Leadership lessons from a chef : finding time to be great / Charles Carroll.

ISBN:

9780470125304

Title:

Author:

Carroll, Charles M., 1964-

Personal Author:

Carroll, Charles M., 1964-

Publication Information:

Hoboken, NJ : John Wiley & Sons, 2008.

Physical Description:

xv, 176 p. : ill. ; 23 cm.

General Note:

Includes index.

Contents:

Ch. 1. What makes you tick? -- Ch. 2. Testing the kitchen atmosphere -- Ch. 3. How is your attitude? -- Ch. 4. Build your leadership team first -- Ch. 5. What is your mission? -- Ch. 6. The principles that guide us -- Ch. 7. Program survival : living it! -- Ch. 8. Educational environment -- Ch. 9. Fostering success -- Ch. 10. How to get people to want to work for you -- Ch. 11. Hire right the first time -- Ch. 12. Incentive programs -- Ch. 13. Discipline and competition -- Ch. 14. Did you listen well the first time? -- Ch. 15. Forms to help you -- Ch. 16. Why do it? -- App. A. Certificates and forms -- App. B. Life and work tips from Chef Carroll -- App. C. A collection of quotations.

Subject Term:

Food service management.

Food service -- Vocational guidance.

Format:

Books

Electronic Access:

Table of contents only http://www.loc.gov/catdir/toc/ecip077/2006102170.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0739/2006102170-d.html

Publication Date:

2008

Publication Information:

Hoboken, NJ : John Wiley & Sons, 2008.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95068 CAR	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen."
--Chef John Folse, CEC, AAC

"From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing."
--Johnny Carrabba, founder, Carrabba's Restaurant

Leadership Lessons from a Chef is about creating excellence in the professional kitchen. Here the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence.

Using stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs.

Author Notes

Charles M. Carroll , CEC, AAC, is the Executive Chef at the River Oaks Country Club in Houston, Texas, which is among the top country clubs in the United States. He has received over seventy national and international awards, including three Presidential Medallions from the American Culinary Federation. A graduate of the Culinary Institute of America, Chef Carroll was the manager of the 2004 United States Regional Culinary Olympic Team, which won three gold medals and was ranked third internationally. Before joining River Oaks, Carroll held executive chef positions at Rochester, New York's Oak Hill Country Club and The Balsams Grand Resort Hotel in New Hampshire.

Foreword

Preface

Acknowledgments

About the Author

Chapter 1 What Makes You Tick?

Chapter 2 Testing the Kitchen Atmosphere

Chapter 3 How Is Your Attitude?

Chapter 4 Build Your Leadership Team First

Chapter 5 What Is Your Mission?

Chapter 6 The Principles That Guide Us

Chapter 7 Program Survival: Living It!

Chapter 8 Educational Environment

Chapter 9 Fostering Success

Chapter 10 How to Get People to Want to Work for You

Chapter 11 Hire Right the First Time

Chapter 12 Incentive Programs

Chapter 13 Discipline and Competition

Chapter 14 Did You Listen Well the First Time?

Chapter 15 Forms to Help You

Chapter 16 Why Do It?

Appendix A Certificates and Forms

Appendix B Life and Work Tips from Chef Carroll

Appendix C A Collection of Quotations

Glossary

Index

Available:*

Bound With These Titles

On Order

Summary

Summary

Author Notes

Table of Contents