World of Culinary Supervision, Training and Management

ISBN-10: 0131140701
ISBN-13: 9780131140707
Edition: 3rd 2005
List price: $84.00
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Book details

List price: $84.00
Edition: 3rd
Copyright year: 2005
Publisher: Prentice Hall PTR
Publication date: 6/29/2004
Binding: Hardcover
Pages: 416
Size: 7.25" wide x 9.75" long x 0.50" tall
Weight: 1.694
Language: English

The Chef as Supervisor
Supervision
Quality, Philosophy, History, Excellence, Reengineering, and Change
Motivation, Morale, and Strokes
Building Teamwork in the Kitchen
Total Quality Respect
Dealing with Conflict and Complaints
The Chef as Communicator
The Chef as Lead
The Chef As Trainer
Total Quality and Training in the Kitchen
Preparing Training Objectives
Understanding Instructional Delivery
Training Methods
Induction and Orientation Training
Training Media and Technology
Training and Transactional Analysis
Management And Chef Supervisors
Managing and Utilizing Time
Recruiting and Selecting Kitchen Team Members
Discipline and the Kitchen Team
Problem Solving and Decision Making
Team Performance Appraisal
Federal Regulations and Executive Orders
Glossary of Terms
Bibliography

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