000			02059cam a2200409 i 4500
005			20221102161604.0
008			110619s2012 njua b 001 0 eng d
010			_a 2011003016
011			_aBIB MATCHES WORLDCAT
020			_a0131391747 _qalk. paper
020			_a9780131391741 _qalk. paper
035			_a(ATU)b12114856
035			_a(OCoLC)700735431
040			_aDLC _beng _erda _cDLC _dYDX _dYDXCP _dBWX _dCLE _dYBM _dATU
042			_apcc
050	0	4	_aTX911.3.M27 _bN56 2012
082	0	0	_a647.95068 _222
100	1		_aNinemeier, Jack D., _eauthor. _91039597
245	1	4	_aThe professional kitchen manager / _cJack D. Ninemeier, David K. Hayes, Allisha A. Miller.
264		1	_aUpper Saddle River, N.J. : _bPearson Prentice Hall, _c[2012]
264		4	_c©2012
300			_axi, 315 pages : _billustrations ; _c28 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aKitchen 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.
588			_aMachine converted from AACR2 source record.
650		0	_aFood service management. _9318048
650		0	_aKitchens. _9319767
700	1		_aHayes, David K., _eauthor. _91039595
700	1		_aMiller, Allisha, _eauthor.
907			_a.b12114856 _b22-08-17 _c28-10-15
942			_cB
945			_a647.95068 NIN _g1 _iA501467B _j0 _lcmain _o- _p$113.24 _q- _r- _s- _t0 _u10 _v6 _w0 _x3 _y.i13139356 _z29-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _gnju _h4
999			_c1225194 _d1225194