The World of Culinary Supervision, Training, and Management (2nd Edition) [Hardcover]

Noel C. Cullen (Author)

Book Description

Publication Date: July 7, 1999 | ISBN-10: 0130225436 | ISBN-13: 978-0130225436 | Edition: 2

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.

Editorial Reviews

From the Publisher

Written by one of this country's 51 Certified Master Chefs with over 25 years of experience in the food service/hospitality/education and culinary arts field, this unique text 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. Detailing the elements of supervision and total quality management; examining all aspects of training as it affects the chef supervision; and outlining management skills and functions involving a chef supervisor, Dr. 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 text refers to an out of print or unavailable edition of this title.

From the Back Cover

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.

See all Editorial Reviews

Product Details

• Hardcover: 366 pages
• Publisher: Prentice Hall; 2 edition (July 7, 1999)
• Language: English
• ISBN-10: 0130225436
• ISBN-13: 978-0130225436
• Product Dimensions: 9.5 x 7.2 x 0.8 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 2.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #2,774,452 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

4 of 6 people found the following review helpful:

2.0 out of 5 stars A cure for sleeplessness, December 15, 2001

By 

mirepoix (Florida, usa) - See all my reviews

This review is from: The World of Culinary Supervision, Training, and Management (2nd Edition) (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, January 5, 2012

By 

dsetso - See all my reviews

Amazon Verified Purchase

This review is from: World of Culinary Supervision, Training, and Management, The (4th Edition) (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, August 19, 1999

By A Customer

This review is from: World of Culinary Supervision, Training and Management, The (Hardcover)

I've met Dr. Cullen. He really has his stuff together and knows what he is talking about. Truely a wonderful text.