Which is the best book for Culinary Management course?

<p>Hi, here are some of the best books, I would personally recommend for Culinary Management students.</p><table border="1" cellspacing="0" cellpadding="0"><tbody><tr><th valign="top" width="284"><p>Books</p></th><th valign="top" width="281"><p>Author</p></th></tr><tr><td valign="top" width="284"><p>World of Culinary Management: Leadership and Development of Human Resources</p></td><td valign="top" width="281"><p>Jerald W. Chesser</p></td></tr><tr><td valign="top" width="284"><p>Setting the Table: The Transforming Power of Hospitality in Business</p></td><td valign="top" width="281"><p>Daniel Meyer, 2006</p></td></tr><tr><td valign="top" width="284"><p>Kitchen Confidential: Adventures in the Culinary Underbelly</p></td><td valign="top" width="281"><p>Anthony Bourdain, 2000</p></td></tr><tr><td valign="top" width="284"><p>Integrated Introduction to Culinary Arts Management: Safety, Recipes and Certification</p></td><td valign="top" width="281"><p>Dominic Hawkes, 2022</p></td></tr><tr><td valign="top" width="284"><p>Front of the House: Restaurant Manners, Misbehaviors &amp; Secrets</p></td><td valign="top" width="281"><p>Jeff Benjamin, 2015</p></td></tr><tr><td valign="top" width="284"><p>Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success</p></td><td valign="top" width="281"><p>Wil Brawley, 2011</p></td></tr></tbody></table><p><strong><em>Note</em></strong><em>: The information is sourced from external sites and may vary.</em></p>

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