9780134484464 - The World of Culinary Management: Leadership and Development of Human Resources [Lingua Inglese] di Chesser, Jerald W.; Cullen, Noel C. (19 risultati)

Condizione: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condizione: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

paperback. Condizione: Very Good. Item is gently used and does not show any significant wear.

paperback. Condizione: As New. No highlighting. Very minimal wear.

Condizione: as new. Appears unread. May have a retail sticker on back cover or remainder mark on the text block.

Condizione: New.

Paperback. Condizione: new. Paperback. 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. Earlier edition published under title: The world of culinary supervision, training, and management. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condizione: As New. Unread book in perfect condition.

Taschenbuch. Condizione: Neu. World of Culinary Management, The: Leadership and Development of Human Resources | Jerald Chesser (u. a.) | Taschenbuch | 336 S. | Englisch | 2017 | Pearson | EAN 9780134484464 | Verantwortliche Person für die EU: Pearson Studium im Verlag Pearson Benelux B.V. Zweigniederla, Sankt-Martin-Str. 82, 81541 München, buchhandel[at]pearson[dot]com | Anbieter: preigu.

Condizione: New.

Condizione: New. Brand new! Please provide a physical shipping address.

Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.

Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: Brand New. 6th edition. 307 pages. 10.50x8.25x0.50 inches. In Stock.

Paperback. Condizione: new. Paperback. 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. Earlier edition published under title: The world of culinary supervision, training, and management. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Kartoniert / Broschiert. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 336 pp. Englisch.

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.Financial Times Prent., St.-Martin-Straße 82, 81541 München 336 pp. Englisch.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.