FOOD PRODUCTION MANAGEMENT (2 Credits)

Learning outcomes:

On successful completion of this course, students will be able to: LO1 – Classify the duties and responsibilities of the chef as supervisor; LO2 – Explore training needs for kitchen staff; LO3 – analyze Operational Kitchen.

Topics:

1. The Chef As Supervisor;
2. Motivation, Morale, and Strokes;
3. Building Teamwork in the Kitchen;
4. The Chef as Communicator;
5. The Chef as Leader;
6. The Chef As Trainer;
7. Training Method;
8. Management and Chef Supervisors;
9. Recruiting and Selecting Kitchen Team Members;
10. Induction, Orientation Training, and appraisal;
11. Work Environment;
12. Discipline and the Kitchen Team;
13. Problem Solving and Decision Making;
14. The Chef as Communicator;
15. The Chef as Leader;
16. The Chef As Trainer;
17. Induction, Orientation Training, and appraisal;
18. Work Environment;
19. Discipline and the Kitchen Team.