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Saturday, July 11, 2020 | History

8 edition of world of culinary supervision, training, and management found in the catalog.

world of culinary supervision, training, and management

Jerald W. Chesser

world of culinary supervision, training, and management

by Jerald W. Chesser

  • 122 Want to read
  • 34 Currently reading

Published by Prentice Hall in Upper Saddle River, N.J .
Written in English

    Subjects:
  • Food service management,
  • Cooks

  • Edition Notes

    Includes bibliographical references and index.

    StatementJerald W. Chesser, Noel C. Cullen.
    ContributionsCullen, Noel C.
    Classifications
    LC ClassificationsTX911.3.M27 C494 2009
    The Physical Object
    Paginationp. cm.
    ID Numbers
    Open LibraryOL18507275M
    ISBN 10013158328X
    ISBN 109780131583283
    LC Control Number2008015626

    A broad, all-encompassing look at the chef as a manager, examining the roles of leadership, management, training, and supervision. The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge Brand: Pearson. A broad, all-encompassing look at the chef as a manager, examining the roles of leadership, management, training, and supervision. The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge Price: $

    Noel C. Cullen is the author of Elegant Irish Cooking ( avg rating, 6 ratings, 1 review, published ), Life Beyond the Line ( avg rating, 2 ra /5. Contents "Chef Talk" Contributors xi Preface xv Part One The Chef AS Supervisor Chapter One Supervision, 1 Outline, 1 Objectives, 2 Case Study, 2 Introduction, 3 Definition of Supervision, 4 Attributes of the Successful Chef supervisor, 5 Chef Supervisory Role Models, 6 Duties and Functions of the Chef supervisor, 9 The Chef Supervisor and Total Quality Management, 10 .

      Rent or Buy World of Culinary Management Leadership and Development of Human Resources - by Chesser, Jerald W. for as low as $ at Voted #1 site for Buying Edition: 5th. Supervision in the Hospitality Industry, 8th Editionfocuses on the different roles of employees from beginning leaders, newly promoted supervisor, or anyone planning a career in the hospitality field. A market leader, this text is widely used by thousands of students training for a career in the hospitality industry and current hospitality supervisors alike.


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World of culinary supervision, training, and management by Jerald W. Chesser Download PDF EPUB FB2

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. Read more Read less click to open popover/5(7). World of Culinary Supervision, Training, and Management, The (What's New in Culinary & Hospitality) - Kindle edition by World of culinary supervision, Jerald W., Cullen, Noel C., Ed.D., CMC, AAC.

Download it once and read it on your And management book device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading World of Culinary Supervision, Training, and Management, 5/5(1). A broad, all-encompassing look at the chef as a manager, examining the roles of leadership, management, training, and supervision.

The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge 5/5(1).

The World of Culinary Supervision, Training and Management book. Read reviews from world’s largest community for readers.

For sophomore/senior-level unde 4/5(7). The World of Culinary Management: Leadership and Development of Human Resources, Fifth Edition, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage foodservice workers.

It outlines in clear terms those elements crucial to success in today's quality-driven foodservice industry, with in-depth exploration of the roles and 5/5(4). The World of Culinary Supervision, Training, and Management, Fourth Edition gives aspiring chefs, sous chefs, training 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. This third edition continues Dr. Cullen's foresight in using the principles of total quality management as the foundation for culinary supervision, training, and management/5(7).

The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service workers.

It outlines in clear terms those elements crucial Availability: Live. Noel C. Cullen, The World of Culinary Supervision, Training, and Management, 2nd ed. (Upper Saddle River, N.J.: Prentice Hall Inc., ZOOOJ, ISBNAuthor: Michael Moran.

Noel C. Cullen, The World of Culinary Supervision, Training, and Management, 2nd ed. (Upper Saddle River, N.J.: Prentice Ha$ Inc., ZOOOJ, ISBNpages, including appendixand bibliograp& $51 hardcover T he World of Culinary Superui- swn, Paining and Manage- mznt is a verv valuable tool for hospitality management.

The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service : On-line Supplement.

The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service workers. The World of Culinary Supervision, Training and Management by Jerald W.

Chesser,available at Book Depository with free delivery worldwide.4/5(7). Noel Cullen's first edition of this book achieved his original aim "to create an information, educational, and training resource for all culinarians." As Chef Ferdinand Metz said in the foreword to the second edition, "This book fills a void in the industry and brings the matter of supervision in the kitchen to the fore." The need for chef supervisors in the kitchen to direct.

The World of Culinary Supervision, Training, and Management by Michael J. Moran Noel C. Cullen, The World of Culinary Supervision, Training, and Management, 2nd ed. (Upper Saddle River, N.J.: Prentice Ha$ Inc., ZOOOJ, ISBNpages, including appendixand bibliograp& $51 hardcover T he World of Culinary Superui.

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 : $ The World of Culinary Management: Leadership and Development of Human Resources, Fifth Edition, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage foodservice : On-line Supplement.

The world of culinary supervision, training, and management. [Noel C Cullen] -- This book aims at teaching chefs how to implement the concept of teamwork within the kitchen environment. Explores the concept of total quality management and total quality communication within the Your Web browser is not enabled for JavaScript.

ISBN: X: OCLC Number: Description: xviii, pages: illustrations ; 24 cm: Contents: Supervision --The chef supervisor and management theories --Motivation, morale, and strokes --Building teamwork in the kitchen --Respect --The chef as communicator --The chef as leader --Quality and training in the kitchen --Preparing training.

COVID Resources. Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle.

To succeed, the chef today needs the finest culinary, supervision, management, and leadership skills. This text presents and discusses the elements of supervision, management, and leadership.

These elements, like great recipes, are essential to the success of today’s chef. The first step to becoming a chef supervisor is work ethic. The.Get this from a library! The world of culinary supervision, training, and management. [Noel C Cullen].Get this from a library!

The world of culinary supervision, training, and management. [Jerald W Chesser; Noel C Cullen].