World of Culinary Supervision, Training and Management, The (3rd Edition)

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9780131140707: World of Culinary Supervision, Training and Management, The (3rd Edition)

For sophomore/senior-level undergraduate courses in Food and Beverage; courses in all culinary arts two- and four-year degree programs; training seminars for chefs; and certification programs for the American Culinary Federation Educational Institute. This unique text gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. In-depth, yet easily understood, it outlines in clear terms those elements crucial to success in today's quality driven foodservice industry--detailing the elements of supervision and total quality management. It examines all aspects of training as it affects the chef supervisor; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor. This informational and educational training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management.It identifies those key areas that will lead qualified individuals into the chef positions of the future, and provides reasonable solutions to situations that typically evolve from them.

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From the Publisher:

Written by one of this country's 51 Certified Master Chefs with over 25 years of experience in the food service/hospitality/education and culinary arts field, this unique text gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills and attitudes required to lead, supervise and manage foodservice workers. Detailing the elements of supervision and total quality management; examining all aspects of training as it affects the chef supervision; and outlining management skills and functions involving a chef supervisor, Dr. Cullen's informational, educational, and training resource fulfills a need as chefs move from being culinarians to managers, supervisors and trainers in the world of total quality management.

From the Back Cover:

This third edition has been enhanced with updated information, expanded discussions of topics including leadership, diversity, and training technology, and case studies to assist the reader in understanding and applying the information. Supplemental materials have been expanded to include an instructor's manual, PowerPoint slides and a test bank.

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