Culinary, Hospitality, Travel & Tourism

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.

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.

• 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.

This edition is updated to include:

• The new edition introduces the “Golden Rule Environment” in the respect chapter, encouraging students to establish a “Golden Rule Environment” in their work place. By treating others as they wish to be treated, students learn to minimize many of the issues related to harassment and diversity-related challenges.
• "What is this Business” essays by industry leaders (including Ferdinand Metz) provide students with real-world insight from the industry's leading authorities.
• Each chapter features an activity sheet that assists the teacher using different teaching techniques and increasing the involvement of the student in the learning process.

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.

Culinary Supervision (Culinary Arts)

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.

• The World of Culinary Supervision, Training and Management, 3/E
  Chesser & Cullen
  © 2005 | Prentice Hall | Cloth; 416 pages | Instock
  ISBN-10: 0131140701 | ISBN-13: 9780131140707
  Brief Description
  

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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.

 

 

 

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• World of Culinary Supervision, CourseSmart eTextbook, 4/E
  Chesser & Cullen
  © 2009 | Prentice Hall | Electronic Book; 336 pages | Instock
  ISBN-10: 0135006244 | ISBN-13: 9780135006245
  URL: http://www.coursesmart.com
  Brief Description | Buy from myPearsonStore
  

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