The Chef as Supervisor | |
Supervision | p. 1 |
The Chef Supervisor and Management Theories | p. 23 |
Motivation, Morale, and Strokes | p. 40 |
Building Teamwork in the Kitchen | p. 55 |
Respect | p. 74 |
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 |
Bibliography | p. 299 |
Index | p. 303 |
List of Cases | |
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