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Author : Jerald W. Chesser
Publisher : Prentice Hall
ISBN 13 : 9780132747745
Total Pages : 0 pages
Book Rating : 4.7/5 (477 download)
Download or read book The World of Culinary Management written by Jerald W. Chesser and published by Prentice Hall. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Managing staff and training in the food and restaurant industry.
Author : Jerald W. Chesser
Publisher :
ISBN 13 : 9780134484464
Total Pages : 336 pages
Book Rating : 4.4/5 (844 download)
Download or read book The World of Culinary Management written by Jerald W. Chesser and published by . This book was released on 2017-02-27 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Resource added for the Culinary Specialist program 313162.
Author : Jerald W. Chesser
Publisher : Prentice Hall
ISBN 13 : 9780131583283
Total Pages : 0 pages
Book Rating : 4.5/5 (832 download)
Download or read book The World of Culinary Supervision, Training, and Management written by Jerald W. Chesser and published by Prentice Hall. This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For sophomore/senior-level undergraduate courses in Food and Beverage; courses in all culinary arts two- and four-year degree programs; training seminars for chefs; and certification programs for the American Culinary Federation Educational Institute. The World of Culinary Supervision, Training, and Management, Fourth Edition 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. In-depth, yet easily understood, it 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. It examines all aspects of training as it affects the chef supervisor; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor. This informational and educational training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. It identifies those key areas that will lead qualified individuals into the chef positions of the future, and provides reasonable solutions to situations that typically evolve from them. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson
Author : Karen Stabiner
Publisher : Penguin
ISBN 13 : 0698195809
Total Pages : 338 pages
Book Rating : 4.6/5 (981 download)
Download or read book Generation Chef written by Karen Stabiner and published by Penguin. This book was released on 2016-09-13 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Inside what life is really like for the new generation of professional cooks—a captivating tale of the make-or-break first year at a young chef’s new restaurant. For many young people, being a chef is as compelling a dream as being a rock star or professional athlete. Skill and creativity in the kitchen are more profitable than ever before, as cooks scramble to reach the top—but talent isn’t enough. Today’s chef needs the business savvy of a high-risk entrepreneur, determination, and big dose of luck. The heart of Generation Chef is the story of Jonah Miller, who at age twenty-four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line. Journalist and food writer Karen Stabiner takes us inside Huertas’s roller-coaster first year, but also provides insight into the challenging world a young chef faces today—the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives. A fast-paced narrative filled with suspense, Generation Chef is a fascinating behind-the-scenes look at drive and passion in one of today’s hottest professions.
Author : Chris Jones
Publisher :
ISBN 13 : 9781138189058
Total Pages : 240 pages
Book Rating : 4.1/5 (89 download)
Download or read book Culinary Management written by Chris Jones and published by . This book was released on 2019-12-08 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book introduces students to the critical factors that influence successful culinary management and how these principles can be implemented within the workplace. It uniquely combines service delivery, culinary operations management and business development in one volume to provide student with a complete and integrated approach. It further looks at both traditional and contemporary approaches including wellbeing, nutrition, technology and sustainability. International case studies of a vast range of food service operations from restaurants to gastropubs are integrated throughout to showcase how to apply ideas, models and principles in order to address management issues and solve managerial problems at three stages. This book provides students with an essential understanding of how each tier of operation will impact on overall customer satisfaction and holistic approach to culinary management. This book is essential reading for culinary students and students of related disciplines such as culinary arts, hospitality and events management.
Author : Kimberly Witherspoon
Publisher : Bloomsbury Publishing USA
ISBN 13 : 159691940X
Total Pages : 322 pages
Book Rating : 4.5/5 (969 download)
Download or read book Don't Try This at Home written by Kimberly Witherspoon and published by Bloomsbury Publishing USA. This book was released on 2008-12-09 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Gabrielle Hamilton on hiring a blind line cook to Michel Richard on rescuing a wrecked cake to Eric Ripert on being the clumsiest waiter in the room, these behind-the-scenes accounts are as wildly entertaining as they are revealing. With a great, new piece by Jamie Oliver, Don't Try This at Home is a delicious reminder that even the chefs we most admire aren't always perfect-and a hilarious musthave for anyone who's ever burned dinner.
