The World of Culinary Supervision, Training and Management

Chesser, Jerald W

ISBN 10: 013158328X / ISBN 13: 9780131583283

Published by Pearson Education, 2009

About this Item

Used in very good condition. Text appears clean, binding is tight. Cover and pages are in great shape. Looks Great! Quantity Available: 1. Shipped Weight: Under 1 kilo. ISBN: 013158328X. ISBN/EAN: 9780131583283. Pictures of this item not already displayed here available upon request. Inventory No: 1561047254.

Seller Inventory # 1561047254

Bibliographic Details

• Title: The World of Culinary Supervision, Training and Management
• Publisher: Pearson Education
• Publication Date: 2009
• Language: English
• ISBN 10: 013158328X
• ISBN 13: 9780131583283
• Binding: Hardcover
• Edition: Fourth Edition.
• Condition: Very Good

About this title

Synopsis

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.

The World of Culinary Supervision, Training, and Management, Fourth Edition 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.