The Professional Kitchen Manager by David K. Hayes

The Professional Kitchen Manager

byDavid K. Hayes, Allisha A. Miller, Jack D. Ninemeier

Paperback | April 19, 2011

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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.

Details & Specs

Title:The Professional Kitchen ManagerFormat:PaperbackDimensions:336 pages, 10.8 × 8.5 × 0.6 inPublished:April 19, 2011Publisher:Pearson EducationLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0131391747

ISBN - 13:9780131391741

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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