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 1119490952
Total Pages : 971 pages
Book Rating : 4.1/5 (194 download)
Download or read book The Professional Chef written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2024-04-30 with total page 971 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level. Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen. Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples. Updates for instructors and students include: "Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance "Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens "Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproduct Techniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each technique Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total With focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.
Author : Rick Smilow
Publisher : Clarkson Potter
ISBN 13 : 0307453200
Total Pages : 370 pages
Book Rating : 4.3/5 (74 download)
Download or read book Culinary Careers written by Rick Smilow and published by Clarkson Potter. This book was released on 2010-05-04 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recommended for readers seeking a thorough introductory exposure to today's professional possibilities in the culinary world.—Eric Petersen, Kansas City P.L., MO, Library Journal Turn a passion for food into the job of a lifetime with the insider advice in Culinary Careers. Working in food can mean cooking on the line in a restaurant, of course, but there are so many more career paths available. No one knows this better than Rick Smilow—president of the Institute of Culinary Education (ICE), the award-winning culinary school in New York City—who has seen ICE graduates go on to prime jobs both in and out of professional kitchens. Tapping into that vast alumni network and beyond, Culinary Careers is the only career book to offer candid portraits of dozens and dozens of coveted jobs at all levels to help you find your dream job. Instead of giving glossed-over, general descriptions of various jobs, Culinary Careers features exclusive interviews with both food-world luminaries and those on their way up, to help you discover what a day in the life is really like in your desired field. • Get the ultimate in advice from those at the very pinnacle of the industry, including Lidia Bastianich, Thomas Keller, and Ruth Reichl. • Figure out whether you need to go to cooking school or not in order to land the job you want. • Read about the inspiring—and sometimes unconventional—paths individuals took to reach their current positions. • Find out what employers look for, and how you can put your best foot forward in interviews. • Learn what a food stylist’s day on the set of a major motion picture is like, how a top New York City restaurant publicity firm got off the ground, what to look for in a yacht crew before jumping on board as the chef, and so much more. With information on educational programs and a bird’s-eye view of the industry, Culinary Careers is a must-have resource for anyone looking to break into the food world, whether you’re a first-time job seeker or a career changer looking for your next step.
Author : James Morgan
Publisher : Routledge
ISBN 13 : 1136412719
Total Pages : 393 pages
Book Rating : 4.1/5 (364 download)
Download or read book Culinary Creation written by James Morgan and published by Routledge. This book was released on 2007-06-07 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word “foodism” is introduced to refer to biases against foods outside your culture.
Author : IBM
Publisher : Sourcebooks
ISBN 13 : 9781492625711
Total Pages : 0 pages
Book Rating : 4.6/5 (257 download)
Download or read book Cognitive Cooking with Chef Watson written by IBM and published by Sourcebooks. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Inspiring innovation & culinary exploration. Outside the box. Creative. Whether in the fields of medicine, engineering or cooking, the ability to break the mold and imagine new concepts has long been considered a purely human ability. Until now. With Watson and the poer of cognitive computing, professionals and creators no longer need to rely on experience, intuition and elisive inspiration to make new discoveries. Chef Wtson is the result of purposeful innovation, a collaboration between the Institute of Culinary Education and IBM Watson, thty his produced a groundbreaking cookbook unlike any you've ever seen before.
Author : Michael J. Morelli
Publisher : Createspace Independent Publishing Platform
ISBN 13 : 9781453716212
Total Pages : 0 pages
Book Rating : 4.7/5 (162 download)
Download or read book A Concise Guide to Culinary Management written by Michael J. Morelli and published by Createspace Independent Publishing Platform. This book was released on 2010-07-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Newly revised for 2018, this book provides a quick reference on nearly 50 topics. The procedures for menu writing, creating a wine list, interviewing employees, and achieving consistency are but a few of the chapters housed in this affordable paperback. Written by Michael Morelli CEC.
