Ninemeier, Jack D., <br/><br/>
The professional kitchen manager / 
Jack D. Ninemeier, David K. Hayes, Allisha A. Miller. 
 - xi, 315 pages :  illustrations ;  28 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0131391747 9780131391741 
<br/><br/><label>LCCN: </label>2011003016 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Kitchens.
<br/><br/><label>LC Class. No.: </label>TX911.3.M27  / N56 2012 
<br/><br/><label>Dewey Class. No.: </label>647.95068