Developing Professionalism

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Developing Professionalism
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Developing Professionalism

• I. Developing craftsmanship

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Developing Professionalism

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

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Developing Professionalism

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

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C. Attributes of a professional

• 1. Commitment to excellence

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C. Attributes of a professional

• 1. Commitment to excellence
• 2. Personal accountability

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C. Attributes of a professional

• 1. Commitment to excellence
• 2. Personal accountability
• 3. Teamwork

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C. Attributes of a professional

• 1. Commitment to excellence
• 2. Personal accountability
• 3. Teamwork
• 4. Judgment

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C. Attributes of a professional

• 1. Commitment to excellence
• 2. Personal accountability
• 3. Teamwork
• 4. Judgment
• 5. Pride (personal appearance)

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C. Attributes of a professional

• 1. Commitment to excellence
• 2. Personal accountability
• 3. Teamwork
• 4. Judgment
• 5. Pride (personal appearance)
• 6. Responsibility for others

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II. Career paths in foodservice

• A. Industry segmentation

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II. Career paths in foodservice

• A. Industry segmentation

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II. Career paths in foodservice

• A. Industry segmentation
• B. Restaurant organizational chart

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II. Career paths in foodservice

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

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II. Career paths in foodservice

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

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

• A. Management of others

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III. What it means to be a chef

• A. Management of others
• 1. Hiring

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III. What it means to be a chef

• A. Management of others
• 1. Hiring
• 2. Training

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III. What it means to be a chef

• A. Management of others
• 1. Hiring
• 2. Training
• 3. Motivating

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III. What it means to be a chef

• A. Management of others
• 1. Hiring
• 2. Training
• 3. Motivating
• 4. Coaching

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III. What it means to be a chef

• A. Management of others
• 1. Hiring
• 2. Training
• 3. Motivating
• 4. Coaching
• 5. Counseling

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III. What it means to be a chef

• A. Management of others
• 1. Hiring
• 2. Training
• 3. Motivating
• 4. Coaching
• 5. Counseling
• 6. Scheduling

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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

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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

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B. Administration of a business
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1. Cost control

• a. Food cost

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1. Cost control

• a. Food cost
• b. Labor cost

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1. Cost control

• a. Food cost
• b. Labor cost
• c. Purchasing and vendor relations

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1. Cost control

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

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1. Cost control

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

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1. Cost control

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

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1. Cost control

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

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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

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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

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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