World of Culinary Management, The
$179.99
| Title | Range | Discount |
|---|---|---|
| Trade Discount | 5 + | 25% |
- Description
- Additional information
Description
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
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.
-
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.
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.
-
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).
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.
Additional information
| Dimensions | 0.80 × 8.40 × 10.70 in |
|---|---|
| Imprint | |
| Format | |
| ISBN-13 | |
| ISBN-10 | |
| Author | |
| Subjects | careers,  , higher education, Vocational / Professional Studies, Culinary Arts and Hospitality Management, Food Service Management |
