Professional Kitchen Manager, The (2011)

Professional Kitchen Manager, The Focusing on back-of-house management, Professional Kitchen Management addresses topics such as supervision, menu planning, development and use of standard recipes, nbsp;purchasing, and cost control. Students will learn how to evaluate menus, manage inventory, train personnel and deliver food services on a budget. nbsp; 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. nbsp; Reader-friendly features explain why concepts are important to daily operations and identify the skills needed to manage a high-quantity food production kitchen. For Culinary Arts courses in nbsp;Cost Control, Menu Planning and Development, Purchasing, and Supervision. nbsp; nbsp; Focusing on back-of-house management, Professional Kitchen Management addresses topics such as supervision, menu planning, development and use of standard recipes, nbsp;purchasing, and cost control. Students will learn how to evaluate menus, manage inventory, train personnel and deliver food services on a budget. nbsp; 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. nbsp; Reader-friendly features explain why concepts are important to daily operations and identify the skills needed to manage a high-quantity food production kitchen. nbsp; Autor: David Hayes, Allisha Miller Wydawnictwo: Pearson Rok wydania: 2011 Okładka: miękka Liczba stron: 336 Wymiary: 27.5 x 21.6 x 2.5 cm Język: angielski ISBN: 9780131391741