Preface 
Contributors 
About the Authors 
Foreword 
PART ONE: THE WORLD OF SUPERVISION 
1. Supervision 
Outline 
Objectives 
Case Study: West Village Country Club 
Introduction 
Definition of Supervision 
Attributes of the Successful Chef Supervisor 
Chef Supervisory Role Models 
Duties and Functions of the Chef Supervisor 
Elements of Kitchen Supervision 
The Concept of Authority 
The Evolution of Supervision 
Conclusions 
Summary 
Discussion Questions 
Notes 
2. Legal Aspects 
Outline 
Objectives 
Case Study: Paul’s Bar & Grill 
Introduction 
The Laws 
Conclusions 
Summary 
Discussion Questions 
Notes 
3. Recruiting and Selecting Team Members 
Outline 
Objectives 
Case Study: Adair Catering 
Introduction 
Job Analysis 
Job Description and Specification 
Recruiting 
Legal Implications 
Screening 
Interviewing 
Making the Decision 
Summary 
Discussion Questions 
Notes 
4. Compensation, Benefits, and Scheduling 
Outline 
Objectives 
Case Study: B & J’s Restaurant 
Introduction 
Foundations of Compensation 
Compensation Structure 
Benefits 
Incentive Programs 
Employee Assistance Programs 
Scheduling 
Summary 
Discussion Questions 
Notes 
PART TWO: THE WORLD OF TRAINING AND DEVELOPMENT 
5. Orientation 
Outline 
Objectives 
Case Study: Rock Hill Inn 
Introduction 
Orientation 
Socialization 
Duration of Orientation Training 
Conducting Orientation Training 
Follow-up and Evaluation 
Summary 
Discussion Questions 
Notes 
6. Training and Quali
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