Last edited by Samubar
Friday, July 24, 2020 | History

7 edition of The World of Culinary Supervision, Training, and Management (2nd Edition) found in the catalog.

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

by Noel C. Cullen

  • 31 Want to read
  • 32 Currently reading

Published by Prentice Hall .
Written in English

    Subjects:
  • General cookery,
  • Hotel & catering trades,
  • Industries - Hospitality, Travel & Tourism,
  • Cooking,
  • Business / Economics / Finance,
  • Business/Economics,
  • Methods - General,
  • Careers - General,
  • Business & Economics / Hospitality, Travel & Tourism,
  • Methods - Professional,
  • Cooks,
  • Food Service Management

  • The Physical Object
    FormatHardcover
    Number of Pages366
    ID Numbers
    Open LibraryOL9497492M
    ISBN 100130225436
    ISBN 109780130225436
    OCLC/WorldCa41224144

    Find many great new & used options and get the best deals for The World of Culinary Supervision, Training, and Management by Noel C. Cullen (Trade Cloth) at the best online prices at eBay! Free shipping for many products! A broad, all-encompassing look at the chef as a manager, examining the roles of leadership, management, training, and supervision. The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to Brand: Pearson.

    The World of Culinary Management: Leadership and Development of Human Resources (What's New in Culinary & Hospitality) (6th Edition) by Jerald W. Chesser, Noel C. Cullen Paperback, Pages, Published ISBN / ISBN / Need it Fast? 2 day shipping options A broad, all-encompassing look at the chef as a manager, Book Edition: 6th Edition. World of Culinary Supervision, Training, and Management, The 6th Edition by Jerald W. Chesser; Noel C. Cullen Ed.D., CMC, AAC and Publisher Pearson. Save up to 80% by choosing the eTextbook option for ISBN: , The print version of this textbook is ISBN: ,

    A broad, all-encompassing look at the chef as a manager, examining the roles of leadership, management, training, and supervision. The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to . The World of Culinary Supervision, Training and Management(3rd Edition) by Jerald W. Chesser, Noel C. Cullen Hardcover, Pages, Published by Addison Wesley Longman ISBN , ISBN:


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The World of Culinary Supervision, Training, and Management (2nd Edition) by Noel C. Cullen Download PDF EPUB FB2

Offering a unique perspective of the chef as a supervisor and mentor, this timely book examines culinary supervision, training, and management, with an emphasis on total quality management and total quality communication. Written by The World of Culinary Supervision Certified Master Chef with over 25 years of experience in the field.

Read more Read less click to open popover/5(7). The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service workers.

It outlines in clear terms those elements crucial to success in today's quality-driven 5/5(1). The World of Culinary Supervision, Training and Management by Jerald W. Chesser. Goodreads helps you keep track of books you want to read.

Start by marking “The World of Culinary Supervision, Training and Management” as Want to Read: Want to Read. saving.4/5(7). 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.5/5(4). 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. The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service workers.

It outlines in clear terms those elements crucial Availability: Live. The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service workers.

Total quality in foodservice has always been and always will be achieved through teamwork driven by leadership, management, supervision, and training. This third edition continues Dr. Cullen's foresight in using the principles of total quality management as the foundation for culinary supervision, training, and management/5(7).

Noel C. Cullen, The World of Culinary Supervision, Training, and Management, 2nd ed. (Upper Saddle River, N.J.: Prentice Hall Inc., ZOOOJ, ISBNAuthor: Michael Moran. Noel C. Cullen, The World of Culinary Supervision, Training, and Management, 2nd ed.

(Upper Saddle River, N.J.: Prentice Ha$ Inc., ZOOOJ, ISBNpages, including appendixand bibliograp& $51 hardcover T he World of Culinary Superui- swn, Paining and Manage- mznt is a verv valuable tool for hospitality management.

The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service workers.

It outlines in clear terms those elements crucial to success in today's quality-driven Format: On-line Supplement. This third edition continues Dr. Cullen's foresight in using the principles of total quality management as the foundation for culinary supervision, training, and management.

It has been enhanced with updated information, expanded discussions of topics including leadership, diversity, and training technology, and case studies to assist the reader in understanding and applying the information. The World of Culinary Supervision, Training and Management by Jerald W.

Chesser,available at Book Depository with free delivery worldwide.4/5(7). The World of Culinary Supervision, Training, and Management by Michael J. Moran Noel C. Cullen, The World of Culinary Supervision, Training, and Management, 2nd ed. (Upper Saddle River, N.J.: Prentice Ha$ Inc., ZOOOJ, ISBNpages, including appendixand bibliograp& $51 hardcover T he World of Culinary Superui.

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 Price: $ The world of culinary supervision, training, and management.

[Noel C Cullen] -- This book aims at teaching chefs how to implement the concept of teamwork within the kitchen environment.

Explores the concept of total quality management and total quality communication within the Your Web browser is not enabled for JavaScript.

ISBN: X: OCLC Number: Description: xviii, pages: illustrations ; 24 cm: Contents: Supervision --The chef supervisor and management theories --Motivation, morale, and strokes --Building teamwork in the kitchen --Respect --The chef as communicator --The chef as leader --Quality and training in the kitchen --Preparing training objectives.

COVID Resources. Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle coronavirus.

To succeed, the chef today needs the finest culinary, supervision, management, and leadership skills. This text presents and discusses the elements of supervision, management, and leadership.

These elements, like great recipes, are essential to the success of today’s chef. The first step to becoming a chef supervisor is work ethic. The. Get this from a library. The world of culinary supervision, training, and management.

[Jerald W Chesser; Noel C Cullen]. 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.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 : On-line Supplement.Get this from a library!

The world of culinary supervision, training, and management. [Noel C Cullen].