World of Culinary Management, Leadership and Development of Human Resources, Sixth Edition (6)

By: Jerald W. Chesser and Noel C. Cullen

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Synopsis: 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 an 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, diversity, and addresses women culinary industry leaders.

Book Quality:: Excellent
Book Size:: 329 Pages
ISBN-13:: 9780134484464
Publisher:: Pearson Education, Inc.
Date of Addition:: 04/30/25
Copyrighted By:: Pearson Education, Inc.
Adult content:: No
Language:: English
Has Image Descriptions:: No
Categories:: Nonfiction, Reference, Cooking, Food and Wine, Business and Finance
Submitted By:: Worth Trust
Proofread By:: Worth Trust
Usage Restrictions:: This is a copyrighted book.