Parameter
- 400 Seiten
- 14 Lesestunden
Mehr zum Buch
In-depth, yet easily understood, Cullen's informational, educational, and training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. This book provides readers with the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. 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. Includes practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor and up-to-date content on leadership, diversity, and training technology. A reference for chefs and sous chefs.
Buchkauf
The World of Culinary Supervision, Training, and Management - Third Edition, Jerald W. Chesser, Noel C. Cullen
- Sprache
- Erscheinungsdatum
- 2004
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- (Hardcover),
- Buchzustand
- Gebraucht - Gut
- Preis
- € 7,99
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- Titel
- The World of Culinary Supervision, Training, and Management - Third Edition
- Sprache
- Englisch
- Autor*innen
- Jerald W. Chesser, Noel C. Cullen
- Verlag
- Prentice Hall
- Erscheinungsdatum
- 2004
- Einband
- Hardcover
- Seitenzahl
- 400
- ISBN10
- 0131140701
- ISBN13
- 9780131140707
- Reihe
- Schlagwörter
- Sachbücher, Handel, Wirtschaft & Management, Medizin & Gesundheit, Kochbücher, Management & Personalverwaltung, Fachliteratur, Kochen
- Beschreibung
- In-depth, yet easily understood, Cullen's informational, educational, and training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. This book provides readers with the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. 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. Includes practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor and up-to-date content on leadership, diversity, and training technology. A reference for chefs and sous chefs.