World Culinary Supervisn& Nraef Humn Res Pkg

by Jerald W. Chesser, Noel C. Cullen

Overview

This third edition 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. Supplemental materials have been expanded to include an instructor's manual, PowerPoint slides and a test bank.

Product Details

ISBN-13:	9780132426909
Publisher:	Addison-Wesley
Publication date:	03/28/2007
Edition description:	3rd ed.
Product dimensions:	6.00(w) x 1.25(h) x 9.00(d)

Preface

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. Supplementalmaterials have been expanded to include an instructor's manual, PowerPoint slides, and a test bank.

Jerald W. Chesser, EdD, CEC, FMP, CEC