The World of Culinary Management Leadership and Development of Human Resources

by Chesser, Jerald W.; Cullen, Noel C., Ed.D., CMC, AAC

• ISBN13: 9780134484464
• ISBN10: 0134484460
• Edition: 6th
• Format: Paperback
• Copyright: 2017-02-27
• Publisher: Pearson

Summary

A broad, all-encompassing look at the chef as a manager, examining the roles of leadership, management, training, and supervision.

The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service workers. It outlines in clear terms those elements crucial to success in today's quality-driven foodservice industry, with in-depth exploration of the roles and responsibilities of a successful food service manager. The text examines all aspects of training, providing practical discussions on essential management skills and functions. The new edition incorporates new time-sensitive information about issues such as the Affordable Care Act issues of diversity, and addresses women culinary industry leaders. 

Author Biography

Jerald Chesser, Ed.D., CEC, CCE, FMP, AAC, is an internationally recognized speaker, author, and educator. He is a Professor at The Collins College of Hospitality Management, California State Polytechnic University-Pomona, one of the top hospitality management programs in the United States. Before entering academe and consulting, he spent more than a decade in restaurant operations, including ownership of a successful restaurant and off-premise catering company. He has taught at the high school, community college, and university levels. Dr. Chesser’s consulting has included the Disney Development Company, Copeland of New Orleans, University of Alaska, National Restaurant Association, and American Culinary Federation. He teaches, researches, and consults in the areas of leadership, human resource development, and the culinary arts. His previous publications include The Art and Science of Culinary Preparation.

Dr. Chesser earned his doctorate in leadership at the University of Central Florida. He has earned certification by the National Restaurant Association as a Food Management Professional and by the American Culinary Federation as an Executive Chef and Culinary Educator. Dr. Chesser has received numerous honors including membership in the National Restaurant Association Educational Foundation’s College of Diplomates,the American Academy of Chefs, the ICHRIE Chef Herman Briethaupt, and the Research Chefs Association Lifetime Achievement awards.

Noel C. Cullen, Ed.D., CMC, AAC (1948-2002) was one of 58 American Culinary Federation Certified Master Chefs in the United States. He had over 30 years’ experience in food service/hospitality as an operator and educator including executive chef, manager, university professor, and administrator. Dr. Cullen was the first chef in the United States to earn the prestigious level of CMC and a doctorate in education. Dr. Cullen was a member of the American Academy of Chefs and past president of the American Culinary Federation.

