The World of Culinary Supervision, Training and Management, 3/E
Jerald W. Chesser
Noel C. Cullen, Ed.D., CMC, AAC, Boston University

ISBN-10: 0131140701
ISBN-13: 9780131140707

Publisher: Prentice Hall
Copyright: 2005
Format: Cloth; 416 pp
Published: 06/29/2004

Suggested retail price: $84.00
Not available for purchase at this time.

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.

  • NEW - Updated and refined content throughout—Expanded content on leadership (Ch. 8), diversity (Ch. 5), and training technology (Ch. 14).

    • Keeps readers aware of current trends and technologies in relation to the real world.

  • “Building Teamwork in the Kitchen”—Chapter 4.

    • Provides students with the knowledge and insight necessary to create the ideal kitchen work environment.

  • A broad and inclusive study on the multi-faceted role of today's chef—Shows how the complexity of the chef's position has increased to include the responsibility for management, customer relations, menu planning, and most importantly, the training and motivation of the production/service team.

    • Makes students aware of how the traditional role of the chef has changed dramatically over the years, and how a chef's duties are consistently being “refocused.”

  • A top-notch skill-building resource—Leads future chefs through the practical steps required for successful leadership, communication, team-building, goal-setting, problem-solving, supervision, training, time management, discipline, and performance appraisal.

    • Prepares students for the new duties and roles they must assume for their future culinary career.

  • An emphasis on “total quality” chef supervision—Discusses the role chefs must assume to become successful supervisors and to ensure that their foodservice organization reaches its goals of total customer satisfaction.

    • Helps students recognize that to survive in the changing business realm of the future, chefs must formally acquire leadership and supervisory skills along with a thorough understanding of business concepts.

  • Methods for successful teamwork—Illustrates ways to harness the collective brainpower of employees, empowering them and building them into a team completely focused on sustaining and growing the organization by satisfying customers.

    • Gives students numerous tools they can use to improve business, establish good internal working relationships, and build a strong client base.

  • “Chef Talk” segments—Integrates mini-essays contributed by leading U.S. chefs that highlight anecdotes and share personal experiences related to culinary supervision and various management topics found in a particular chapter.

    • Adds a human touch to the study and helps students learn how today's master chefs found practical solutions to their management needs.

  • Case studies—In each chapter.

    • Assists the reader in understanding and applying the information covered as well as encouraging critical thinking through discussion.

  • PowerPoint slides—Available for each chapter for a total of over 600 slides.

    • Provide effective presentation of the core information from each chapter—enhanced in many cases by visuals—helping students to gain command of the information.

  • Test bank—Includes over 600 objective questions.

    • Makes the text extremely easy for the instructor to use.

  • Updated and refined content throughout—Expanded content on leadership (Ch. 8), diversity (Ch. 5), and training technology (Ch. 14).

    • Keeps readers aware of current trends and technologies in relation to the real world.

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.

    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.

     

    The World of Culinary Supervision, Training, and Management, Fourth Edition 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.

  • 013158328XThe World of Culinary Supervision, Training, and Management, 4/E
    Chesser & Cullen
    © 2009 | Prentice Hall | Cloth; 336 pages | Instock
    ISBN-10: 013158328X | ISBN-13: 9780131583283
    Brief Description | Buy from myPearsonStore

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.

This third edition has been enhanced with updated information, expanded discussions of topics including leadership, diversity, and training technology, and case studies to assist the reader in understanding and applying the information. Supplemental materials have been expanded to include an instructor's manual, PowerPoint slides and a test bank.

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