The World of Culinary Supervision, Training, and Management - Third Edition

Jerald W. Chesser

ISBN 10: 0131140701 / ISBN 13: 9780131140707

Published by Prentice Hall, 2004

About this Item

Leichte Rillen / Abschurfungen / Risse / Knicke. In-depth, yet easily understood, 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. This book provides readers with the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. 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. Includes practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor and up-to-date content on leadership, diversity, and training technology. A reference for chefs and sous chefs.

Seller Inventory # eb0816f6-472b-456e-aace-8a02479cb448

Bibliographic Details

• Title: The World of Culinary Supervision, Training, and Management - Third Edition
• Publisher: Prentice Hall
• Publication Date: 2004
• Language: English
• ISBN 10: 0131140701
• ISBN 13: 9780131140707
• Binding: Hardcover
• Edition: 3rd Edition
• Condition: Fine
• Seller catalogs:
  • Management & HR

About this title

Synopsis

In-depth, yet easily understood, 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. This book provides readers with the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. 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. Includes practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor and up-to-date content on leadership, diversity, and training technology. A reference for chefs and sous chefs.

About the Author

Jerald W. Chesspr, Ed.D., CEC, FMP, CCE. Dr. Chesser has over 30 years experience in food service/hospitality as an operator and educator including executive chef, restaurant owner, training consultant, university professor and administrator. He is one of the few individuals in the United States to hold the ACF certification of CEC and CCE certification, the NRAEF certification of FMP and an Ed.D. His previous publications include The Art and Science of Culinary Preparation. Dr. Chesser is Associate Dean and Professor at the Collins School of Hospitality Management, California State Polytechnic University - Pomona, one of the top three hospitality management programs in the United States.

Noel C. Cullen, Ed.D., CIVIC, AAC. Dr. Cullen was one of 58 Certified Master Chefs in the United States. He had over thirty years experience in food service/hospitality as an operator and educator including executive chef, manager, university professor and administrator. Dr. Cullen was the first chef in the United States to earn the prestigious level of CIVIC and Ed.D.