Pt. I. The Chef as Supervisor -- Ch. 1. Supervision -- Ch. 2. The Chef Supervisor and Management Theories -- Ch. 3. Motivation, Morale, and Strokes -- Ch. 4. Building Teamwork in the Kitchen -- Ch. 5. Respect -- Ch. 6. The Chef as Communicator -- Ch. 7. The Chef as Leader -- Pt. II. The Chef as Trainer -- Ch. 8. Quality and Training in the Kitchen -- Ch. 9. Preparing Training Objectives -- Ch. 10. Understanding Instructional Delivery -- Ch. 11. Training Methods -- Ch. 12. Training and Transactional Analysis -- Pt. III. Management and Chef Supervisors -- Ch. 13. Managing and Utilizing Time -- Ch. 14. Recruiting and Selecting Kitchen Team Members -- Ch. 15. Induction and Orientation Training -- Ch. 16. Team Performance Appraisal -- Ch. 17. Work Environment -- Ch. 18. Discipline and the Kitchen Team -- Ch. 19. Problem Solving and Decision Making -- App. A. Federal Regulations and Executive Orders -- App. B. Glossary of Terms -- App. C. Bibliography.