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The World of Culinary Supervision, Training, and Management,9780131583283
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The World of Culinary Supervision, Training, and Management

by ;
Edition:
4th
ISBN13:

9780131583283

ISBN10:
013158328X
Format:
Hardcover
Pub. Date:
5/22/2008
Publisher(s):
Prentice Hall
List Price: $104.80

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Summary

The World of Culinary Supervision, Training, and Management, Fourth Editiongives 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. Foraspiring chefs, sous chefs, chefs de cuisine, and executive chefs

Table of Contents

The Chef as Supervisor
Supervisionp. 1
The Chef Supervisor and Management Theoriesp. 23
Motivation, Morale, and Strokesp. 40
Building Teamwork in the Kitchenp. 55
Respectp. 74
The Chef as Communicatorp. 86
The Chef as Leaderp. 108
The Chef as Trainer
Quality and Training in the Kitchenp. 131
Preparing Training Objectivesp. 149
Understanding Instructional Deliveryp. 162
Training Methodsp. 175
Training and Transactional Analysisp. 193
Management and Chef Supervisors
Managing and Utilizing Timep. 203
Recruiting and Selecting Kitchen Team Membersp. 215
Induction and Orientation Trainingp. 231
Team Performance Appraisalp. 242
Work Environmentp. 251
Discipline and the Kitchen Teamp. 266
Problem Solving and Decision Makingp. 278
Federal Regulations and Executive Ordersp. 290
Glossary of Termsp. 295
Bibliographyp. 299
Indexp. 303
List of Cases
Table of Contents provided by Blackwell. All Rights Reserved.


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