The world of culinary management : leadership and development of human resources / Jerald W. Chesser, Noel C. Cullen.
Publisher: New York : Pearson, [2018]Edition: Sixth editionDescription: xxiii, 307 pages : illustrations ; 28 cmContent type:- text
- unmediated
- volume
- 9780134484464
- 0134484460
- 647.95068 23
- TX911.3.M27 C494 2018
| Item type | Current library | Shelving location | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Textbook on reserve (2-hour) | NMC Library | Closed Reserves (Service Desk) | CUL 201 (Browse shelf(Opens below)) | Available | 33039001523280 |
Browsing NMC Library shelves, Shelving location: Closed Reserves (Service Desk) Close shelf browser (Hides shelf browser)
| CHM 201 STUDY GUIDE Essential organic chemistry / | CJ 242 Procedures in the justice system / | CUL 118 On baking : a textbook of baking and pastry fundamentals / | CUL 201 The world of culinary management : leadership and development of human resources / | CUL 111 On cooking : a textbook of culinary fundamentals / | E415.7 .N54 1990 The coming of the Civil War, 1837-1861 / | ECO 201/202 Economics for today / |
Includes bibliographical references and index.
Supervision -- Legal aspects -- Recruiting and selecting team members -- Compensation, benefits, and scheduling -- Orientation -- Training and quality -- Training objectives and planning -- Training methods -- Instructional delivery -- Performance appraisal -- Work environment -- Management -- Motivation -- Team building -- Respect -- Discipline -- Leadership -- Communication -- Time management -- Problem solving and decision making.