9780134484464 - world of culinary management, the: leadership and development of human resources (what's new in culinary & hospitality) de chesser, jerald; chesser, jerald w.; cullen, noel c. (20 resultados)
Idioma: Inglés
Editorial: Pearson 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
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Librería: Zoom Books East, Glendale Heights, IL, Estados Unidos de AmericaZoom Books East
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EUR 81,48
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Condición: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.
Idioma: Inglés
Editorial: Pearson 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
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Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de AmericaWorld of Books (was SecondSale)
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EUR 82,45
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Condición: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Idioma: Inglés
Editorial: Pearson 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
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Librería: CampusBear, Coppell, TX, Estados Unidos de AmericaCampusBear
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EUR 84,28
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paperback. Condición: Very Good. Item is gently used and does not show any significant wear.
Idioma: Inglés
Editorial: Pearson 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
- Tapa blanda
Librería: CampusBear, Coppell, TX, Estados Unidos de AmericaCampusBear
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EUR 96,66
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paperback. Condición: As New. No highlighting. Very minimal wear.
Idioma: Inglés
Editorial: Pearson 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
- Tapa blanda
Librería: CampusBear, Coppell, TX, Estados Unidos de AmericaCampusBear
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EUR 96,66
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
paperback. Condición: As New. No highlighting. Very minimal wear.
Idioma: Inglés
Editorial: Pearson 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
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Librería: PAPER CAVALIER UK, London, , Reino UnidoPAPER CAVALIER UK
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EUR 136,58
Envío por EUR 6,92Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Condición: as new. Appears unread. May have a retail sticker on back cover or remainder mark on the text block.
Idioma: Inglés
Editorial: Pearson 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 197,19
Envío por EUR 2,30Se envía dentro de Estados Unidos de AmericaCantidad disponible: 11 disponibles
Condición: New.
Idioma: Inglés
Editorial: Pearson Education (US), Upper Saddle River 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 199,57
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Paperback. Condición: new. Paperback. For two-year and four-year hospitality management or culinary arts courses in Human Resource Management; Supervision; Management; Food and Beverage Management; training seminars for chefs; and hospitality and culinary certification programs A broad, all-encompassing look at the chef as a man…ager, examining the roles of leadership, management, training, and supervision. The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service workers. It outlines in clear terms those elements crucial to success in today's quality-driven foodservice industry, with in-depth exploration of the roles and responsibilities of a successful food service manager. The text examines all aspects of training, providing practical discussions on essential management skills and functions. The new edition incorporates new time-sensitive information about issues such as the Affordable Care Act issues of diversity, and addresses women culinary industry leaders. Earlier edition published under title: The world of culinary supervision, training, and management. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Idioma: Inglés
Editorial: Pearson 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
- Tapa blanda
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Como Nuevo
EUR 219,42
Envío por EUR 2,30Se envía dentro de Estados Unidos de AmericaCantidad disponible: 11 disponibles
Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Pearson 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
- Tapa blanda
Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 205,96
Envío por EUR 17,30Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 11 disponibles
Condición: New.
Idioma: Inglés
Editorial: Pearson 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
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Librería: preigu, Osnabrück, Alemaniapreigu
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EUR 146,60
Envío por EUR 70,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 5 disponibles
Taschenbuch. Condición: Neu. World of Culinary Management, The: Leadership and Development of Human Resources | Jerald Chesser (u. a.) | Taschenbuch | 336 S. | Englisch | 2017 | Pearson | EAN 9780134484464 | Verantwortliche Person für die EU: Pearson Studium im Verlag Pearson Benelux B.V. Zweigniederla, Sankt-Martin-Str. 82, 815…41 München, buchhandel[at]pearson[dot]com | Anbieter: preigu.
Idioma: Inglés
Editorial: Pearson 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
- Tapa blanda
Librería: Ubiquity Trade, Miami, FL, Estados Unidos de AmericaUbiquity Trade
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EUR 228,20
Envío por EUR 2,61Se envía dentro de Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New. Brand new! Please provide a physical shipping address.
