Description
Book SynopsisJerald 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.
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Table of Contents
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
