- Išsiųsime per 12–18 d.d.
/https://libri-media.knygos-static.lt/77a7875c-3306-4466-9536-55c9729747cb/18)
- Autorius: Jerald Chesser, Jerald W. Chesser, Noel C. Cullen
- Metai: 2017
- Puslapiai: 336
- ISBN-10: 0134484460
- ISBN-13: 9780134484464
- Formatas: 27.2 x 21.5 x 1.4 cm, minkšti viršeliai
- Kalba: Anglų
- Extra -15 % nuolaida šiai knygai su kodu: ENG15
World of Culinary Management, The: Leadership and Development of Human Resources (el. knyga) (skaityta knyga) | knygos.lt
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Aprašymas
For two-year and four-year hospitality management or culinary arts courses in Human Resource Management; Supervision; Management; Food and Beverage Management; training seminars for chefs; and hospitality and culinary certification programs
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.
EXTRA 15 % nuolaida su kodu: ENG15
Akcija baigiasi už 14d.12:21:50
Nuolaidos kodas galioja perkant nuo 10 €. Nuolaidos nesumuojamos.
- Autorius: Jerald Chesser, Jerald W. Chesser, Noel C. Cullen
- Metai: 2017
- Puslapiai: 336
- ISBN-10: 0134484460
- ISBN-13: 9780134484464
- Formatas: 27.2 x 21.5 x 1.4 cm, minkšti viršeliai
- Kalba: Anglų Anglų
For two-year and four-year hospitality management or culinary arts courses in Human Resource Management; Supervision; Management; Food and Beverage Management; training seminars for chefs; and hospitality and culinary certification programs
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.
Atsiliepimai