World of Culinary Management, The: Leadership and Development of Human Resources (What's New in Culinary & Hospitality)
by Jerald Chesser, Noel Cullen
The World of Culinary Management by Jerald Chesser and Noel Cullen offers a vital resource for leadership and human resource development in hospitality. Part of the 'What's New in Culinary & Hospitality' series, it delivers practical strategies to build effective teams, foster growth, and tackle industry challenges in dynamic culinary settings.
About This Book
The World of Culinary Management focuses on leadership principles tailored to the culinary and hospitality industries. It provides insights into developing human resources to enhance organizational performance.
Authors Jerald Chesser and Noel Cullen draw from their expertise to outline practical approaches for managing teams in fast-paced kitchen environments. The book emphasizes the importance of effective communication and motivation techniques.
Designed as an updated resource in the 'What's New in Culinary & Hospitality' series, it addresses contemporary challenges in workforce development. Readers gain strategies for building resilient and skilled teams.
Through structured guidance, the text supports aspiring and current managers in navigating the complexities of culinary operations. It highlights the role of ongoing training in achieving excellence.
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