World of Culinary Management, The
Leadership and Development of Human Resources
Paperback Engels 2017 6e druk 9780134484464Samenvatting
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
Lezersrecensies
Inhoudsopgave
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
Rubrieken
- advisering
- algemeen management
- coaching en trainen
- communicatie en media
- economie
- financieel management
- inkoop en logistiek
- internet en social media
- it-management / ict
- juridisch
- leiderschap
- marketing
- mens en maatschappij
- non-profit
- ondernemen
- organisatiekunde
- personal finance
- personeelsmanagement
- persoonlijke effectiviteit
- projectmanagement
- psychologie
- reclame en verkoop
- strategisch management
- verandermanagement
- werk en loopbaan