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The World of Culinary Supervision, Training, and Management,9780130225436
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The World of Culinary Supervision, Training, and Management

by
Edition:
2nd
ISBN13:

9780130225436

ISBN10:
0130225436
Format:
Hardcover
Pub. Date:
1/1/2000
Publisher(s):
PRENTICE HALL

Questions About This Book?

What version or edition is this?
This is the 2nd edition with a publication date of 1/1/2000.
What is included with this book?
  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.

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Summary

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. Written by one of this country's 51 Certified Master Chefs with over 29 years of experience in the food service/hospitality/education and culinary arts field. This unique text 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 industrydetailing the elements of supervision and total quality management. It examines all aspects of training as it affects the chef supervision; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor. Dr. Cullen's informational, educational, and training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. He 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

"Chef Talk" Contributors xi(4)
Foreword xv(2)
Preface xvii
PART ONE: THE CHEF AS SUPERVISOR 1(168)
CHAPTER 1 Supervision
1(24)
Outline
1(1)
Objectives
1(1)
Introduction
2(1)
Definition of Supervision
3(1)
Attributes of the Successful Chef Supervisor
4(1)
Chef Supervisory Role Models
5(3)
Duties and Functions of the Chef Supervisor
8(2)
The Chef Supervisor and TQM
10(1)
Elements of Kitchen Supervision
11(8)
Concept of Authority
19(1)
The Evolution of Supervisory Chefs
20(2)
Conclusions
22(1)
Summary
23(1)
Discussion Questions
23(1)
Notes
24(1)
CHAPTER 2 Quality, Philosophy, History, Excellence, Reengineering, and Change
25(24)
Outline
25(1)
Objectives
26(1)
Total Quality Management
26(3)
The Foodservice Customer Defined
29(1)
Deming's Principles of Quality
30(6)
Philosophies, Concepts, and Strategies of Management
36(1)
Scientific Management: A Historical Perspective
36(2)
Management by Objectives
38(1)
The Excellence Movement
39(1)
Reengineering
40(2)
Change
42(3)
Conclusions
45(1)
Summary
46(1)
Discussion Questions
46(1)
Notes
46(3)
CHAPTER 3 Motivation, Morale, and Strokes
49(18)
Outline
49(1)
Objectives
49(1)
Introduction
50(1)
Defining Motivation
50(1)
Theories and Motivational Philosophies
51(5)
Morale
56(3)
Strokes
59(4)
Feedback
63(1)
Conclusions
64(1)
Summary
65(1)
Discussion Questions
66(1)
Notes
66(1)
CHAPTER 4 Building Teamwork in the Kitchen
67(26)
Outline
67(1)
Objectives
68(1)
What Is Teamwork
68(2)
Building a Successful Kitchen Team
70(1)
Groups and Teams
71(1)
Developing a Kitchen Team Commitment
72(2)
Getting It Done: Developing the Kitchen Team Project or Plan
74(2)
Empowerment and Kitchen Teams
76(3)
Empowerment and Job Enrichment
79(1)
Involving the Kitchen Team
80(5)
Improving Kitchen Teamwork
85(1)
Inter-Team Dependence
86(1)
Creating a Vision and Building a Superior Kitchen Team
87(1)
A Great Place to Work
88(1)
Breaking Down Barriers
88(2)
Discussion Questions
90(1)
Notes
91(2)
CHAPTER 5 Total Quality Respect
93(12)
Outline
93(1)
Objectives
93(1)
Introduction
94(2)
Diversity
96(4)
Harassment
100(3)
Conclusions
103(1)
Summary
103(1)
Discussion Questions
103(1)
Notes
104(1)
CHAPTER 6 Dealing with Conflict and Complaints
105(16)
Outline
105(1)
Objectives
105(1)
Introduction
106(1)
Frustration
106(1)
Complaints
107(2)
Job Satisfaction
109(1)
Health and Safety in the Kitchen
110(3)
Counseling
113(3)
Stress
116(1)
Conclusions
117(1)
Summary
117(1)
Discussion Questions
118(1)
Notes
118(3)
CHAPTER 7 The Chef as Communicator
121(26)
Outline
121(1)
Objectives
121(1)
Introduction
122(1)
Elements of Communication
123(4)
Barriers to Communication
127(3)
Nonverbal Communication
130(1)
Listening
131(1)
Ways to Improve Listening Skills
132(2)
Giving Directions
134(1)
Leading a TQM Meeting
135(1)
Written Communication
136(6)
Communication via the Grapevine
142(1)
Conclusions
143(1)
Summary
143(1)
Discussion Questions
144(1)
Notes
145(2)
CHAPTER 8 The Chef as Leader
147(22)
Outline
147(1)
Objectives
147(1)
Leadership Defined
148(2)
The Power of Leadership
150(2)
Trait Theories
152(1)
Behavioral Theories
153(1)
Leadership Styles
154(3)
The Nature of Culinary Leadership
157(2)
Building Leadership Self-Confidence
159(1)
Developing Culinary Leadership
160(3)
Humor as a Leadership Tool
163(2)
Conclusions
165(1)
Summary
166(1)
