The Professional Kitchen Manager

by Allisha A. Miller, Jack D. Ninemeier, David Hayes, et al.

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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.

Format:Paperback

Language:English

ISBN:0131391747

ISBN13:9780131391741

Release Date:April 2011

Publisher:Pearson

Length:336 Pages

Weight:1.40 lbs.

Dimensions:0.6" x 8.4" x 10.7"

Related Subjects

Business Business & Finance Business & Investing Education & Reference Holiday Cooking Hospitality, Travel & Tourism Industries & Professions Professional Professional Cooking Textbooks

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