The Professional Kitchen Manager

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.

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

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

FREE SHIPPING

Rent More, Save More! Use code: BBRENTAL

5% off 1 book, 7% off 2 books, 10% off 3+ books

The Professional Kitchen Manager

Summary

Table of Contents

Supplemental Materials