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Supervision In The Hospitality Industry 7th Edition With Nutrition 7th Edition Baking Catering Cia Food 3 Set
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Book Synopsis Supervision in the Hospitality Industry 7th Edition with Nutrition 7th Edition Baking Catering CIA Food 3 Set by : John R. Walker
Download or read book Supervision in the Hospitality Industry 7th Edition with Nutrition 7th Edition Baking Catering CIA Food 3 Set written by John R. Walker and published by Wiley. This book was released on 2012-05-16 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Supervision in the Hospitality Industry by : John R. Walker
Download or read book Supervision in the Hospitality Industry written by John R. Walker and published by Wiley. This book was released on 2011-12-06 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Supervision in the Hospitality Industry: Leading Human Resources, 7th Edition focuses on the different roles of employees from beginning leaders, newly promoted supervisor, or anyone planning a career in the hospitality field. The text is enhanced from previous issues with more industry examples and the addition of key word definitions. It offers several new chapters on topics such as supervisors as leaders; goal setting; supervisory communication; suggestions for improving communications and social media communications; drivers of diversity; multiculturalism; social media recruiting; hiring suggestions; evaluating on-the-job performance and performance improvement; behaviors of leaders; team building; teaching methods for training; causes of conflict in the workplace; critical thinking example and question on discipline; supervising employees; supervisors delegating; and common mistakes in delegating.
Book Synopsis Study Guide to accompany Supervision in the Hospitality Industry, 7e by : John R. Walker
Download or read book Study Guide to accompany Supervision in the Hospitality Industry, 7e written by John R. Walker and published by Wiley. This book was released on 2012-01-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Supervision in the Hospitality Industry: Leading Human Resources, 7th Edition focuses on the different roles of employees from beginning leaders, newly promoted supervisor, or anyone planning a career in the hospitality field. The text is enhanced from previous issues with more industry examples and the addition of key word definitions. It offers several new chapters on topics such as supervisors as leaders; goal setting; supervisory communication; suggestions for improving communications and social media communications; drivers of diversity; multiculturalism; social media recruiting; hiring suggestions; evaluating on-the-job performance and performance improvement; behaviors of leaders; team building; teaching methods for training; causes of conflict in the workplace; critical thinking example and question on discipline; supervising employees; supervisors delegating; and common mistakes in delegating.
Book Synopsis Supervision in the Hospitality Industry by : John R. Walker
Download or read book Supervision in the Hospitality Industry written by John R. Walker and published by Wiley Global Education. This book was released on 2020-11-26 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Supervision in the Hospitality Industry, Ninth Edition, is a comprehensive primer designed for beginning leaders, new supervisors promoted from an hourly job, and students planning for careers in the hospitality industry. Covering each essential aspect of first-line supervision, this market-leading textbook helps readers develop the practical skills and knowledge necessary for effectively supervising hospitality workers at all levels of an organization, including cooks, servers, bartenders, front desk clerks, porters, housekeepers, and janitorial staff. Topics include planning and organizing, communication, recruitment and team building, employee training, performance effectiveness, conflict management, and more. The text's unique approach to leading human resources — combining fundamental leadership theory and the firsthand expertise of hospital industry professionals — enables readers to master concrete, results-driven leadership methods and overcome the everyday challenges faced in the real world. Principles of good leadership and supervision are presented in clear, easy-to-understand language and are reinforced by numerous examples, case studies, discussion questions, and activities. The ninth edition of Supervision in the Hospitality Industry remains the ideal text for students and practitioners alike, delivering a basic yet comprehensive knowledge of the different elements of the supervisor's job while helping develop the leadership qualities needed to succeed as a hospitality professional.
Book Synopsis Supervision in the Hospitality Industry, Student Workbook by : Jack E. Miller
Download or read book Supervision in the Hospitality Industry, Student Workbook written by Jack E. Miller and published by Wiley. This book was released on 1998-06-01 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: This revision of the most successful textbook in supervision for the hospitality industry covers current topics such as managing a diverse workforce, and is reorganized into three sections focusing on leadership, human resources, and management.
Book Synopsis Nutrition for Foodservice and Culinary Professionals 7th Edition for CIA II Set by : Karen E. Drummond
Download or read book Nutrition for Foodservice and Culinary Professionals 7th Edition for CIA II Set written by Karen E. Drummond and published by Wiley. This book was released on 2011-12-02 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Supervision in the Hospitality Industry by : John R. Walker
Download or read book Supervision in the Hospitality Industry written by John R. Walker and published by John Wiley & Sons. This book was released on 2024-07-02 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: A thorough, accessible handbook for leadership in a vital industry Supervision in the Hospitality Industry: Leading Human Resources, Tenth Edition, is a comprehensive primer designed for beginning leaders, new supervisors promoted from an hourly job, and students planning for careers in the hospitality industry. Covering each essential aspect of first-line supervision, this market-leading textbook helps readers develop the practical skills and knowledge necessary for effectively supervising hospitality workers at all levels of an organization, including cooks, servers, bartenders, front desk clerks, porters, housekeepers, and janitorial staff. The text's unique approach to leading human resources — combining fundamental leadership theory and the firsthand expertise of hospitality industry professionals — enables readers to master concrete, results-driven leadership methods and overcome the everyday challenges faced in the real world. The Tenth edition covers: The impact of the COVID pandemic, the importance of culinary ethics, DEI considerations, organizational excellence, and much more The importance of recognizing and practicing cross-cultural diversity and interaction A balanced and informed view of management and supervision in the hospitality industry by considering the viewpoints of supervisors and all levels of associates Employee assistance programs A wealth of real-world case studies, illustrative examples, and “Industry Profiles” sections offering perspectives on leadership and supervision issues from hospitality professionals
Book Synopsis Nutrition for Foodservice and Culinary Professionals by : Karen E. Drummond
Download or read book Nutrition for Foodservice and Culinary Professionals written by Karen E. Drummond and published by John Wiley & Sons. This book was released on 2016-09-05 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or “healthy cooking”) courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.
