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