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The profesional kitchen manager / David K. Hayes, Allisha A. Miller and Jack D. Ninemeier.

By: Contributor(s): Material type: TextTextPublication details: Boston, Massachusetts : Prentice-Hall, c2012Description: xi, 315 pages ; 28 cmISBN:
  • 9780131391741
Subject(s): LOC classification:
  • TX 911.3.M27 .H39 2012
Contents:
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.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 911.3.M27 .H39 2012 (Browse shelf(Opens below)) c.1 Available NULIB000001880

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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