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World of Culinary Management, The: Leadership and Development of Human Resources, 6th Edition

Jerald W. Chesser

Noel C. Cullen

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Overview

Description

For two-year and four-year hospitality management or culinary arts courses in Human Resource Management; Supervision; Management; Food and Beverage Management; training seminars for chefs; and hospitality and culinary certification programs

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.

Look Inside

Sample chapter is available for download in PDF format.

This material is protected under all copyright laws, as they currently exist. No portion of this material may be reproduced, in any form or by any means, without permission in writing from the publisher.

Features

Presents a broad, inclusive look at the multi-faceted role of today's chef:

Provides foundational knowledge through a focus on the Chef as Manager.
Goes beyond just human resource management to introduce readers to the totality of what it take for an individual to be a Chef.
Demonstrates how the complexity of the chef's position has increased to include the responsibility for management, menu planning, customer relations, and most importantly, the training and motivation of the food service team.

Provides complete information on human resource management from a culinary perspective:
- Includes two chapters on law and compensation providing readers the full range of human resource knowledge required of a chef.
- Covers each of the human resource competencies required by the American Culinary Federation for certification.
NEW! Keeps readers in step with the times, with fully up-to-date, easier-to-understand material:
- NEW! Updates all time-sensitive information, such as changes in the overtime exemption regulations;
- NEW! Incorporates new programs, such as the Affordable Care Act.
- NEW! Expands on the issues of diversity in Chapter 15 on Respect.
- NEW! Adds depth to the issue of women as culinarians through two new Chef Talks, both contributed by young female chefs (see in particular the piece by Chef Min).
Serves as a top-notch skill-building resource:
- Leads future chefs through the practical steps required for successful leadership, team-building, goal-setting, problem-solving, supervision, training, communication, discipline, and performance appraisal.
- Prepares students for the duties and roles they must assume for their future culinary careers.
Emphasizes “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 constantly changing world of business, chefs must formally acquire leadership and supervisory skills along with a thorough understanding of business concepts.

Illustrates methods for successful teamwork:

Includes ways to harness the collective brainpower of employees by empowering and building them into a team completely focused on sustaining and growing the organization through satisfied customers.
Provides numerous tools to improve business, establish good internal working relationships, and build a strong client base.

Introduces the “Golden Rule Environment” in Chapter 15 on Respect, encouraging students to establish a “Golden Rule Environment” in their workplace:

Shows students how they can minimize many of the issues related to harassment and diversity-related challenges by treating others as they wish to be treated.

Shows concepts in action and practical solutions to management problems:

Integrates “Chef Talk” segments throughout—mini-essays contributed by leading U.S. chefs that highlight anecdotes and share personal experiences related to culinary supervision and management topics.
Includes case studies at the end of each chapter to help students understand and apply the information covered, while encouraging critical thinking through discussion.
Presents "What is this Business” essays providing real-world insight from some of the industry's leading authorities.

Includes teaching and learning resources for every chapter, making the text easy for instructors and students to use:

PowerPoint slides offer effective presentation of the core information from each chapter, enhanced in many cases by visuals, to help students gain command of the information.
Test bank includes over 600 objective questions.
Each chapter features an activity sheet that assists the teacher using different teaching techniques to increase students’ involvement in the learning process.
Each chapter includes an Outline, list of Learning Objectives, Key Words in boldface, Conclusion, Summary, Review Questions, and Notes.

New to This Edition

Keeps readers in step with the times, with fully up-to-date, easier-to-understand material:

Updates all time-sensitive information, such as changes in the overtime exemption regulations.
Incorporates new programs, such as the Affordable Care Act.
Expands on the issues of diversity in Chapter 15 on Respect.
Adds depth to the issue of women as culinarians through two new Chef Talks, both contributed by young female chefs (see in particular the piece by Chef Min).

Resources

Instructor Resources

TestGen Computerized Test Bank for The World of Culinary Supervision, Training, and Management, 6th Edition
Chesser & Cullen
©2018

Format	On-line Supplement
ISBN-13:	9780134489988
Availability	Live

Important: To use the test banks below, you must download the TestGen software from the TestGen website. If you need help getting started, read the tutorials on the TestGen site.

Download TestGen TestBank File - BOK (application/zip) (0.6MB)

Download Test Bank for Blackboard Learning System (application/zip) (0.2MB)

Download Canvas TestBank (application/zip) (0.1MB)

Download Desire2Learn TestBank (application/zip) (0.1MB)

Download Moodle TestBank (application/zip) (0.1MB)

Download Sakai TestBank (application/zip) (0.3MB)

Instructor's Resource Manual (Download only) for The World of Culinary Supervision, Training, and Management, 6th Edition
Chesser & Cullen
©2018

Format	On-line Supplement
ISBN-13:	9780134489957
Availability	Live

Download Instructor's Resource Manual - Word (application/zip) (0.4MB)

PowerPoint Presentation (Download only) for The World of Culinary Supervision, Training, and Management, 6th Edition
Chesser & Cullen
©2018

Format	On-line Supplement
ISBN-13:	9780134490014
Availability	Live

Download PowerPoints (application/zip) (4.9MB)

Course Resources

Format	Website
ISBN-13:	9780132802932
Availability	Live

Order

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Digital

Pearson book cover — Pearson eText for World of Culinary Supervision, Training, and Management, The -- Instant Access, 6th Edition

Chesser & Cullen

©2018 | Pearson

Format	Electronic Book
ISBN-13:	9780137408085
Online purchase price	$29.99	Students, buy or rent this eText
Availability	Not yet available.

Paper

book cover — World of Culinary Management, The: Leadership and Development of Human Resources, 6th Edition

Chesser & Cullen

©2018 | Pearson | 336 pp

Format	Paper
ISBN-13:	9780134484464
Suggested retail price	$146.65
Availability	Available

About the Author(s)

Jerald Chesser, Ed.D., CEC, CCE, FMP, AAC, is an internationally recognized speaker, author, and educator. He is a Professor at The Collins College of Hospitality Management, California State Polytechnic University-Pomona, one of the top hospitality management programs in the United States. Before entering academe and consulting, he spent more than a decade in restaurant operations, including ownership of a successful restaurant and off-premise catering company. He has taught at the high school, community college, and university levels. Dr. Chesser’s consulting has included the Disney Development Company, Copeland of New Orleans, University of Alaska, National Restaurant Association, and American Culinary Federation. He teaches, researches, and consults in the areas of leadership, human resource development, and the culinary arts. His previous publications include The Art and Science of Culinary Preparation.

Dr. Chesser earned his doctorate in leadership at the University of Central Florida. He has earned certification by the National Restaurant Association as a Food Management Professional and by the American Culinary Federation as an Executive Chef and Culinary Educator. Dr. Chesser has received numerous honors including membership in the National Restaurant Association Educational Foundation’s College of Diplomates,the American Academy of Chefs, the ICHRIE Chef Herman Briethaupt, and the Research Chefs Association Lifetime Achievement awards.

Noel C. Cullen, Ed.D., CMC, AAC (1948-2002) was one of 58 American Culinary Federation Certified Master Chefs in the United States. He had over 30 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 CMC and a doctorate in education. Dr. Cullen was a member of the American Academy of Chefs and past president of the American Culinary Federation.

Previous editions

Relevant Courses

Culinary Management, HR, & Supervision (Culinary Arts)