World of Culinary Supervision, Training and Management / Edition 3

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Overview

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.

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Product Details

  • ISBN-13: 9780131140707
  • Publisher: Prentice Hall
  • Publication date: 6/29/2004
  • Edition description: 3RD
  • Edition number: 3
  • Pages: 248
  • Product dimensions: 7.14 (w) x 9.62 (h) x 0.82 (d)

Meet the Author

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.

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Read an Excerpt

Dr. Noel Cullen's first edition of this book achieved his original aim "to create an information, educational, and training resource for all culinarians." As Chef Ferdinand Metz said in the foreword to the second edition, "This book fills a void in the industry and brings the matter of supervision in the kitchen to the fore." The need for chef supervisors in the kitchen to direct, mentor, and lead staff with the same high level of expertise and professionalism that they practice in the art and science of culinary preparation has not diminished—it has grown. Twenty-first-century culinarians must prepare themselves with culinary knowledge and knowledge of supervision, training, and management. Dr. Cullen recognized this need and provided a valuable resource that would assist future culinarians in this endeavor.

The importance in the kitchen of teamwork, mentoring, leadership, supervision, training, management, and a total quality focus continues unabated. Total quality in foodservice has always been and always will be achieved through teamwork driven by leadership, management, supervision, and training. This third edition continues Dr. Cullen's foresight in using the principles of total quality management as the foundation for culinary supervision, training, and management. It 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. My appreciation goes out to Keith E. Gardiner of Guilford Technical Community College and John Britto of San Joaquin Delta College for their review of the manuscript. Supplementalmaterials have been expanded to include an instructor's manual, PowerPoint slides, and a test bank.

Jerald W. Chesser, EdD, CEC, FMP, CEC

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Table of Contents

Pt. 1 The chef as supervisor
Ch. 1 Supervision 1
Ch. 2 Quality, philosophy, history, excellence, reengineering, and change 27
Ch. 3 Motivation, morale, and strokes 51
Ch. 4 Building teamwork in the kitchen 71
Ch. 5 Total quality respect 97
Ch. 6 Dealing with conflict and complaints 113
Ch. 7 The chef as communicator 131
Ch. 8 The chef as leader 159
Pt. 2 The chef as trainer
Ch. 9 Total quality and training in the kitchen 185
Ch. 10 Preparing training objectives 209
Ch. 11 Understanding instructional delivery 221
Ch. 12 Training methods 239
Ch. 13 Induction and orientation training 261
Ch. 14 Training media and technology 275
Ch. 15 Training and transactional analysis 289
Pt. 3 Management and chef supervisors
Ch. 16 Managing and utilizing time 301
Ch. 17 Recruiting and selecting kitchen team members 313
Ch. 18 Discipline and the kitchen team 333
Ch. 19 Problem solving and decision making 347
Ch. 20 Team performance appraisal 363
App. A Federal regulations and executive orders 375
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