The World of Culinary Supervision, Training, and Management 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.

The World of Culinary Supervision, Training, and Management begins with contemporary techniques for evaluation of the macula, including:

• A broad and inclusive study on the multi-faceted role of today's chef
• A top-notch skill-building resource
• An emphasis on “total quality” chef supervision
• Methods for successful teamwork
• “Chef Talk” segments
• Case studies
• PowerPoint slides
• Test bank

Contents

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

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

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

Appendixes:

• Federal Regulations and Executive Orders
• Glossary of Terms
• Bibliography

Index

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