Developing Professionalism. I.Developing craftsmanship I.Developing craftsmanship.

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Developing Developing Professionalism Professionalism

Transcript of Developing Professionalism. I.Developing craftsmanship I.Developing craftsmanship.

Page 1: Developing Professionalism. I.Developing craftsmanship I.Developing craftsmanship.

Developing Developing ProfessionalismProfessionalism

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Developing ProfessionalismDeveloping Professionalism

I.I. Developing Developing craftsmanshipcraftsmanship

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Developing ProfessionalismDeveloping Professionalism

I.I. Developing craftsmanshipDeveloping craftsmanship A.A. Importance of education on Importance of education on

trainingtraining B.B. Continuing educationContinuing education

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Developing ProfessionalismDeveloping Professionalism

I.I. Developing craftsmanshipDeveloping craftsmanship A.A. Importance of education on Importance of education on

trainingtraining B.B. Continuing educationContinuing education C.C. Attributes of a professionalAttributes of a professional

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C.C. Attributes of a Attributes of a professionalprofessional

1.1. Commitment Commitment to excellenceto excellence

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C.C. Attributes of a Attributes of a professionalprofessional

1.1. Commitment to excellenceCommitment to excellence 2. 2. Personal accountability Personal accountability

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C.C. Attributes of a Attributes of a professionalprofessional

1.1. Commitment to excellenceCommitment to excellence 2. 2. Personal accountability Personal accountability 3. 3. Teamwork Teamwork

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C.C. Attributes of a Attributes of a professionalprofessional

1.1. Commitment to excellenceCommitment to excellence 2. 2. Personal accountability Personal accountability 3. 3. TeamworkTeamwork 4. 4. JudgmentJudgment

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C.C. Attributes of a Attributes of a professionalprofessional

1.1. Commitment to excellenceCommitment to excellence 2. 2. Personal accountability Personal accountability 3. 3. TeamworkTeamwork 4. 4. JudgmentJudgment 5. 5. Pride (personal appearance)Pride (personal appearance)

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C.C. Attributes of a Attributes of a professionalprofessional

1.1. Commitment to Commitment to excellenceexcellence

2. 2. Personal Personal accountability accountability

3. 3. TeamworkTeamwork 4. 4. JudgmentJudgment 5. 5. Pride (personal Pride (personal

appearance)appearance) 6. 6. Responsibility Responsibility

for othersfor others

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II.II. Career paths in Career paths in foodservice foodservice

A.A. Industry segmentation Industry segmentation

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II.II. Career paths in Career paths in foodservice foodservice

A.A. Industry segmentationIndustry segmentation

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II.II. Career paths in Career paths in foodservice foodservice

A.A. Industry segmentation Industry segmentation B.B. Restaurant organizational chart Restaurant organizational chart

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II.II. Career paths in Career paths in foodservice foodservice

A.A. Industry segmentation Industry segmentation B.B. Restaurant organizational chart Restaurant organizational chart C.C. Kitchen brigade systemKitchen brigade system

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II.II. Career paths in Career paths in foodservice foodservice

A.A. Industry segmentation Industry segmentation B.B. Restaurant organizational chart Restaurant organizational chart C.C. Kitchen brigade systemKitchen brigade system D.D. Alternative careers in Alternative careers in

foodservice foodservice

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III.III. What it means to What it means to be a chefbe a chef

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III.III. What it means to What it means to be a chefbe a chef

A.A. Management of othersManagement of others

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III.III. What it means to What it means to be a chefbe a chef

A.A. Management of othersManagement of others 1. 1. HiringHiring

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III.III. What it means to What it means to be a chefbe a chef

A.A. Management of othersManagement of others 1. 1. HiringHiring 2. 2. TrainingTraining

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III.III. What it means to What it means to be a chefbe a chef

A.A. Management of othersManagement of others 1. 1. HiringHiring 2. 2. TrainingTraining 3. 3. MotivatingMotivating

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III.III. What it means to What it means to be a chefbe a chef

A.A. Management of othersManagement of others 1. 1. HiringHiring 2. 2. TrainingTraining 3. 3. MotivatingMotivating 4. 4. Coaching Coaching

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III.III. What it means to What it means to be a chefbe a chef

