The professional kitchen manager / Jack D. Ninemeier, David K. Hayes, Allisha A. Miller.
Material type:
TextPublisher: Upper Saddle River, N.J. : Pearson Prentice Hall, [2012]Copyright date: ©2012Description: xi, 315 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 0131391747
- 9780131391741
- 647.95068 22
- TX911.3.M27 N56 2012
Contents:
Kitchen managers get ready for food production -- Kitchen managers select and train production employees -- Kitchen managers lead food production employees -- Kitchen managers plan their menus -- Kitchen managers design their menu -- Kitchen managers require standard recipes -- Kitchen managers cost recipes and assist food servers -- Kitchen managers use effective purchasing practices -- Kitchen managers use effective receiving, inventory management, and issuing practices -- Kitchen managers analyze their menus -- Kitchen managers analyze sales and control revenue.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 647.95068 NIN (Browse shelf(Opens below)) | 1 | Available | A501467B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 647.95068 MEY Setting the table : the transforming power of hospitality in business / | 647.95068 NIN Planning and control for food and beverage operations / | 647.95068 NIN Management of food and beverage operations / | 647.95068 NIN The professional kitchen manager / | 647.95068 NOR Design and equipment for restaurants and foodservice : a management view / | 647.95068 PAY Foodservice management : principles and practices / | 647.95068 PUB The publican's handbook / |
Includes bibliographical references and index.
Kitchen managers get ready for food production -- Kitchen managers select and train production employees -- Kitchen managers lead food production employees -- Kitchen managers plan their menus -- Kitchen managers design their menu -- Kitchen managers require standard recipes -- Kitchen managers cost recipes and assist food servers -- Kitchen managers use effective purchasing practices -- Kitchen managers use effective receiving, inventory management, and issuing practices -- Kitchen managers analyze their menus -- Kitchen managers analyze sales and control revenue.
Machine converted from AACR2 source record.
There are no comments on this title.
Log in to your account to post a comment.