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World of Culinary Supervision, Training, and Management, The: Worl Culi Supe Trai ePub _6 (What s New in Culinary Hospitality) 6th Edition Ebook PDF Version


World of Culinary Supervision, Training, and Management, The: Worl Culi Supe Trai ePub _6 (What’s New in Culinary & Hospitality) 6th Edition


This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book.

A broad, all-encompassing look at the chef as a manager, examining the roles of leadership, management, training, and supervision.


The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service workers. It outlines in clear terms those elements crucial to success in today's quality-driven foodservice industry, with in-depth exploration of the roles and responsibilities of a successful food service manager. The text examines all aspects of training, providing practical discussions on essential management skills and functions. The new edition incorporates new time-sensitive information about issues such as the Affordable Care Act issues of diversity, and addresses women culinary industry leaders. 

ISBN 9780134484464

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9780134484464


World of Culinary Supervision, Training, and Management, The: Worl Culi Supe Trai ePub _6 (What’s New in Culinary & Hospitality) 6th Edition


This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book.

A broad, all-encompassing look at the chef as a manager, examining the roles of leadership, management, training, and supervision.


The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service workers. It outlines in clear terms those elements crucial to success in today's quality-driven foodservice industry, with in-depth exploration of the roles and responsibilities of a successful food service manager. The text examines all aspects of training, providing practical discussions on essential management skills and functions. The new edition incorporates new time-sensitive information about issues such as the Affordable Care Act issues of diversity, and addresses women culinary industry leaders. 

ISBN 9780134484464

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