Book Synopsis Catering: A Guide to Managing a Successful Business Operation, 2nd Edition by : Bruce Mattel
Download or read book Catering: A Guide to Managing a Successful Business Operation, 2nd Edition written by Bruce Mattel and published by Wiley Global Education. This book was released on 2015-03-12 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the “restaurant” experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals.
Book Synopsis Nutrition for Foodservice and Culinary Professionals 7th Edition with Prof Chef 9th Edition for CIA I Set by : Karen E. Drummond
Download or read book Nutrition for Foodservice and Culinary Professionals 7th Edition with Prof Chef 9th Edition for CIA I Set written by Karen E. Drummond and published by Wiley. This book was released on 2011-12-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Culinary Institute of America (CIA) Staff Publisher :John Wiley & Sons ISBN 13 :9781118029954 Total Pages : pages Book Rating :4.0/5 (299 download)
Book Synopsis Baking and Pastry 2E with Technique 3E Pe Remarkable Serv 2E Supervision 5E F/CIA Exp Wine 3E Mgmt by Menu 4E Fblc 9E and Catering Set by : Culinary Institute of America (CIA) Staff
Download or read book Baking and Pastry 2E with Technique 3E Pe Remarkable Serv 2E Supervision 5E F/CIA Exp Wine 3E Mgmt by Menu 4E Fblc 9E and Catering Set written by Culinary Institute of America (CIA) Staff and published by John Wiley & Sons. This book was released on 2010-11-23 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Nutrition for Foodservice and Culinary Professionals, Fourth Edition and NRAEF Workbook Package by : Karen E. Drummond
Download or read book Nutrition for Foodservice and Culinary Professionals, Fourth Edition and NRAEF Workbook Package written by Karen E. Drummond and published by Wiley. This book was released on 2000-08-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Edition" successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.
Book Synopsis Nutrition for Foodservice and Culinary Professionals, Student Study Guide by : Karen E. Drummond
Download or read book Nutrition for Foodservice and Culinary Professionals, Student Study Guide written by Karen E. Drummond and published by Wiley. This book was released on 2016-08-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a student study guide to accompany Nutrition for Foodservice and Culinary Professionals, 9th Edition. Nutrition for Foodservice and Culinary Professionals, 9th Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customer’s critical questions and dietary needs. The Ninth Edition includes a discussion of the 2015 Dietary Guidelines for Americans and key updated content. More photographs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner. From students in culinary arts, hospitality management, and nutrition and dietetics programs to practicing culinary and management professionals, this book will be an invaluable reference. This edition is updated and revised to reflect the 2015 Dietary Guidelines for Americans.
Book Synopsis Nutrition for Foodservice and Culinary Professionals 7th Edition with Prof Chef 9th Edition New Baking Set by : Karen E. Drummond
Download or read book Nutrition for Foodservice and Culinary Professionals 7th Edition with Prof Chef 9th Edition New Baking Set written by Karen E. Drummond and published by Wiley. This book was released on 2011-12-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Study Guide to accompany Nutrition for Foodservice and Culinary Professionals, 8e by : Karen E. Drummond
Download or read book Study Guide to accompany Nutrition for Foodservice and Culinary Professionals, 8e written by Karen E. Drummond and published by Wiley. This book was released on 2013-03-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ideal nutrition study guide for foodservice and culinary professionals Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!
Book Synopsis Food Preparation for the Professional by : David A. Mizer
Download or read book Food Preparation for the Professional written by David A. Mizer and published by John Wiley & Sons. This book was released on 1999-11-08 with total page 578 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely revised and updated? the definitive text on foodpreparation for the foodservice manager. A comprehensive working knowledge of the principles, skills, andtechniques necessary to prepare food for production is as criticalfor the aspiring foodservice manager as it is for the culinary artsstudent. Food Preparation for the Professional, Third Edition,targets the needs of career-oriented students who aim to manage theback of the house rather than prepare food on the line. Coveringall the basics?cooking methods, food preparation, safety andsanitation, storage and handling, equipment, and menu planning?aswell as addressing contemporary cuisine preferences and dietarytrends, the book provides managers with the skills needed to run anefficient kitchen successfully in any type of foodserviceoperation. Fully revised and updated, the new edition of thisclassic text now includes: * Troubleshooting information boxes that identify commonproblems, their causes, and solutions * A nutritional analysis of each recipe and nutrientprofiles * New sections covering the emerging interest in grains, pasta,legumes, and vegetables With its singular focus on food preparation for foodservicemanagers, this latest edition of Food Preparation for theProfessional continues to be an indispensable tool for this rapidlygrowing area in the hospitality industry.
Book Synopsis Nutrition for Foodservice and Culinary Professionals, Sixth Edition & Smolin iProfile Set by : Karen E. Drummond
Download or read book Nutrition for Foodservice and Culinary Professionals, Sixth Edition & Smolin iProfile Set written by Karen E. Drummond and published by Wiley. This book was released on 2007-05-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