Table of Contents

Preface 

Contributors 

About the Authors 

Foreword 

PART ONE: THE WORLD OF SUPERVISION 

1. Supervision 

Outline 

Objectives 

Case Study: West Village Country Club 

Introduction 

Definition of Supervision 

Attributes of the Successful Chef Supervisor 

Chef Supervisory Role Models 

Duties and Functions of the Chef Supervisor 

Elements of Kitchen Supervision 

The Concept of Authority 

The Evolution of Supervision 

Conclusions 

Summary 

Discussion Questions 

Notes 

2. Legal Aspects 

Outline 

Objectives 

Case Study: Paul’s Bar & Grill 

Introduction 

The Laws 

Conclusions 

Summary 

Discussion Questions 

Notes 

3. Recruiting and Selecting Team Members 

Outline 

Objectives 

Case Study: Adair Catering 

Introduction 

Job Analysis 

Job Description and Specification 

Recruiting 

Legal Implications 

Screening 

Interviewing 

Making the Decision 

Summary 

Discussion Questions 

Notes 

4. Compensation, Benefits, and Scheduling 

Outline 

Objectives 

Case Study: B & J’s Restaurant 

Introduction 

Foundations of Compensation 

Compensation Structure 

Benefits 

Incentive Programs 

Employee Assistance Programs 

Scheduling 

Summary 

Discussion Questions 

Notes 

PART TWO: THE WORLD OF TRAINING AND DEVELOPMENT 

5. Orientation 

Outline 

Objectives 

Case Study: Rock Hill Inn 

Introduction 

Orientation 

Socialization 

Duration of Orientation Training 

Conducting Orientation Training 

Follow-up and Evaluation 

Summary 

Discussion Questions 

Notes 

6. Training and Quality 

Outline 

Objectives 

Case Study: Juniper Crest Country Club 

Introduction 

Training Is an Investment 

A Systems Approach to Training 

Types of Training 

How People Learn 

Adult Learning 

Barriers to Learning 

Conclusions 

Summary 

Discussion Questions 

Notes 

7. Training Objectives and Planning 

Outline 

Objectives 

Case Study: Hamilton House Restaurant 

Introduction 

Definitions 

Hierarchy of Objectives 

Training Lesson Plans 

Characteristics of a Training Session 

Steps in Planning Training Sessions 

Conclusions 

Summary 

Discussion Questions 

Notes 

8. Training Methods 

Outline 

Objectives 

Case Study: China Delight 

Introduction 

Specific Training Methods 

Training Reinforcement 

Negative Training Methods 

Developing the Team Member with Potential 

Training Evaluation 

Conclusions 

Summary 

Discussion Questions 

Notes 

9. Instructional Delivery 

Outline 

Objectives 

Case Study: Cypress Cove Resort 

Introduction 

Getting Started 

Your Comfort Level 

Effective Interpersonal Communication 

Training and Diversity 

Getting the Team Involved 

Understanding Group Behaviors 

Summary 

Discussion Questions 

Notes 

10. Performance Appraisal 

Outline 

Objectives 

Case Study: Canyon Bluff Resort 

Introduction 

Evaluating Performance 

Methods of Evaluation 

Appraisal Interviews 

Compensation 

Summary 

Discussion Questions 

Notes 

11. Work Environment 

Outline 

Objectives 

Case Study: Texas Moon Restaurant 

Introduction 

Job Satisfaction 

Frustration 

Complaints 

Safe Work Environment 

Health and Wellness 

Conclusions 

Summary 

Discussion Questions 

Notes 

PART THREE: THE WORLD OF MANAGEMENT 

12. Management 

Outline 

Objectives 

Case Study: Amber Light Steakhouse 

Introduction 

The Foodservice Customer Defined 

Philosophies, Concepts, and Theories of Management 

Contemporary Management Theories 

Quality 

Change 

Conclusions 

Summary 

Discussion Questions 

Notes 

13. Motivation 

Outline 

Objectives 

Case Study: Appleton Cafeteria 

Introduction 

Defining Motivation 

Theories and Motivational Philosophies 

Morale 

Stimulus and Motivation 

Feedback 

Conclusions 

Summary 

Discussion Questions 

Notes 

14. Team Building 

Outline 

Objectives 

Case Study: Southerton Country Club 

Introduction 

Groups and Teams 

Developing a Kitchen Team 

Organizational and Operational Team Standards 

Establishing Goals and Objectives 

Facilitating Kitchen Teamwork 

Decision Making and the Kitchen Team 

Working Together 

Understanding and Trust 

Inter-Kitchen Team Dependence 

Vision and Team Development 

Breaking Down Barriers 

Empowerment and Kitchen Teams 

A Great Place to Work 

Conclusions 

Discussion Questions 

Notes 

15. Respect 

Outline 

Objectives 

Case Study: Alta Linda Regional Medical Center 

Introduction 

Respect and Criticism 

Diversity 

Discrimination 

Conclusions 

Discussion Questions 

Notes 

16. Discipline 

Outline 

Objectives 

Case Study: Stone Lion Hotel and Conference Center 

Introduction 

Chef’s Role 

Approaches to Discipline 

Administering Discipline 

Approaches to Positive Discipline 

Exit Interviews 

Summary 

Discussion Questions 

Notes 

PART FOUR: THE WORLD OF LEADERSHIP 

17.  Leadership 

Outline 

Objectives 

Case Study: Crown Hotel 

Introduction 

Leadership Development 

Trait Theories 

Behavioral Theories 

Leadership Styles 

The Nature of Culinary Leadership 

Building Leadership Self-Confidence 

Developing Culinary Leadership 

Humor as a Leadership Tool 

Conclusions 

Summary 

Discussion Questions 

Notes 

18. Communication 

Outline 

Objectives 

Case Study: La Maison Blanc 

Introduction 

Elements of Communication 

Barriers to Communication 

Nonverbal Communication 

Listening 

Giving Directions 

Leading a Meeting 

Written Communication 

Communication via the Grapevine 

Conclusions 

Summary 

Discussion Questions 

Notes

19. Time Management 

Outline 

Objectives 

Case Study: Ms. Bee’s Restaurant 

Introduction 

Time Management Misconceptions 

Choosing Priorities 

Time Leaks 

Time Management Skills 

Personal Time Management 

Summary 

Discussion Questions 

Notes 

20. Problem Solving and Decision Making 

Outline 

Objectives 

Case Study: JL Beach Club 

Introduction 

The Decision-Making Process 

Problems 

The Pareto Principle 

Rules of Problem Solving and Decision Making 

Summary 

Discussion Questions 

Notes 

Appendix A: Transactional Analysis 

Appendix B: Glossary of Terms 

Appendix C: Bibliography 

Index