Rent 9780130225436 | The World of Culinary Supervision, Training, and Management

Summary Table of Contents

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 industrydetailing 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.

"Chef Talk" Contributors

(4)

Foreword

(2)

Preface

xvii

PART ONE: THE CHEF AS SUPERVISOR

(168)

CHAPTER 1 Supervision

... MORE

(24)

Outline

(1)

Objectives

(1)

Introduction

(1)

Definition of Supervision

(1)

Attributes of the Successful Chef Supervisor

(1)

Chef Supervisory Role Models

(3)

Duties and Functions of the Chef Supervisor

(2)

The Chef Supervisor and TQM

(1)

Elements of Kitchen Supervision

(8)

Concept of Authority

(1)

The Evolution of Supervisory Chefs

(2)

Conclusions

(1)

Summary

(1)

Discussion Questions

(1)

Notes

(1)

CHAPTER 2 Quality, Philosophy, History, Excellence, Reengineering, and Change

(24)

Outline

(1)

Objectives

(1)

Total Quality Management

(3)

The Foodservice Customer Defined

(1)

Deming's Principles of Quality

(6)

Philosophies, Concepts, and Strategies of Management

(1)

Scientific Management: A Historical Perspective

(2)

Management by Objectives

(1)

The Excellence Movement

(1)

Reengineering

(2)

Change

(3)

Conclusions

(1)

Summary

(1)

Discussion Questions

(1)

Notes

(3)

CHAPTER 3 Motivation, Morale, and Strokes

(18)

Outline

(1)

Objectives

(1)

Introduction

(1)

Defining Motivation

(1)

Theories and Motivational Philosophies

(5)

Morale

(3)

Strokes

(4)

Feedback

(1)

Conclusions

(1)

Summary

(1)

Discussion Questions

(1)

Notes

(1)

CHAPTER 4 Building Teamwork in the Kitchen

(26)

Outline

(1)

Objectives

(1)

What Is Teamwork

(2)

Building a Successful Kitchen Team

(1)

Groups and Teams

(1)

Developing a Kitchen Team Commitment

(2)

Getting It Done: Developing the Kitchen Team Project or Plan

(2)

Empowerment and Kitchen Teams

(3)

Empowerment and Job Enrichment

(1)

Involving the Kitchen Team

(5)

Improving Kitchen Teamwork

(1)

Inter-Team Dependence

(1)

Creating a Vision and Building a Superior Kitchen Team

(1)

A Great Place to Work

(1)

Breaking Down Barriers

(2)

Discussion Questions

(1)

Notes

(2)

CHAPTER 5 Total Quality Respect

(12)

Outline

(1)

Objectives

(1)

Introduction

(2)

Diversity

(4)

Harassment

100

(3)

Conclusions

103

(1)

Summary

103

(1)

Discussion Questions

103

(1)

Notes

104

(1)

CHAPTER 6 Dealing with Conflict and Complaints

105

(16)

Outline

105

(1)

Objectives

105

(1)

Introduction

106

(1)

Frustration

106

(1)

Complaints

107

(2)

Job Satisfaction

109

(1)

Health and Safety in the Kitchen

110

(3)

Counseling

113

(3)

Stress

116

(1)

Conclusions

117

(1)

Summary

117

(1)

Discussion Questions

118

(1)

Notes

118

(3)

CHAPTER 7 The Chef as Communicator

121

(26)

Outline

121

(1)

Objectives

121

(1)

Introduction

122

(1)

Elements of Communication

123

(4)

Barriers to Communication

127

(3)

Nonverbal Communication

130

(1)

Listening

131

(1)

Ways to Improve Listening Skills

132

(2)

Giving Directions

134

(1)

Leading a TQM Meeting

135

(1)

Written Communication

136

(6)

Communication via the Grapevine

142

(1)

Conclusions

143

(1)

Summary

143

(1)

Discussion Questions

144

(1)

Notes

145

(2)

CHAPTER 8 The Chef as Leader

147

(22)

Outline

147

(1)

Objectives

147

(1)

Leadership Defined

148

(2)

The Power of Leadership

150

(2)

Trait Theories

152

(1)

Behavioral Theories

153

(1)

Leadership Styles

154

(3)

The Nature of Culinary Leadership

157

(2)

Building Leadership Self-Confidence

159

(1)

Developing Culinary Leadership

160

(3)

Humor as a Leadership Tool

163

(2)

Conclusions

165

(1)

Summary

166

(1)

Discussion Questions

167

(1)

Notes

167

(2)

PART TWO: THE CHEF AS TRAINER

169

(102)

CHAPTER 9 Total Quality and Training in the Kitchen

169

(22)

Outline

169

(1)

Objectives

169

(1)

Introduction

170

(1)

TQM and Training

170

(1)

A Systems Approach to Training

171

(4)

Types of Training

175

(4)

How People Learn

179

(2)

Adult Learning

181

(1)

Barriers to Learning

182

(4)

Conclusions

186

(1)

Summary

187

(2)

Discussion Questions

189

(1)

Notes

189

(2)

CHAPTER 10 Preparing Training Objectives

191

(12)

Outline

191

(1)

Objectives

191

(1)

Introduction

192

(1)

Definitions

192

(2)

Hierarchy of Objectives

194

(2)

Training Lesson Plans

196

(1)

Characteristics of a Training Session

196

(1)

Steps in Planning Training Sessions

197

(3)

