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 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.
