World of Culinary Management, The

Jerald 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. Dr. Chesser earned his doctorate in leadership at the University of Central Florida. He has earned certification by the National Restaurant Association as a Food Management Professional and by the American Culinary Federation as an Executive Chef and Culinary Educator. Dr. Chesser has received numerous honors including membership in the National Restaurant Association Educational Foundation’s College of Diplomates,the American Academy of Chefs, the ICHRIE Chef Herman Briethaupt, and the Research Chefs Association Lifetime Achievement awards. Noel C. Cullen, Ed.D., CMC, AAC (1948-2002) was one of 58 American Culinary Federation Certified Master Chefs in the United States. He had over 30 years’ experience in food service/hospitality as an operator and educator including executive chef, manager, university professor, and administrator. Dr. Cullen was the first chef in the United States to earn the prestigious level of CMC and a doctorate in education. Dr. Cullen was a member of the American Academy of Chefs and past president of the American Culinary Federation.

• 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