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World of Culinary Supervision, Training and Management

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ISBN-10: 0133488977

ISBN-13: 9780133488975

Edition: N/A

Authors: Noel C. Cullen

List price: $67.00
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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 a Certified Master Chef with over 25 years of experience in the field.
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Book details

List price: $67.00
Publisher: Prentice Hall PTR
Binding: Hardcover
Pages: 345
Size: 7.09" wide x 9.84" long
Weight: 1.540
Language: English

Quality, Philosophy, History, Excellence, Reengineering, and Change
Motivation, Morale, and Strokes
Developing A Positive Work Climate in the Kitchen
Total Quality Respect
Dealing with Conflict and Complaints
The Chef as Communicator
The Chef as Leader
Total Quality and Training in the Kitchen
Preparing Training Objectives
Understanding Instructional Delivery
Training Methods
Induction and Orientation Training
Training Media and Technology
Training and Transactional Analysis
Managing and Utilizing Time
Recruiting and Selecting Kitchen Team Members
Discipline and the Kitchen Team
Problem Solving and Decision Making
Team Performance Appraisal
Final Thoughts: Chefs and the Future?
Appendix A: Federal Regulations and Executive Orders
Appendix B: Glossary of Terms