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 examines leadership and human-resource development in culinary and hospitality contexts. Designed for readers studying or entering culinary management, it highlights the importance of developing people and applying sound management principles within service-oriented organizations.
About This Book
The World of Culinary Management focuses on leadership and the development of human resources within culinary and hospitality settings.
It presents management as an important part of the culinary profession, alongside the practical demands of hospitality operations.
The book is suited to readers seeking an introduction to people-focused leadership in culinary management.
Its emphasis on human-resource development supports study and discussion in culinary and hospitality education.
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