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.
- ISBN10 0131391747
- ISBN13 9780131391741
- Publish Date 28 July 2011
- Publish Status Active
- Publish Country US
- Imprint Pearson
- Format Paperback
- Pages 336
- Language English