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Shelton State Community College - summer 2012 | ||
Section 01 | ||
 | The Professional Kitchen Manager (1st Edition) by David K. Hayes, Jack D. Ninemeier, Allisha A. Miller Paperback, 336 Pages, Published 2011 ISBN-10: 0-13-139174-7 / 0131391747 ISBN-13: 978-0-13-139174-1 / 9780131391741 Focusing on back-of-house management, Professional Kitchen Management addresses topics such as supervision, menu planning, development and use of standard recipes, purchasing, and cost control. Students will learn how to evaluate menus, manage inventory, train personnel and deliver food service | |