The profesional kitchen manager / David K. Hayes, Allisha A. Miller and Jack D. Ninemeier.
Material type:
TextPublication details: Boston, Massachusetts : Prentice-Hall, c2012Description: xi, 315 pages ; 28 cmISBN: - 9780131391741
- TX 911.3.M27 .H39 2012
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 911.3.M27 .H39 2012 (Browse shelf(Opens below)) | c.1 | Available | NULIB000001880 |
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| GC TX 911.3.M27 .F68 2011 Foundations of restaurant management and culinary arts : level two / | GC TX 911.3.M27 .G37 2011 Running a restaurant for dummies / | GC TX 911.3.M27 .G73 2003 Hotel and motel management and operations / | GC TX 911.3.M27 .H39 2012 The profesional kitchen manager / | GC TX 911.3.M27 .H47 2017 Introduction to revenue management for hotels : tools and strategies to maximize the revenue of your property / | GC TX 911.3.M27 .H68 2007 c.1 Hotel management and operations / | GC TX 911.3.M27 .H68 2007 c.2 Hotel management and operations / |
Includes index.
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.
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