Focusing on back-of-house management, Professional Kitchen Management addresses topics such as supervision, menu planning, development and use of standard recipes, purchasing, and cost control. Students will learn how to evaluate menus, manage inventory, train personnel and deliver food services on a budget.
Reader-friendly features explain why concepts are important to daily operations and identify the skills needed to manage a high-quantity food production kitchen.
Product details
- File Size: 10821 KB
- Print Length: 336 pages
- Simultaneous Device Usage: Up to 2 simultaneous devices, per publisher limits
- Publisher: Pearson; 1 edition (April 29, 2011)
- Publication Date: April 29, 2011
- Language: English
- ASIN: B005H8D8AE
- Text-to-Speech:
Not enabled
- Word Wise: Not Enabled
- Lending: Not Enabled
- #380
in Restaurant & Food Industry (Kindle Store) - #805
in Professional Cooking (Books) - #603
in Hospitality, Travel & Tourism (Kindle Store)