Author : C. Michael Hall
Publisher : Routledge
ISBN 13 : 1136402705
Total Pages : 381 pages
Book Rating : 4.1/5 (364 download)
Download or read book Food and Wine Festivals and Events Around the World written by C. Michael Hall and published by Routledge. This book was released on 2008-09-10 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and Wine Festivals and Events Around the World is a pioneering text that recognises the importance of this rapidly growing aspect of the tourism industry. Food and wine festivals and events play a significant role in rural and urban development and regeneration and the impacts of these events can be far ranging at a social, political, economic and environmental level. This innovative book recognises the development of food and wine festivals as a part of regional and national tourism strategies and uses international case studies to illustrate practice and contextualise theory. Bringing together an international contributor team of experts, this is the first book to study this profitable and expanding area of the tourism industry and provides a unique resource for those studying in the fields of tourism, event management and culinary arts.
Author : Stefan Gössling
Publisher : Routledge
ISBN 13 : 1351740237
Total Pages : 406 pages
Book Rating : 4.3/5 (517 download)
Download or read book The Sustainable Chef written by Stefan Gössling and published by Routledge. This book was released on 2021-12-09 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Author : Paul Clarke
Publisher : Ten Speed Press
ISBN 13 : 0307815315
Total Pages : 274 pages
Book Rating : 4.3/5 (78 download)
Download or read book Lessons in Excellence from Charlie Trotter written by Paul Clarke and published by Ten Speed Press. This book was released on 2012-12-05 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: An insider’s look into the award-winning restaurant of internationally acclaimed chef Charlie Trotter, with techniques and strategies to create top-tier service, food, and atmosphere. Charlie Trotter's Chicago restaurant is not only one of the premier eating experiences in America, it serves also as the model of a thriving business whose cutting-edge approach to management is setting new standards for quality, efficiency, and profitability. In fact, people in just about any field can learn from Charlie's methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses. Anyone who wants to improve their business will be sure to learn something new from this Midwestern dynamo.
Author : Rafia Zafar
Publisher : University of Georgia Press
ISBN 13 : 0820353655
Total Pages : 148 pages
Book Rating : 4.8/5 (23 download)
Download or read book Recipes for Respect written by Rafia Zafar and published by University of Georgia Press. This book was released on 2019-03-15 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food studies, once trendy, has settled into the public arena. In the academy, scholarship on food and literary culture constitutes a growing river within literary and cultural studies, but writing on African American food and dining remains a tributary. Recipes for Respect bridges this gap, illuminating the role of foodways in African American culture as well as the contributions of Black cooks and chefs to what has been considered the mainstream. Beginning in the early nineteenth century and continuing nearly to the present day, African Americans have often been stereotyped as illiterate kitchen geniuses. Rafia Zafar addresses this error, highlighting the long history of accomplished African Americans within our culinary traditions, as well as the literary and entrepreneurial strategies for civil rights and respectability woven into the written records of dining, cooking, and serving. Whether revealed in cookbooks or fiction, memoirs or hotel-keeping manuals, agricultural extension bulletins or library collections, foodways knowledge sustained Black strategies for self-reliance and dignity, the preservation of historical memory, and civil rights and social mobility. If, to follow Mary Douglas’s dictum, food is a field of action—that is, a venue for social intimacy, exchange, or aggression—African American writing about foodways constitutes an underappreciated critique of the racialized social and intellectual spaces of the United States.
Download or read book Foundations of Restaurant Management & Culinary Arts written by and published by . This book was released on 2011 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Restaurant Association
Publisher : Prentice Hall
ISBN 13 : 9780137070503
Total Pages : 360 pages
Book Rating : 4.0/5 (75 download)
Download or read book Activity Guide for Foundations of Restaurant Management and Culinary Arts written by National Restaurant Association and published by Prentice Hall. This book was released on 2010-03-01 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt:
