World of Culinary Management Leadership and Development of Human Resources
by Chesser, Jerald W.; Cullen, Noel C., Ed.D., CMC, AACEdition: 5th
Format: Paperback
Pub. Date: 2012-01-06
Publisher(s): Pearson
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Summary
The World of Culinary Management: Leadership and Development of Human Resources, Fifth Edition,gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage foodservice 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 kitchen manager. It examines all aspects of training as it affects the chef supervisor, providing practical, step-by-step discussions on crucial management skills and functions. Written specifically for the associate degree and certificate level program, this is one of the only texts available that's designed to provide complete information on human resource management from a culinary perspective.
Table of Contents
SECTION ONE: THE WORLD OF SUPERVISION
1: Supervision
2: Legal Aspects
3: Recruiting and Selecting Team Members
4: Compensation, Benefits and Scheduling
SECTION TWO: THE WORLD OF TRAINING AND DEVELOPMENT
5: Orientation
6: Training and Quality
7: Training Objectives and Planning
8: Training Methods
9: Instructional Delivery
10: Performance Appraisal
11: Work Environment
SECTION THREE: THE WORLD OF MANAGEMENT
12: Management
13: Motivation
14: Team Building
15: Respect
16: Discipline
SECTION FOUR: THE WORLD OF LEADERSHIP
17: Leadership
18: Communication
19: Time Management
20: Problem Solving and Decision Making
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