World of Culinary Supervision, Training, and Management / Edition 4

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Overview

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 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.

Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson

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Product Details

  • ISBN-13: 9780131583283
  • Publisher: Prentice Hall
  • Publication date: 6/5/2008
  • Series: Alternative eText Formats Series
  • Edition description: Older Edition
  • Edition number: 4
  • Pages: 336
  • Product dimensions: 7.00 (w) x 9.30 (h) x 0.80 (d)

Table of Contents

I. THE CHEF AS SUPERVISOR

1. Supervision

2. The Chef Supervisor and Management Theories

3. Motivation, Morale, and Strokes

4. Building Teamwork in the Kitchen

5. Respect

6. The Chef as Communicator

7. The Chef as Leader

II. THE CHEF AS TRAINER

8. Quality and Training in the Kitchen

9. Preparing Training Objectives

10. Understanding Instructional Delivery

11. Training Methods

12. Training and Transactional Analysis

III. MANAGEMENT AND CHEF SUPERVISORS

13. Managing and Utilizing Time

14. Recruiting and Selecting Kitchen Team Members

15. Induction and Orientation Training

16. Team Performance Appraisal

17. Work Environment

18. Discipline and the Kitchen Team

19. Problem Solving and Decision Making

Appendix A: Federal Regulations and Executive Orders.

Appendix B: Glossary of Terms.

Appendix C: Bibliography

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