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#1
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| Anybody use, know of or otherwise have any input on The World of Culinary Supervision, Training, and Management? Thanks!
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#2
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| Sounds like a textbook. A textbook that I probably wouldn't mind studying. I can't find it on amazon.com though...? any hints? |
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#3
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| When I was in school, we used "Supervision in the Hospitality Industry 4 edition" by Miller et all. It's the same one that the NRA uses for their supervision certification. As a studant I would prefere to use that one because you can get a free cert from the NRA if you take the test at the end of the course. (The book comes with the scantron which costs 80 bucks otherwise) |
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#4
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| If that's the book by Noel Cullen then I think it's one of the best on culinary management. It'll get you started.
__________________ Talent hits a target no one else can hit; Genius hits a target no one else can see. Arthur Schopenhauer (1788 - 1860) M.E.A.T. Mankind Enjoying Animal Tastiness |
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