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The World of Culinary Supervision, Training, and Management Fourth Edition by Jerald W. Chesser and Noel C. Cullen - Hardcover
438.00 EGP

The World of Culinary Supervision, Training, and Management Fourth Edition by Jerald W. Chesser and Noel C. Cullen - Hardcover

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438.00 EGP 

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Category Type
Cook
ISBN
9780131583283
Author
Various
Publisher
Pearson Education Limited
Description:

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 ...

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PRODUCT INFORMATION

  •  

    Specifications

    Category Type
    Cook
    ISBN
    9780131583283
    Item EAN
    2724445843579
    People
    Author
    Various
    People
    Publisher
    Pearson Education Limited
    Category Type
    Cook
    ISBN
    9780131583283
    Item EAN
    2724445843579
    People
    Author
    Various
    People
    Publisher
    Pearson Education Limited
    Technical Information
    Binding
    Hardcover
    Languages and countries
    Book Language
    English
    Read more
  •  

    Description:

    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

    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.

    Product Features:
    • Category Type: Cook
    • Author: Jerald W. Chesser and Noel C. Cullen
    • ISBN: 9780131583283
    • Binding: Hardcover
    • Book Language: English
    • Publisher: Pearson Education Limited
    • Number of Pages: 336 Pages
    • Dimensions: 180.34 x 236.22 x 20.32 mm
    • Edition: Fourth
    • Weight: 0.51 kg
    • Publication Year: 2008
    • Book Origin: United States
 

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