The world of culinary supervision, training, and management

• Main Authors: Chesser, Jerald W. (Author), Cullen, Noel C. (Author)
• Format: Unknown
• Language: English
• Published: Upper Saddle River, N.J. Pearson/Prentice Hall 2009
• Edition: 4th edition
• Subjects: Food service management; Cooks
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xviii, 312 pages illustrations 24 cm
• Bibliography: Includes bibliographical references (p. 299-302) and index
• ISBN: 9780131583283; 013158328X

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.