The world of culinary supervision, training, and management / Jerald W. Chesser, Noel C. Cullen.
By: Chesser, Jerald W
.
Contributor(s): Cullen, Noel C.
Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2009Edition: 4th ed.Description: xviii, 312 p. : ill. ; 24 cm.ISBN: 9780131583283 (hbk.); 013158328X (hbk.).Subject(s): Food service management | CooksDDC classification: 647.95068 | Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 3, BayNo 7 |
647.95068 CHE (Browse shelf) | 1 | Available | SCAFS,70003,03,GR | 5000045159 |
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| 647.95068 CAS 2014 Start your own bar and club : | 647.95068 CHE The world of culinary supervision, training, and management / | 647.95068 CHE The world of culinary supervision, training, and management / | 647.95068 CHE The world of culinary supervision, training, and management / | 647.95068 CHE 2013 The world of culinary management : | 647.95068 CHE 2018 The world of culinary management : | 647.95068 CIC Managing service in food and beverage operations / |
Includes bibliographical references (p. 299-302) and index.
1. Supervision - 2. The chef supervisor and the management theories - 3. Motivation, morale, and strokes - 4. Building teamwork in the kitchen - 5. Respect - 6. The chef as communicator - 7. The chef as leader - 8. Quality and training in the kitchen - 9. Preparing training ojectives - 10. Understanding instructional delivery - 11. Training methods - 12. Training and transactional analysis - 13. Managing and utilizing time - 14. Recruiting and selecting kitchen team members - 15. Induction and orientation training - 16. Team performance appraisal - 17. Work environment - 18. Discipline and the kitchen team - 19. Problem solving and decision making.