Discussion Questions
167(1)
Notes
167(2)
PART TWO: THE CHEF AS TRAINER 169(102)
CHAPTER 9 Total Quality and Training in the Kitchen
169(22)
Outline
169(1)
Objectives
169(1)
Introduction
170(1)
TQM and Training
170(1)
A Systems Approach to Training
171(4)
Types of Training
175(4)
How People Learn
179(2)
Adult Learning
181(1)
Barriers to Learning
182(4)
Conclusions
186(1)
Summary
187(2)
Discussion Questions
189(1)
Notes
189(2)
CHAPTER 10 Preparing Training Objectives
191(12)
Outline
191(1)
Objectives
191(1)
Introduction
192(1)
Definitions
192(2)
Hierarchy of Objectives
194(2)
Training Lesson Plans
196(1)
Characteristics of a Training Session
196(1)
Steps in Planning Training Sessions
197(3)
Summary
200(1)
Discussion Questions
200(1)
Notes
201(2)
CHAPTER 11 Understanding Instructional Delivery
203(16)
Outline
203(1)
Objectives
203(1)
Introduction
204(1)
Getting Started
205(1)
Dealing with Nervousness
206(1)
Effective Interpersonal Communication
206(2)
Training and Diversity
208(1)
Trainer Styles and Attributes
209(3)
Getting the Team Involved
212(3)
Understanding Group Behaviors
215(2)
Summary
217(1)
Discussion Questions
218(1)
Notes
218(1)
CHAPTER 12 Training Methods
219(20)
Outline
219(1)
Objectives
219(1)
Introduction
220(1)
Specific Training Methods
220(13)
Training Reinforcement
233(1)
Negative Training Methods
233(1)
Developing the Team Member with Potential
234(1)
Training Evaluation
235(1)
Summary
236(2)
Discussion Questions
238(1)
Notes
238(1)
CHAPTER 13 Introduction and Orientation Training
239(12)
Outline
239(1)
Objectives
239(1)
Introduction
240(1)
Induction Training
240(1)
Orientation Training
240(4)
Duration of Orientation Training
244(1)
Communicating Induction and Orientation Training
245(1)
Topics for Kitchen Orientation
246(2)
Follow-up and Evaluation
248(1)
Summary
249(1)
Discussion Questions
250(1)
Notes
250(1)
CHAPTER 14 Training Media and Technology
251(10)
Outline
251(1)
Objectives
251(1)
Introduction
252(1)
Overhead Projection
253(1)
Video Tape and Film
254(1)
Slide Presentations
255(1)
Interactive Computer Training
256(1)
Multimedia Technology
257(1)
Job Aids
258(1)
Summary
258(1)
Discussion Questions
259(1)
Notes
260(1)
CHAPTER 15 Training and Transactional Analysis
261(10)
Outline
261(1)
Objectives
261(1)
Introduction
262(1)
Identifying Ego States
262(3)
Crossed Transactions
265(1)
Psychological Games
266(3)
Summary
269(1)
Discussion Questions
269(1)
Notes
270(1)
PART THREE: MANAGEMENT AND CHEF SUPERVISORS 271(66)
CHAPTER 16 Managing and Utilizing Time
271(10)
Outline
271(1)
Objectives
271(1)
Introduction
272(1)
Time Management Misconceptions
273(1)
Choosing Priorities
274(1)
Time Leaks
274(1)
Time Management Skills
275(4)
Summary
279(1)
Discussion Questions
279(1)
Notes
280(1)
CHAPTER 17 Recruiting and Selecting Kitchen Team Members
281(18)
Outline
281(1)
Objectives
281(1)
Introduction
282(1)
Job Descriptions
282(1)
Recruitment
283(1)
Legal Implications
284(2)
Screening
286(2)
Interviewing
288(2)
Interviewing Guidelines
290(1)
Interview Questions
291(4)
Making the Decision
295(1)
Summary
296(1)
Discussion Questions
297(1)
Notes
298(1)
CHAPTER 18 Discipline and the Kitchen Team
299(14)
Outline
299(1)
Objectives
299(1)
Introduction
300(1)
Chef Supervisor's Role
300(1)
Approaches to Discipline
301(4)
Administering Discipline
305(2)
Approaches to Positive Discipline
307(2)
Exit Interviews
309(1)
Summary
310(1)
Discussion Questions
310(1)
Notes
311(2)
CHAPTER 19 Problem Solving and Decision Making
313(14)
Outline
313(1)
Objectives
313(1)
Introduction
314(1)
The Decision-Making Process
314(1)
Empowerment and Decision Making
315(3)
Problems
318(1)
The Pareto Principle
319(3)
Rules of Problem Solving and Decision Making
322(2)
Summary
324(1)
Discussion Questions
325(1)
Notes
326(1)
CHAPTER 20 Team Performance Appraisal
327(10)
Outline
327(1)
Objectives
327(1)
Introduction
328(1)
Evaluating Performance
328(2)
Methods of Evaluation
330(2)
Appraisal Interviews
332(2)
Compensation
334(1)
Summary
335(1)
Discussion Questions
335(1)
Notes
336(1)
FINAL THOUGHTS: Chefs and the Future? 337(2)
APPENDIX A Federal Regulations and Executive Orders 339(8)
APPENDIX B Glossary of Terms 347(8)
APPENDIX C Bibliography 355
LIST OF FIGURES
Fig. 3.1 Maslow's hierarchy of needs
52
Fig. 9.1 Training and quality interaction
171
Fig. 9.2 The training process
172
Fig. 17.1 Sequence from job description to appraisal
283
Fig. 19.1 Percentage of total complaints
321
Fig. 20.1 Appraisal evaluation form
331
LIST OF TABLES
Table 19.1 Complaints in a Restaurant
320


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