Professional Chef Level 3

Name: Professional Chef Level 3
Price: 24.04 USD
Availability: InStock
ISBN: 9781844805310

ISBN-10: 184480531X

ISBN-13: 9781844805310

Edition: 2008

Authors: Westminster College Staff, Patrick Carey, Gary Hunter, Terry Tinton

List price: $54.95

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Description:

Professional Chef: Level 3 is for chefs who want to reach the top. Written to provide complete coverage of the NVQ level 3 and the Advanced Diploma in Food Preparation and cookery, there is detailed advice on how to develop the superior skills you need to excel in the kitchen. With a focus on developing professional culinary knowledge, there is step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques. Care has been taken to ensure that the most up-to-date practices from industry have been incorporated; where different techniques exist within the trade, the benefits and relevant situations for using each have been fully explained, to ensure you develop…

Book details

List price: $54.95
Copyright year: 2008
Publisher: Cengage Learning
Publication date: 2/8/2008
Binding: Paperback
Pages: 544
Size: 9.00" wide x 11.00" long x 1.25" tall
Weight: 3.982
Language: English

Patrick Carey received his M.S. in Biostatistics from the University of Wisconsin, where he worked as a researcher designing and analyzing clinical studies. He co-authored his first textbook on using Excel as a statistical tool. Patrick has authored or co-authored over 20 academic and trade texts for the software industry.

Gary Hunter is Head of Culinary Arts at Westminster Kingsway College (CoVE). A qualified lecturer with 12 years' experience in teaching levels 1-4, he is also a leading Chef Patissier and Chocolatier, winning numerous gold medals.



List of Case Studies


Acknowledgements


Preface



Introduction To Hrm



Managing People



The Concept of HRM



HRM and Business Effectiveness



Hrm And The Business Environment



International HRM and the Global Economy



HRM and the State



The Employment Market



Organizational Hrm



HRM in Large Organizations



HRM in Small and Medium-sized Organizations



Organizational Culture



HRM and Commitment



Strategic Hrm



People Strategies



Change Strategies



Resourcing Strategies



The Employee Resourcing Process



Recruitment



Employee Selection



Managing Diversity



Equality of Opportunity



Dealing with Discrimination



Performance And Compensation



Performance Management



Reward Management



Developing People



Human Resource Development



Learning in Organizations



Employee Relations



Ethics, Conflict and Bargaining



Employee Involvement and Well-Being



Conclusion



Overview of HRM


Glossary


References


Index