Chinese Cuisine Executive Chef Management Practice

Author: Zhao Jianmin
Publisher:
Publish Date: 2003-08-01
Features: This book is divided into eight chapters, elaborating on eight aspects: the basic characteristics of Chinese cuisine kitchens, the rational design and layout of Chinese cuisine kitchens, the organization and management of kitchen personnel, kitchen production and operation management, food raw material management, kitchen production cost control, dish and food quality control, and kitchen hygiene management.