Год издания: 2004
В продаже с 18.01.2012
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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...