The World of Culinary Supervision Training and Management 4th Edition by Jerald W Chesser, Noel C Cullen ISBN 013158328X 9780131583283

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Product details:

ISBN 10: 013158328X 
ISBN 13: 9780131583283
Author: Jerald W Chesser, Noel C Cullen

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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The World of Culinary Supervision Training and Management 4th Table of contents:

Part I: Introduction to Culinary Supervision

1. The Role of the Culinary Supervisor

2. Qualities and Skills of an Effective Supervisor

3. Understanding the Culinary Workplace Environment

4. Ethics and Professionalism in Culinary Supervision

Part II: Leadership and Communication
5. Leadership Styles and Techniques
6. Effective Communication in the Kitchen
7. Conflict Resolution and Team Building
8. Motivating Culinary Teams

Part III: Training and Development
9. Designing and Implementing Training Programs
10. On-the-Job Training Methods
11. Coaching and Mentoring Culinary Staff
12. Evaluating Performance and Providing Feedback

Part IV: Kitchen Operations and Management
13. Managing Kitchen Workflow and Productivity
14. Inventory and Purchasing Control
15. Cost Control and Budgeting
16. Food Safety and Sanitation Compliance

Part V: Human Resource Management
17. Recruiting and Hiring Culinary Staff
18. Scheduling and Labor Law Considerations
19. Employee Relations and Retention Strategies
20. Managing Diversity in the Culinary Workforce

Part VI: Career Development and Advancement
21. Career Paths in Culinary Supervision and Management
22. Continuing Education and Professional Growth
23. Preparing for Certification and Credentials
24. Future Trends in Culinary Supervision

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Tags: Jerald W Chesser, Noel C Cullen, World, Culinary Supervision