Kitchen Planning and Management

by John Fuller, David Kirk, David Kirk

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.

• Format: Hardcover
• Language: English
• ISBN: 075060011X
• ISBN13: 9780750600118
• Release Date: January 1991
• Publisher: Butterworth-Heinemann
• Length: 231 Pages