Kitchen Planning and Management
Seiten
1991
Butterworth-Heinemann Ltd (Verlag)
978-0-7506-0011-8 (ISBN)
Butterworth-Heinemann Ltd (Verlag)
978-0-7506-0011-8 (ISBN)
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Designed for kitchen managers and catering students, this book deals with the organization and management of a professional kitchen. It considers the structure and development of the catering industry and culinary practices, catering systems, the menu, safety, hygiene and maintenance.
Designed for kitchen managers and catering students, this book deals with the organization and management of a professional kitchen. The authors first consider the structure and development of the catering industry and culinary practices, then move on to deal with specific aspects of kitchen management including catering systems, the menu, kitchen and production planning, safety and hygiene, kitchen equipment and maintenance. The implications of the Food Act are discussed in detail. Students studying for the BTEC National and Higher National Diploma, City and Guilds and HCIMA examinations will find this textbook particularly useful. It is also suitable for undergraduates taking options in kitchen management and planning and for the professional manager.
Designed for kitchen managers and catering students, this book deals with the organization and management of a professional kitchen. The authors first consider the structure and development of the catering industry and culinary practices, then move on to deal with specific aspects of kitchen management including catering systems, the menu, kitchen and production planning, safety and hygiene, kitchen equipment and maintenance. The implications of the Food Act are discussed in detail. Students studying for the BTEC National and Higher National Diploma, City and Guilds and HCIMA examinations will find this textbook particularly useful. It is also suitable for undergraduates taking options in kitchen management and planning and for the professional manager.
The development of the professional kitchen; catering systems; the menu; production planning and control; kitchen hygiene; accidents and their prevention; kitchen equipment principles; types of kitchen equipment; kitchen planning; kitchen maintenance and energy management.
| Zusatzinfo | index |
|---|---|
| Verlagsort | Oxford |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 56 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-7506-0011-X / 075060011X |
| ISBN-13 | 978-0-7506-0011-8 / 9780750600118 |
| Zustand | Neuware |
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