World of Culinary Supervision, Training, and Management
For sophomore/senior-level undergraduate courses in Food and Beverage; courses in all culinary arts two- and four-year degree programs; training seminars for chefs; and certification programs for the American Culinary Federation Educational Institute.\ The World of Culinary Supervision, Training, and Management, Fourth Edition gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage...
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The World of Culinary Supervision, Training, and Management, Fourth Edition gives 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
I. THE CHEF AS SUPERVISOR1. Supervision2. The Chef Supervisor and Management Theories3. Motivation, Morale, and Strokes4. Building Teamwork in the Kitchen5. Respect6. The Chef as Communicator7. The Chef as LeaderII. THE CHEF AS TRAINER 8. Quality and Training in the Kitchen9. Preparing Training Objectives10. Understanding Instructional Delivery11. Training Methods12. Training and Transactional AnalysisIII. MANAGEMENT AND CHEF SUPERVISORS 13. Managing and Utilizing Time14. Recruiting and Selecting Kitchen Team Members15. Induction and Orientation Training16. Team Performance Appraisal17. Work Environment18. Discipline and the Kitchen Team19. Problem Solving and Decision MakingAppendix A: Federal Regulations and Executive Orders.Appendix B: Glossary of Terms.Appendix C: Bibliography
