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The World of Culinary Supervision, Training, and Management

post #1 of 4
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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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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Reply
post #2 of 4
Sounds like a textbook. A textbook that I probably wouldn't mind studying. I can't find it on amazon.com though...? any hints?
post #3 of 4
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)
post #4 of 4
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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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
Reply
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