Chesser, Jerald W. <br/><br/>
The world of culinary management :  leadership and development of human resources / 
Jerald W. Chesser, Noel C. Cullen. 
 - 5th ed. 
 - xvii, 294 p. :  ill. ;  28 cm. 
<br/><br/> Rev. ed. of: World of culinary supervision, training, and management / Jerald W. Chesser, Noel C. Cullen. 4th ed. 2009. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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 
<br/><br/> Rev. ed. of: World of culinary supervision, training, and management / Jerald W. Chesser, Noel C. Cullen. 4th ed. 2009. 
<br/><br/> College of Business and Accountancy 
<br/><br/><label>ISBN: </label>9780132747745 (alk. paper) 013274774X (alk. paper) 
<br/><br/><label>LCCN: </label>2011037438 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Cooks.
<br/><br/><label>LC Class. No.: </label>TX911.3.M27  / C494 2013 
<br/><br/><label>Dewey Class. No.: </label>647.95068/C42