A.A. Management of othersManagement of others 1. 1. HiringHiring 2. 2. TrainingTraining 3. 3. MotivatingMotivating 4. 4. Coaching Coaching 5. 5. Counseling Counseling

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III.III. What it means to What it means to be a chefbe a chef

A.A. Management of othersManagement of others 1. 1. HiringHiring 2. 2. TrainingTraining 3. 3. MotivatingMotivating 4. 4. Coaching Coaching 5. 5. Counseling Counseling 6. 6. Scheduling Scheduling

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III.III. What it means to What it means to be a chefbe a chef

A.A. Management of othersManagement of others 1. 1. HiringHiring 2. 2. TrainingTraining 3. 3. MotivatingMotivating 4. 4. Coaching Coaching 5. 5. Counseling Counseling 6. 6. Scheduling Scheduling 7. 7. Retaining and redirecting Retaining and redirecting

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III.III. What it means to What it means to be a chefbe a chef

A.A. Management of othersManagement of others 1. 1. HiringHiring 2. 2. TrainingTraining 3. 3. MotivatingMotivating 4. 4. Coaching Coaching 5. 5. Counseling Counseling 6. 6. Scheduling Scheduling 7. 7. Retaining and redirecting Retaining and redirecting 8. 8. Firing Firing

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B.B.Administration Administration of a businessof a business

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1. 1. Cost controlCost control

a.a. Food costFood cost

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1. 1. Cost controlCost control

a.a. Food costFood cost b.b. Labor costLabor cost

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1. 1. Cost controlCost control

a.a. Food costFood cost b.b. Labor costLabor cost c.c. Purchasing and vendor relations Purchasing and vendor relations

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1. 1. Cost controlCost control

a.a. Food costFood cost b.b. Labor costLabor cost c.c. Purchasing and vendor relations Purchasing and vendor relations d.d. Portion controlPortion control

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1. 1. Cost controlCost control

a.a. Food costFood cost b.b. Labor costLabor cost c.c. Purchasing and vendor relations Purchasing and vendor relations d.d. Portion controlPortion control e.e. Menu pricingMenu pricing

Page 32: Developing Professionalism. I.Developing craftsmanship I.Developing craftsmanship.

1. 1. Cost controlCost control

a.a. Food costFood cost b.b. Labor costLabor cost c.c. Purchasing and vendor relations Purchasing and vendor relations d.d. Portion controlPortion control e.e. Menu pricingMenu pricing f.f. RecipesRecipes

Page 33: Developing Professionalism. I.Developing craftsmanship I.Developing craftsmanship.

1. 1. Cost controlCost control a.a. Food costFood cost b.b. Labor costLabor cost c.c. Purchasing and vendor relations Purchasing and vendor relations d.d. Portion controlPortion control e.e. Menu pricingMenu pricing f.f. RecipesRecipes g.g. Forecasting Forecasting

Page 34: Developing Professionalism. I.Developing craftsmanship I.Developing craftsmanship.

1. 1. Cost controlCost control a.a. Food costFood cost b.b. Labor costLabor cost c.c. Purchasing and vendor relations Purchasing and vendor relations d.d. Portion controlPortion control e.e. Menu pricingMenu pricing f.f. RecipesRecipes g.g. Forecasting Forecasting h.h. Employee scheduling Employee scheduling

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1. 1. Cost controlCost control a.a. Food costFood cost b.b. Labor costLabor cost c.c. Purchasing and vendor relations Purchasing and vendor relations d.d. Portion controlPortion control e.e. Menu pricingMenu pricing f.f. RecipesRecipes g.g. Forecasting Forecasting h.h. Employee scheduling Employee scheduling i.i. Menu design and marketing Menu design and marketing

Page 36: Developing Professionalism. I.Developing craftsmanship I.Developing craftsmanship.

1. 1. Cost controlCost control a.a. Food costFood cost b.b. Labor costLabor cost c.c. Purchasing and vendor relations Purchasing and vendor relations d.d. Portion controlPortion control e.e. Menu pricingMenu pricing f.f. RecipesRecipes g.g. Forecasting Forecasting h.h. Employee scheduling Employee scheduling i.i. Menu design and marketing Menu design and marketing j.j. SecuritySecurity