- Hardcover: 366 pages
- Publisher: Prentice Hall; 2 edition (July 7 1999)
- Language: English
- ISBN-10: 0130225436
- ISBN-13: 978-0130225436
- Product Dimensions: 24.1 x 18.3 x 2.2 cm
- Shipping Weight: 730 g
- Average Customer Review: 2.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: #889,227 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Details |
Product Description
Book Description
Written by one of this country's 51 Certified Master Chefs, this #1-rated resource 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—identifying those key areas that will lead qualified individuals into the chef positions of the future, and providing reasonable solutions to situations that typically evolve from them. 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; examining all aspects of training as it affects the chef supervision; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor—from management to customer relations, menu planning, communication, team-building, goal-setting, problem-solving, supervision, training, discipline, and performance appraisal, and the training and motivation of the production/service team. Integrates unique “Chef Talk” segments written by leading U.S. chefs, and includes a new chapter “Building Teamwork in the Kitchen”. For those in the culinary, hospitality & travel/tourism professions; ideal for use in training seminars and for those studying for certification for the American Culinary Federation Educational Institute.
From the Inside Flap
Dr. Noel Cullen's first edition of this book achieved his original aim "to create an information, educational, and training resource for all culinarians." As Chef Ferdinand Metz said in the foreword to the second edition, "This book fills a void in the industry and brings the matter of supervision in the kitchen to the fore." The need for chef supervisors in the kitchen to direct, mentor, and lead staff with the same high level of expertise and professionalism that they practice in the art and science of culinary preparation has not diminished—it has grown. Twenty-first-century culinarians must prepare themselves with culinary knowledge and knowledge of supervision, training, and management. Dr. Cullen recognized this need and provided a valuable resource that would assist future culinarians in this endeavor.
The importance in the kitchen of teamwork, mentoring, leadership, supervision, training, management, and a total quality focus continues unabated. 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. 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. My appreciation goes out to Keith E. Gardiner of Guilford Technical Community College and John Britto of San Joaquin Delta College for their review of the manuscript. Supplemental materials have been expanded to include an instructor's manual, PowerPoint slides, and a test bank.
Jerald W. Chesser, EdD, CEC, FMP, CEC --This text refers to an alternate Hardcover edition.
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Customer Reviews
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Most helpful customer reviews
2.0 out of 5 stars
A cure for sleeplessness,
By mirepoix (Florida, usa) - See all my reviews
This review is from: World of Culinary Supervision, Training, and Management, The (Hardcover)
I know that Dr. Cullen knows what he is talking about, I know that this book is the standard to which other books on management are held, and it is almost always required reading, but this book is instant somnia. Some of the information also seems a little dated and cliche now that every manager in the country uses these techniques. Reading it in conjunction with The Chef Manager really helped me plow through.
Share your thoughts with other customers: Create your own review
Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
2.5 out of 5 stars (4 customer reviews) 4 of 6 people found the following review helpful
2.0 out of 5 stars
A cure for sleeplessness,
By mirepoix - Published on Amazon.com
This review is from: World of Culinary Supervision, Training, and Management, The (Hardcover)
I know that Dr. Cullen knows what he is talking about, I know that this book is the standard to which other books on management are held, and it is almost always required reading, but this book is instant somnia. Some of the information also seems a little dated and cliche now that every manager in the country uses these techniques. Reading it in conjunction with The Chef Manager really helped me plow through.
2.0 out of 5 stars
Not great,
By dsetso - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: The World of Culinary Supervision, Training, and Management (Hardcover)
I bought this book for a course (as it was suggested) and found it does not have all that you need, to many case studies not enough content.
5.0 out of 5 stars
Read this book,
By A Customer - Published on Amazon.com
This review is from: The World of Culinary Supervision, Training, and Management (Hardcover)
I've met Dr. Cullen. He really has his stuff together and knows what he is talking about. Truely a wonderful text.
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