ISBN is

978-0-13-022543-6 / 9780130225436

The World of Culinary Supervision, Training, and Management (2nd Edition)

by

Publisher:Prentice Hall

Edition:Hardcover

Language:English

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About the book:

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 workersidentifying 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 industrydetailing 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 supervisorfrom 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.

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