Books on the topic 'Food service – Personnel management'
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Courtney, Atlas, and Sullivan Catherine F, eds. Health care food service systems management. 3rd ed. Aspen Publishers, 1998.
Find full textDrummond, Karen Eich. Staffing your foodservice operation. Van Nostrand Reinhold, 1991.
Find full textGut-level management: Dealing with situations that can make or break your foodservice business. C P Pub., 1993.
Find full textImproving employee performance in the foodservice industry: A guide to employee discipline. Van Nostrand Reinhold, 1992.
Find full textA, Gilbride Judith, and Maillet Julie O'Sullivan, eds. Handbook for clinical nutrition services management. Aspen Publishers, 1991.
Find full textS, Jones Barbara. Helping employees grow: A guide for restaurant managers. Chain Store Pub., 1987.
Find full textThe foolproof foodservice selection system: The complete manual for creating a quality staff. Wiley, 1993.
Find full textRetaining your foodservice employees: 40 ways to better employee relations. Van Nostrand Reinhold, 1992.
Find full textInternational, Training and Personnel Conference for the Hotel and Catering Industry (2nd 1986 London England). Recruiting, training and developing young people: Papers submitted to the Conference, London March 26, 27, 1986, Cavendish Conference Centre. Hotel and Catering Industry Training Board, 1986.
Find full textAcademy, Culinary Business. Professional personal chef references manual. Culinary Business Academy, 2005.
Find full textJacqueline, Kincaid, and United States. Dept. of Veterans Affairs. Office of Program Coordination and Evaluation., eds. A program evaluation of the Department of Veterans Affairs Dietetic Service. Office of Program Coordination and Evaluation, Dept. of Veterans Affairs, 1990.
Find full textPotter, Charles R. A program evaluation of the Department of Veterans Affairs Dietetic Service. Office of Program Coordination and Evaluation, Dept. of Veterans Affairs, 1990.
Find full textAcademy, Culinary Business. Personal chef: A recipe for success. Culinary Business Academy, 2005.
Find full textO'Leary, Barry W. The operation of internal marketing and empowerment in service provision: Fact or fiction? University College Dublin, 1994.
Find full textRowley, Carla. How to open & operate a financially successful personal chef business. Atlantic Pub. Group, 2008.
Find full textFrom turnover to teamwork: How to build and retain a customer-oriented foodservice staff. J. Wiley, 1994.
Find full text1952-, Forte Greg, and American Personal & Private Chef Association., eds. The professional personal chef: The business of doing business as a personal chef. Wiley, 2008.
Find full textThe effective health care supervisor. 6th ed. Jones and Bartlett Publishers, 2007.
Find full textUnited States. Congress. House. Committee on Transportation and Infrastructure. A review of Amtrak operations: Hearing before the Committee on Transportation and Infrastructure, House of Representatives, One Hundred Twelfth Congress, second session. U.S. Government Printing Office, 2012.
Find full textArduser, Lora. The waiter & waitress and waitstaff training handbook: A complete guide to the proper steps in service for food & beverage employees. Atlantic Pub. Group, Inc., 2004.
Find full textForce, United States Departmet of the Air. Food service program management: Services. Secretary of the Air Force, 1995.
Find full textUnited States. Office of Personnel Management. Personnel management. U.S. Office of Personnel Management, 1986.
Find full textAndrew, Lockwood, and Stone Sally, eds. Food and beverage management. 3rd ed. Butterworth-Heinemann, 1998.
Find full textSally, Stone, ed. Food and beverage management. 2nd ed. Butterworth-Heinemann, 1991.
Find full textCorp, Diversey, ed. Quality sanitation management. Educational Institute of the American Hotel & Motel Association, 1994.
Find full text(Editor), Dennis Reynolds, and Karthik Namasivayam (Editor), eds. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches. Haworth Hospitality Press, 2007.
Find full text(Editor), Dennis Reynolds, and Karthik Namasivayam (Editor), eds. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches. Haworth Hospitality Press, 2007.
Find full textSweeney, Neil R. Managing People: Techniques for Restaurant Operators. Lebhar-Friedman Books, 1985.
Find full textNational Restaurant Association (U.S.), ed. Building excellence: Selecting, motivating and retaining a professional foodservice staff : selected articles from NRA news. National Restaurant Association, 1986.
Find full textIverson, Kathleen M. Managing Humans Resources in the Hospitality Industry: An Experiential Approach. Prentice Hall, 2001.
Find full textIverson, Kathleen M. Managing Humans Resources in the Hospitality Industry: An Experiential Approach. Prentice Hall, 2001.
Find full textDrummond, Karen Eich. Retaining Your Foodservice Employees: 40 Ways to Better Employee Relations (Foodservice employee management series). Van Nostrand Reinhold, 1991.
Find full textDrummond, Karen Eich. Retaining Your Foodservice Employees: 40 Ways to Better Employee Relations. Wiley, 1991.
Find full textManageFirst: Principles of Food and Beverage Management w/ Answer Sheet. Pearson, 2012.
Find full textHotel & Catering Training Board., ed. Getting the Job Done: Achieving results through people at work. Hotel & Catering Training Board, 1985.
Find full textRowley, Carla. How to Open & Operate a Financially Successful Personal Chef Business: With Companion CD - ROM. Atlantic Pub Co, 2008.
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