Idioma: Inglés
Editorial: Pearson Education (US) 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
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Librería: THE SAINT BOOKSTORE, Southport, , Reino UnidoTHE SAINT BOOKSTORE
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EUR 215,00
Envío por EUR 19,66Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days.
Idioma: Inglés
Editorial: Pearson 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
- Tapa blanda
Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Como Nuevo
EUR 235,11
Envío por EUR 17,30Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 11 disponibles
Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Pearson College Div 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
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Librería: Revaluation Books, Exeter, , Reino UnidoRevaluation Books
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EUR 299,34
Envío por EUR 14,41Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Paperback. Condición: Brand New. 6th edition. 307 pages. 10.50x8.25x0.50 inches. In Stock.
Idioma: Inglés
Editorial: Pearson Education (US), Upper Saddle River 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 298,09
Envío por EUR 32,24Se envía de Australia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. For two-year and four-year hospitality management or culinary arts courses in Human Resource Management; Supervision; Management; Food and Beverage Management; training seminars for chefs; and hospitality and culinary certification programs A broad, all-encompassing look at the chef as a man…ager, examining the roles of leadership, management, training, and supervision. The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service workers. It outlines in clear terms those elements crucial to success in today's quality-driven foodservice industry, with in-depth exploration of the roles and responsibilities of a successful food service manager. The text examines all aspects of training, providing practical discussions on essential management skills and functions. The new edition incorporates new time-sensitive information about issues such as the Affordable Care Act issues of diversity, and addresses women culinary industry leaders. Earlier edition published under title: The world of culinary supervision, training, and management. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Idioma: Inglés
Editorial: Pearson 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
- Tapa blanda
- Impresión bajo demanda
Librería: moluna, Greven, , Alemaniamoluna
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EUR 141,36
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Kartoniert / Broschiert. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. For two-year and four-year hospitality management or culinary arts courses in Human Resource Management Supervision Management Food and Beverage Management training seminars for chefs and hosp…itality and culinary certification programs.
Idioma: Inglés
Editorial: Pearson Feb 2017 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 183,49
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -A broad, all-encompassing look at the chef as a manager, examining the roles of leadership, management, training, and supervision.The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only…texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service workers. It outlines in clear terms those elements crucial to success in today's quality-driven foodservice industry, with in-depth exploration of the roles and responsibilities of a successful food service manager. The text examines all aspects of training, providing practical discussions on essential management skills and functions. The new edition incorporates new time-sensitive information about issues such as the Affordable Care Act issues of diversity, and addresses women culinary industry leaders. 336 pp. Englisch.
Idioma: Inglés
Editorial: Pearson, FT Publishing International Feb 2017 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
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- Impresión bajo demanda
Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 183,49
Envío por EUR 60,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -A broad, all-encompassing look at the chef as a manager, examining the roles of leadership, management, training, and supervision.The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only text…s designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service workers. It outlines in clear terms those elements crucial to success in today's quality-driven foodservice industry, with in-depth exploration of the roles and responsibilities of a successful food service manager. The text examines all aspects of training, providing practical discussions on essential management skills and functions. The new edition incorporates new time-sensitive information about issues such as the Affordable Care Act issues of diversity, and addresses women culinary industry leaders.Financial Times Prent., St.-Martin-Straße 82, 81541 München 336 pp. Englisch.
Idioma: Inglés
Editorial: Pearson, FT Publishing International 2017
Serie: What's New in Culinary & Hospitality, Libro 3 de 8. Libro 3 de 8 - What's New in Culinary & Hospitality
- Tapa blanda
- Impresión bajo demanda
Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 185,69
Envío por EUR 64,18Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - A broad, all-encompassing look at the chef as a manager, examining the roles of leadership, management, training, and supervision.The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts… designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service workers. It outlines in clear terms those elements crucial to success in today's quality-driven foodservice industry, with in-depth exploration of the roles and responsibilities of a successful food service manager. The text examines all aspects of training, providing practical discussions on essential management skills and functions. The new edition incorporates new time-sensitive information about issues such as the Affordable Care Act issues of diversity, and addresses women culinary industry leaders.