Summary

200

(1)

Discussion Questions

200

(1)

Notes

201

(2)

CHAPTER 11 Understanding Instructional Delivery

203

(16)

Outline

203

(1)

Objectives

203

(1)

Introduction

204

(1)

Getting Started

205

(1)

Dealing with Nervousness

206

(1)

Effective Interpersonal Communication

206

(2)

Training and Diversity

208

(1)

Trainer Styles and Attributes

209

(3)

Getting the Team Involved

212

(3)

Understanding Group Behaviors

215

(2)

Summary

217

(1)

Discussion Questions

218

(1)

Notes

218

(1)

CHAPTER 12 Training Methods

219

(20)

Outline

219

(1)

Objectives

219

(1)

Introduction

220

(1)

Specific Training Methods

220

(13)

Training Reinforcement

233

(1)

Negative Training Methods

233

(1)

Developing the Team Member with Potential

234

(1)

Training Evaluation

235

(1)

Summary

236

(2)

Discussion Questions

238

(1)

Notes

238

(1)

CHAPTER 13 Introduction and Orientation Training

239

(12)

Outline

239

(1)

Objectives

239

(1)

Introduction

240

(1)

Induction Training

240

(1)

Orientation Training

240

(4)

Duration of Orientation Training

244

(1)

Communicating Induction and Orientation Training

245

(1)

Topics for Kitchen Orientation

246

(2)

Follow-up and Evaluation

248

(1)

Summary

249

(1)

Discussion Questions

250

(1)

Notes

250

(1)

CHAPTER 14 Training Media and Technology

251

(10)

Outline

251

(1)

Objectives

251

(1)

Introduction

252

(1)

Overhead Projection

253

(1)

Video Tape and Film

254

(1)

Slide Presentations

255

(1)

Interactive Computer Training

256

(1)

Multimedia Technology

257

(1)

Job Aids

258

(1)

Summary

258

(1)

Discussion Questions

259

(1)

Notes

260

(1)

CHAPTER 15 Training and Transactional Analysis

261

(10)

Outline

261

(1)

Objectives

261

(1)

Introduction

262

(1)

Identifying Ego States

262

(3)

Crossed Transactions

265

(1)

Psychological Games

266

(3)

Summary

269

(1)

Discussion Questions

269

(1)

Notes

270

(1)

PART THREE: MANAGEMENT AND CHEF SUPERVISORS

271

(66)

CHAPTER 16 Managing and Utilizing Time

271

(10)

Outline

271

(1)

Objectives

271

(1)

Introduction

272

(1)

Time Management Misconceptions

273

(1)

Choosing Priorities

274

(1)

Time Leaks

274

(1)

Time Management Skills

275

(4)

Summary

279

(1)

Discussion Questions

279

(1)

Notes

280

(1)

CHAPTER 17 Recruiting and Selecting Kitchen Team Members

281

(18)

Outline

281

(1)

Objectives

281

(1)

Introduction

282

(1)

Job Descriptions

282

(1)

Recruitment

283

(1)

Legal Implications

284

(2)

Screening

286

(2)

Interviewing

288

(2)

Interviewing Guidelines

290

(1)

Interview Questions

291

(4)

Making the Decision

295

(1)

Summary

296

(1)

Discussion Questions

297

(1)

Notes

298

(1)

CHAPTER 18 Discipline and the Kitchen Team

299

(14)

Outline

299

(1)

Objectives

299

(1)

Introduction

300

(1)

Chef Supervisor's Role

300

(1)

Approaches to Discipline

301

(4)

Administering Discipline

305

(2)

Approaches to Positive Discipline

307

(2)

Exit Interviews

309

(1)

Summary

310

(1)

Discussion Questions

310

(1)

Notes

311

(2)

CHAPTER 19 Problem Solving and Decision Making

313

(14)

Outline

313

(1)

Objectives

313

(1)

Introduction

314

(1)

The Decision-Making Process

314

(1)

Empowerment and Decision Making

315

(3)

Problems

318

(1)

The Pareto Principle

319

(3)

Rules of Problem Solving and Decision Making

322

(2)

Summary

324

(1)

Discussion Questions

325

(1)

Notes

326

(1)

CHAPTER 20 Team Performance Appraisal

327

(10)

Outline

327

(1)

Objectives

327

(1)

Introduction

328

(1)

Evaluating Performance

328

(2)

Methods of Evaluation

330

(2)

Appraisal Interviews

332

(2)

Compensation

334

(1)

Summary

335

(1)

Discussion Questions

335

(1)

Notes

336

(1)

FINAL THOUGHTS: Chefs and the Future?

337

(2)

APPENDIX A Federal Regulations and Executive Orders

339

(8)

APPENDIX B Glossary of Terms

347

(8)

APPENDIX C Bibliography

355

LIST OF FIGURES

Fig. 3.1 Maslow's hierarchy of needs

Fig. 9.1 Training and quality interaction

171

Fig. 9.2 The training process

172

Fig. 17.1 Sequence from job description to appraisal

283

Fig. 19.1 Percentage of total complaints

321

Fig. 20.1 Appraisal evaluation form

331

LIST OF TABLES

Table 19.1 Complaints in a Restaurant

320

RENT TEXTBOOKS

The World of Culinary Supervision, Training, and Management

Why Rent from Knetbooks?

Top 5 reasons to order all your textbooks from Knetbooks:

Related Products