Description
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. An innovative format pairs concepts presented in each chapter with cleverly animated and highly interactive Kitchen Management Simulations (KMS) lessons to provide hands-on training that is fun for students and time freeing for instructors. Reader-friendly features explain why concepts are important to daily operations and identify the skills needed to manage a high-quantity food production kitchen.
Détails du livre
Format
Broché
Pages
336 pages
Langue
Anglais
Publié
Apr 19, 2011
Éditeur
Pearson
ISBN-10
0131391747
ISBN-13
9780131391741