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The World of Culinary Supervision, Training, and Management
ISBN: 9780133488975 | 0133488977
Format: HardcoverPublisher: Prentice Hall, Incorporated
Pub. Date: 6/1/1995
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Offering a unique perspective of the chef as a supervisor and mentor, this timely book examines culinary supervision, training, and management, with an emphasis on total quality management and total quality communication. Written by a Certified Master Chef with over 25 years of experience in the field.
| Foreword | |
| Preface | |
| Supervision | p. 1 |
| Quality, Philosophy, History, Excellence, Reengineering, and Change | p. 27 |
| Motivation, Morale, and Strokes | p. 51 |
| Developing A Positive Work Climate in the Kitchen | p. 69 |
| Total Quality Respect | p. 81 |
| Dealing with Conflict and Complaints | p. 93 |
| The Chef as Communicator | p. 107 |
| The... MORE | p. 133 |
| Total Quality and Training in the Kitchen | p. 155 |
| Preparing Training Objectives | p. 177 |
| Understanding Instructional Delivery | p. 189 |
| Training Methods | p. 205 |
| Induction and Orientation Training | p. 225 |
| Training Media and Technology | p. 237 |
| Training and Transactional Analysis | p. 247 |
| Managing and Utilizing Time | p. 257 |
| Recruiting and Selecting Kitchen Team Members | p. 267 |
| Discipline and the Kitchen Team | p. 285 |
| Problem Solving and Decision Making | p. 299 |
| Team Performance Appraisal | p. 313 |
| Final Thoughts: Chefs and the Future? | p. 323 |
| Appendix A: Federal Regulations and Executive Orders | p. 325 |
| Appendix B: Glossary of Terms | p. 333 |
| Table of Contents provided by Blackwell. All Rights Reserved. |
