World of Culinary Supervision Training and Management or French Food

World of Culinary Supervision, Training and Management

Author: Jerald W Chesser

This third edition has been enhanced with updated information, expanded discussions of topics including leadership, diversity, and training technology, and case studies to assist the reader in understanding and applying the information. Supplemental materials have been expanded to include an instructor's manual, PowerPoint slides and a test bank.

Table of Contents:

Pt. 1	The chef as supervisor
Ch. 1	Supervision	1
Ch. 2	Quality, philosophy, history, excellence, reengineering, and change	27
Ch. 3	Motivation, morale, and strokes	51
Ch. 4	Building teamwork in the kitchen	71
Ch. 5	Total quality respect	97
Ch. 6	Dealing with conflict and complaints	113
Ch. 7	The chef as communicator	131
Ch. 8	The chef as leader	159
Pt. 2	The chef as trainer
Ch. 9	Total quality and training in the kitchen	185
Ch. 10	Preparing training objectives	209
Ch. 11	Understanding instructional delivery	221
Ch. 12	Training methods	239
Ch. 13	Induction and orientation training	261
Ch. 14	Training media and technology	275
Ch. 15	Training and transactional analysis	289
Pt. 3	Management and chef supervisors
Ch. 16	Managing and utilizing time	301
Ch. 17	Recruiting and selecting kitchen team members	313
Ch. 18	Discipline and the kitchen team	333
Ch. 19	Problem solving and decision making	347
Ch. 20	Team performance appraisal	363
App. A	Federal regulations and executive orders	375

Book about: Espíritu emprendedor Corporativo:Edificio de una Organización Empresarial

French Food: On the Table, On the Page, and in French Culture

Author: Lawrence R Schehr

French identity is a matter of taste-or palate, to be more precise. Food permeates the very idea of "Frenchness"-from the literary feasts of Marcel Proust to the culinary feats of Julia Child, from foie gras to the french fry. French Food is an entertaining and insightful look at the way people cook, eat, market, talk, and write about French cuisine.
More than a book about food alone, French Food uses diet as a window into issues of nationality, literature, and culture in France and abroad. Outstanding contributors from cultural studies, literary criticism, performance studies, and the emerging field of food studies explore a wide range of food matters: the history of French cooking, the intersections of taste and class, the aesthetics of cuisine, French food as nation building, novelists who use gastronomic details to spice up literary personas, and even the sexuality of a French dish. Revealing substance in a French meal beyond mere sustenance, this delicious volume is sure to sharpen your mind as well as your palate.