; training seminars for chefs; and certification programs for the American Culinary Federation Educational Institute.

 

The World of Culinary Supervision, Training, and Management, Fourth Edition gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. In-depth, yet easily understood, it outlines in clear terms those elements crucial to success in today's quality driven foodservice industry—detailing the elements of supervision and total quality management. It examines all aspects of training as it affects the chef supervisor; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor. This informational and educational training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. It identifies those key areas that will lead qualified individuals into the chef positions of the future, and provides reasonable solutions to situations that typically evolve from them.

Table of Contents

I. THE CHEF AS SUPERVISOR

1.    Supervision                                                                       

2.    The Chef Supervisor and Management Theories    

3.    Motivation, Morale, and Strokes                           

4.    Building Teamwork in the Kitchen                         

5.    Respect                                                                                        

6.    The Chef as Communicator                                               

7.    The Chef as Leader

 

II. THE CHEF AS TRAINER                                                         

8.    Quality and Training in the Kitchen                        

9.    Preparing Training Objectives                               

10.  Understanding Instructional Delivery                                  

11.  Training Methods                                                  

12.  Training and Transactional Analysis

 

III. MANAGEMENT AND CHEF SUPERVISORS                                 

13.  Managing and Utilizing Time                                              

14.  Recruiting and Selecting Kitchen Team Members  

15.  Induction and Orientation Training                         

16.  Team Performance Appraisal                                            

17.  Work Environment                                                           

18.  Discipline and the Kitchen Team                           

19.  Problem Solving and Decision Making                  

 

Appendix A: Federal Regulations and Executive Orders.

Appendix B: Glossary of Terms.

Appendix C: Bibliography

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World of Culinary Supervision, CourseSmart eTextbook, 4th Edition
Format: Safari Book

$46.80 | ISBN-13: 978-0-13-500624-5