9780131140707 - the world of culinary supervision, training and management von chesser, jerald w.; cullen ed.d. cmc aac, noel c. (3 Ergebnisse)
- Hardcover
Anbieter: ThriftBooks-Atlanta, AUSTELL, GA, USAThriftBooks-Atlanta
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht - Ausreichend
EUR 8,23
Versand gratisVersand innerhalb von USAAnzahl: 1 verfügbar
Hardcover. Zustand: Fair. No Jacket. Missing dust jacket; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.
- Hardcover
Anbieter: Anybook.com, Lincoln, Vereinigtes KönigreichAnybook.com
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht - Befriedigend
EUR 3,01
EUR 15,86 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,850grams, ISBN:9780131140707.
Weitere Bilder- Hardcover
Anbieter: Bookbot, Prague, TschechienBookbot
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht - Sehr gut
EUR 5,09
EUR 20,99 VersandVersand von Tschechien nach USAAnzahl: 1 verfügbar
Hardcover. Zustand: Fine. Abnutzung / Risse - leicht. In-depth, yet easily understood, Cullen's informational, educational, and training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. This book provides readers with the necessary know…ledge, skills, and attitudes required to lead, supervise and manage foodservice workers. Outlines in clear terms those elements crucial to success in today's quality driven foodservice industry--detailing the elements of supervision and total quality management. Includes practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor and up-to-date content on leadership, diversity, and training technology. A reference for chefs and sous chefs.
