The professional chef's guide to kitchen management

著者

• Fuller, John
• Knight, John Barton
• Salter, Charles A.

書誌事項

The professional chef's guide to kitchen management

John Fuller, John B. Knight, Charles A. Salter

Van Nostrand Reinhold, c1985

注記

"Inspired by Professional kitchen management by John Fuller" -- T.p. verso

"A CBI book."

Includes index

内容説明・目次

内容説明

This book should be of interest to helps professional chefs in the role of kitchen manager.

目次

Preface. The professional chef. History reviewed. Vocation defined. Responsibilities outlined. Tools and utensils. Sanitation and safety. Nutrition. The kitchen and management. Kitchen organization: emergence and development. Kitchen organization: staff and responsibilities. Layout and design. Kitchen equipment. Maintenance. Menu production. Food purchasing. Records and controls. Illustration acknowledgements. Index.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BB00724442
• ISBN:
  • 0442226241
• LCCN: 84022100
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: New York
• ページ数/冊数: xi, 238 p.
• 大きさ: 29 cm
• 分類:
  • LCC : TX911.3.M27
  • DC19 : 647/.95/068
• 件名:
  • LCSH : Food service management
  • LCSH : Kitchens