|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.
The publisher, Prentice-Hall Career & Technology:
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.
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