The world of culinary management : leadership and development of human resources / Jerald W. Chesser, Noel C. Cullen.
Material type: TextPublisher: Boston : Pearson, [2013]Copyright date: ©2013Edition: Fifth editionDescription: xvii, 294 pages : illustrations ; 28 cmContent type:- text
- unmediated
- volume
- 013274774X
- 9780132747745
- 647.95068 23
- TX911.3.M27 C494 2013
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 647.95068 CHE (Browse shelf(Opens below)) | 1 | Available | A479588B |
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647.95 WHI Kitchen con : writing on the restaurant racket / | 647.95068 BAS The chef manager / | 647.95068 CAR Leadership lessons from a chef : finding time to be great / | 647.95068 CHE The world of culinary management : leadership and development of human resources / | 647.95068 CON Controlling foodservice costs : competency guide / | 647.95068 EGE How to open and run a successful restaurant / | 647.95068 FOU Foundations of restaurant management & culinary arts. Level two / |
Rev. ed. of: World of culinary supervision, training, and management / Jerald W. Chesser, Noel C. Cullen. 4th ed. 2009.
Includes bibliographical references and index.
Machine converted from AACR2 source record.
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