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World of Culinary Management, The
World of Culinary Management, The
Jerald Chesser Meer over de auteurs
, , , e.a.

World of Culinary Management, The

Leadership and Development of Human Resources
Specificaties
Paperback, blz. | Engels
Pearson Education | 2017
ISBN13: 9780134484464
Rubricering
Pearson Education e druk, 2017 9780134484464
€ 172,54
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Samenvatting

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.

 

Specificaties

ISBN13:9780134484464
Taal:Engels
Bindwijze:Paperback
Uitgever:Pearson Education

Inhoudsopgave

<p style="margin:0px;">Preface </p> <p style="margin:0px;">Contributors </p> <p style="margin:0px;">About the Authors </p> <p style="margin:0px;">Foreword </p> <p style="margin:0px;"> </p> <p style="margin:0px;">PART ONE: THE WORLD OF SUPERVISION </p> <p style="margin:0px;">1. Supervision </p> <p style="margin:0px;">Outline </p> <p style="margin:0px;">Objectives </p> <p style="margin:0px;">Case Study: West Village Country Club </p> <p style="margin:0px;">Introduction </p> <p style="margin:0px;">Definition of Supervision </p> <p style="margin:0px;">Attributes of the Successful Chef Supervisor </p> <p style="margin:0px;">Chef Supervisory Role Models </p> <p style="margin:0px;">Duties and Functions of the Chef Supervisor </p> <p style="margin:0px;">Elements of Kitchen Supervision </p> <p style="margin:0px;">The Concept of Authority </p> <p style="margin:0px;">The Evolution of Supervision </p> <p style="margin:0px;">Conclusions </p> <p style="margin:0px;">Summary </p> <p style="margin:0px;">Discussion Questions </p> <p style="margin:0px;">Notes </p> <p style="margin:0px;">2. Legal Aspects </p> <p style="margin:0px;">Outline </p> <p style="margin:0px;">Objectives </p> <p style="margin:0px;">Case Study: Paul’s Bar &amp; Grill </p> <p style="margin:0px;">Introduction </p> <p style="margin:0px;">The Laws </p> <p style="margin:0px;">Conclusions </p> <p style="margin:0px;">Summary </p> <p style="margin:0px;">Discussion Questions </p> <p style="margin:0px;">Notes </p> <p style="margin:0px;">3. Recruiting and Selecting Team Members </p> <p style="margin:0px;">Outline </p> <p style="margin:0px;">Objectives </p> <p style="margin:0px;">Case Study: Adair Catering </p> <p style="margin:0px;">Introduction </p> <p style="margin:0px;">Job Analysis </p> <p style="margin:0px;">Job Description and Specification </p> <p style="margin:0px;">Recruiting </p> <p style="margin:0px;">Legal Implications </p> <p style="margin:0px;">Screening </p> <p style="margin:0px;">Interviewing </p> <p style="margin:0px;">Making the Decision </p> <p style="margin:0px;">Summary </p> <p style="margin:0px;">Discussion Questions </p> <p style="margin:0px;">Notes </p> <p style="margin:0px;">4. Compensation, Benefits, and Scheduling </p> <p style="margin:0px;">Outline </p> <p style="margin:0px;">Objectives </p> <p style="margin:0px;">Case Study: B &amp; J’s Restaurant </p> <p style="margin:0px;">Introduction </p> <p style="margin:0px;">Foundations of Compensation </p> <p style="margin:0px;">Compensation Structure </p> <p style="margin:0px;">Benefits </p> <p style="margin:0px;">Incentive Programs </p> <p style="margin:0px;">Employee Assistance Programs </p> <p style="margin:0px;">Scheduling </p> <p style="margin:0px;">Summary </p> <p style="margin:0px;">Discussion Questions </p> <p style="margin:0px;">Notes </p> <p style="margin:0px;"></p> <p style="margin:0px;">PART TWO: THE WORLD OF TRAINING AND DEVELOPMENT </p><p style="margin:0px;">5. Orientation </p> <p style="margin:0px;"></p> <p style="margin:0px;">Outline </p> <p style="margin:0px;">Objectives </p> <p style="margin:0px;">Case Study: Rock Hill Inn </p> <p style="margin:0px;">Introduction </p> <p style="margin:0px;">Orientation </p> <p style="margin:0px;">Socialization </p> <p style="margin:0px;">Duration of Orientation Training </p> <p style="margin:0px;">Conducting Orientation Training </p> <p style="margin:0px;">Follow-up and Evaluation </p> <p style="margin:0px;">Summary </p> <p style="margin:0px;">Discussion Questions </p> <p style="margin:0px;">Notes </p> <p style="margin:0px;">6. Training and Quali</p>
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