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World of Culinary Management: Leadership and Development of Human Resources / Edition 5

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Overview

The World of Culinary Management: Leadership and Development of Human Resources, Fifth Edition, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage foodservice workers. It outlines in clear terms those elements crucial to success in today's quality-driven foodservice industry, with in-depth exploration of the roles and responsibilities of a successful kitchen manager. It examines all aspects of training as it affects the chef supervisor, providing practical, step-by-step discussions on crucial management skills and functions. Written specifically for the associate degree and certificate level program, this is one of the only texts available that’s designed to provide complete information on human resource management from a culinary perspective.

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Product Details

  • ISBN-13: 9780132747745
  • Publisher: Prentice Hall
  • Publication date: 1/20/2012
  • Edition description: New Edition
  • Edition number: 5
  • Pages: 312
  • Sales rank: 730,986
  • Product dimensions: 8.40 (w) x 10.80 (h) x 0.60 (d)

Table of Contents

SECTION ONE: THE WORLD OF SUPERVISION

1: Supervision

2: Legal Aspects

3: Recruiting and Selecting Team Members

4: Compensation, Benefits and Scheduling

SECTION TWO: THE WORLD OF TRAINING AND DEVELOPMENT

5: Orientation

6: Training and Quality

7: Training Objectives and Planning

8: Training Methods

9: Instructional Delivery

10: Performance Appraisal

11: Work Environment

SECTION THREE: THE WORLD OF MANAGEMENT

12: Management

13: Motivation

14: Team Building

15: Respect

16: Discipline

SECTION FOUR: THE WORLD OF LEADERSHIP

17: Leadership

18: Communication

19: Time Management

20: Problem Solving and Decision Making

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