The World of Culinary Supervision, Training, and Management,9780133488975

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The World of Culinary Supervision, Training, and Management

by Noel C. Cullen

ISBN13:

9780133488975

ISBN10:

0133488977

Format:

Hardcover

Pub. Date:

6/1/1995

Publisher(s):

Prentice Hall, Incorporated

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What version or edition is this?

This is the edition with a publication date of 6/1/1995.

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.

Summary

Offering a unique perspective of the chef as a supervisor and mentor, this timely book examines culinary supervision, training, and management, with an emphasis on total quality management and total quality communication. Written by a Certified Master Chef with over 25 years of experience in the field.

Foreword
Preface
Supervision	p. 1
Quality, Philosophy, History, Excellence, Reengineering, and Change	p. 27
Motivation, Morale, and Strokes	p. 51
Developing A Positive Work Climate in the Kitchen	p. 69
Total Quality Respect	p. 81
Dealing with Conflict and Complaints	p. 93
The Chef as Communicator	p. 107
The Chef as Leader	p. 133
Total Quality and Training in the Kitchen	p. 155
Preparing Training Objectives	p. 177
Understanding Instructional Delivery	p. 189
Training Methods	p. 205
Induction and Orientation Training	p. 225
Training Media and Technology	p. 237
Training and Transactional Analysis	p. 247
Managing and Utilizing Time	p. 257
Recruiting and Selecting Kitchen Team Members	p. 267
Discipline and the Kitchen Team	p. 285
Problem Solving and Decision Making	p. 299
Team Performance Appraisal	p. 313
Final Thoughts: Chefs and the Future?	p. 323
Appendix A: Federal Regulations and Executive Orders	p. 325
Appendix B: Glossary of Terms	p. 333
Table of Contents provided by Blackwell. All Rights Reserved.

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