The World of Culinary Supervision, Training, and Management
2nd Edition
Published on 9. September 1999
Book
Hardback
366 pages
978-0-13-022543-6 (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.
Written by one of this country's 51 Certified Master Chefs with over 29 years of experience in the food service/hospitality/education and culinary arts field. 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 supervision; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor. Dr. Cullen's informational, educational, and training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. He 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.
Written by one of this country's 51 Certified Master Chefs with over 29 years of experience in the food service/hospitality/education and culinary arts field. 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 supervision; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor. Dr. Cullen's informational, educational, and training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. He 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
2nd edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 243 mm
Width: 183 mm
Thickness: 23 mm
Weight
741 gr
ISBN-13
978-0-13-022543-6 (9780130225436)
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
08/2004
3rd Edition
Pearson
€54.55
Article exhausted; check for reprint
Previous edition
Noel C. Cullen
The World Culinary Supervision Training Mgmt
Book
05/2000
Pearson Education (US)
€52.07
Article exhausted; check for reprint
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.
Final Thoughts: Chefs and the Future?
Appendix A: Federal Regulations and Executive Orders.
Appendix B: Glossary of Terms.
Appendix C: Bibliography.
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.
Final Thoughts: Chefs and the Future?
Appendix A: Federal Regulations and Executive Orders.
Appendix B: Glossary of Terms.
Appendix C: Bibliography.
List of Figures.
List of Tables.