The world of culinary management : leadership and development of human resources / Jerald W. Chesser, Noel C. Cullen.
By: Chesser, Jerald W.
Contributor(s): Cullen, Noel C | Chesser, Jerald W. World of culinary supervision, training, and management.
Boston : Pearson, ©2013Edition: 5th ed.Description: xvii, 294 p. : ill. ; 28 cm.ISBN: 9780132747745 (alk. paper); 013274774X (alk. paper).Subject(s): Food service management | CooksDDC classification: 647.95068/C42 Other classification: CBA| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Books
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College Library General Circulation Section | FIL | CBA 647.95068/C42 (Browse shelf) | Available | 80209 |
Rev. ed. of: World of culinary supervision, training, and management / Jerald W. Chesser, Noel C. Cullen. 4th ed. 2009.
Includes bibliographical references and index.
SECTION ONE: THE WORLD OF SUPERVISION 1: Supervision 2: Legal Aspects 3: Recruiting and Selecting Team Members 4: Compensation, Benefits and Scheduling SECTION TWO: THE WORLD OF TRAINING AND DEVELOPMENT 5: Orientation 6: Training and Quality 7: Training Objectives and Planning 8: Training Methods 9: Instructional Delivery 10: Performance Appraisal 11: Work Environment SECTION THREE: THE WORLD OF MANAGEMENT 12: Management 13: Motivation 14: Team Building 15: Respect 16: Discipline SECTION FOUR: THE WORLD OF LEADERSHIP 17: Leadership 18: Communication 19: Time Management 20: Problem Solving and Decision Making
Rev. ed. of: World of culinary supervision, training, and management / Jerald W. Chesser, Noel C. Cullen. 4th ed. 2009.
College of Business and Accountancy
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