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The Professional Kitchen Manager Paperback Book by Hayes David Miller Ninemeier
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The Professional Kitchen Manager Paperback Book by Hayes David Miller Ninemeier
US $24.99US $24.99
Aug 20, 13:00Aug 20, 13:00
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The Professional Kitchen Manager Paperback Book by Hayes David Miller Ninemeier

US $24.99
ApproximatelyS$ 32.23
Condition:
Acceptable
    Shipping:
    US $9.72 (approx S$ 12.54) USPS Ground Advantage®.
    Located in: Las Cruces, New Mexico, United States
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    Estimated between Wed, 10 Sep and Tue, 16 Sep to 94104
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    eBay item number:326696239047

    Item specifics

    Condition
    Acceptable: A book with obvious wear. May have some damage to the cover but integrity still intact. ...
    Book Title
    Professional Kitchen Manager, The
    ISBN
    9780131391741

    About this product

    Product Identifiers

    Publisher
    Pearson Education
    ISBN-10
    0131391747
    ISBN-13
    9780131391741
    eBay Product ID (ePID)
    102835654

    Product Key Features

    Number of Pages
    336 Pages
    Publication Name
    Professional Kitchen Manager
    Language
    English
    Publication Year
    2011
    Subject
    Industries / Hospitality, Travel & Tourism, Industries / Food Industry
    Features
    Revised
    Type
    Textbook
    Subject Area
    Business & Economics
    Author
    David Hayes, Allisha Miller, Jack Ninemeier
    Format
    Trade Paperback

    Dimensions

    Item Height
    0.7 in
    Item Weight
    21.6 Oz
    Item Length
    10.7 in
    Item Width
    8.4 in

    Additional Product Features

    Intended Audience
    College Audience
    LCCN
    2011-003016
    TitleLeading
    The
    Dewey Edition
    22
    Illustrated
    Yes
    Dewey Decimal
    647.95068
    Table Of Content
    1. Kitchen Managers Get Ready for Food Production 2. Kitchen Managers Select and Train Production Employees 3. Kitchen Managers Lead Food Production Employees 4. Kitchen Managers Plan Their Menus 5. Kitchen Managers Design Their Menu 6. Kitchen Managers Use Standard Recipes 7. Kitchen Managers Cost Recipes and Assist Food Servers 8. Kitchen Managers Use Effective Purchasing Practices 9. Kitchen Managers Use Effective Receiving, Inventory, Management and Issuing Practices 10. Kitchen Managers Analyze Their Menus 11. Kitchen Managers Analyze Sales and Control Revenue
    Edition Description
    Revised edition
    Synopsis
    For Culinary Arts courses in Cost Control, Menu Planning and Development, Purchasing, and Supervision. 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 services on a budget. An innovative format pairs concepts presented in each chapter with cleverly animated and highly interactive Kitchen Management Simulations (KMS) lessons to provide hands-on training that is fun for students and time freeing for instructors. Reader-friendly features explain why concepts are important to daily operations and identify the skills needed to manage a high-quantity food production kitchen., 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 services on a budget. An innovative format pairs concepts presented in each chapter with cleverly animated and highly interactive Kitchen Management Simulations (KMS) lessons to provide hands-on training that is fun for students and time freeing for instructors. Reader-friendly features explain why concepts are important to daily operations and identify the skills needed to manage a high-quantity food production kitchen.
    LC Classification Number
    TX911.3.M27

    Item description from the seller

    About this seller

    Secondhand Sanctuary

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