So You Want to Be a Chef?
John Wiley & Sons Inc
978-0-471-64691-4 (ISBN)
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So You Want to Be a Chef? introduces readers to the vast number of jobs in foodservice and cooking. The book offers a realistic approach to career tracks, job duties, hours and working conditions, qualifications, and employment and promotion opportunities. Realistic and Practical approach to career tracks, job duties, hours and working conditions, qualifications, employment/promotion opportunities Features include Industry Interviews, On the Job with Culinary and Foodservice Professionals, and Job Descriptions included Includes CD--ROM containing Job and Career Inventory Worksheet, CV Worksheets, Portfolio Templates, Interview Worksheets and more Supplementary instructor materials include Instructor's Manual with Test Bank and PowerPoints.
Lisa M. Brefere, CEC, AAC, is a Certified Executive Chef with more than twenty-eight years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs. She is also the coauthor of Nutrition for Foodservice and Culinary Professionals (Wiley). Karen Eich Drummond, EdD, FMP, RD, is author and coauthor of numerous books, including Nutrition for Foodservice and Culinary Professionals, Supervision in the Hospitality Industry, and The Restaurant Training Program, all published by Wiley. Brad Barnes, CMC, CCA, AAC, is one of fifty-nine Certified Master Chefs in the United States, with twenty-nine years of experience. As a member of the American Culinary Federation, he chairs their national certification program and is coauthor of American Culinary Federation's Guide to Culinary Certification, published by Wiley.
Introduction.Welcome by Lisa Brefere, CEC, AAC,Welcome by Brad Barnes, CMC, CCA, AAC.The Culinary Professional.Culinary Training Programs.How to Use This Book.PART 1: FEEDING FRENZY.Chapter 1. Culinary Careers in Restaurants.Chapter 2. Culinary Careers in Hotels.Chapter 3. Culinary Careers in Cruise Lines.Chapter 4. Culinary Careers in Clubs.Chapter 5. Culinary Careers in Catering.Chapter 6. Culinary Careers in Supermarkets.PART 2: INTRODUCTION TO FEEDING THE MASSES.Chapter 7. Culinary Careers Business and Industry.Chapter 8. Culinary Careers in Universities and Schools.Chapter 9. Culinary Careers in Healthcare.Chapter 10. Culinary Careers in the Armed Forces.PART 3: INTRODUCTION TO HOME ON AND OFF THE RANGE.Chapter 11. Culinary Careers in Education.Chapter 12. Additional Culinary Careers.PART 4: INTRODUCTION TO ADVICE FROM INDUSTRY LEADERS.Chapter 13. A Word from Industry Leaders.PART 5: INTRODUCTION TO MANAGING YOUR CAREER.Chapter 14. Write Your Resume.Chapter 15. Put Together a Job Search Portfolio.Chapter 16. Beyond the Want Ads: How to Locate and Contact Prospective Employers.Chapter 17. Three-Step Interviewing.Chapter 18. Advancing Your Career.Appendix: Culinary Professional Organizations.About the CD-ROM.Index.
| Erscheint lt. Verlag | 11.3.2005 |
|---|---|
| Zusatzinfo | Illustrations |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 215 x 278 mm |
| Gewicht | 934 g |
| Einbandart | Paperback |
| Themenwelt | Sachbuch/Ratgeber ► Beruf / Finanzen / Recht / Wirtschaft ► Bewerbung / Karriere |
| Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher | |
| Sozialwissenschaften ► Pädagogik ► Berufspädagogik | |
| Wirtschaft | |
| ISBN-10 | 0-471-64691-1 / 0471646911 |
| ISBN-13 | 978-0-471-64691-4 / 9780471646914 |
| Zustand | Neuware |
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