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Table of Contents
|The Chef as Supervisor|
|The Chef Supervisor and Management Theories||p. 23|
|Motivation, Morale, and Strokes||p. 40|
|Building Teamwork in the Kitchen||p. 55|
|The Chef as Communicator||p. 86|
|The Chef as Leader||p. 108|
|The Chef as Trainer|
|Quality and Training in the Kitchen||p. 131|
|Preparing Training Objectives||p. 149|
|Understanding Instructional Delivery||p. 162|
|Training Methods||p. 175|
|Training and Transactional Analysis||p. 193|
|Management and Chef Supervisors|
|Managing and Utilizing Time||p. 203|
|Recruiting and Selecting Kitchen Team Members||p. 215|
|Induction and Orientation Training||p. 231|
|Team Performance Appraisal||p. 242|
|Work Environment||p. 251|
|Discipline and the Kitchen Team||p. 266|
|Problem Solving and Decision Making||p. 278|
|Federal Regulations and Executive Orders||p. 290|
|Glossary of Terms||p. 295|
|List of Cases|
|Table of Contents provided by Blackwell. All Rights Reserved.|