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- ISBN: 9780131391741 | 0131391747
- Cover: Paperback
- Copyright: 4/19/2011
Focusing on back-of-house management, Professional Kitchen Managementaddresses topics such as supervision, menu planning, development and use of standard recipes, #xA0;purchasing, and cost control. Students will learn how to evaluate menus, manage inventory, train personnel and deliver food services on a budget. #xA0; 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. #xA0; Reader-friendly features explain why concepts are important to daily operations and identify the skills needed to manage a high-quantity food production kitchen.