World of Culinary Supervision, Training and Management, The [Hardcover]

Noel C. Cullen (Author)

Book Description

ISBN-10: 0133488977 | ISBN-13: 978-0133488975 | Publication Date: June 27, 1995 | Edition: 1

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.

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.

From the Back Cover

Key Benefit:Offering a unique perspective of the chef as 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,Cullen's informational, educational, and training resource provides the necessary knowledge, skills and attitudes required to lead, supervise and manage foodservice workers. Key Topics: Focuses on chefs as supervisors, trainers, and managers, preparing them for the new duties and roles they must play. Emphasizes "total quality" chef supervision and the role chefs must assume if the foodservice organization is to reach its goals of total customer satisfaction, and for the chef to be a successful supervisor. Discusses competency in leadership, communication, and training, along with first class technical skills in the areas of safety, sanitation, nutrition and culinary skills. Illustrates new ways to harness the collective brainpower of employees, empowering them and building them into a team completely focused on sustaining and growing the organization by satisfying customers. Features "Chef Talk" segments which highlight a variety of different topics dealing with culinary supervision and discuss management experiences by leading chefs in the United States. Market: For those in culinary and hospitality management industries seeking to develop their supervisory skills or gain American Culinary Federation Educational Institute certification credits; also designed for use by chef educators in the curriculum of Colleges and Institutions offering culinary arts/ degree programs.

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Product Details

• Hardcover: 345 pages
• Publisher: Prentice Hall; 1 edition (June 27, 1995)
• Language: English
• ISBN-10: 0133488977
• ISBN-13: 978-0133488975
• Product Dimensions: 9.3 x 7 x 0.9 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 2.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #4,166,685 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.