Professional Kitchen Manager, The

Focusing on back-of-house management,Professional Kitchen Managementaddresses 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.Reader-friendly features explain why concepts are important to daily operations and identify the skills needed to manage a high-quantity food production kitchen.Book detailsPublisher:Pearson; 1 edition (April 29, 2011)Publication Date:April 29, 2011Language:EnglishASIN:B005H8D8AE