The Professional Kitchen Manager / Edition 1

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More About This Textbook

Overview

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.

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Product Details

  • ISBN-13: 9780131391741
  • Publisher: Prentice Hall
  • Publication date: 5/3/2011
  • Series: MyCulinaryLab Series
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 336
  • Sales rank: 841,312
  • Product dimensions: 8.40 (w) x 10.70 (h) x 0.60 (d)

Table of Contents

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

6. Kitchen Managers Use Standard Recipes

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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