World of Culinary Supervision, Training and Management
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This third edition has been enhanced with updated information, expanded discussions of topics including leadership, diversity, and training technology, and case studies to assist the reader in understanding and applying the information. Supplemental materials have been expanded to include an instructor's manual, PowerPoint slides and a test bank.
Pt. 1The chef as supervisorCh. 1Supervision1Ch. 2Quality, philosophy, history, excellence, reengineering, and change27Ch. 3Motivation, morale, and strokes51Ch. 4Building teamwork in the kitchen71Ch. 5Total quality respect97Ch. 6Dealing with conflict and complaints113Ch. 7The chef as communicator131Ch. 8The chef as leader159Pt. 2The chef as trainerCh. 9Total quality and training in the kitchen185Ch. 10Preparing training objectives209Ch. 11Understanding instructional delivery221Ch. 12Training methods239Ch. 13Induction and orientation training261Ch. 14Training media and technology275Ch. 15Training and transactional analysis289Pt. 3Management and chef supervisorsCh. 16Managing and utilizing time301Ch. 17Recruiting and selecting kitchen team members313Ch. 18Discipline and the kitchen team333Ch. 19Problem solving and decision making347Ch. 20Team performance appraisal363App. AFederal regulations and executive orders375
