Kitchen Management

Author: Human Resources and Labor Education Department of the National Tourism Administration
Publisher:
Publish Date: 2000-04-01
Features: This book outlines the concepts, functions, and tasks of kitchen management; the types and functions of kitchens. It introduces the basic knowledge of kitchen design and layout, emphasizing the organizational management, personnel management, raw material management, production management, equipment management, as well as kitchen hygiene and safety management. The book draws on the fundamental theories and knowledge of hotel management from both domestic and international sources, incorporating advanced management experiences. Additionally, it adopts suggestions from experts with extensive kitchen management experience, making the book both applicable and forward-thinking.