World of Culinary Supervision, Training and Management, The - Hardcover

Noel C. Cullen

Hardcover

ISBN 10: 0133488977 ISBN 13: 9780133488975

Publisher: Prentice Hall, 1995

Synopsis

Offering a unique perspective of the chef as a supervisor and mentor, this timely book examines culinary supervision, training, and management, with an emphasis on total quality management and total quality communication. Written by a Certified Master Chef with over 25 years of experience in the field.

About this title

From the Back Cover

Key Benefit:Offering a unique perspective of the chef as supervisor and mentor, this timely book examines culinary supervision, training and management, with an emphasis on total quality management and total quality communication. Written by a Certified Master Chef with over 25 years of experience in the field,Cullen's informational, educational, and training resource provides the necessary knowledge, skills and attitudes required to lead, supervise and manage foodservice workers. Key Topics: Focuses on chefs as supervisors, trainers, and managers, preparing them for the new duties and roles they must play. Emphasizes "total quality" chef supervision and the role chefs must assume if the foodservice organization is to reach its goals of total customer satisfaction, and for the chef to be a successful supervisor. Discusses competency in leadership, communication, and training, along with first class technical skills in the areas of safety, sanitation, nutrition and culinary skills. Illustrates new ways to harness the collective brainpower of employees, empowering them and building them into a team completely focused on sustaining and growing the organization by satisfying customers. Features "Chef Talk" segments which highlight a variety of different topics dealing with culinary supervision and discuss management experiences by leading chefs in the United States. Market: For those in culinary and hospitality management industries seeking to develop their supervisory skills or gain American Culinary Federation Educational Institute certification credits; also designed for use by chef educators in the curriculum of Colleges and Institutions offering culinary arts/ degree programs.

Edition details

• Publisher: Prentice Hall
• Publication date: 1995
• Language: English
• ISBN 10: 0133488977
• ISBN 13: 9780133488975
• Binding: Hardcover
• Edition number: 1
• Number of pages: 345