Chesser, Jerald W., <br/><br/>
The world of culinary management :  leadership and development of human resources / 
Jerald W. Chesser, Noel C. Cullen. 
 - Sixth edition. 
 - New York :  Pearson,  2018. 
 - xxiii, 307 pages :  illustrations ;  28 cm 
<br/><br/> Earlier edition published under title: The world of culinary supervision, training, and management. 
<br/><br/>Includes bibliographical references (pages 292-296) and index. 
<br/><br/>Supervision -- Legal aspects -- Recruiting and selecting team members -- Compensation, benefits, and scheduling -- Orientation -- Training and quality -- Training objectives and planning -- Training methods -- Instructional delivery -- Performance appraisal -- Work environment -- Management -- Motivation -- Team building -- Respect -- Discipline -- Leadership -- Communication -- Time management -- Problem solving and decision making. 
<br/><br/><label>ISBN: </label>9780134484464 0134484460 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Cooks.<br/>Cooks.<br/>Food service management.
<br/><br/><label>LC Class. No.: </label>TX911.3.M27  / .C494W