The world of culinary supervision, training, and management
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Abstract
I. THE CHEF AS SUPERVISOR. 1. Supervision. 2. Quality, Philosophy, History, Excellence, Reengineering, and Change. 3. Motivation, Morale, and Strokes. 4. Building Teamwork in the Kitchen. 5. Total Quality Respect. 6. Dealing with Conflict and Complaints. 7. The Chef as Communicator. 8. The Chef as Leader. II. THE CHEF AS TRAINER. 9. Total Quality and Training in the Kitchen. 10. Preparing Training Objectives. 11. Understanding Instructional Delivery. 12. Training Methods. 13. Induction and Orientation Training. 14. Training Media and Technology. 15. Training and Transactional Analysis. III. MANAGEMENT AND CHEF SUPERVISORS. 16. Managing and Utilizing Time. 17. Recruiting and Selecting Kitchen Team Members. 18. Discipline and the Kitchen Team. 19. Problem Solving and Decision Making. 20. Team Performance Appraisal. Final Thoughts: Chefs and the Future? Appendix A: Federal Regulations and Executive Orders. Appendix B: Glossary of Terms. Appendix C: Bibliography. List of Figures. List of Tables.