For courses in Culinary Management, Culinary Supervision, and Introduction to Hospitality Management.
This text gives student chefs the opportunity to learn detailed management and human relation skills from an author with industry experience and classroom knowledge. It examines the role of chef as kitchen manager, team coach, and culinary innovator, while employing real work applications. Written on a level students can comprehend, with true-life culinary examples and applications of management theory, this book helps to pioneer a new study in the role of chef as manager and business person.
- ISBN10 0137549121
- ISBN13 9780137549122
- Publish Date 9 August 2001
- Publish Status Out of Print
- Out of Print 27 June 2006
- Publish Country US
- Imprint Pearson
- Format Paperback
- Pages 235
- Language English