The World of Culinary Supervision, Training and Management
3rd Edition
Published on 4. August 2004
Book
Hardback
416 pages
978-0-13-114070-7 (ISBN)
Description
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.
This unique text 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.
This unique text 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.
More details
Edition
3rd edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 235 mm
Width: 178 mm
Weight
755 gr
ISBN-13
978-0-13-114070-7 (9780131140707)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Jerald W. Chesser | Noel C. Cullen
The World of Culinary Supervision, Training, and Management
Book
06/2008
4th Edition
Pearson
€66.84
Article exhausted; check for reprint
Previous edition
Noel C. Cullen
The World of Culinary Supervision, Training, and Management
Book
09/1999
2nd Edition
Pearson
€73.03
Article exhausted; check for reprint
Persons
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.
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.
Content
I. THE CHEF AS SUPERVISOR.
1. Supervision.
2. Quality, Philosophy, History, Excellence, Reengineering, and Change.
3. Motivation, Morale, and Strokes.
4. Building Teamwork in the Kitchen.
5. Total Quality Respect.
6. Dealing with Conflict and Complaints.
7. The Chef as Communicator.
8. The Chef as Leader.
II. THE CHEF AS TRAINER.
9. Total Quality and Training in the Kitchen.
10. Preparing Training Objectives.
11. Understanding Instructional Delivery.
12. Training Methods.
13. Induction and Orientation Training.
14. Training Media and Technology.
15. Training and Transactional Analysis.
III. MANAGEMENT AND CHEF SUPERVISORS.
16. Managing and Utilizing Time.
17. Recruiting and Selecting Kitchen Team Members.
18. Discipline and the Kitchen Team.
19. Problem Solving and Decision Making.
20. Team Performance Appraisal.
Appendix A: Federal Regulations and Executive Orders.
Appendix B: Glossary of Terms.
Appendix C: Bibliography.
List of Cases.
List of Figures.
List of Tables.
1. Supervision.
2. Quality, Philosophy, History, Excellence, Reengineering, and Change.
3. Motivation, Morale, and Strokes.
4. Building Teamwork in the Kitchen.
5. Total Quality Respect.
6. Dealing with Conflict and Complaints.
7. The Chef as Communicator.
8. The Chef as Leader.
II. THE CHEF AS TRAINER.
9. Total Quality and Training in the Kitchen.
10. Preparing Training Objectives.
11. Understanding Instructional Delivery.
12. Training Methods.
13. Induction and Orientation Training.
14. Training Media and Technology.
15. Training and Transactional Analysis.
III. MANAGEMENT AND CHEF SUPERVISORS.
16. Managing and Utilizing Time.
17. Recruiting and Selecting Kitchen Team Members.
18. Discipline and the Kitchen Team.
19. Problem Solving and Decision Making.
20. Team Performance Appraisal.
Appendix A: Federal Regulations and Executive Orders.
Appendix B: Glossary of Terms.
Appendix C: Bibliography.
List of Cases.
List of Figures.
List of Tables.