World of Culinary Supervision, Training, and Management

Name: World of Culinary Supervision, Training, and Management
Price: 54.0 USD
Availability: InStock
ISBN: 9780131583283

ISBN-10: 013158328X

ISBN-13: 9780131583283

Edition: 4th 2009

Authors: Jerald W. Chesser, Noel C. Cullen

List price: $104.80

30 day, 100% satisfaction guarantee!

Marketplace

2 new & used from $54.00

what's this?

Rush Rewards U
Members Receive:

You have reached 400 XP and carrot coins. That is the daily max!

Description:

The World of Culinary Supervision, Training, and Management, Fourth Editiongives 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 todays 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…

Book details

List price: $104.80
Edition: 4th
Copyright year: 2009
Publisher: Prentice Hall PTR
Publication date: 5/22/2008
Binding: Hardcover
Pages: 336
Size: 7.00" wide x 9.25" long x 0.75" tall
Weight: 1.386
Language: English




The Chef as Supervisor



Supervision



The Chef Supervisor and Management Theories



Motivation, Morale, and Strokes



Building Teamwork in the Kitchen



Respect



The Chef as Communicator



The Chef as Leader



The Chef as Trainer



Quality and Training in the Kitchen



Preparing Training Objectives



Understanding Instructional Delivery



Training Methods



Training and Transactional Analysis



Management and Chef Supervisors



Managing and Utilizing Time



Recruiting and Selecting Kitchen Team Members



Induction and Orientation Training



Team Performance Appraisal



Work Environment



Discipline and the Kitchen Team



Problem Solving and Decision Making



Federal Regulations and Executive Orders



Glossary of Terms



Bibliography


Index


List of Cases