World of Culinary Supervision, Training and Management

Name: World of Culinary Supervision, Training and Management
Price: 6.95 USD
Availability: InStock
ISBN: 9780131140707

ISBN-10: 0131140701

ISBN-13: 9780131140707

Edition: 3rd 2005

Authors: Jerald W. Chesser, Noel C. Cullen

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