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Developing Professionalism

Developing Professionalism. Developing Professionalism. I. Developing craftsmanship . Developing Professionalism. I. Developing craftsmanship A. Importance of education on training B. Continuing education. Developing Professionalism. I. Developing craftsmanship

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Developing Professionalism

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  1. Developing Professionalism

  2. Developing Professionalism • I. Developing craftsmanship

  3. Developing Professionalism • I. Developing craftsmanship • A. Importance of education on training • B. Continuing education

  4. Developing Professionalism • I. Developing craftsmanship • A. Importance of education on training • B. Continuing education • C. Attributes of a professional

  5. C. Attributes of a professional • 1. Commitment to excellence

  6. C. Attributes of a professional • 1. Commitment to excellence • 2. Personal accountability

  7. C. Attributes of a professional • 1. Commitment to excellence • 2. Personal accountability • 3. Teamwork

  8. C. Attributes of a professional • 1. Commitment to excellence • 2. Personal accountability • 3. Teamwork • 4. Judgment

  9. C. Attributes of a professional • 1. Commitment to excellence • 2. Personal accountability • 3. Teamwork • 4. Judgment • 5. Pride (personal appearance)

  10. C. Attributes of a professional • 1. Commitment to excellence • 2. Personal accountability • 3. Teamwork • 4. Judgment • 5. Pride (personal appearance) • 6. Responsibility for others

  11. II. Career paths in foodservice • A. Industry segmentation

  12. II. Career paths in foodservice • A. Industry segmentation

  13. II. Career paths in foodservice • A. Industry segmentation • B. Restaurant organizational chart

  14. II. Career paths in foodservice • A. Industry segmentation • B. Restaurant organizational chart • C. Kitchen brigade system

  15. II. Career paths in foodservice • A. Industry segmentation • B. Restaurant organizational chart • C. Kitchen brigade system • D. Alternative careers in foodservice

  16. III. What it means to be a chef

  17. III. What it means to be a chef • A. Management of others

  18. III. What it means to be a chef • A. Management of others • 1. Hiring

  19. III. What it means to be a chef • A. Management of others • 1. Hiring • 2. Training

  20. III. What it means to be a chef • A. Management of others • 1. Hiring • 2. Training • 3. Motivating

  21. III. What it means to be a chef • A. Management of others • 1. Hiring • 2. Training • 3. Motivating • 4. Coaching

  22. III. What it means to be a chef • A. Management of others • 1. Hiring • 2. Training • 3. Motivating • 4. Coaching • 5. Counseling

  23. III. What it means to be a chef • A. Management of others • 1. Hiring • 2. Training • 3. Motivating • 4. Coaching • 5. Counseling • 6. Scheduling

  24. III. What it means to be a chef • A. Management of others • 1. Hiring • 2. Training • 3. Motivating • 4. Coaching • 5. Counseling • 6. Scheduling • 7. Retaining and redirecting

  25. III. What it means to be a chef • A. Management of others • 1. Hiring • 2. Training • 3. Motivating • 4. Coaching • 5. Counseling • 6. Scheduling • 7. Retaining and redirecting • 8. Firing

  26. B. Administration of a business

  27. 1. Cost control • a. Food cost

  28. 1. Cost control • a. Food cost • b. Labor cost

  29. 1. Cost control • a. Food cost • b. Labor cost • c. Purchasing and vendor relations

  30. 1. Cost control • a. Food cost • b. Labor cost • c. Purchasing and vendor relations • d. Portion control

  31. 1. Cost control • a. Food cost • b. Labor cost • c. Purchasing and vendor relations • d. Portion control • e. Menu pricing

  32. 1. Cost control • a. Food cost • b. Labor cost • c. Purchasing and vendor relations • d. Portion control • e. Menu pricing • f. Recipes

  33. 1. Cost control • a. Food cost • b. Labor cost • c. Purchasing and vendor relations • d. Portion control • e. Menu pricing • f. Recipes • g. Forecasting

  34. 1. Cost control • a. Food cost • b. Labor cost • c. Purchasing and vendor relations • d. Portion control • e. Menu pricing • f. Recipes • g. Forecasting • h. Employee scheduling

  35. 1. Cost control • a. Food cost • b. Labor cost • c. Purchasing and vendor relations • d. Portion control • e. Menu pricing • f. Recipes • g. Forecasting • h. Employee scheduling • i. Menu design and marketing

  36. 1. Cost control • a. Food cost • b. Labor cost • c. Purchasing and vendor relations • d. Portion control • e. Menu pricing • f. Recipes • g. Forecasting • h. Employee scheduling • i. Menu design and marketing • j. Security

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