Hayes, David K. <br/><br/>
The profesional kitchen manager / 
David K. Hayes, Allisha A. Miller and Jack D. Ninemeier. 
 - Boston, Massachusetts :  Prentice-Hall,  c2012 
 - xi, 315 pages ;  28 cm. 
<br/><br/>Includes index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780131391741 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE MANAGEMENT
<br/><br/><label>LC Class. No.: </label>TX 911.3.M27 .H39 2012