Knygos.lt nariams
327,31 €
-30%
Įprastai
467,59 €
The World of Culinary Management
Knygos.lt nariams
327,31 €
-30%
Įprastai
467,59 €
- Išsiųsime per 12–18 d.d.
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…
/images/books/2841811/9780134484464.jpg)
- Autorius: Jerald Chesser
- Leidėjas: Pearson
- ISBN-10: 0134484460
- ISBN-13: 9780134484464
- Formatas: 21.3 x 27.4 x 1.3 cm, minkšti viršeliai
- Kalba: Anglų
Atsiliepimai
Aprašymas
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.
Knygos.lt nariams
327,31 €
-30%
Įprastai
467,59 €
Išsiųsime per 12–18 d.d.
- Autorius: Jerald Chesser
- Leidėjas: Pearson
- ISBN-10: 0134484460
- ISBN-13: 9780134484464
- Formatas: 21.3 x 27.4 x 1.3 cm, minkšti viršeliai
- Kalba: Anglų
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.
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