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.Written by one of this country's 51 Certified Master Chefs with over 29 years of experience in the food service/hospitality/education and culinary arts field. 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 supervision; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor. Dr. Cullen's informational, educational, and training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. He 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 more

Product details

  • Hardback | 366 pages
  • 166.9 x 231.9 x 28.2mm | 716.68g
  • Pearson Education (US)
  • Pearson
  • United States
  • 2nd edition
  • 0130225436
  • 9780130225436

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. Final Thoughts: Chefs and the Future? Appendix A: Federal Regulations and Executive Orders. Appendix B: Glossary of Terms. Appendix C: Bibliography. List of Figures. List of more