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ISBN-13 9780132103169ISBN-10 0132103168
ISBN-10 0131391747ISBN-13 9780131391741
Author(s): Jack D. Ninemeier; David K. Hayes; Allisha A. Miller
Publisher: Prentice Hall
Copyright year: © 2012 Pages: 336

For courses in Quantity Food Production Management or as a supplement in Quantity Food Production.

Focusing on back-of-house management, Professional Kitchen Management addresses topics such as supervision, menu planning, purchasing, and cost control. Students will learn how to evaluate menus, manage inventory, train personnel and deliver food services on a budget. An innovative format pairs the book concepts with Kitchen Management Simulations to provide hands-on training for each chapter topic. Markey-ready features explain why concepts are important to daily operations and identify the skills needed to manage a high-quantity food production kitchen.