Kitchen Management

Author: Pan Baoming
Publisher:
Publish Date: 2005-01-01
Features: As a crucial aspect of hotel management, other management books are limited by length and only briefly introduce hotel kitchen management as one part of the broader topic, or mix it vaguely into other chapters. In reality, personnel directly involved in kitchen management urgently need a comprehensive textbook that introduces both the theory and practice of kitchen management. This book fulfills this need. The book is divided into eight chapters, outlining the concepts, functions, and tasks of kitchen management, as well as the types and functions of kitchens. It introduces the basic knowledge of kitchen design and layout, emphasizing the organization and management of the kitchen, personnel management, raw material management, production management, equipment management, as well as kitchen hygiene and safety management. The book draws on fundamental theories and advanced management experiences from hotel management both domestically and internationally, and incorporates suggestions from experts with extensive kitchen management experience, making it both applicable and forward-thinking. This book can serve as a teaching material for tourism schools and also as a training and self-improvement textbook for kitchen managers and other kitchen staff.