000			01658cam a2200349Ii 4500
001			ocm989030682
003			OCoLC
005			20220210123910.0
008			170201s2018 nyua b 001 0 eng d
010			_a2017288744
020			_a9780134484464
020			_a0134484460
035			_a(OCoLC)989030682 _z(OCoLC)970390323 _z(OCoLC)970610288 _z(OCoLC)970682083 _z(OCoLC)970781531 _z(OCoLC)971030970 _z(OCoLC)971091269
040			_aYDX _beng _erda _cYDX _dCCS _dOCLCF _dLTSCA _dWBT _dDLC _dUtOrBLW
050		4	_aTX911.3.M27 _bC494 2018
082	0	4	_a647.95068 _223
092			_a647.95 _bC425
100	1		_aChesser, Jerald W.,
245	1	4	_aThe world of culinary management : _bleadership and development of human resources / _cJerald W. Chesser, Noel C. Cullen.
250			_aSixth edition.
264		1	_aNew York : _bPearson, _c[2018]
300			_axxiii, 307 pages : _billustrations ; _c28 cm.
336			_atext _btxt _2rdacontent.
337			_aunmediated _bn _2rdamedia.
338			_avolume _bnc _2rdacarrier.
504			_aIncludes bibliographical references and index.
505	0		_aSupervision -- 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.
650		0	_aFood service management.
650		0	_aCooks.
700	1		_aCullen, Noel C.,
942			_2lcc
999			_c506422 _d506422