The professional chef's guide to kitchen management / John Fuller, John B. Knight and Charles A. Salter.
By: Fuller, John
.
Contributor(s): Knight, John Barton | Salter, Charles A.
Material type: 
BookPublisher: New York : Van Nostrand Reinhold, 1985Description: xi, 238 p. : ill. ; 29 cm.ISBN: 0442226241 .Subject(s): Food service management | KitchensDDC classification: 647.95068 | Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| General Lending | MTU Bishopstown Library Lending | 647.95068 (Browse shelf(Opens below)) | 1 | Available | 00029757 |
"Inspired by Professional kitchen management by John Fuller"--T.p. verso.
"A CBI book.".
Includes index.
Part I: The professional chef -- History reviewed -- Vocation defined -- Responsibilities outlined -- Tools and utensils -- Sanitation and safety -- Nutrition -- Part II: 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.