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OverviewFor Culinary Arts courses in Cost Control, Menu Planning and Development, Purchasing, and Supervision. 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. Full Product DetailsAuthor: David Hayes , Allisha Miller , Jack NinemeierPublisher: Pearson Education (US) Imprint: Pearson Dimensions: Width: 22.50cm , Height: 1.20cm , Length: 27.50cm Weight: 0.614kg ISBN: 9780131391741ISBN 10: 0131391747 Pages: 336 Publication Date: 28 July 2011 Audience: College/higher education , Tertiary & Higher Education Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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