The World Of Culinary Supervision Training And Management
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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.
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 .
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.
World Culinary Supervision
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Author : Cullen
language : en
Publisher: Prentice Hall
Release Date : 1995-08-01
World Culinary Supervision written by Cullen and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-08-01 with categories.
Supervision Skills For The Service Industry
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Author : Dana V. Tesone
language : en
Publisher:
Release Date : 2005
Supervision Skills For The Service Industry written by Dana V. Tesone and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Service industries categories.
This unique, engaging “hands-on” guide helps managers and supervisors effectively manage and supervise people. The book is designed to provide leaders in the workplace with a quick and practical tool for working smarter, not harder. A three-part organization focuses on the knowledge required for effective supervision, contains chapters addressing practical skills for supervisors to use on the job, details job search strategies, and explores how to actually be a supervisor in the real-world.. For practicing managers and supervisors who want to successfully lead into the twenty-first century.
Career Opportunities In Casinos And Casino Hotels
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Author : Shelly Field
language : en
Publisher: Infobase Publishing
Release Date : 2009
Career Opportunities In Casinos And Casino Hotels written by Shelly Field and has been published by Infobase Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Business & Economics categories.
Features numerous job profiles in the casino and gaming industry and includes appendixes covering professional organizations, schools, associations, unions, and casinos. Career profiles include blackjack dealer, casino host, concierge, and hotel publicist.
Standing The Heat
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Author : Joseph Hegarty
language : en
Publisher: Routledge
Release Date : 2014-07-10
Standing The Heat written by Joseph Hegarty and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-10 with Business & Economics categories.
Make sure your culinary arts students are prepared for the “real world!” Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology. Written by the head of the institute's School of Culinary Arts and Food Technology, Standing the Heat is a handbook for developing a curriculum that maximizes career opportunities for students as an alternative to the limited path of instructional training offered in hotel management or hospitality degrees. The book details the merger of a vocational education with a more cognitive education that prepares chefs to be more than mere “cooking operatives,” introducing educational concepts that establish the culinary arts as a discipline deserving of serious scholarly attention. Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is a first-hand account of efforts by the School of Culinary Arts and Food Technology to raise culinary arts education to the degree level as a remedy to the traditional formal education and training that have failed to prepare students for life in the “real world.” The book assembles a course of study that produces culinarians who are capable and responsible decision makers, ready to meet the challenges of operating a business while incorporating the values of food safety, customer care, ethics, and passion into the highest quality foodservice. Topics addressed in the book include: admission criteria teaching staff recruitment and development physical resources course management student guidance examinations and syllabuses course review and much more! Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is an important step in establishing the culinary arts as a viable curriculum in higher education. This book is essential for hotel school program directors and practitioners, researchers, academics, and students in the field of culinary arts.
European Gastronomy Into The 21st Century
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Author : Cailein Gillespie
language : en
Publisher: Routledge
Release Date : 2012-05-23
European Gastronomy Into The 21st Century written by Cailein Gillespie and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-23 with Business & Economics categories.
Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.
The National Culinary Review
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Author :
language : en
Publisher:
Release Date : 2009
The National Culinary Review written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Cooking categories.