The Professional Kitchen Manager
ISBN: 9780131391741 | 0131391747
Edition: 1stFormat: Paperback
Publisher: Prentice Hall
Pub. Date: 4/19/2011
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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.... MORE
1. Kitchen Managers Get Ready for Food Production
2. Kitchen Managers Select and Train Production Employees
3. Kitchen Managers Lead Food Production Employees
4. Kitchen Managers Plan Their Menus
5. Kitchen Managers Design Their Menu
... MORE
7. Kitchen Managers Cost Recipes and Assist Food Servers
8. Kitchen Managers Use Effective Purchasing Practices
9. Kitchen Managers Use Effective Receiving, Inventory, Management and Issuing Practices
10. Kitchen Managers Analyze Their Menus
11. Kitchen Managers Analyze Sales and Control Revenue
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