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World of Culinary Supervision, Training, and Management, The (Subscription)
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World of Culinary Management, The: Leadership and Development of Human Resources
ISBN-13: 9780134484464
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Overview
A broad, all-encompassing look at the chef as a manager, examining the roles of leadership, management, training, and supervision.
The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service workers. It outlines in clear terms those elements crucial to success in today's quality-driven foodservice industry, with in-depth exploration of the roles and responsibilities of a successful food service manager. The text examines all aspects of training, providing practical discussions on essential management skills and functions. The new edition incorporates new time-sensitive information about issues such as the Affordable Care Act issues of diversity, and addresses women culinary industry leaders.
Table of contents
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 Quality
Outline
Objectives
Case Study: Juniper Crest Country Club
Introduction
Training Is an Investment
A Systems Approach to Training
Types of Training
How People Learn
Adult Learning
Barriers to Learning
Conclusions
Summary
Discussion Questions
Notes
7. Training Objectives and Planning
Outline
Objectives
Case Study: Hamilton House Restaurant
Introduction
Definitions
Hierarchy of Objectives
Training Lesson Plans
Characteristics of a Training Session
Steps in Planning Training Sessions
Conclusions
Summary
Discussion Questions
Notes
8. Training Methods
Outline
Objectives
Case Study: China Delight
Introduction
Specific Training Methods
Training Reinforcement
Negative Training Methods
Developing the Team Member with Potential
Training Evaluation
Conclusions
Summary
Discussion Questions
Notes
9. Instructional Delivery
Outline
Objectives
Case Study: Cypress Cove Resort
Introduction
Getting Started
Your Comfort Level
Effective Interpersonal Communication
Training and Diversity
Getting the Team Involved
Understanding Group Behaviors
Summary
Discussion Questions
Notes
10. Performance Appraisal
Outline
Objectives
Case Study: Canyon Bluff Resort
Introduction
Evaluating Performance
Methods of Evaluation
Appraisal Interviews
Compensation
Summary
Discussion Questions
Notes
11. Work Environment
Outline
Objectives
Case Study: Texas Moon Restaurant
Introduction
Job Satisfaction
Frustration
Complaints
Safe Work Environment
Health and Wellness
Conclusions
Summary
Discussion Questions
Notes
PART THREE: THE WORLD OF MANAGEMENT
12. Management
Outline
Objectives
Case Study: Amber Light Steakhouse
Introduction
The Foodservice Customer Defined
Philosophies, Concepts, and Theories of Management
Contemporary Management Theories
Quality
Change
Conclusions
Summary
Discussion Questions
Notes
13. Motivation
Outline
Objectives
Case Study: Appleton Cafeteria
Introduction
Defining Motivation
Theories and Motivational Philosophies
Morale
Stimulus and Motivation
Feedback
Conclusions
Summary
Discussion Questions
Notes
14. Team Building
Outline
Objectives
Case Study: Southerton Country Club
Introduction
Groups and Teams
Developing a Kitchen Team
Organizational and Operational Team Standards
Establishing Goals and Objectives
Facilitating Kitchen Teamwork
Decision Making and the Kitchen Team
Working Together
Understanding and Trust
Inter-Kitchen Team Dependence
Vision and Team Development
Breaking Down Barriers
Empowerment and Kitchen Teams
A Great Place to Work
Conclusions
Discussion Questions
Notes
15. Respect
Outline
Objectives
Case Study: Alta Linda Regional Medical Center
Introduction
Respect and Criticism
Diversity
Discrimination
Conclusions
Discussion Questions
Notes
16. Discipline
Outline
Objectives
Case Study: Stone Lion Hotel and Conference Center
Introduction
Chef’s Role
Approaches to Discipline
Administering Discipline
Approaches to Positive Discipline
Exit Interviews
Summary
Discussion Questions
Notes
PART FOUR: THE WORLD OF LEADERSHIP
17. Leadership
Outline
Objectives
Case Study: Crown Hotel
Introduction
Leadership Development
Trait Theories
Behavioral Theories
Leadership Styles
The Nature of Culinary Leadership
Building Leadership Self-Confidence
Developing Culinary Leadership
Humor as a Leadership Tool
Conclusions
Summary
Discussion Questions
Notes
18. Communication
Outline
Objectives
Case Study: La Maison Blanc
Introduction
Elements of Communication
Barriers to Communication
Nonverbal Communication
Listening
Giving Directions
Leading a Meeting
Written Communication
Communication via the Grapevine
Conclusions
Summary
Discussion Questions
Notes
19. Time Management
Outline
Objectives
Case Study: Ms. Bee’s Restaurant
Introduction
Time Management Misconceptions
Choosing Priorities
Time Leaks
Time Management Skills
Personal Time Management
Summary
Discussion Questions
Notes
20. Problem Solving and Decision Making
Outline
Objectives
Case Study: JL Beach Club
Introduction
The Decision-Making Process
Problems
The Pareto Principle
Rules of Problem Solving and Decision Making
Summary
Discussion Questions
Notes
Appendix A: Transactional Analysis
Appendix B: Glossary of Terms
Appendix C: Bibliography
Index
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