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World of Culinary Management : Leadership and Development of Human Resources (Paperback) (Jerald W.

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About this item

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. 

Number of Pages: 307
Genre: Business + Money Management
Series Title: What's New in Culinary & Hospitality
Format: Paperback
Publisher: Pearson College Div
Author: Jerald W. Chesser & Noel C. Cullen
Language: English
Street Date: March 9, 2017
TCIN: 52417170
UPC: 9780134484464
Item Number (DPCI): 248-45-3931
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