Kitchen Planning and Management by John Fuller
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.| SKU | Unavailable |
| ISBN 13 | 9780750600118 |
| ISBN 10 | 075060011X |
| Title | Kitchen Planning and Management |
| Author | John Fuller |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Elsevier Science & Technology |
| Year published | 1991-02-01 |
| Number of pages | 350 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |