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
Reader-friendly features explain why
concepts are important to daily operations and identify the skills
needed to manage a high-quantity food production kitchen.