The World Of Culinary Management
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The World Of Culinary Management
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Author : Jerald W. Chesser
language : en
Publisher: Prentice Hall
Release Date : 2013
The World Of Culinary Management written by Jerald W. Chesser and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cooks categories.
Managing staff and training in the food and restaurant industry.
The World Of Culinary Management
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Author : Jerald W. Chesser
language : en
Publisher:
Release Date : 2017-02-27
The World Of Culinary Management written by Jerald W. Chesser and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-27 with Cooks categories.
Resource added for the Culinary Specialist program 313162.
The World Of Culinary Supervision Training And Management
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Author : Noel C. Cullen
language : en
Publisher:
Release Date : 2000
The World Of Culinary Supervision Training And Management written by Noel C. Cullen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooks categories.
Written by one of this country's 51 Certified Master Chefs, this #1-rated resource 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--identifying those key areas that will lead qualified individuals into the chef positions of the future, and providing reasonable solutions to situations that typically evolve from them. 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; examining all aspects of training as it affects the chef supervision; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor--from management to customer relations, menu planning, communication, team-building, goal-setting, problem-solving, supervision, training, discipline, and performance appraisal, and the training and motivation of the production/service team. Integrates unique " Chef Talk" segments written by leading U.S. chefs, and includes a new chapter " Building Teamwork in the Kitchen" . For those in the culinary, hospitality & travel/tourism professions; ideal for use in training seminars and for those studying for certification for the American Culinary Federation Educational Institute.
The World Of Culinary Supervision Training And Management
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Author : Jerald W. Chesser
language : en
Publisher:
Release Date : 1900
The World Of Culinary Supervision Training And Management written by Jerald W. Chesser and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1900 with categories.
Culinary Management
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Author : Chris Jones
language : en
Publisher:
Release Date : 2019-12-08
Culinary Management written by Chris Jones and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-08 with categories.
This book introduces students to the critical factors that influence successful culinary management and how these principles can be implemented within the workplace. It uniquely combines service delivery, culinary operations management and business development in one volume to provide student with a complete and integrated approach. It further looks at both traditional and contemporary approaches including wellbeing, nutrition, technology and sustainability. International case studies of a vast range of food service operations from restaurants to gastropubs are integrated throughout to showcase how to apply ideas, models and principles in order to address management issues and solve managerial problems at three stages. This book provides students with an essential understanding of how each tier of operation will impact on overall customer satisfaction and holistic approach to culinary management. This book is essential reading for culinary students and students of related disciplines such as culinary arts, hospitality and events management.
Culinary Creation
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Author : James Morgan
language : en
Publisher: Routledge
Release Date : 2007-06-07
Culinary Creation written by James Morgan and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-06-07 with Business & Economics categories.
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word “foodism” is introduced to refer to biases against foods outside your culture.
Outlines And Highlights For World Of Culinary Supervision Training And Management By Jerald W Chesser Isbn
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Author : Cram101 Textbook Reviews
language : en
Publisher: Academic Internet Pub Incorporated
Release Date : 2010-12
Outlines And Highlights For World Of Culinary Supervision Training And Management By Jerald W Chesser Isbn written by Cram101 Textbook Reviews and has been published by Academic Internet Pub Incorporated this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-12 with Education categories.
Never HIGHLIGHT a Book Again! Virtually all of the testable terms, concepts, persons, places, and events from the textbook are included. Cram101 Just the FACTS101 studyguides give all of the outlines, highlights, notes, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanys: 9780131583283 .
Webster S New World Dictionary Of Culinary Arts
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Author : Steven Labensky
language : en
Publisher:
Release Date : 2001
Webster S New World Dictionary Of Culinary Arts written by Steven Labensky and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cookery categories.
This text is written for courses in Professional Cooking, Food and Beverage Management, Quantity Food Production, Food Preparation, and Introduction to Foods. A dictionary of the culinary arts, the book defines approximately 20,000 terms (including foreign terms)
The Professional Chef
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Author : The Culinary Institute of America (CIA)
language : en
Publisher: John Wiley & Sons
Release Date : 2024-04-30
The Professional Chef written by The Culinary Institute of America (CIA) and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-30 with Cooking categories.
The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level. Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen. Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples. Updates for instructors and students include: "Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance "Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens "Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproduct Techniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each technique Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total With focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.
Foundations Of Restaurant Management Culinary Arts
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Author :
language : en
Publisher:
Release Date : 2011
Foundations Of Restaurant Management Culinary Arts written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Food service management categories.