World Culinary Supervision
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The World Of Culinary Supervision Training And Management
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Author : Jerald W. Chesser
language : en
Publisher: Prentice Hall
Release Date : 2009
The World Of Culinary Supervision Training And 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 2009 with Cooks categories.
For sophomore/senior-level undergraduate courses in Food and Beverage; courses in all culinary arts two- and four-year degree programs; training seminars for chefs; and certification programs for the American Culinary Federation Educational Institute. 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. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson
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.
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 .
World Of Culinary Management
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Author : Jerald W. Chesser
language : en
Publisher: Pearson Higher Ed
Release Date : 2012-03-14
World Of Culinary Management written by Jerald W. Chesser and has been published by Pearson Higher Ed this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-14 with Business & Economics categories.
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. 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 responsibilities of a successful kitchen manager. It examines all aspects of training as it affects the chef supervisor, providing practical, step-by-step discussions on crucial management skills and functions. Written specifically for the associate degree and certificate level program, this is one of the only texts available that’s designed to provide complete information on human resource management from a culinary perspective.
Supervision In The Hospitality Industry
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Author : John R. Walker
language : en
Publisher: John Wiley & Sons
Release Date : 2024-07-02
Supervision In The Hospitality Industry written by John R. Walker 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 2024-07-02 with Technology & Engineering categories.
A thorough, accessible handbook for leadership in a vital industry Supervision in the Hospitality Industry: Leading Human Resources, Tenth Edition, is a comprehensive primer designed for beginning leaders, new supervisors promoted from an hourly job, and students planning for careers in the hospitality industry. Covering each essential aspect of first-line supervision, this market-leading textbook helps readers develop the practical skills and knowledge necessary for effectively supervising hospitality workers at all levels of an organization, including cooks, servers, bartenders, front desk clerks, porters, housekeepers, and janitorial staff. The text's unique approach to leading human resources — combining fundamental leadership theory and the firsthand expertise of hospitality industry professionals — enables readers to master concrete, results-driven leadership methods and overcome the everyday challenges faced in the real world. The Tenth edition covers: The impact of the COVID pandemic, the importance of culinary ethics, DEI considerations, organizational excellence, and much more The importance of recognizing and practicing cross-cultural diversity and interaction A balanced and informed view of management and supervision in the hospitality industry by considering the viewpoints of supervisors and all levels of associates Employee assistance programs A wealth of real-world case studies, illustrative examples, and “Industry Profiles” sections offering perspectives on leadership and supervision issues from hospitality professionals
Supervision In The Hospitality Industry
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Author : John R. Walker
language : en
Publisher: John Wiley & Sons
Release Date : 2020-12-10
Supervision In The Hospitality Industry written by John R. Walker 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 2020-12-10 with Technology & Engineering categories.
Supervision in the Hospitality Industry, Ninth Edition, is a comprehensive primer designed for beginning leaders, new supervisors promoted from an hourly job, and students planning for careers in the hospitality industry. Covering each essential aspect of first-line supervision, this market-leading textbook helps readers develop the practical skills and knowledge necessary for effectively supervising hospitality workers at all levels of an organization, including cooks, servers, bartenders, front desk clerks, porters, housekeepers, and janitorial staff. Topics include planning and organizing, communication, recruitment and team building, employee training, performance effectiveness, conflict management, and more. The text's unique approach to leading human resources — combining fundamental leadership theory and the firsthand expertise of hospital industry professionals — enables readers to master concrete, results-driven leadership methods and overcome the everyday challenges faced in the real world. Principles of good leadership and supervision are presented in clear, easy-to-understand language and are reinforced by numerous examples, case studies, discussion questions, and activities. The ninth edition of Supervision in the Hospitality Industry remains the ideal text for students and practitioners alike, delivering a basic yet comprehensive knowledge of the different elements of the supervisor's job while helping develop the leadership qualities needed to succeed as a hospitality professional.
Supervision In The Hospitality Industry
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Author : Jack E. Miller
language : en
Publisher: Wiley
Release Date : 2002-09-10
Supervision In The Hospitality Industry written by Jack E. Miller and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-09-10 with Business & Economics categories.
* Covers all areas related to managing employees in foodservice and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation. * Each chapter features new, up-to-date material. * Expanded coverage of hospitality organizations through case studies and hotel industry examples.
Supervision In The Hospitality Industry
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Author : Jack E. Miller
language : en
Publisher: Wiley
Release Date : 2006-03-03
Supervision In The Hospitality Industry written by Jack E. Miller and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-03-03 with Business & Economics categories.
This Fifth Edition provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills that are required to manage a workforce to profitable results. It helps managers satisfy obligations to owners, customers, and employees while maintaining a positive work climate, developing job expectations, disciplining marginal employees, and addressing workplace diversity.
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.
Gastronomy A World Famous Hotel And Restaurant Manager S Guide To Culinary Success
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Author : Carl F. Wentz
language : en
Publisher:
Release Date : 1960
Gastronomy A World Famous Hotel And Restaurant Manager S Guide To Culinary Success written by Carl F. Wentz and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1960 with categories.