Supervisory Management
Course Outline
Course Fee: $60
Continuing Education Hours: 8 CEH
Subject Area: Culinary Supervision and Management
Course Approved by: The American Culinary Federation
Instructor: Amber Johnson
The fee for this course includes access to all online course materials and an official certificate of completion from chefcertification.com. Once your course is completed, your course completion will be authenticated, and a course completion certificate will be generated. This course completion certificate will be uploaded to your account, and available through the course dashboard for this course
Introduction/Course Description:
Experienced chef managers will be the first to tell you that locating and hiring quality employees is perhaps the most challenging aspect of managing a modern kitchen. Competition for qualified labor is intense, and the demand for employees continues to outpace the supply of interested and qualified applicants. For those chef managers forced to deal with the revolving door of high employee turnover, the outlook is particularly grim. But employee selection is simply the first step. In order for the food service operation to be successful, the chef manager must create a positive work environment where well-trained, carefully selected employees are motivated to provide the exceptional food and service that today's dining customers demand. This seemingly difficult task is accomplished through effective management and supervision.
Course Objectives/Program Outline
Module One-The Management Process
Learning Objectives:
- Define management and identify the three levels of management common in a food service setting.
- Explain the relationship between authority, responsibility, and delegation.
- List and describe the seven components of management.
- Identify the skills necessary to effectively supervise the work of others.
- Recognize the reasons why some managers fail.
- Identify the keys to managerial success.
Quiz: Multiple-choice questions that pertain to objectives above.
Module Two-The Legal Landscape
Learning Objectives:
- Explain how certain EEO laws affect hiring and promotion in a food service setting.
- Describe the chef manager's legal role in providing a safe and secure environment for both employees and customers.
- Describe the legal challenges of managing a culturally diverse food service industry workforce.
- Identify basic employee rights under Common Law.
Quiz: Multiple-choice questions that pertain to objectives above.
Module Three-Recruitment and Selection
Learning Objectives:
- Identify the characteristics of well-written job descriptions and job specifications and explain how to utilize each.
- Identify sources for recruiting non-traditional labor.
- Describe the chef manager's role in recruiting and retaining new employees.
- List and provide examples of how to properly conduct a job interview.
- Evaluate factors to consider when making the final hiring decision.
Quiz: Multiple-choice questions that pertain to objectives above.
Module Four-Orientation and Training
Learning Objectives:
- Explain the benefits of providing new employee orientation.
- Provide examples of some typical new-hire orientation activities.
- Describe some key benefits to proper employee training.
- Explain the importance of training to performance standards.
- Identify the four steps used in the four-step training method.
Quiz: Multiple-choice questions that pertain to objectives above.
Module Five-Evaluate and Coach Performance
Learning Objectives:
- Describe the benefits and uses of properly conducted performance appraisals.
- Identify key obstacles that can interfere with employee evaluations.
- Describe six common types of rater bias and discuss ways to avoid them.
- List and describe some methods and tools that can be used to conduct effective employee evaluations.
- Define coaching, and explain how formal and informal coaching differ.
Quiz: Multiple-choice questions that pertain to objectives above.
Module Six-Effective Communication
Learning Objectives:
- Define formal and informal communication methods and explain their importance as a management tool.
- List common barriers to effective communication and describe techniques for overcoming such barriers.
- Explain the difference between active and passive listening and identify the four stages of active listening.
- Identify guidelines for providing positive and negative employee feedback.
Quiz: Multiple-choice questions that pertain to objectives above.
Module Seven-Motivation and Leadership
Learning Objectives:
- Explain why managers cannot motivate their employees.
- Define motivation and discuss early and later theories of motivation.
- Understand the importance of reward systems and their impact on employee motivation.
- Identify typical workplace motivators and list some management strategies that can encourage these conditions.
- Define leadership and identify the similarities and differences between leadership and management.
- Identify the four leadership styles, and describe factors that may affect a manager's choice of leadership style.
Quiz: Multiple-choice questions that pertain to objectives above.
Final Exam
Multiple choice questions taken from each module
Final Learning Statement
Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be 2-3 pages. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:
- What are the major concepts of the course that you have learned?
- What new professional language have you acquired relating to the topic?
- Thinking back to your project reflections, were you surprised at the outcomes?
- What new resources did you find in the study of the content?
- As a chef/food service professional, what new concepts will you now integrate into your work?
- Are there any ideas that presented themselves as enlightening and useful?
Requirements for Course Certificate of Completion
The following are the general course requirements for issuing a certificate of completion for this course:
- Student must receive 80% or better on each module quiz as well as the final exam
- Student must complete all course projects as outlined within the course
- Student must complete a Final Learning Statement at the end of this course
