The World of Culinary Supervision, Training and Management

The World of Culinary Supervision, Training and Management

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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. This unique text 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.show more

Product details

  • Hardback | 416 pages
  • 174 x 238 x 22mm | 762.05g
  • Pearson Education (US)
  • Prentice Hall
  • Upper Saddle River, United States
  • English
  • Revised
  • 3rd Revised edition
  • 0131140701
  • 9780131140707

Table of contents

I. THE CHEF AS SUPERVISOR. 1. Supervision. 2. Quality, Philosophy, History, Excellence, Reengineering, and Change. 3. Motivation, Morale, and Strokes. 4. Building Teamwork in the Kitchen. 5. Total Quality Respect. 6. Dealing with Conflict and Complaints. 7. The Chef as Communicator. 8. The Chef as Leader. II. THE CHEF AS TRAINER. 9. Total Quality and Training in the Kitchen. 10. Preparing Training Objectives. 11. Understanding Instructional Delivery. 12. Training Methods. 13. Induction and Orientation Training. 14. Training Media and Technology. 15. Training and Transactional Analysis. III. MANAGEMENT AND CHEF SUPERVISORS. 16. Managing and Utilizing Time. 17. Recruiting and Selecting Kitchen Team Members. 18. Discipline and the Kitchen Team. 19. Problem Solving and Decision Making. 20. Team Performance Appraisal. Appendix A: Federal Regulations and Executive Orders. Appendix B: Glossary of Terms. Appendix C: Bibliography. List of Cases. List of Figures. List of Tables.show more

About Jerald Chesser

Jerald W. Chesspr, Ed.D., CEC, FMP, CCE. Dr. Chesser has over 30 years experience in food service/hospitality as an operator and educator including executive chef, restaurant owner, training consultant, university professor and administrator. He is one of the few individuals in the United States to hold the ACF certification of CEC and CCE certification, the NRAEF certification of FMP and an Ed.D. His previous publications include The Art and Science of Culinary Preparation. Dr. Chesser is Associate Dean and Professor at the Collins School of Hospitality Management, California State Polytechnic University - Pomona, one of the top three hospitality management programs in the United States. Noel C. Cullen, Ed.D., CIVIC, AAC. Dr. Cullen was one of 58 Certified Master Chefs in the United States. He had over thirty 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 CIVIC and Ed.D.show more

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