The professional chef's guide to kitchen management

著者

書誌事項

The professional chef's guide to kitchen management

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

Van Nostrand Reinhold, c1985

大学図書館所蔵 件 / 全1件

この図書・雑誌をさがす

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

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